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Broccoli Cheese Casserole

This broccoli cheese casserole combines tender, bright green broccoli with a creamy cheese sauce, topped with crispy breadcrumbs for a satisfying crunch. The dish is baked until bubbling and golden, creating a comforting, cheesy final appearance that hides the veggies inside. It’s a cozy, nostalgic dish perfect for quick weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 cups cups broccoli florets fresh and bright green, cut into bite-sized pieces
  • 2 tablespoons unsalted butter for sautéing and topping
  • 1 small onion diced and sautéed until golden
  • 1 can cream of mushroom soup standard 10.5 oz can
  • 1 cup sour cream
  • 1 ½ cups sharp cheddar cheese shredded
  • ¾ cup panko breadcrumbs for topping
  • 2 tablespoons melted butter mixed with breadcrumbs for topping
  • 1/2 teaspoon paprika for flavor and color in topping
  • salt and pepper to taste seasoning for the dish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Saucepan
  • Mixing bowls
  • Silicone spatula
  • measuring cups and spoons
  • Oven mitts

Method
 

  1. Preheat your oven to 180°C (355°F) and lightly butter a 9x13 inch baking dish.
  2. Wash and chop the broccoli into small, bite-sized florets. Set aside.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for about 5 minutes until golden and fragrant, stirring occasionally.
  4. Meanwhile, blanch the broccoli in boiling salted water for 2-3 minutes until vibrant green and just tender. Drain and quickly shock in ice water to stop cooking, then drain well.
  5. In a mixing bowl, combine the cream of mushroom soup, sour cream, shredded cheddar, and the sautéed onions. Mix until smooth and season with salt and pepper to taste.
  6. Toss the blanched broccoli with the cheese mixture, ensuring all pieces are coated evenly. Transfer this mixture into your prepared baking dish and spread out evenly.
  7. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter and paprika. Sprinkle this evenly over the top of the casserole for a crunchy, golden crust.
  8. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the cheese bubbles around the edges.
  9. Remove the casserole from the oven and let it rest for 5 minutes. This helps the cheese set and makes slicing easier.
  10. Slice into squares and serve hot, garnished with chopped parsley if desired. Enjoy the cheesy, crispy topping with tender broccoli inside!