Broccoli Cheese Casserole
Made this dish for Thanksgiving 2025.
Equipment
- 1 2.5 Quart casserole dish, a 9x9 pan will work
Ingredients
- 5 Tablespoons Butter, unsalted
- 1 Medium Shallot I used an onion
- 3 Cloves Garlic, finely chopped
- 4 Tablespoons Flour
- 1 ½ Cup Whole milk
- ½ Cup Half-and-half I used heavy cream
- ½ Teaspoon Kosher salt Can use regular salt
- ¼ Teaspoon Black pepper
- 4 Cups Cheddar cheese, shredded, divided
- 1 Pound Broccoli, cut into 1 inch pieces Or buy frozen florets
- ½ Cup Panko bread crumbs
Instructions
- Arrange a rack in center of oven; preheat to 350°. Grease a 2.5-qt. (or a 9" x 9" square) casserole dish.
- In a large saucepan over medium heat, melt butter. Cook shallots and garlic, stirring occasionally, until softened, 3 to 5 minutes.
- Add flour and cook, stirring, until vegetables are coated, 1 to 2 minutes. Add milk, half-and-half, salt, and pepper and bring to a simmer over low heat.
- Cook, stirring frequently, until slightly reduced, 3 to 5 minutes. Add 3 c. cheese and stir until melted and combined.
- Place broccoli florets in prepared dish. Pour milk mixture over broccoli.
- In a small bowl, combine panko and remaining 1 c. cheese. Top with panko mixture.
- Cover dish with foil or a lid and bake 20 minutes. Uncover and continue to bake until top is golden brown and crispy, 10 to 15 minutes more.