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Overhead view of a cheesy broccoli casserole in a cream baking dish, bright green florets in a glossy cheddar sauce under a golden cracker crumb top, on a Thanksgiving table

Cheesy Broccoli Casserole

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Cheesy broccoli casserole with a from-scratch cheddar sauce built on the stove, blanched and well dried florets, and a buttery cracker crumb top that stays crisp. No canned soup, no watery sauce, and a make-ahead plan that bakes while the turkey rests.

  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 pounds (900 g) fresh broccoli, cut into bite-size florets (about 8 cups)
  • 1 tablespoon fine salt, for the blanching water
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely diced (about 3/4 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups (360 ml) whole milk, at room temperature
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 1/2 cups (280 g) shredded sharp cheddar cheese, divided
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 cup crushed buttery round crackers (about 22 crackers)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Heat the oven to 375°F (190°C). Butter a 9 by 13 inch baking dish. Bring a large pot of water to a boil and salt it with the tablespoon of salt.
  2. Add the broccoli florets and blanch for exactly 2 minutes, until bright green and just crisp tender. Drain at once, spread the florets on a clean kitchen towel, and pat them very dry.
  3. Melt the 3 tablespoons butter in a large saucepan over medium heat. Add the onion and cook for 4 minutes, until soft and sweet. Stir in the garlic for 30 seconds.
  4. Whisk in the flour and cook for 1 minute, whisking constantly, until it smells faintly nutty and coats the onion in a pale paste.
  5. Pour in the milk a splash at a time, whisking each addition smooth before adding more, then whisk in the cream. Simmer for 2 to 3 minutes, until the sauce thickly coats the back of a spoon.
  6. Take the pan off the heat. Stir in the Dijon mustard, salt, pepper and smoked paprika, then add 2 cups of the cheddar a handful at a time, stirring until each handful melts before adding the next.
  7. Fold the dried broccoli into the sauce until every floret is coated, then scrape the mixture into the prepared dish and smooth the top.
  8. Scatter the remaining 1/2 cup cheddar and the Parmesan over the surface. Toss the cracker crumbs with the melted butter and sprinkle them evenly over the cheese.
  9. Bake for 25 to 30 minutes, until the sauce bubbles at the edges and the crumbs are deep golden. Rest for 10 minutes before serving, so the sauce settles into soft folds.
  • Author: Chef Jordan
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Find it online: https://cookaza.com/cheesy-broccoli-casserole/