ब्रोकली चीज़ कैसरोल
This broccoli cheese casserole layers crisp-tender florets in a silky, from-scratch sharp-cheddar sauce, then finishes under a buttery cracker crust that bakes up golden and crunchy. Blanching the broccoli and draining it well keeps the dish creamy instead of watery, while a spoonful of sour cream and a little Dijon keep the cheese sauce tangy and never claggy. It is the kind of comforting side that tends to disappear first at any holiday table.
Blanch 2 lb broccoli florets for 3 to 4 minutes, then drain and dry them thoroughly; make a quick cheddar sauce by cooking a butter-flour roux, whisking in 2 cups warm milk until it coats a spoon, and melting in sharp cheddar, sour cream, and Dijon off the heat; fold the broccoli through, spread it in a buttered 9x13 dish, scatter with buttery crushed crackers and reserved cheddar, and bake at 375°F (190°C) for 25 to 30 minutes until bubbling at the edges and golden on top.
- Dry the blanched broccoli well: wet florets are the number-one cause of a watery casserole.
- Shred cheese from a block, since the anti-caking starch on pre-shredded cheese makes a grainy sauce.
- Take the pan off the heat before adding the cheese so it melts smooth instead of breaking.
Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13-inch baking dish
- Box grater
सामग्री
Broccoli
- 900 g Fresh broccoli, cut into bite-size florets, about 8 cups florets; peel and slice the tender stems too
- Kosher salt, for blanching, for the cooking water
Cheddar cheese sauce
- 45 g Unsalted butter
- 30 g All-purpose flour
- 480 ml Whole milk, warmed
- 225 g Sharp cheddar, freshly shredded, divided; reserve 1/2 cup for the topping
- 120 g Sour cream
- 5 g Dijon mustard
- 1.5 g Garlic powder
- 1.5 g Onion powder
- 6 g Fine sea salt, or to taste
- 1 g Black pepper, freshly ground
- Ground nutmeg, optional; warms the sauce
Buttery cracker topping
- 60 g Butter crackers, such as Ritz, crushed, about 1 1/2 cups crushed
- 30 g Unsalted butter, melted
- 55 g Reserved shredded cheddar, from the cheese above
विधि
- स्टेप01
Preheat the oven to 375°F (190°C) and butter a 9x13-inch (3-quart) baking dish. Shred the cheddar, crush the crackers, and cut the broccoli into even bite-size florets so everything cooks at the same rate.
- स्टेप02
Bring a large pot of salted water to a boil. Add the florets and cook 3 to 4 minutes, just until bright green and crisp-tender. Drain in a colander, then spread the broccoli on a clean towel and blot dry; removing surface water is what keeps the finished casserole creamy rather than soupy.
- स्टेप03
In a medium saucepan, melt the 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes until it smells nutty and turns pale gold, which cooks out the raw-flour taste.
- स्टेप04
Slowly pour in the warm milk while whisking, then simmer 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Off the heat, stir in 1 1/2 cups cheddar, the sour cream, Dijon, garlic powder, onion powder, salt, pepper, and nutmeg until smooth and glossy. Taste and adjust the seasoning.
- स्टेप05
Fold the dried broccoli into the cheese sauce until every floret is coated, then spread the mixture evenly in the prepared baking dish.
- स्टेप06
Toss the crushed crackers with the melted butter and scatter them over the top along with the reserved 1/2 cup cheddar. Bake for 25 to 30 minutes, until the sauce bubbles at the edges and the topping is deep golden.
- स्टेप07
Let the casserole stand 5 minutes so the cheese sauce sets slightly and serves cleanly, then bring it to the table warm.
Make ahead
Assemble the casserole through filling the dish, cover, and refrigerate up to 24 hours. Add the cracker topping just before baking so it stays crisp, and add 5 to 10 minutes to the bake time since you are starting from cold.
Storage
Cover and refrigerate leftovers up to 4 days. Reheat individual portions in the microwave, or warm the whole dish, covered, in a 350°F (175°C) oven for 15 to 20 minutes; stir in a splash of milk if the sauce has thickened.
Variations
Gluten-free
Swap the all-purpose flour for a 1:1 gluten-free blend, or thicken the sauce off the heat with a 2-tablespoon cornstarch slurry, and replace the cracker topping with crushed gluten-free crackers or toasted sliced almonds.
Broccoli-rice casserole
Fold 3 cups cooked white or brown rice into the broccoli and sauce before baking for a heartier side; add an extra 1/2 cup milk to keep everything creamy.
Loaded main dish
Stir in 2 cups shredded rotisserie chicken and finish with crumbled cooked bacon and panko for a one-dish dinner.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
अक्सर पूछे जाने वाले
Can I use frozen broccoli for broccoli cheese casserole?
Yes. Thaw 900 g (2 lb) frozen florets completely, then press them firmly between towels to squeeze out as much water as possible; frozen broccoli holds a lot of moisture, and skipping this step is the fastest way to end up with a watery broccoli cheese casserole. You can skip the blanching step, since frozen broccoli is already par-cooked.
Can I make this broccoli cheese casserole ahead of time?
Absolutely. Assemble it up to a day ahead, cover, and refrigerate, but hold the buttery cracker topping until just before baking so it stays crunchy. Because you are starting cold, add about 5 to 10 minutes to the baking time and bake until the sauce bubbles at the edges.
Why is my casserole watery, and how do I prevent it?
Excess water almost always comes from the broccoli. Blanch it only until crisp-tender, drain thoroughly, and spread the florets on a clean towel to dry before folding them into the sauce. A thick, spoon-coating cheese sauce also helps the dish set up creamy instead of soupy.
What is the best cheese to use?
Sharp or extra-sharp cheddar gives the boldest flavor, and grating it yourself from a block melts far more smoothly than bagged pre-shredded cheese, which is coated with anti-caking starch. For a more complex sauce, swap a handful of Gruyere, Monterey Jack, or smoked cheddar in for part of the cheddar.
Can I freeze broccoli cheese casserole?
Yes, though the texture is best fresh. Freeze it baked and without the cracker topping for up to 2 months, then thaw overnight in the fridge, add the topping, and reheat in a 350°F (175°C) oven until hot throughout. Dairy sauces can separate slightly after freezing, so stir gently and add a splash of milk if needed.
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