Description
This comforting Broccoli Casserole combines tender baby broccoli florets with sautéed vegetables in a creamy cheese sauce, topped with buttery crushed crackers for a delightful crunchy finish. Perfect for a family dinner or potluck, this easy-to-make casserole delivers rich flavor and satisfying texture in every bite.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 8 oz sliced fresh mushrooms
- 2 (12.6-oz) packages frozen baby broccoli florets
Dairy & Pantry
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (can use low-fat)
- ½ cup shredded cheddar cheese
- ¼ cup grated parmesan cheese
- 1 cup crushed Ritz crackers
- 1 Tbsp butter, cut into small pieces
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add chopped onion, red bell pepper, sliced mushrooms, salt, and pepper. Cook until the vegetables are soft and lightly browned, enhancing their flavor.
- Make the Cheese Sauce: Sprinkle the all-purpose flour evenly over the sautéed vegetables and cook for 1 minute, stirring continuously to eliminate the raw flour taste. Gradually pour in the milk while stirring constantly. Bring the mixture to a boil and cook for about 3 minutes until it thickens and becomes smooth.
- Combine Ingredients: Remove the skillet from heat and stir in the shredded cheddar cheese and grated parmesan until melted and well incorporated. Fold in the frozen baby broccoli florets, mixing thoroughly.
- Prepare for Baking: Pour the broccoli and cheese mixture into the prepared baking pan, spreading it evenly.
- Add Topping: Sprinkle the crushed Ritz crackers evenly over the top of the casserole. Dot with small pieces of butter to create a golden, crispy crust as it bakes.
- Bake: Bake the casserole uncovered in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Notes
- For a lighter version, use low-fat milk and reduced-fat cheeses.
- Fresh broccoli florets can be used instead of frozen; blanch them beforehand to maintain tenderness.
- To make it gluten-free, substitute all-purpose flour and crackers with gluten-free alternatives.
- Allow casserole to rest for 5 minutes after baking for easier serving and better flavor melding.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
