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Golden baked broccoli casserole with bubbling cheese in a white 9x13 baking dish

Easy Broccoli Casserole Ready in 65 Minutes

A creamy cheddar broccoli casserole made with a quick homemade sauce, tender-crisp blanched florets, and a golden panko topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 About 1 cup
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the broccoli
  • 20 ounces broccoli florets from about 1 1/2 pounds whole crowns, cut into 1 1/2 inch pieces
  • 1 tablespoon Diamond Crystal kosher salt for the boiling water
  • 1 teaspoon unsalted butter for greasing the dish
For the cheese sauce
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups whole milk at room temperature
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup full-fat sour cream
  • 2 cups freshly shredded sharp cheddar cheese 8 ounces, divided: 1 1/2 cups for the sauce, 1/2 cup for the topping
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
For the topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 1/2 cup of the shredded cheddar

Equipment

  • 9×13-inch baking dish
  • Large pot, 4 quarts or bigger
  • Medium saucepan
  • Whisk
  • Box grater
  • Two clean kitchen towels

Method
 

  1. Move an oven rack to the center, preheat the oven to 375°F, and grease a 9x13-inch dish with 1 teaspoon butter.
  2. Bring 3 quarts of water and 1 tablespoon salt to a rolling boil in the large pot. Fill a large bowl with ice and cold water.
  3. Boil the florets for 2 minutes, until bright green and a knife tip slides in with slight resistance.
  4. Move the florets to the ice water for 1 minute, until cold. Drain in a colander for 2 minutes, until nothing drips.
  5. Spread the florets on a towel and press with a second towel until the surface looks matte, then tip them into the greased dish.
  6. Melt 4 tablespoons butter in the saucepan over medium heat until the foam settles, about 1 minute. Whisk in the flour for 1 minute, until pale gold and nutty.
  7. Pour in the milk and broth in a slow stream while whisking. Simmer for 3 to 4 minutes, until the sauce coats the back of a spoon.
  8. Take the pan off the heat. Stir in the sour cream, 1 1/2 cups cheddar, salt, garlic powder, onion powder, mustard, pepper, and nutmeg until smooth and glossy.
  9. Pour the sauce over the florets and fold for 6 to 8 strokes, until every floret is coated.
  10. Toss the panko, melted butter, and 1/2 cup cheddar with a fork until evenly damp, then scatter over the top.
  11. Bake uncovered at 375°F for 22 to 25 minutes, until the sauce bubbles at the edges and the topping is deep golden.
  12. Rest for 10 minutes, until the bubbling stops and the sauce holds when scooped.

Notes

Storage: refrigerate in an airtight container for 3 to 4 days, or freeze for up to 2 months.
Shred the cheddar from a block, because bagged shreds can make the sauce grainy.
Frozen broccoli works: thaw 20 ounces overnight, squeeze very dry, and skip the blanching.