Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Broccoli Cheese Bake: A Simple Family Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chef AI
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 Minutes
  • Yield: 6 Servings 1x
  • Category: Dessert

Description

Enjoy this comforting broccoli cheese bake, a creamy casserole perfect for weeknight dinners. Easy to make, it’s a family favorite.


Ingredients

Scale
  • Main Ingredients:
  • Fresh Broccoli Florets (about 2 large heads)
  • 2 cups Milk (whole or 2%)
  • 2 cups Sharp Cheddar Cheese (freshly shredded)
  • 1 cup Colby Jack Cheese (freshly shredded)
  • Flavor Boosters:
  • 1/4 cup Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper (freshly cracked, or to taste)
  • Finishing Touches:
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese

Instructions

  1. Prep the Broccoli:: First things first, get that broccoli ready. I usually chop a couple of heads into nice, bite-sized florets. Then, steam them until they’re tender-crisp – not mushy, please! You want them still a little vibrant green. I usually just use a steamer basket over boiling water for about 5-7 minutes. This is where I sometimes forget to salt the water, but it’s not a deal-breaker. Just drain them well; excess water is the enemy of a creamy casserole.
  2. Start the Roux:: Alright, time for the cheese sauce magic! In a medium saucepan, melt your butter over medium heat. Once it’s shimmering, whisk in the flour. You’re making a roux, hon! Stir it continuously for about 1-2 minutes until it forms a pale, golden paste. This step is crucial for thickening, so don’t rush it. I’ve definitely undercooked my roux before, and the sauce ended up tasting a bit floury, which was an oops moment I don’t want you to repeat.
  3. Build the Cheese Sauce:: Now for the creamy goodness! Gradually whisk in the milk, a little at a time, making sure there are no lumps. Keep whisking as the sauce thickens – it should start to coat the back of a spoon. Once it’s smooth and bubbly, take it off the heat. Then, stir in your sharp cheddar and Colby Jack until they’re completely melted and glossy. Oh, the smell here is just heavenly, honestly! This is the heart of your dish.
  4. Season and Combine:: Time to bring in the flavor! Stir in the garlic powder, onion powder, salt, and black pepper into your glorious cheese sauce. Taste it! Adjust seasonings if you need to; remember, you’re the chef here. Gently fold in your steamed broccoli florets. Be careful not to mash them; we want those beautiful green bits intact. I love how the broccoli gets coated in that rich, thick sauce. It just feels right for a proper casserole.
  5. Assemble the Bake:: Pour the broccoli and cheese mixture into a 9×13 inch baking dish. Spread it out evenly. This is where I sometimes get a little messy, cheese sauce dripping on the counter, but hey, that’s part of the fun, right? In a small bowl, combine the Panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture generously over the top of the casserole. This crunchy topping is what makes this dish extra special.
  6. Bake to Golden Perfection:: Pop that dish into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crispy. The aroma filling your kitchen will be incredible – that tell-tale sign of a comforting meal. When it comes out, let it sit for about 5-10 minutes before serving. This helps the sauce set a little. Trust me, it’s worth the wait for this creamy casserole.