Broccoli Casserole From Scratch

Cheesy, creamy broccoli casserole with a cheesy breadcrumb topping. This is our favorite holiday side dish! Completely from scratch.


Ingredients:


  • 2 ½ pounds broccoli florets, cut into bite-size pieces (about 8 cups)
  • 6 tablespoons butter, divided
  • 1 cup finely chopped crimini or button mushrooms
  • ¼ cup flour
  • 1 cup milk (whole or 2% preferred)
  • ½ cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup plain Greek yogurt
  • 1 cup finely chopped yellow onion
  • 1 egg, lightly beaten
  • 1 ½ cups grated cheddar cheese, divided
  • 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided

Instructions:



  1. Preheat oven to 350 degrees F. Lightly spray a 3 quart baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
  3. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
  4. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth. Cook, whisking constantly, for 30 seconds. Whisk in the milk and half and half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
  5. Pour the sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
  6. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
  7. Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes more, until topping is lightly browned and casserole is hot. Let stand 10 minutes before serving.


NOTES:


  • Make ahead instructions: You can assemble the casserole up to one day ahead and refrigerate, then bake the next day. Add 10-15 minutes to the bake time if the casserole is cold from the refrigerator. Or, the casserole may be assembled and baked up to 1 day ahead. Reheat before serving, covered, at 350 degrees for 45-60 minutes.
  • *You can substitute mayonnaise for the plain Greek yogurt if you prefer.
  • *To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.


Source: kristineskitchenblog.com

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