Golden-Crusted Broccoli Bake
A delicious broccoli casserole topped with a crunchy panko and almond crust, perfect for any meal or holiday gathering.
Equipment
- 9x13-inch baking dish
- Medium Saucepan
- Large Mixing Bowl
- Whisk
- Steamer or Large Pot
Ingredients
Casserole Base
- 4 cups fresh broccoli florets
- 1 cup cooked quinoa (optional)
Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- 1 cup sharp cheddar cheese, shredded
- ½ cup Gruyère cheese, shredded
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper to taste
Topping
- ½ cup panko breadcrumbs
- ¼ cup crushed almonds or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Steam or blanch the broccoli florets until they are tender but still crisp. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes.
- Gradually whisk in the milk, continuing to whisk until the mixture thickens and is smooth.
- Stir in the cheddar and Gruyère cheeses until fully melted. Add garlic powder, onion powder, salt, and pepper to taste.
- In a large mixing bowl, combine the cooked quinoa (if using) and the broccoli. Pour the cheese sauce over the mixture and stir until well combined.
- Transfer the mixture to the prepared baking dish. In a small bowl, mix the panko breadcrumbs with the crushed almonds or walnuts, then sprinkle this mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is bubbly.
Notes
Ensure the broccoli is not overcooked before baking to maintain a slightly crisp texture. You can substitute other cheeses, such as Parmesan or mozzarella, depending on your preference. For a gluten-free version, use gluten-free flour and breadcrumbs.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 450mgFiber: 4gSugar: 3g
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