Cheesy Broccoli Casserole
Tender broccoli baked in a creamy cheddar sauce with a crisp, buttery cracker topping.
Instructions
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Step 1
Heat the oven to 190°C. Grease the baking dish with 1 tsp (5 gr) of the butter.
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Step 2
Place the broccoli and water in a microwave-safe bowl and cover loosely. Microwave until bright green and barely tender, then drain thoroughly.
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Step 3
Melt 2 ½ tbsp butter in a saucepan over medium heat. Whisk in the flour and cook until smooth and lightly foaming.
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Step 4
Gradually whisk in the milk. Cook over medium heat, whisking frequently, until the sauce gently bubbles and thickens.
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Step 5
Remove the saucepan from the heat. Stir in 200 gr cheddar, the Dijon mustard, garlic powder, salt, and black pepper until smooth.
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Step 6
Spread the drained broccoli in the baking dish. Pour over the cheese sauce and fold gently until evenly coated.
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Step 7
Melt the remaining 1 ½ tbsp (20 gr) butter in a microwave-safe bowl. Mix it with the crushed crackers and remaining 50 gr cheddar, then scatter the topping evenly over the broccoli.
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Step 8
Bake at 190°C until the sauce bubbles around the edges and the topping is golden brown.
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Step 9
Let the casserole rest before serving so the sauce can settle slightly.
Nutrition (Estimated)
Food safety
Caution: low
Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. Reheat leftovers to 74°C before serving.
Risk factors
- hot steam during microwaving
- hot dairy sauce
- perishable cooked leftovers