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Cheesy Roasted Broccoli Casserole with a crispy panko bread crumb topping is one of the most decadent flavorful vegetable side dish recipes that you can make!
The broccoli not only remains crispy, but roasting it first gives it incredible flavor. The scratch made sharp cheddar cheese sauce is infused with the flavor of sautéed onion and mushroom making this casserole recipe absolutely delicious.
Why this recipe works:
A tasty cheesy vegetable casserole makes for a perfect side dish to serve for dinner. Here’s why this one is especially yummy.
- This is a multi-step recipe, but it’s not complicated to make.
- Unlike some broccoli casserole recipes that use a can of “cream of” soup, this recipe uses only fresh ingredients creating a true homemade recipe.
- So many broccoli casseroles have mushy broccoli. Not this one! Roasting it first creates the best texture and taste.
- The crispy panko parmesan topping not only adds great flavor, but crunchy texture as well!
Ingredients needed:
- For the roasted broccoli, you will need fresh broccoli, extra virgin olive oil, and kosher salt.
- To make the cheese sauce, you will need butter, fresh mushrooms, chopped onion, all-purpose flour, whole milk, salt, and grated sharp cheddar cheese.
- For the topping, you will need panko bread crumbs, butter, parmesan cheese, and minced parsley.
How to make this broccoli casserole:
First, roast the broccoli.
- You will toss the fresh broccoli florets with the olive oil and salt and then spread in a single layer on a prepared baking sheet.
- Roast the broccoli in a preheated oven for about 15 minutes, stirring half way through. You will know it’s done when the tips begin to brown.
Then, make the casserole:
- In a saucepan, sauté the onion and mushrooms in butter. Sprinkle with flour and allow that to cook until the flour gets fragrant. You will then make a cream gravy by adding the milk and salt, then stirring the mixture until it begins to thicken.
- The sauce is removed from the heat and the grated cheddar is stirred in until it melts.
- Toss the roasted broccoli in the cheese sauce.
- Transfer to a greased casserole dish.
- Top with the panko crumb topping.
- Bake the broccoli casserole, uncovered, for about ten minutes. Then broil for a few minutes to brown. It shouldn’t take very long to cook since it was already warm when you put it in the oven.
Cooking tips and substitutions:
- To properly roast the broccoli, it must be completely dry. If you wash it, be sure to allow sufficient time to allow it to fully air dry before roasting.
- Whenever making a cheese sauce, it’s always best to buy a block of cheese and grate it yourself. Pre-shredded cheese often contain ingredients to prevent clumping and it can change the consistency of your cheese sauce.
- Whole milk is recommended for the cheese sauce, but lowfat or skim will also work. I’ve also had great success cooking cheese sauces with evaporated milk.
- A bit of ground mustard added to the cheese sauce would be an incredible twist on this broccoli casserole recipe!
Related recipes:
Love cooking with fresh broccoli? Me too! Here are some other great broccoli recipe recommendations.
- Asian Roasted Broccoli
- Fresh Broccoli Salad
- Skillet Beef and Broccoli
- Cheesy Ham and Broccoli Tater Tot Casserole
- One Pot Broccoli Chicken Cheese Rice Casserole
- Chicken Divan
- Broccoli Carbonara
- Broccoli Tortellini Alfredo
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Cheesy Roasted Broccoli Casserole with a crispy topping is one of the most decadent flavorful vegetable side dish recipes that you can make!
Ingredients
Roasted broccoli:
- 1 1/2 pounds broccoli florets equivalent to about 3 pounds broccoli stalks that get trimmed
- 2 tbsp olive oil extra virgin
- 1 tsp kosher salt
Cheese sauce:
- 4 tbsp unsalted butter
- 1 1/2 cups mushrooms (about 4 oz), chopped
- 1/2 cup onion chopped
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp kosher salt
- 3 cups sharp cheddar grated
Crumb topping:
- 3/4 cups panko bread crumbs
- 4 tbsp unsalted butter melted
- 1/2 cup parmesan grated
- 1/4 cup parsley minced
Instructions
To roast the broccoli:
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Combine the broccoli with the olive oil and salt in large bowl. Toss to combine. Transfer to prepared baking sheet and arrange in a single layer.
- Roast in preheated oven for 15 minutes. Stir half way through cooking. Broccoli is done with tips start to turn dark brown.
To make the cheese sauce:
- Melt butter over medium high heat in large sauce pan or dutch oven. Add mushrooms and onion. Stir to coat in melted butter and then allow to cook, undisturbed, until they begin to turn golden brown. Then stir occasionally until fragrant, about 8-10 minutes total.
- Add flour and constantly stir. Reduce heat to medium and allow to cook for about 4-5 minutes.
- Add the milk and salt, stir while scraping the bottom of the pan to loosen anything that sticks, and cook until slightly thickened, about 5 minutes.
- Remove from heat and stir in grated cheddar.
To make the crumb topping:
- Combine all topping ingredients in small bowl.
To make the casserole:
- Preheat oven to 400 degrees F.
- In large bowl (or the pan you used to make the cheese sauce), combine roasted broccoli with cheese sauce. Gently toss to combine. Transfer to a greased 9×13 baking dish. Sprinkle with crumb topping.
- Bake, uncovered, for about 10 minutes. Then broil for an additional 2-5 minutes to brown.
Notes
- To properly roast the broccoli, it must be completely dry. If you wash it, be sure to allow sufficient time to allow it to fully air dry before roasting.
- Whenever making a cheese sauce, it’s always best to buy a block of cheese and grate it yourself. Pre-shredded cheese often contain ingredients to prevent clumping and it can change the consistency of your cheese sauce.
- Whole milk is recommended for the cheese sauce, but lowfat or skim will also work. I’ve also had great success cooking cheese sauces with evaporated milk.
- A bit of ground mustard added to the cheese sauce would be an incredible twist on this broccoli casserole recipe!
Nutrition
Calories: 292kcal, Carbohydrates: 12g, Protein: 13g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 57mg, Sodium: 696mg, Potassium: 327mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1077IU, Vitamin C: 53mg, Calcium: 338mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
My wife always make the green bean casserole. Uses canned beans and soup. I’ll make this one. Looks great
Have made this.. The only thing “I” added was 2 cn’s diced green chili’s,, (La Victoria)..