Cheesy Small Broccoli Casseroles
These cheesy small broccoli casseroles are a versatile side dish, filled with tender broccoli, a made-from-scratch cheese sauce, and crunchy bread crumbs.
Servings 4
Calories 527kcal
Ingredients
- 1 ½ pounds broccoli florets
- 4 tablespoons unsalted butter divided
- 3 tablespoons flour
- 1 ½ cups milk whole
- 2 cups extra-sharp cheddar cheese shredded
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 425 degrees Grease (4) 6-ounce ramekins. Place the ramekins on a rimmed baking sheet; set aside.
- Cut the broccoli into 2-inch florets. Add the florets to a steamer basket and set over boiling water. Cover and steam broccoli, until tender; about 4 to 5 minutes. When the broccoli is tender; turn off the heat.
- Meanwhile, make a roux. In a large nonstick skillet or sauce pot, melt 3 tablespoons of the butter over medium-high heat. Stir in the flour. Cook 1 to 2 minutes, until golden, stirring constantly. Gradually whisk in the milk; bring to a boil. Cook, stirring constantly until thickened enough to coat the back of a spoon; about 2 minutes.
- Stir in cheese, Worcestershire sauce, garlic powder, salt, and pepper. Cook 1 minute or until the cheese melts. Turn off the heat and stir in steamed broccoli.
- Melt the remaining tablespoon of butter and toss the bread crumbs with the butter, to coat. Spoon broccoli mixture into prepared ramekins and top with bread crumbs.
- Place the sheet pan of ramekins into the oven and bake until bubbly and golden brown; about 10 minutes.
Notes
Recipe adapted from Savory Magazine
I used panko bread crumbs for extra crunch, but feel free to use regular bread crumbs.
Nutrition
Calories: 527kcal | Carbohydrates: 33g | Protein: 25g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 99mg | Sodium: 588mg | Potassium: 776mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2175IU | Vitamin C: 152.1mg | Calcium: 625mg | Iron: 2.8mg
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