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Broccoli Cheese & Cracker Casserole
I used to undercook the broccoli in this dish until one day I bit into a forkful of tough florets while reaching for my phone. That was the moment I started blanching it properly — boiling just two minutes before assembling, then shocking it under cold water so it stays bright green and tender-crisp.This casserole has earned its place in my regular rotation because it's the kind of dish that feeds a family without demanding much attention. The cheese sauce comes together on the stovetop while I'm prepping vegetables, and the whole thing bakes uncovered so the top gets golden rather than soggy.The trick I've found is to use sharp cheddar for flavor but mix in some Gruyère or a good melting cheese — the sharper varieties can get grainy when melted alone. A handful of buttered crackers on top before baking gives you the crunch without needing breadcrumbs or extra steps.
Ingredients
Method
- Prep the broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook 2 minutes until bright green but still firm (not soft). Drain immediately, then run under cold water for 30 seconds to stop cooking. Squeeze out excess moisture with your hands or a clean towel — this is the step most people skip that makes the biggest difference.
- Melt butter and make the roux: In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until the mixture turns light golden and smells nutty (don't let it brown).
- Add milk gradually: Pour in the milk slowly while whisking continuously to avoid lumps. Keep cooking for 3–4 minutes, still whisking, until the sauce is thick enough to coat the back of a spoon.
- Incorporate cheese and seasonings: Remove from heat. Stir in cheddar and Gruyère one handful at a time until fully melted and smooth. Add nutmeg (if using), salt, and pepper. Taste and adjust — it should be well-seasoned since the broccoli will dilute the flavor.
- Combine everything: Fold in the blanched broccoli until evenly coated in cheese sauce. Pour into a 9x13-inch baking dish.
- Add toppings: Mix remaining 2 tablespoons melted butter with ¾ cup of the crushed crackers and spread over the top. Sprinkle with Parmesan, then dot with remaining 1 tablespoon butter (cut into small pieces) — this helps it brown evenly.
- Bake until bubbly: Bake at 375°F for 20–25 minutes until edges are bubbling and the top is golden. Let rest 5 minutes before serving so it sets slightly.
Nutrition
Notes
Tips & Substitutions
- Cheese swaps: You can use all cheddar if Gruyère isn't available, but add a tablespoon of cream cheese to keep it creamy.
- Cracker alternatives: Ritz crackers work beautifully. For gluten-free, try butter-flavored rice crackers or crushed pretzels for extra crunch.
- Make ahead: Assemble the casserole up to a day before baking — just add 5 minutes to the bake time if starting cold from the fridge.
- Leftovers store in an airtight container for 3–4 days and reheat well in a 350°F oven (about 15 minutes). The microwave works but can make the topping softer.
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