Vegetarian Classic Broccoli Cheese Casserole
Total time1 hr
Prep time20 min
Cook time40 min
4.5(5)
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Learn more →Ingredients
6 servings
- 2 lbs broccoli florets (about 8 cups), cut into bite-sized pieces
For the cheese sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dijon mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- salt and pepper, to taste
- 2 cups sharp cheddar cheese, shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For the topping
- ¾ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- ¼ cup cheddar cheese, shreddedChef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, until bright green and just barely tender. Drain in a colander and spread in the prepared baking dish.
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