Tender broccoli florets get bathed in a rich, made-from-scratch cheese sauce, built with sharp cheddar and a whisper of Dijon and cayenne for depth. A golden, buttery panko topping gets toasted separately and scattered over the top before baking, so every bite has that crisp-tender contrast against the creamy sauce underneath. The broccoli is blanched first to keep its color and snap, so it holds its own instead of turning mushy under all that cheese. This one bakes up bubbling at the edges with a deeply golden crust, the kind of casserole that disappears fast at a potluck or weeknight dinner table. It's a comforting, cheesy option that fits neatly into a vegetarian spread without missing a beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
