Easy Cheesy Broccoli Casserole
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 servings
- 2 ½ pounds broccoli florets roughly chopped (7-8 cups)
- ¼ cup flour
- ¼ cup butter
- 1 3/4 cups half & half
- 8 ounces about 2 1/4 cups freshly shredded sharp cheddar cheese (divided)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 sleeve butter crackers like Ritz, about 30
- ¼ cup butter melted
Preheat the oven to 350 degrees F. Spray a medium sized rectangle baking dish (about 11x7) with cooking spray and set aside.
Bring a large pot of water to boil. Add broccoli and boil for 3-4 minutes. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour, garlic powder and paprika and cook for several minutes until golden. Add half & half and bring to a simmer until thickened. Remove from heat and stir in cheese (reserve 1/4 cup for topping). Stir in salt and black pepper. Taste and add salt as desired.
Arrange broccoli in the baking dish. Pour cheese sauce over the broccoli and gently stir to coat.
In a small bowl, combine crushed crackers with melted butter and stir in the remaining cheese. Sprinkle cracker mixture evenly over the casserole.
Bake uncovered at 350 degrees for about 20-25 minutes, or until sauce is bubbly and topping is browned. If topping isn't browned enough, place under the broiler for a few minutes.
Let stand 10 minutes before serving.
To freeze, bake and cool casserole completely, then cover tightly with plastic wrap and foil. Thaw in the refrigerator, then bake as directed in step 6.
Calories: 350kcal | Carbohydrates: 15g | Protein: 13g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 79mg | Sodium: 494mg | Potassium: 544mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1770IU | Vitamin C: 126.9mg | Calcium: 330mg | Iron: 1.5mg