Parmesan Cheesy Broccoli Casserole

The recipe Parmesan Cheesy Broccoli Casserole can be made in approximately 50 minutes. This side dish has 257 calories, 13g of protein, and 12g of fat per serving. For 87 cents per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. 148 people have tried and liked this recipe. It is brought to you by Well Plated. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up black pepper, parmesan cheese, non-fat milk, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is awesome. If you like this recipe, take a look at these similar recipes: Cheesy Broccoli Casserole, Cheesy Broccoli Casserole, and Parmesan and Broccoli Casserole.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

5 cups coarsely chopped broccoli florets (about 1 1/4 pounds)

1/8 teaspoon cayenne pepper (optional)

1/4 teaspoon dry mustard

1/2 freshly grated extra sharp cheddar cheese

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1 3/4 cups non-fat milk

3/4 cup Panko breadcrumbs

1/4 cup freshly grated Parmesan cheese

3 tablespoons unsalted butter, divided

1/4 cup white whole wheat flour

Equipment:

mixing bowl

frying pan

oven

pot

whisk

bowl

broiler

Cooking instruction summary:

Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron or other ovenproof skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.Meanwhile, bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and set aside.Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using). Remove the skillet from the heat, then stir in the cheddar until smooth.Add the reserved broccoli, stir to coat, then patthe broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)Sprinkle the Panko mixture evenly over the top of the broccoli. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesnt burn. Let stand 5 minutes, then serve.

 

Step by step:


1. Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron or other ovenproof skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.Meanwhile, bring a large pot of water to a boil.

2. Add the broccoli and cook until crisp-tender, about 3 minutes.

3. Drain and set aside.Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using).

4. Remove the skillet from the heat, then stir in the cheddar until smooth.

5. Add the reserved broccoli, stir to coat, then patthe broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)Sprinkle the Panko mixture evenly over the top of the broccoli.

6. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesnt burn.

7. Let stand 5 minutes, then serve.


Nutrition Information:

Quickview
256k Calories
12g Protein
11g Total Fat
28g Carbs
22% Health Score
Limit These
Calories
256k
13%

Fat
11g
18%

  Saturated Fat
6g
42%

Carbohydrates
28g
10%

  Sugar
8g
10%

Cholesterol
29mg
10%

Sodium
421mg
18%

Get Enough Of These
Protein
12g
25%

Vitamin C
126mg
153%

Vitamin K
145µg
139%

Calcium
301mg
30%

Vitamin A
1440IU
29%

Phosphorus
269mg
27%

Folate
107µg
27%

Vitamin B2
0.43mg
25%

Manganese
0.43mg
22%

Fiber
5g
20%

Potassium
662mg
19%

Vitamin B1
0.26mg
18%

Selenium
11µg
17%

Vitamin B6
0.32mg
16%

Vitamin B5
1mg
13%

Magnesium
50mg
13%

Vitamin B12
0.67µg
11%

Iron
1mg
11%

Vitamin D
1µg
10%

Vitamin E
1mg
9%

Zinc
1mg
9%

Vitamin B3
1mg
9%

Copper
0.12mg
6%

covered percent of daily need
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