Put a spin on classic green bean casserole and turn it into cheesy broccoli casserole! With a creamy parmesan sauce and homemade shallot breadcrumb topping, this dish is not only healthier, it might even be tastier!
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Watch how to make this
What makes this dish special
It was just a couple of days before Thanksgiving when I had an "a-ha!" moment. What if you made green bean casserole but swapped out the green beans for broccoli and used healthier ingredients? It sounded like a good idea so I put it to the test. Make your parmesan cheese sauce, toss it with broccoli, and top it with a crunchy onion topping. I may be late for Thanksgiving, but this cheesy broccoli casserole would be a great side dish for any weeknight meal!
What's great about this cheesy broccoli casserole is that it's similar to green bean casserole so it's very familiar. What's even better is that it's slightly healthier so you won't feel guilty getting second and third servings. Sounds perfect for the holidays, right? And for another great holiday side dish, check out my bacon mushroom and leek stuffing, savory pear gratin or brown butter sweet mashed potatoes!
Ingredients
- Broccoli: The vegetable is the main star of this casserole, providing a subtle sweetness and texture to the dish.
- Shallots: The shallots replace onions that you would normally find in a traditional green bean casserole topping.
- Panko: This specific breadcrumb is flaker and lighter than regular breadcrumbs, giving the topping more texture. You can also use homemade breadcrumbs.
- Almonds: Sliced almonds add a crunchy texture to the breadcrumb topping. If you don't like almonds, you can also use chopped walnuts or crushed hazelnuts.
- Parmesan: The hard Italian cheese adds umami to both the breadcrumb topping and the cheese sauce.
- Italian seasoning: The blend of dried herbs helps season the shallot breadcrumb topping. If you can't find Italian seasoning, you can make your own blend at home or use a combination of dried basil, oregano, rosemary, and thyme.
- Milk: I used 2% milk for the cream sauce but you can also use whole-fat milk or even half-and-half or heavy cream for a richer, thicker sauce.
- Nutmeg: The pinch of spice adds a slightly nutty and sweet flavor to the cream sauce. You can omit it if you prefer.
Substitutions and variations
- Gluten-free: Use gluten-free panko for the topping.
- Vegetables: Experiment with other vegetables such as green beans or mushrooms.
Step-by-step instructions
Step 1: Prepare the broccoli
First things first, prepare the broccoli. Cut the broccoli into small florets and blanch them in hot water for just a couple of minutes. Drain the hot water and immediately shock the vegetables in ice-cold water. This will stop the broccoli from continuing to cook and keep that bright green color.
You want to make sure to drain the broccoli well. If too much water gets into the dish, it'll water down the casserole and make it taste bland.
Step 2: Make shallot breadcrumb topping
Meanwhile, prepare the onion topping. Storebought crispy onions are fine but to keep things homemade, we're going to make our own.
Saute thinly sliced shallots just until tender, about 2-3 minutes. Remove the shallots and toast panko breadcrumbs in the same pan. Toss the toasted panko with the shallots, parmesan, almonds, Italian seasoning, salt, and pepper.
Step 3: Cook parmesan cream sauce
Set aside the onion topping and next make the parmesan cream sauce. This sauce is basically alfredo pasta sauce with flour as the thickener, milk as the base, and cheese to finish.
Season the sauce generously with salt and pepper. The sauce is the main seasoning for the broccoli so you want to make sure it has plenty of salt and pepper.
Toss the broccoli in the cream sauce and transfer everything to a large baking dish. Sprinkle the onion topping in an even layer on top and bake the cheesy broccoli casserole for 20-25 minutes or until golden brown.
If you find that the topping isn't as crunchy as you would like it, you can turn on the broiler for a few minutes.
Serve the cheesy broccoli casserole while it's hot and while the topping is at its crunchiest!
I loved that this side dish was different but still very much familiar. All the flavors are reminiscent of green bean casserole but just with a slight twist. A great side for the entire family!
Make-ahead and storage
- Make-ahead: Prepare the casserole up to the point of baking except for the shallot breadcrumb topping. Cover it tightly, and refrigerate. Sprinkle the topping right before baking, then bake, adding a few extra minutes to the baking time if needed.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Frequently asked questions
While fresh broccoli is recommended for optimal texture, you can use frozen broccoli in a pinch. Ensure it's thawed and drained before blanching.
Yes, you can use store-bought crispy onions if you prefer a quicker option. However, making your own shallot topping adds a delicious homemade touch.
More holiday side dish recipes
Looking for more holiday side dish ideas? Try these:
Recipe
Cheesy Broccoli Casserole
Ingredients
- 2 pounds trimmed broccoli
- 2 tablespoons oil divided
- 6 shallots thinly sliced
- ½ cup panko
- ¼ cup toasted sliced almonds
- ¼ cup grated parmesan
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 3 garlic cloves minced
- 5 tablespoons all-purpose flour
- ½ cup vegetable broth
- 1 ½ cups milk
- ¾ cup grated parmesan
- pinch of nutmeg
- salt and pepper
Instructions
- Preheat oven to 375 degrees F.
- Bring pot of water to a boil over high heat. Blanch broccoli for 2 minutes and immediately drain and plunge in ice water. Broccoli should be bright green and tender-crisp. When broccoli has cooled, drain well. Season with salt and pepper and set aside.
- Make onion topping. Heat 1 tablespoon oil in a large saute pan over medium heat. Saute sliced shallots until partially cooked, about 2-3 minutes. Remove from heat and transfer to a bowl.
- In the same pan, heat another tablespoon oil over medium heat. Add panko and toast until golden brown, stirring frequently. Remove from heat and transfer to same bowl with shallots. Add almonds, grated parmesan, Italian seasoning, salt, and pepper, tossing to combine. Set aside.
- Melt butter in a large sauce pot over medium heat. Add garlic and saute until aromatic, about 30 seconds. Add flour, whisking until well combined with butter. Slowly add vegetable broth, whisking constantly to dissolve flour butter mixture. Add milk and bring to a simmer. Add parmesan and pinch of nutmeg and continue to simmer until thickened, about 4-5 minutes. Season with salt and pepper and remove from heat.
- Pour parmesan sauce over broccoli, tossing to coat. Transfer to a 9x13 baking dish and spread broccoli in an even layer. Top with shallot breadcrumb topping and bake for 20-25 minutes or until golden brown and crispy on top. Serve.
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