Description
This creamy broccoli cheddar casserole features tender roasted broccoli florets enveloped in a rich cheddar cheese sauce enhanced with garlic and Dijon mustard. Topped with crunchy crushed garlic butter pretzels, this comforting dish offers a delightful combination of creamy and crispy textures, perfect as a savory side or hearty vegetarian main.
Ingredients
Scale
Vegetables
- 1 pound broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
For Roasting
- 2 tablespoons olive oil
- Salt and pepper to taste
Casserole Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon Dijon mustard
- 1 cup sour cream
Topping
- 1/2 cup crushed garlic butter pretzel pieces
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish to prevent sticking.
- Roast Broccoli: Toss broccoli florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for about 15 minutes until tender but still crisp.
- Sauté Onion: While broccoli roasts, melt butter in a large saucepan over medium heat. Add diced onion and cook until softened and translucent, approximately 3-4 minutes.
- Add Garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant, careful not to burn.
- Make Roux: Whisk in flour, cooking and stirring for 1-2 minutes to remove raw flour taste and create a roux.
- Incorporate Milk and Thicken Sauce: Gradually whisk in milk to avoid lumps. Continue cooking and stirring frequently until the mixture thickens to a smooth sauce.
- Add Cheese and Seasonings: Stir in shredded cheddar cheese, cayenne pepper if using, and Dijon mustard. Mix until cheese melts completely and sauce is smooth.
- Combine Sour Cream and Broccoli: Remove sauce from heat, then fold in sour cream until combined. Gently stir in the roasted broccoli to coat evenly in cheese sauce.
- Assemble Casserole: Pour the broccoli and cheese mixture into the prepared casserole dish and scatter crushed garlic butter pretzel pieces evenly on top for crunch.
- Bake: Bake in the preheated oven for 20-25 minutes until the casserole is bubbly and the pretzel topping is golden brown.
- Rest and Serve: Allow the casserole to rest a few minutes before serving warm to let it set and enhance flavors.
Notes
- For a spicier kick, increase cayenne pepper to 1/2 teaspoon.
- Substitute gluten-free flour and pretzels to make this recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F until heated through.
- You can add cooked chicken or bacon for additional protein if desired.
