Ingredients with Measurements:
- 4 cups broccoli florets
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Whisk
- Mixing spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes or until tender. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes or until lightly browned.
4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Add the salt, black pepper, garlic powder, and onion powder. Cook for 5-7 minutes or until the sauce thickens.
5. Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese until melted.
6. Add the cooked broccoli to the cheese sauce and stir to combine.
7. Pour the broccoli and cheese mixture into a 9x13 inch baking dish.
8. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and breadcrumbs over the top of the casserole.
9. Bake for 25-30 minutes or until the cheese is melted and the breadcrumbs are golden brown.
10. Let the casserole cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 290
Fat: 20g
Carbohydrates: 14g
Protein: 14g
Fiber: 2g
Sugar: 5g
Sodium: 490mg
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or a mix of both.
- Whole milk can be substituted with low-fat milk or almond milk.
- Cheddar cheese can be substituted with any type of cheese such as mozzarella, Swiss, or Gouda.
Variations:
- Add cooked chicken or ham for a protein boost.
- Add sliced mushrooms or diced onions for extra flavor.
- Top the casserole with sliced tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- Make sure to cook the broccoli until tender but not mushy.
- Use freshly grated cheese for the best flavor and texture.
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- For a crunchy topping, mix the breadcrumbs with melted butter before sprinkling over the casserole.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a cute and elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the casserole for a pop of color.
Pairings:
Serve the casserole with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted carrots
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thin, add a bit more flour to thicken it up.
- If the cheese sauce is too thick, add a bit more milk to thin it out.
Food safety advice:
- Make sure to cook the broccoli until tender to avoid any potential foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Casseroles have been a popular dish in American cuisine since the 1950s. They were often made with canned soup and frozen vegetables for a quick and easy meal.
Flavor profiles:
This broccoli and cheese casserole is creamy, cheesy, and savory with a hint of garlic and onion.
Serving suggestions:
Serve the casserole as a main dish for a family dinner or as a side dish for a potluck or holiday gathering.
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