Broccoli casserole with cream cheese might just be the best way way to enjoy broccoli! This cheesy casserole is a side dish the whole family will enjoy (yes, even the picky eaters). Tender broccoli and crispy bacon are coated in a rich sauce made with cream cheese, cheddar and smokey Gruyere.
– ¾ cup Panko or Ritz cracker crumbs – ¼ cup grated Parmesan cheese – zest of 1 lemon – 3 tablespoons butter, melted – 4 tablespoons butter – 1 shallot, finely chopped – 3 to 4 garlic cloves, minced – 5 tablespoons flour – 3 cups milk or half and half – 2 teaspoons each Dijon and Tabasco – ½ teaspoon salt and pepper – 4 ounces cream cheese – 2-½ cups grated cheese (see notes) – ½ cup bacon crumbles (from 8 slices) – 1-½ pounds broccoli florets
saute the shallot in butter then stir in teh garlic. Add the flour and stir for 1 minute. Slowly pour in the milk while stirring. Cook for 3 minutes, whisking frequently. Add the Dijon mustard, hot sauce, salt and pepper.
Remove the pot from the heat and stir in the cream cheese and other cheeses. Stir the cheese mixture until it has melted.
Add the bacon and broccoli florets. Stir until well coated. Transfer the broccoli mixture to a 13 x 9 inch casserole dish.
Combine the topping ingredients in a small dish.
Sprinkle the topping over the broccoli and cover the casserole with aluminum foil. Bake
there’s no canned cream of mushroom soup in this recipe! Tender broccoli is elevated with lots of cheese that melts into a rich cream sauce and coats every bit of the veggie. It’s comfort food deluxe, and the perfect addition to any dinner!