Broccoli Casserole

I love broccoli. My little one is the biggest fan of broccoli, just as long as it isn’t soft and mushy. He prefers either sautéed or steamed broccoli. And honestly, I am very happy that he eats it. I don’t care in which shape or form. 

This creamy, cheesy broccoli casserole was just top notch! I served it with fried chicken, mashed potatoes and sweetcorn. 

Preparation Time 15 minutes

Bake Time 45 minutes

Serves 6-8

Ingredients 

600 grams broccoli florets- parboiled and drained 

4 tablespoons butter 

4 cloves garlic- minced 

6 tablespoons flour 

2 cups milk- warm 

1 1/2 cups chicken stock- warm 

1 1/2 cup cheddar cheese- shredded 

Salt and pepper 

Topping 

1/2 cup bread crumbs 

1 teaspoon garlic powder 

1/2 teaspoon dried parsley 

Salt and pepper- to taste 

1 1/2 tablespoons butter- melted 

Instructions 

1. Preheat oven to 180c. 

2. Mix the topping ingredients together. Set it aside. 

3. For the casserole: melt the butter, add the garlic and sauté for 1 minute until fragrant. Add the flour and cook it for 1 minute until mixed through. 

4. Add half the milk and mix it in until smooth. Then add the rest of the milk and stock. 

5. Cook the roux on a low hear for 4-5 minutes until thickened and it coats the back of the spoon. 

6. Turn off the heat and mix the cheese into the roux. Adjust the seasoning and then stir in the broccoli. 

7. Pour everything into a 9x13 casserole dish. Sprinkle over the topping. 

8. Cover the dish with foil and bake at 180c for 25 minutes. 

9. Remove the foil and bake for a further 20 minutes until golden. 

10. Let it stand for 5-10 minutes before serving.