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Cheesy Broccoli Pasta Casserole

Cheesy Broccoli Pasta Casserole

INGREDIENTS
1 very large broccoli (1.2lb / 600g), florets cut into small pieces and the stems roughly diced (Note 1)
4 tbsp unsalted butter
4 garlic cloves
1 small onion, finely diced
6 tbsp plain flour
2 cups milk (low or full fat – I used low fat)
1½ cups chicken broth/stock (or water + ½ tsp salt)
½ – 1 cup panko breadcrumbs (I used homemade breadcrumbs which are slightly chunkier)
1 cup grated parmesan cheese (separated)
Salt and pepper

INSTRUCTIONS
Preheat oven to 180C/350F.
Place broccoli in a square baking dish. (Note 2)
Melt butter over medium low heat in a large saucepan. Add garlic and onion and sauté for 5 minutes until onion is translucent.
Add flour and mix into the onion butter mixture. Cook for 2 minutes. Make sure it doesn’t brown.
Switch to a whisk. Add 1 cup of milk and whisk – it will thicken quite quickly. Then add the remaining cup of milk and the chicken broth / stock. Increase heat to medium. Whisk occasionally at the beginning and as it begins to thicken, whisk constantly so it doesn’t stick to the base.
When the sauce is the consistency of very thick pouring cream (thick enough to thickly coat the back of a spoon), remove it off the heat.
Stir in most of the parmesan (reserve some for topping) and a pinch of salt and pepper.
Pour over the broccoli, then pat the broccoli down to press it into the sauce. Top with panko breadcrumbs (I like a lot of crunchy topping so I use 1 cup) and the remaining parmesan cheese.
Cover and bake for 20 minutes, then remove the cover and bake for a further 20 to 30 minutes, or until the top is golden brown, the sauce is very thick and the broccoli is tender.
Remove and allow to rest for 10 minutes before serving.

Source : allrecipes.Com