Broccoli Cheese Casserole
A staple of pot luck suppers and church parishioner cookbooks, everyone needs a good broccoli cheese casserole recipe.
This is one of those dishes that can make a leftover entree seem like a different meal. When I wanted something to dress-up a leftover meatloaf meal, and knew that I needed to use some frozen broccoli we had on hand since the last ice age, of course I went first to the Internet.
I'm not much of a fan of broccoli on its own and I'm also willing to bet that mothers a long time ago found that combining cheese with this edible green plant from the cabbage family was about the only way they were going to get their kids to eat their vegetables.
I decided to do some research, however, and wasn't surprised that there are thousands of recipes on the Internet for this popular American casserole. Some were ridiculously simple, like one that combined a package of frozen broccoli with a jar of Cheez Whiz. Actually, that sounded good.
Others were more complex and some, overly so, as with many food bloggers these days, like one that made a roux and used fresh eggs. Most recipes were far less complicated, but they were all over the board in terms of their ingredients. Some used cheddar cheese, others Velveeta; some used sour cream, some heavy cream and others, mayonnaise. Some added seasonings like Dijon mustard. A few added bacon. Almost all, except those that were attempting to remain low carb, used a buttery cracker topping but even then, the variables were many, like Ritz Crackers versus Waverly Wafers versus Keebler Club Crackers. There was even a lack of consensus on the broccoli itself: some attested to using only fresh; others said frozen was just fine.
But there were basics: broccoli, yellow cheese, a dairy binding agent, and a cracker crumb topping; further seasonings are optional.
I took the best of what I found on the Internet and combined them to create this version for Kitchen Tapestry.
I couldn't decide if Velveeta would be better than Cheddar Cheese, so I used both. Ditto on heavy cream versus sour cream. And while I discounted a heavy flavoring agent like Dijon mustard, I thought some Italian seasonings and a little crumbled bacon were good ideas.
Like any creative cook, I used what I had on hand. I had about a quarter-cup of shredded Romano Cheese and another quarter-cup of shredded Gruyere Cheese in the fridge, so they found their way into the mix. The results were quite good, so I've added them to this recipe, and provide alternatives in case you don't happen to have the Romano and Gruyere just lying around waited to be re-purposed.
Finally, I used Townhouse crackers for the topping because that's what was in our pantry, but concede that any of the aforementioned savory crackers would work just as well. The trick is in properly crumbling them and dousing them with melted butter.
The bottom line is that you can vary this recipe quite a bit and the results will likely be good as long as you hit the basics. Follow this recipe, however, and the results will be great.
Broccoli Cheese Casserole
Ingredients
- 2 12.6-oz bags frozen broccoli florets
- 12 oz Velveeta
- 1 cup cooked white rice (like, Minute Microwavable White Rice)
- 8 oz shredded sharp cheddar cheese (like, Sargento)
- 1/4 cup shredded Gruyere cheese (you can substitute Swiss)
- 1/4 cup shredded Romano cheese (you can substitute Parmesan)
- 1 cup heavy cream
- 1/2 cup sour cream
- 2-3 oz crumbled cooked bacon
- 1 tbsp Italian seasonings
- 2 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 cayenne pepper
- 1 sleeve buttery crackers (like, Townhouse)
- 3 tbsp butter, melted
- 4 tbsp table salt for the boiling water
- non-stick cooking spray (like, Pam)
Instructions
- Pre-heat the oven to 350°F.
- Bring a soup pot or Dutch oven 3/4 filled with water and 4 tbsp of salt to a rapid boil over high heat. Add the broccoli and once the water returns to a boil, cook 3 minutes.
- Drain the broccoli well through a colander and put the florets in a large mixing bowl with enough room in a single layer to steam-dry for 10 minutes while you make the cheese sauce. Use paper towels if necessary to soak up as much water from the broccoli as you can.
- Using the same pot after draining the broccoli (to make use of its residual heat), add the cream over medium heat until it begins to simmer.
- Add the Velveeta and whisk constantly as it melts. Add the sour cream, the Gruyere and Romano cheeses and continue to stir while all blends in.
- Add the Italian seasoning, garlic powder, sea salt and Cayenne pepper, rice and the bacon, then stir well to combine.
- In a large mixing bowl, pour the cheese mixture all over the broccoli and use a folding motion to carefully coat all the florets, being careful not to masticate them.
- Liberally spray a 7" x 11" baking dish with non-stick cooking spray, and then pour in and level off the mixture.
- For the topping, put the crackers in a zip-lock bag. Leave a small part of the bag unzipped to allow air to escape. Use a rolling pin to smash the crumbs finely. If you don't have a rolling pin, use a can of something from your pantry. Don't pulverize the crackers to a powder, but you don't want any large chunks, either.
- Once crumbled, put the cracker crumbs in a small bowl and douse with the melted butter, Stir until the breading soaks up all the butter.
- Evenly top the casserole with the the cheddar cheese, then the cracker crumb topping.
- Place the casserole in the middle of your pre-heated oven and bake for 50-60 minutes until it's bubbling, the cheese is melted and the crumbs are slightly browned.
