Broccoli and cheddar unite in a delicious casserole

Cooktop Cove: Broccoli and cheddar unite in a delicious casserole

By Emily Monaco

The recipe below takes the perennial combo of broccoli and cheddar cheese and gives it a slightly modern flair. Roasted broccoli gets caramelized and nutty before being tossed with a creamy cheddar cheese sauce. A crispy fried onion topping rounds out the dish nicely with added flavor and texture.

To truly get the most out of this dish, raw broccoli should be used rather than frozen. Be sure it's nice and dry before beginning to roast it, as the dry heat of the oven is what will bring out the natural sweetness in the crucifer. The large stem can either be peeled, sliced into coins, and tossed with the florets or reserved in the freezer for another recipe, like broccoli-cheddar soup.

Broccoli-Cheddar Casserole

10 minutes

30 minutes

40 minutes

3 heads broccoli, cut into bite-sized florets

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon flour

1 cup whole milk

1 pinch nutmeg

½ cup yellow cheddar cheese, grated

1/3 cup canned fried onions

salt and pepper

Preheat the oven to 425 degrees. Toss the broccoli florets with the olive oil and a pinch of salt. Arrange in one even layer on a rimmed baking sheet and roast for 20 minutes, until the edges of the broccoli are slightly charred.

Meanwhile, melt the butter over low heat in a saucepan. Add the flour and whisk to combine. Cook 1 minute, then drizzle in the milk bit by bit, whisking all the while. Bring to a simmer, and when the sauce has thickened, remove from the heat. Season with salt, pepper, and nutmeg, then add the grated cheese and whisk until fully melted.

Remove the broccoli from the oven and transfer to a casserole dish. Drizzle with cheese sauce and toss to combine. Top with fried onions and return to the oven for 5 additional minutes.