Ingredients and Weight:
- Fresh broccoli florets: 1 pound
- Sharp cheddar cheese, shredded: 8 ounces
- Gruyère cheese, shredded: 4 ounces
- Heavy cream: 1 cup
- Milk: 1 cup
- Eggs: 2 large
- All-purpose flour: 1/4 cup
- Salt and pepper to taste
- Breadcrumbs, panko or regular: 1/2 cup
- Butter, melted: 1/4 cup
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut broccoli florets into even-sized pieces and blanch them in boiling water for 2-3 minutes. Drain and set aside.
- In a large bowl, whisk together heavy cream, milk, eggs, flour, salt, and pepper until smooth.
- Stir in blanched broccoli, cheddar cheese, and Gruyère cheese.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a separate bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the casserole.
- Bake for 30-35 minutes or until heated through and bubbly.
Nutritional Information:
Per serving (1/8 of the casserole):
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Protein: 25g
- Carbohydrates: 20g
Dish Characteristics:
- Rich and creamy
- Cheesy and flavorful
- Crunchy breadcrumb topping
User Comments:
- "This casserole was a hit at our Thanksgiving dinner! It was the perfect side dish to all the traditional flavors."
- "The combination of broccoli, cheese, and breadcrumbs was simply divine."
- "I've tried many broccoli casseroles, but this one is by far the best I've had."
Special Precautions and Tips:
- To make a vegetarian version, use vegetable broth instead of milk.
- To add a bit of heat, stir in some diced jalapeños or cayenne pepper.
- For a crispier topping, broil the casserole for a few minutes before serving.
