Name: Broccoli casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 500g broccoli cut into florets and the stalk into pieces; 1½ tbsp olive oil; 20g salted butter; 1 onion finely chopped; 20g plain flour; 350ml whole milk; 2 tbsp Dijon mustard; 100g soft cheese; 200g cheddar coarsely grated on a box grater; 40g panko breadcrumbs

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Broccoli casserole

Broccoli casserole

Helena Busiakiewicz

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 45 mins

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Try this take on a broccoli casserole that leans towards a gratin. Use a can of mushroom soup if you like, loosening the sauce with a little milk

Egg-free

Low sugar

Vegetarian

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Ingredients

Nutrition

500g broccoli

cut into florets and the stalk into pieces
1½ tbsp olive oil
20g salted butter
1 onion

finely chopped
20g plain flour
350ml whole milk
2 tbsp Dijon mustard
100g soft cheese
200g cheddar

coarsely grated on a box grater
40g panko breadcrumbs

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Nutrition: Per serving (6)

kcal373
fat26g
saturates14g
carbs15g
sugars7g
fibre4g
protein17g
salt1.49g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the broccoli in a roasting dish, drizzle over 1 tbsp of the olive oil and season well with salt and pepper. Roast for 20 mins.
step 2

Meanwhile, melt the butter in a saucepan on medium heat. Once melted and foaming, stir in the onion. Cook for 10 mins until softening and golden around the edges. Scatter in the plain flour, then stir to form a paste. Stir in the milk a little at a time, whisking until you have a smooth, thick sauce. Stir in the mustard, soft cheese and cheddar, along with some salt and a few generous twists of black pepper.
step 3

Remove the broccoli from the oven, then pour the cheesy sauce over top, coating each piece of broccoli. Scatter with the panko breadcrumbs. Drizzle over the remaining ½ tbsp olive oil. Bake for 20 mins until golden and bubbling.

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