Broccoli casserole, a tasty and very simple vegetarian main dish to prepare, perfect to serve at the table for an everyday dinner or with guests. A unique dish to serve during the cold winter days, when this wonderful vegetable reaches the peak of its seasonality. With a soft bite and irresistible aroma, this broccoli and béchamel pie is perfect to offer to the whole family, even the little ones. To make the recipe, I cooked the broccoli in a pan with garlic powder and oil, but you can also simply boil them. After cooking, I mixed them with the egg, béchamel, and grated cheese. After these steps, just transfer the mixture to a buttered and breadcrumb-sprinkled baking dish and then bake everything in the oven. The result will be delicious, with a delightful crust on the outside and soft inside. With these quantities, you can also make single servings using muffin tins, to serve as an appetizer or for a snack. For a lighter version, you can replace the béchamel with ricotta. And now, let’s go into the kitchen together because the broccoli and béchamel casserole will be ready in a click!
If you are interested in other recipes with broccoli, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 221.01 (Kcal)
- Carbohydrates 14.38 (g) of which sugars 4.27 (g)
- Proteins 10.26 (g)
- Fat 14.79 (g) of which saturated 7.36 (g)of which unsaturated 4.25 (g)
- Fibers 3.73 (g)
- Sodium 1,480.36 (mg)
Indicative values for a portion of 144 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 16 oz frozen broccoli (or fresh and cleaned)
- 1 egg
- 1/3 cup grated Parmesan cheese
- 1 tbsp extra virgin olive oil
- garlic powder (to taste)
- salt (to taste)
- 7 oz milk
- 1.5 tbsp butter
- 2 tbsp all-purpose flour
- nutmeg (to taste)
- salt (to taste)
- butter (to taste)
- breadcrumbs (to taste)
Tools
- Pan
- Bowl
- Cutting Board
- Knife
- Baking Dish
Steps
Heat a non-stick pan with the oil. Add the broccoli and garlic powder, season with salt, and cook with the lid on for 10 minutes, stirring occasionally. Once the broccoli are tender, transfer them to a bowl and let them cool. Meanwhile, prepare the béchamel. Make the roux by melting the butter in a saucepan. Once it turns amber, add the flour all at once and stir. Then pour in the previously warmed milk and return to the heat, stirring until the béchamel thickens.
Now mash the broccoli with a fork, add the egg, grated cheese, and mix. Then add the béchamel and mix again until all the ingredients are combined.
Butter and sprinkle breadcrumbs on a baking dish. Pour the mixture and distribute a little more breadcrumbs on the surface. Bake in a preheated oven at 392°F for 30 minutes, or until the surface is golden and a crust has formed.
Storage and Tips for Broccoli Casserole
The broccoli casserole can be prepared in advance and stored in the refrigerator for 1 or 2 days. If there’s any leftover, it can also be reheated in the microwave.
FAQ Questions and Answers for Broccoli Casserole
What can I substitute for béchamel?
Instead of béchamel, you can use ricotta or cooking cream.
