Ingredients
Equipment
Method
- Set oven to 400°F (204°C) and lightly coat a 9×13-inch baking dish with nonstick spray or butter.
- Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes, adjusting time for your preferred texture.
- Drain broccoli thoroughly. Lay florets on paper towels to absorb any extra water, then place in the prepared baking dish.
- In a large skillet over medium heat, melt the butter. Add chopped onion and cook, stirring, until softened, about 2–3 minutes.
- Stir in the garlic, Italian seasoning, salt, and pepper. Continue to cook, stirring, for 1 more minute.
- Sprinkle flour over the onion mixture and stir well until no traces of dry flour remain.
- Gradually whisk in the milk, blending until smooth. Cook and whisk for 4–5 minutes until the sauce thickens slightly.
- Add 2 cups of the Cheddar cheese to the sauce and stir until melted and smooth.
- Pour cheese sauce over the broccoli in the baking dish and stir gently to evenly coat.
- Sprinkle the remaining 1/2 cup Cheddar cheese and the crushed cheese crackers evenly across the top.
- Place in the oven and bake for 20 minutes, or until the casserole is hot and the topping is bubbly and golden. Serve warm.
Nutrition
Notes
For the best texture, be sure to drain and dry the broccoli well before baking to avoid a watery casserole. You can substitute frozen broccoli—just thaw and pat dry before adding. Assemble the casserole up to a day ahead and refrigerate, then bake when ready to serve. Leftovers keep well covered in the fridge for up to 4 days and can be reheated in the microwave or oven. Vary the cheese with Gruyère, Monterey Jack, or a blend for a different flavor, and use gluten-free flour and crackers if needed.