Easy Creamy Broccoli Casserole

Well, today is one of those days. Days when I’m not feeling in the cooking mood. They are few, but when they hit, they hit hard. Luckily this creamy broccoli casserole saved the day.

 

 


Days like this I usually eat outside. One eating outside (or maybe twice) a week won’t destroy my monthly budget. But add to the mix a rainy day and there’s nothing in the world that would make me go outside.

With this depressing panorama, my stomach decided — yes my stomach is always a separated entity that I usually consult to see what it wants to eat— to crave for something cheesy and kind of healtish. And I was like “whhhaaaat?” So I grabbed a broccoli and made a creamy casserole. The result was really good and it “cook” in just five minutes.

This is the brief story of how this lovely, cheesy and creamy broccoli casserole came to life. My little Frankenstein’s monster was beautiful. It is incredible how a vegetable casserole can be this comforting.

 

 

The first time I made this recipe I used a bechamel sauce that I bought in the supermarket — I won’t be ashamed of taking shortcuts in a lazy day — but you can use bechamel made from scratch. In fact, in this recipe, I will make the “longer” version with the homemade bechamel. I just want you to know that you can cut the time just using a pre-made bechamel.  It’s not the end of the world.

This recipe is super easy and I’ll guarantee you that soon it will become a must for your family meals.

 

 

Easy Creamy Broccoli Casserole
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Side Dish
Servings: 4 people
Ingredients
  • 1 big broccoli
  • 1 ½ cup milk
  • 1 tbsp butter
  • 1 tbsp flour
  • ½ onion chopped
  • 1 tsp nutmeg
  • 150 gr grated mozzarella cheese
  • 50 gr grated parmesan
  • Salt
  • Black pepper
Instructions
  1. Preheat the oven to 200 C (400 F)
  2. Prepare the bechamel sauce melting the butter over low heat. Add the onion and cook until transparent. Then add the flour and integrate well. Pour the milk, the nutmeg and a pinch of salt and black pepper. Stir incessantly until thick. (note 1)
  3. Cook the broccoli for 3 minutes in boiling water. The broccoli must stay crunchy.
  4. Place the broccoli in an oven casserole. Cover with bechamel sauce, mozzarella, and top with parmesan.
  5. Cook in the oven for 10 minutes.
Recipe Notes
  1. This step is only if you want to make the bechamel sauce from scratch.

 

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