Broccoli casserole
Serves 4 - 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 500g broccolicut into florets and the stalk into pieces
- 1½ tbsp olive oil
- 20g salted butter
- 1 onionfinely chopped
- 20g plain flour
- 350ml whole milk
- 2 tbsp Dijon mustard
- 100g soft cheese
- 200g cheddarcoarsely grated on a box grater
- 40g panko breadcrumbs
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.
