24ouncesbroccoli floretsabout 2 large heads of broccoli
¼cupall purpose flour
8ouncessharp cheddar cheeseshredded
1cuppanko bread crumbs
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 casserole dish and set aside.
Bring a pot of water to a boil. Add your broccoli florets and boil for about 2-3 minutes, or until broccoli is tender crisp and bright green (if using frozen, thawed broccoli, cook for one minute less - frozen broccoli is already partially cooked). When pierced with a fork, broccoli should still have a bit of resistance. Drain and set aside to cool.
In a saucepan over medium heat, melt butter. Add flour and whisk to combine, creating a paste. Cook for one minute. Add milk, salt, pepper, paprika, and garlic powder, whisking to combine. Cook for 3-4 minutes, whisking frequently, until mixture thickens slightly. Remove from heat.
Add shredded cheese and stir until melted. Add your cooled, par-cooked broccoli and stir until evenly coated. Pour into prepared casserole dish and spread into an even layer.
In a small bowl, add panko bread crumbs, melted butter, salt, and garlic powder. Toss until evenly incorporated. Sprinkle over casserole in an even layer.
Bake casserole, uncovered, for 18-20 minutes, or until hot and bubbly in the center. Optionally, turn on the broiler for 2 minutes to brown the top (watch carefully, crust will brown quickly).
Remove from oven and allow to stand for 5 minutes before serving.
About 20 to 24 ounces of broccoli florets will work for this recipe. This equals about two large heads of broccoli.
To use frozen broccoli in a microwaveable steam bag: follow the cooking directions listed on the bag, but for half the amount of time listed. Use your discretion based on the type/brand/size of broccoli you have on hand. You're looking for partially cooked broccoli that's still crisp, not completely cooked through.
Panko topping can be substituted with crushed butter crackers.