Broccoli Casserole

Prep Time:
45 mins
Total Time:
1 hrs 45 mins
Yield:
6 to 8 Serves

Gouda and sour cream lend richness to this comforting casserole, while umami-rich Worcestershire sauce adds depth of flavor.

Ingredients

  • 2 heads broccoli (2 ½ pounds), cut into florets, stems peeled and cut into ½-inch pieces

  • Kosher salt and freshly ground pepper

  • 2 tablespoons unsalted butter, plus 2 tablespoons melted

  • 1 small onion, finely chopped (1 cup)

  • 8 ounces cremini mushrooms, thinly sliced

  • 3 tablespoons unbleached all-purpose flour

  • 3 cups milk

  • 2 teaspoons Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • teaspoon cayenne pepper

  • ½ cup sour cream

  • 8 ounces shredded Gouda cheese (about 3 cups)

  • 30 saltine crackers, crushed (2 ¼ cups)

Directions

  1. Preheat oven to 400 degrees. In two batches, cook broccoli in a large pot of salted boiling water until slightly tender, about 3 minutes. Drain and rinse with cold water to cool. Drain well.

  2. Melt 2 tablespoons butter in a large straight-sided skillet over medium-high. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in milk in a slow, steady stream. Cook, stirring constantly, until mixture coats the back of a spoon, about 9 minutes. Remove from heat. Stir in mustard, Worcestershire, cayenne, sour cream, and cheese. Season with salt and pepper. Stir in cooled broccoli. Transfer to a 2 1/2-quart shallow baking dish. Combine crackers and remaining 2 tablespoons melted butter. Sprinkle evenly over top of casserole. Bake until bubbling and top is browned, about 20 minutes.

    broccoli-casserole-062-ms-619044.jpg
    Martyna Szczesna
Related Articles