Creamy, Cheesy Broccoli Casserole So Good, You’ll Never Eat Plain Broccoli Again

Casseroles are very popular in the South. Even Picky eaters will love broccoli cheese casserole, which makes your life even simpler. Few people can resist this simple broccoli and cheese side dish. There is frequently a casserole available, whether it is for a holiday, potluck, funeral, or church event. With cheese crackers baked on top, fresh or frozen broccoli florets are mixed in a creamy sauce for this delectable and simple broccoli casserole recipe. On vegetable meal will be devoured (and enjoyed) by kids, whether you have them, or they are staying with you this Thanksgiving. Additionally, they are fantastic leftovers.

Ingredients for broccoli casserole

1. Olive oil, two tablespoons
2. 3/4 tablespoons salt
3. 10 freshly ground black peppercorns
4. 2 cups of water or vegetable broth
5. 16 ounces of broccoli florets, either pre-packaged or chopped from 2 large bunches of broccoli,
6. 1 cup quinoa (any color), rinsed under running water in a mesh strainer for 1 minute, then drained
7. 1 1/2 teaspoons olive oil or 1 1/2 tablespoons butter
8. 1 minced or pressed garlic clove
9. 1 piece of whole grain bread
10. 1/4 teaspoon red pepper flakes; remove if you have a spice sensitivity.
11. freshly grated cheddar cheese, split into 1 cup low-fat milk, 8 ounces (approximately 2 12 cups).
    
    
    

How to make broccoli casserole

1. preheated the ovento 400 degrees.For simple cleanup, line a sizable baking sheet with a rim with parchment paper.
2. How to prepare quinoa: In a medium-sized pot with a heavy bottom, bring the water or vegetable broth to a boil.
3. Add the quinoa, lower the heat to a simmer, cover the pot, and cook for 17 to 20 minutes, or until the liquid has been completely absorbed. For ten minutes of steaming, cover and leave.
4. Any large broccoli florets should be cut in half to create bite-sized pieces before roasting.
5.  Toss the broccoli with 2 tablespoons of olive oil on the prepared baking sheet so it is evenly coated.
6. Place in one layer and sprinkle with salt. Bake the broccoli for about 20 minutes, or until it is soft and the edges are beginning to brown.
7. The breadcrumbs are made by: Your bread should be torn into bite-sized pieces before being placed in a food processor or blender.
8. Process the bread until it resembles small crumbs. . butter needed to be melt in a small pan over medium heat.
9. Stirring often, add the garlic and heat it just until fragrant. Add the bread crumbs and sauté for an additional 2 to 3 minutes, or until crisp and lightly browned.
10.  Set apart for cooling.
11. 350 degrees are the new oven temperature. Stir the seasonings of salt, pepper, and red pepper flakes into the quinoa in a saucepan.
12. Add the remaining cheese to the pot after setting away 3/4 cup for later.
13.  Pour the milk over the quinoa and toss until it is thoroughly combined with the cheese.
14. Bake the cheese-filled quinoa in a 9-inch square pan, then add the roasted broccoli on top.
15.  Stir the quinoa and broccoli together until they are thoroughly combined.
16. The remaining 1/4 cup of cheese and breadcrumbs should be sprinkled over the casserole’s top.
17. Bake for 25 minutes, uncovered, or until brown on top.
18.  Prior to serving, let the food cool for 10 minutes.
    
    
    

Recipe Notes:

1. For a wonderful, rich flavor, use sharp Cheddar cheese.
2. For up to 4 days, leftovers store well in the refrigerator when covered. Before serving, heat in the oven or microwave.
3. Your preferred type of cheese should be used for the shredded cheese. Instead of purchasing pre-grated cheese, freshly grate the cheese yourself so that it will melt and taste better.
4. Fresh broccoli is ideal, although frozen broccoli can still be used.
5. Add some garlicky breadcrumbs on top, and you have one amazing dish that keeps well.
6. Transfer the breadcrumbs to a bowl if you baked them in a cast iron skillet to avoid scorching them.
   
   
   

MAKING IT DIFFERENT

Change up the veggies you wanna add with broccoli for your taste preference!

There’s more facts in your interested after the recipe card!

Do you know these facts about broccoli casserole?

Broccoli history

Beginning around the sixth century BCE, landrace Brassica crops in the northern Mediterranean were crossed to produce broccoli. The earliest varieties of broccoli were grown in the Roman Empire, and Sicily or the southern Italian peninsula are likely where they underwent artificial selection to improve them. SOURCE:WIKIPEDIA

How did broccoli casserole come to be?

Entrepreneur and French-Canadian immigrant Elmire Jolicoeur created the contemporary casserole in his Berlin, New Hampshire, cottage in 1866. The practice of baking several components together in a “dinner-cake” dates back to the 14th century, based on the findings of a museum in Paris, France! source:universitybariatrics

Who was the casserole’s creator?

Elmire Jolicoeur prepared it for the first time in Berlin, New Hampshire, in 1866. The second example demonstrates how old the concept is. That casserole dish comes with a lid and a steam vent. As in a stew, heat is provided from below.

Where did broccoli first appear?

Broccoli is a Mediterranean native that was first grown in ancient Roman times in Italy before being brought to England around 1720. Broccoli, in contrast to cauliflower, is a relatively recent crop in America.

When did casseroles start to gain traction?

Most cultures have traditionally used earthenware for cooking, but in the twentieth century, especially in the 1950s, new types of lightweight metal and glass cookware entered the market, the idea of casserole cooking as a one-dish dinner gained popularity in the United States. from Wikipedia

Is broccoli an artificial food?

Broccoli was created by humans. It was developed from the Brassica oleracea, a wild cabbage plant. It was developed to have a certain flavor and taste that people would find more appealing.

What society did casseroles originate in?

A large, deep dish used to either cook stuff in an oven or serve the meal cooked in it, the word “casserole” comes from the French word “sauce-pan.” The Medieval Latin word “cattia” and the ancient Provencal word “cassa,” both of which imply “ladle,” were the sources of the French word “casserole.”

Why did casseroles become a fad in the 1950s?

The fact that casseroles could be made primarily with affordable canned goods contributed to their enormous popularity in the 1950s.