Ingredients
Equipment
Method
- Preheat your oven to 375°F. It’s crucial to have your oven hot and ready for baking.
- Steam the broccoli until tender. You can do this in the microwave with a quarter cup of water for five to seven minutes or use a steamer basket on the stove for twelve to fifteen minutes. Drain the broccoli once it’s done.
- While the broccoli is cooking, take a non-stick skillet and melt one tablespoon of the cultured butter over medium heat. Add the onion and garlic, cooking until the onion softens and the garlic becomes fragrant, which should take around three to four minutes.
- Next, add the remaining cultured butter to the pan. Allow it to melt before sprinkling in the flour. Stir constantly for about two minutes to create a roux.
- Add the bay leaves and gradually pour in the cold milk, stirring continuously to avoid any lumps from the flour. Keep cooking until the sauce thickens, which should take around seven to eight minutes.
- Stir in the grated Parmesan cheese, kosher salt to taste, and freshly grated nutmeg. Keep the sauce warm on low heat while you prepare the next step.
- Fold the hot, drained broccoli into the creamy cheese sauce, making sure to coat it evenly.
- Transfer the mixture into a buttered two-quart baking dish. Don’t forget to top it with the crispy fried onions for that delightful crunch!
- Bake in the preheated oven for about fifteen minutes or until the sauce is bubbly and the crispy onions turn a beautiful golden color.
- Once done, take it out and serve warm. Enjoy your delicious Broccoli Casserole with family and friends!
Notes
If using frozen broccoli, purchase frozen broccoli florets rather than chopped broccoli. Thaw and drain the same amount of broccoli as called for fresh. Cook the broccoli until tender before folding it while still hot into the roux.