Description
This Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels is a comforting and flavorful bake featuring tender roasted broccoli mixed in a rich cheddar cheese sauce, topped with crunchy garlic butter pretzel pieces for a delightful contrast. Perfect as a side dish or a hearty vegetarian main, it combines creamy textures with a touch of spice and savory notes for a satisfying meal.
Ingredients
Scale
Vegetables
- 1 pound broccoli florets
Roasting and Seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 1/4 cup unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon Dijon mustard
- 1 cup sour cream
Topping
- 1/2 cup crushed garlic butter pretzel pieces
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish to prevent sticking and ensure even cooking.
- Roast Broccoli: Toss the broccoli florets with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast in the preheated oven for about 15 minutes until the broccoli is tender and slightly caramelized.
- Sauté Onions: While the broccoli is roasting, melt the unsalted butter in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, ensuring it does not burn.
- Create Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to eliminate any raw flour taste and prevent lumps.
- Make Cheese Sauce: Gradually whisk in the whole milk, maintaining a smooth texture without lumps. Continue cooking and stirring frequently until the mixture thickens to a creamy sauce. Add the shredded cheddar cheese, cayenne pepper (if using), and Dijon mustard. Stir until the cheese is completely melted and the sauce is smooth.
- Combine Ingredients: Remove the saucepan from heat and fold in the sour cream until well combined. Add the roasted broccoli and gently mix to coat each floret thoroughly with the cheese sauce.
- Assemble Casserole: Pour the broccoli and cheese mixture into the prepared casserole dish, spreading it evenly. Sprinkle the crushed garlic butter pretzel pieces evenly over the top for a crunchy, flavorful topping.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Serve: Allow the casserole to stand for a few minutes after baking to set. Serve warm as a delicious side dish or vegetarian entree.
Notes
- For extra spice, increase the cayenne pepper to 1/2 teaspoon or more according to your preference.
- Use sharp cheddar cheese for a more pronounced flavor.
- Crush pretzel pieces coarsely for a better texture contrast on top.
- This casserole can be prepared ahead of time and refrigerated before baking; just add 5 extra minutes to baking time if baking from cold.
- Substitute sour cream with Greek yogurt for a tangier but lighter variation.
