Broccoli casserole is a soft and flavorful dish that's easy to make with just a few ingredients. The creamy béchamel sauce and Parmigiano cheese bring out the best in these winter vegetables, making them even more delicious.
This is an Italian recipe that offers a new way to enjoy broccoli, a vegetable packed with healthy nutrients. It’s easy to prepare, and in about an hour, it will be ready to serve.
This broccoli casserole is perfect for a cozy family meal or a dinner with friends. You could also turn it into a great appetizer or snack by baking it in small, individual molds instead of one large dish.
Broccoli casserole is a popular and versatile dish. It’s easy to make, but it still looks impressive on the table. With this recipe, you may even win over those who don’t usually like broccoli, especially children!
It’s an ideal dish for the coldest days of winter when broccoli is at its peak. Follow my simple recipe step by step, with tips to help you make this delicious broccoli casserole!
Ingredients
NOTE: Allow an additional 15 minutes if you are making the béchamel sauce from scratch.
Prep Time: 20 Min | Cook Time: 40 Min | Servings: 6
I used an oval baking dish approximately 22x33 cm (9x13 inch)
- 800 g (1 ¾ pound) of broccoli
- 2 eggs
- 250 g (~½ pound) of béchamel sauce (you can make the béchamel yourself using my homemade béchamel sauce recipe).
- 100 g (1 cup) of grated Parmigiano Reggiano cheese
- salt to taste
- ground black pepper to taste
- ground nutmeg to taste
- 1 tablespoon breadcrumbs, for the baking dish
- a little butter, for the baking dish
Kitchen Tools and Equipment
To prepare this broccoli casserole, you’ll need a few basic kitchen tools.
- LARGE POT: Start with a large pot to blanch the broccoli, making it tender and ready to bake. A colander will help you drain the broccoli thoroughly, preventing extra moisture in the casserole. Or try this pot with strainer lid!
- BAKING DISH: For baking, choose an ovenproof dish or oval mini casserole dish if you’re making individual portions. A spatula or large spoon will make it easy to transfer the mixture into your baking dish, and an oven mitt will help you handle the hot dish safely.
- GRATER: Finally, if you’re adding any extra toppings like cheese, a grater will be useful for freshly grating Parmigiano right before baking. Have a look to this Italian olivewood cheese grater.
These simple tools will help make preparing this delicious broccoli casserole a breeze!
Instructions
Step 1) - To start making the broccoli casserole, first prepare the broccoli. Remove the thick stem and any tough parts, and cut the broccoli into florets.
Note: Don’t throw away the stems! You can save them for soups or vegetable broths.
Boil the broccoli in a pot of salted water until it becomes tender, about 10 minutes after the water starts boiling.
Note: You can also steam the broccoli for a stronger flavor, though it may take a bit longer.
Step 2) - Once the broccoli is tender, use a skimmer to drain it and transfer it to a bowl. Let it cool slightly, then mash it with a fork until it’s completely shredded.
Step 3) - Add the eggs to the mashed broccoli and mix well. Then, add the béchamel sauce, grated Parmigiano cheese, salt, pepper, and a pinch of grated nutmeg. Stir everything together with a spoon until the mixture is smooth and well combined.
Step 4) - Grease a baking dish with a knob of butter, then sprinkle some breadcrumbs over the bottom to prevent sticking. Pour in the broccoli mixture and use the back of a spoon to smooth and level the surface.
Step 5) - Sprinkle a bit more grated Parmigiano cheese on top for a nice crust. Place the dish in a preheated oven at 180°C (350°F) and bake for about 30 minutes, or until a golden crust forms on top. Let the casserole rest for a few minutes before serving. Enjoy it warm!
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Storage
You can store the broccoli casserole in the refrigerator for up to 2 days in an airtight container.
When you're ready to eat it, simply reheat it in the microwave for a few seconds or in the oven.
If using the oven, warm it at 100°C (about 210°F) for 5 minutes to bring back its flavor and texture.
Variations and Tips
- For this broccoli casserole, I used an ovenproof dish. However, if you’d like to make smaller, single-portion servings, you can use individual baking molds. These mini broccoli casseroles make a great appetizer or a unique treat for an aperitif. Serve them with a glass of white wine to impress your guests!
- If you want a lighter version, you can swap the traditional béchamel sauce with a lighter, butter-free option. To make it, you can use oil instead of butter, or prepare it without any fat by combining just flour and vegetable milk. Alternatively, you could substitute the béchamel sauce entirely with ricotta cheese or cooking cream for a different texture and taste.
- Another way to add variety to your broccoli casserole is by including extra ingredients. Try mixing in small cubes of cold cuts, like pancetta, speck, or prosciutto, for a bit of added flavor. You could also use pecorino cheese instead of Parmigiano Reggiano for a saltier taste, and add small chunks of soft cheese, like well-drained mozzarella or provolone, to make it extra melty and gooey.
- For the best results, make sure to drain any extra liquid from the broccoli before mixing it into the casserole. If using mozzarella, squeeze out as much moisture as possible so it doesn’t water down the dish. Enjoy experimenting with these variations and find the combination that you love most!
Recipe Card
Classic Italian Broccoli Casserole Recipe
Ingredients
- 800 g broccoli - 1 ¾ pound
- 2 eggs
- 250 g bechamel sauce - ~½ pound
- 100 g Parmigiano Reggiano cheese - 1 cup, grated
- salt - to taste
- black pepper - to taste
- nutmeg - to taste
- 1 tablespoon breadcrumbs - for the baking dish
- 1 knob butter - for the baking dish
Instructions
- To start making the broccoli casserole, first prepare the broccoli. Remove the thick stem and any tough parts, and cut the broccoli into florets.
- Boil the broccoli in a pot of salted water until it becomes tender, about 10 minutes after the water starts boiling.
- Once the broccoli is tender, use a skimmer to drain it and transfer it to a bowl. Let it cool slightly, then mash it with a fork until it’s completely shredded.
- Add the eggs to the mashed broccoli and mix well. Then, add the béchamel sauce, grated Parmigiano cheese, salt, pepper, and a pinch of nutmeg. Stir everything together with a spoon until the mixture is smooth and well combined.
- Grease a baking dish with a knob of butter, then sprinkle some breadcrumbs over the bottom to prevent sticking. Pour in the broccoli mixture and use the back of a spoon to smooth and level the surface.
- Sprinkle a bit more grated Parmigiano cheese on top for a nice crust. Place the dish in a preheated oven at 180°C (350°F) and bake for about 30 minutes, or until a golden crust forms on top. Let the casserole rest for a few minutes before serving. Enjoy it warm!
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