Southern Broccoli Casserole Recipe
This is a meatless broccoli casserole. Therefore, don't expect it to be a broccoli casserole with chicken. Nor will it be broccoli casserole with rice. I don't want you to think that this is going to be a super healthy broccoli casserole either (because we will be using lots of cheese, and etc).
This is a meatless broccoli casserole. Therefore, don't expect it to be a broccoli casserole with chicken. Nor will it be broccoli casserole with rice. I don't want you to think that this is going to be a super healthy broccoli casserole either (because we will be using lots of cheese, and etc).
- 1 tsp salt
- 2 large eggs
- 1 cup mayonnaise
- 2 tsp minced garlic
- 1 tsp ground black pepper
- 20 oz bag of frozen broccoli
- 1 1/2 cup shredded sharp cheddar cheese
- 1 small onion (diced)
- 3 1/2 tbsp salted butter
- 1 1/2 tbsp all purpose flour
- 2 1/2 cup half & half (which is half milk , half cream)
- 1 package of ritz crackers (crushed)
- Carbohydrate 6.07434625434045 g
- Cholesterol 204.886110826324 mg
- Fat 33.350498501894 g
- Fiber 0.207544805258339 g
- Protein 12.413159764121 g
- Saturated Fat 13.7382522665146 g
- Serving Size 1 1 -8 (210g)
- Sodium 603.296598583034 mg
- Sugar 5.86680144908211 g
- Trans Fat 12.7179723838258 g
- Calories 373 calories
Step-by-step
- Preheat the oven to 350 F.
- Combine the eggs, mayo, salt, pepper, and cheese in a large mixing bowl, and mix.
- Next add in the broccoli, and garlic, then set the bowl to the side.
- In a medium sized saucepan, melt 1 & 1/2 tbsp of butter over medium heat.
- Now add in the onions and saute' until the onions are translucent.
- Add in the all purpose flour, and stir.
- Pour the half & half into the saucepan, and cook for 5 minutes, or until it thickens.
- Next, add the thickened sauce into the mixing bowl with the other ingredients.
- Fold the ingredients.
- Lightly butter a medium sized casserole dish, then pour in the casserole mixture.
- Dice the remaining tbsp of butter in small pieces.
- Top the casserole off with the crushed crackers, then top with the diced butter.
- Bake uncovered for 30 minutes or until golden brown.
Building textural contrast in a casserole requires managing moisture before it reaches the 350 degree oven. Frozen broccoli releases significant water during baking, which threatens to turn the interior into a dense, watery paste if not properly balanced by a starch thickener and binder. Whisking all-purpose flour directly into melted butter creates a roux that absorbs the half-and-half, forming a stable bechamel that traps excess liquids before they bleed into the surrounding ingredients. Precision matters when whisking that sauce over medium heat; cooking it for exactly five minutes activates the starch granules fully, ensuring the liquid transforms into a glossy coating rather than remaining thin and runny. Folding that thickened cream sauce into eggs, mayonnaise, and sharp cheddar establishes a rich, cohesive matrix that holds the vegetable florets securely without dissolving them into mush. Crushed crackers placed on top require small pats of butter distributed evenly across the surface to brown properly under dry heat. That butter melts downward during the thirty-minute bake, frying the cracker crumbs to achieve a crisp finish that contrasts sharply against the tender broccoli underneath. Adjusting this formulation for smaller households or larger gatherings requires maintaining the ratio of flour to dairy so the sauce retains its structural integrity regardless of the pan size used. Baking dishes measuring eight inches square or standard oval gratins work well, provided the depth allows the heat to penetrate the center without burning the cracker crust on top.
