marry me broccoli casserole recipe

Written ByJenny Smyth Posted on
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The Best marry me broccoli casserole recipe

I’ve always been a big fan of classic comfort foods, and this marry me broccoli casserole recipe is one of my all-time favorites. It’s a staple in our household, and I love how it brings everyone together. My kids just adore it, and it’s perfect for family gatherings or special occasions.

I’ve been making this recipe for years, and it’s always a hit with our friends and family. The best part? It’s incredibly easy to make and requires minimal prep time.

Just toss all the ingredients together, pour into a baking dish, and voilà! You’ll have a delicious, golden-brown casserole that’s sure to please even the pickiest eaters. One of the things I love about this recipe is the way the broccoli, cheese, and pasta come together in perfect harmony.

It’s like a match made in heaven – each bite is a delightful combination of textures and flavors that will leave you wanting more. Plus, it’s surprisingly healthy considering how rich it tastes! The steamed broccoli adds a burst of freshness to the dish, while the pasta provides a comforting base for all the cheesy goodness on top.

And let’s not forget about the ease of serving – just grab a scoop and go! Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for your next potluck, this marry me broccoli casserole recipe is sure to become a staple in your household as well.

Marry Me Broccoli Casserole

Marry Me Broccoli Casserole

4.6 from 841 votes

This creamy, cheesy broccoli casserole is so irresistible it might just inspire a proposal. Tender broccoli florets are baked in a rich, savory sauce with a crispy, golden breadcrumb topping.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

4 cups fresh broccoli florets
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the broccoli florets and cook for exactly 2 minutes until they turn bright green and are slightly tender, then drain immediately in a colander and set aside.
4In a large skillet, heat the olive oil over medium heat until shimmering.
5Add the chopped onion and cook, stirring occasionally, for about 4 minutes until it becomes translucent and soft.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Sprinkle the flour over the onion mixture and whisk continuously for 1 minute to cook out the raw flour taste.
8Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps from forming.
9Continue to cook over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
10Remove the skillet from the heat and stir in the salt, black pepper, red pepper flakes, shredded cheddar cheese, and 1/2 cup of grated Parmesan cheese.
11Stir until the cheeses are fully melted and the sauce is smooth and creamy.
12Add the blanched broccoli florets and gently fold them into the sauce until evenly coated.
13Transfer the broccoli mixture to a 9×13 inch baking dish and spread it into an even layer.
14In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 1/4 cup of grated Parmesan cheese.
15Sprinkle this topping evenly over the casserole.
16Bake the casserole in the preheated oven for 20 to 25 minutes, until the sauce is bubbly around the edges and the topping is golden brown and crisp.
17Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.

🔧Equipment

Large pot
Colander
Large skillet
Whisk
9×13 inch baking dish
Small bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 580mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 14g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheddar cheese. You can also add cooked, crumbled bacon or diced ham for extra flavor and protein.

Watch Video Of How Marry Me Broccoli Casserole Works

Leftover marry me broccoli casserole stores well in the fridge for up to four days. To reheat, place it in a 350 degree oven for about 10 minutes until hot and bubbly.

The topping will stay crunchy if you reheat it in the oven instead of the microwave. You can also freeze the baked casserole for up to three months, just thaw it overnight in the fridge before reheating.

This casserole works great as a side dish for roasted chicken, grilled steak, or even a holiday ham. It also makes a satisfying vegetarian main dish when served with a simple salad or crusty bread.

I often bring it to potlucks and family gatherings because it travels well and always gets compliments. It is a reliable recipe that turns a humble vegetable into something everyone loves.

❓ Frequently Asked Questions About Marry Me Broccoli Casserole

1. What type of pasta should I use for this recipe?

I recommend using rotini or other small pasta shapes that will hold onto the cheese sauce nicely.

2. Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli if that’s what you have on hand.

3. How long does it take to cook the casserole?

The cooking time will depend on your oven temperature and the size of your casserole dish.

4. Can I make this recipe ahead of time?

You can prepare the ingredients up to 24 hours in advance and store them in separate containers until you’re ready to assemble and bake.

5. Is this recipe suitable for vegetarians?

This recipe is completely vegetarian-friendly!

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