Cheesy Broccoli Bake (Print Version)
# Ingredients:
01 -
1½ pounds of broccoli florets, cooked just until tender and crisp.
02 -
8 ounces of cream cheese, softened and cubed, to add a rich, creamy feel.
03 -
A quarter cup of sour cream for a tangy twist and smoothness.
04 -
1 cup of shredded cheddar cheese for that familiar cheesy flavor.
05 -
¼ cup of grated Parmesan for its nutty and bold taste.
06 -
Two garlic cloves, minced, for a punch of flavor.
07 -
1 teaspoon of Italian seasoning to bring in aromatic herbs.
08 -
Salt, adjusted to your liking for balancing flavors.
09 -
¼ teaspoon of freshly ground black pepper, or a bit more if you'd like more spice.
10 -
Crushed red pepper flakes, purely optional, for a hint of heat.
# Instructions:
01 -
Turn on your oven to 350˚F. Butter a baking dish (2.5 or 3 quarts) and set it aside.
02 -
In a big pan, boil about half an inch of water with salt. Toss in broccoli, cover it, and let it cook on high for 3-4 minutes, just till tender. Drain and place it in the prepared dish.
03 -
Combine Parmesan, cheddar, garlic, cream cheese, sour cream, Italian seasoning, salt, and pepper in a bowl. Stir well until everything’s mixed together.
04 -
Pour the creamy mixture over the broccoli in the dish. Stir well to coat every piece.
05 -
Pop it in the oven and bake for 17-20 minutes until it’s bubbling and slightly golden on top.
06 -
When done, let it cool for about 5 minutes. Sprinkle some red pepper flakes on top before serving, if you want the extra kick.
# Notes:
01 -
Creamy and packed with cheese, this casserole is a great cozy addition to any meal.
02 -
Cream cheese pairs with sharp cheddar and grated Parmesan for a rich, cheesy combo.
03 -
Leftovers stay good in the fridge for up to 3 days in a sealed container. Warm it up in the oven to enjoy it again.