Cheesy Broccoli Casserole Without Gruyere
Looking for a comforting, cheesy dish that’s packed with flavor? This broccoli casserole is a creamy, satisfying alternative to recipes using Gruyere cheese. With the perfect blend of Cheddar and Havarti, it’s ideal as a side dish or a hearty vegetarian main course. Let’s dive in!
Ingredients
- 4 cups broccoli florets steamed or blanched
- 1 cup Cheddar cheese shredded
- 1 cup Havarti cheese shredded
- 1 cup breadcrumbs
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or non-stick spray.
Prepare the Broccoli:
- Steam or blanch the broccoli until tender but not mushy. Drain well and set aside.
Make the Sauce:
- In a saucepan over medium heat, combine the heavy cream, garlic powder, paprika, salt, and pepper. Stir until the mixture is warm and well combined, but do not let it boil.
Assemble the Casserole:
- In a large mixing bowl, combine the steamed broccoli with half of the shredded Cheddar and Havarti cheeses. Pour the warm cream mixture over the top and stir gently to coat everything evenly.
Transfer to the Baking Dish:
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining Cheddar and Havarti over the top, followed by the breadcrumbs.
Bake:
- Bake uncovered for 20 minutes, or until the top is golden brown and bubbly.
Serve and Enjoy:
- Let the casserole cool for 5 minutes before serving. Pair it with a fresh salad or enjoy it as is for a comforting meal!
Notes
- Make It Crunchier: Use panko breadcrumbs instead of regular ones for extra crunch.
- Extra Flavor: Add a pinch of nutmeg to the cream sauce for a subtle depth of flavor.
- Customizable: Swap out the Havarti or Cheddar for Gruyere, Parmesan, or mozzarella if desired.