My Family's Favorite: Broccoli Side on Repeat
On
26/08/2024Reading time:
10 min
Summary:
In this recipe, broccoli is baked until crisp tender in a creamy Alfredo sauce under a blanket of mozzarella and Parmesan cheeses. When it comes out of the oven bubbly and golden brown, everyone (except me) forgets that this is our vegetable side for the night as they gobble it up.
Why You’ll Love It
The cheese sauce is everything. A smart grocery shortcut (jarred Alfredo sauce!) and a pair of cheeses turn this broccoli bake into the perfect cheesy side dish.
It’s so easy to make. It takes just 10 minutes of hands-on prep to make this comforting broccoli bake, and you don’t have to precook the broccoli.
Broccoli Side
Key Ingredients in Cheesy Baked Broccoli
Broccoli: Cut fresh broccoli florets and stalks into 1-inch pieces. If you’re using precut broccoli florets, make sure they are no larger than 1-inch so that they cook through in the oven.
Mozzarella cheese: Stir shredded mozzarella into the sauce and save some for topping the broccoli.
Parmesan cheese: Parmesan cheese adds a nutty, salty flavor to the cheesy topping and bakes up golden-brown.
Alfredo sauce: A jar of Alfredo sauce is a smart grocery shortcut for when you don’t want to make a creamy sauce from scratch. (We recently taste tested nine brands of Alfredo sauce to find our favorite.)
Broccoli Creamy Side
Cheesy Baked Broccoli Recipe
A comforting broccoli casserole with mozzarella and Parmesan cheeses.
Prep time 10 minutes
Cook time 35 minutes to 40 minutes
Serves 6
Ingredients
1 1/2 pounds broccoli crowns (about 3 medium) or broccoli florets
1 small yellow onion
4 ounces low-moisture mozzarella cheese, divided
1/2 ounce Parmesan cheese (2 tablespoons grated)
1 tablespoon unsalted butter, plus more for the baking dish
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt, plus more as needed
1 (about 16-ounce) jar Alfredo sauce
1/2 cup whole or 2% milk, or water
Instructions
Arrange a rack in the upper third of the oven and heat the oven to 400°F. Coat an 8-inch square or 2-quart baking dish with unsalted butter and place on a baking sheet.
Cut 1 1/2 pounds broccoli crowns or florets into 1-inch pieces, and peel and cut any large pieces of stalk crosswise into 1/2-inch-thick pieces (about 9 cups total).
Dice 1 small yellow onion (about 3/4 cup). If needed, grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater, or measure out 1 cup store-bought shredded. Finely grate 1/2 ounce Parmesan cheese on the small holes of a box grater (about 2 tablespoons), or measure out 2 tablespoons store-bought grated.
Melt 1 tablespoon unsalted butter in a large high-sided skillet or Dutch oven over medium heat. Add the onion, 1 teaspoon Italian seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Add 1 (about 16-ounce) jar Alfredo sauce, 1/2 cup milk or water, and half of the mozzarella cheese. Bring to a simmer, stirring frequently until the cheese is melted. Taste and season with more kosher salt as needed.
Remove the skillet from the heat. Add the broccoli and stir until well-coated in the sauce. Transfer to the baking dish and spread into an even layer. Sprinkle with the remaining mozzarella and the Parmesan.
Bake on the baking sheet (to catch any drips) until the broccoli is tender and the sauce is bubbling, about 30 minutes. Let cool for 10 minutes to let the sauce thicken before serving.
Recipe Notes
Make ahead: The broccoli can be cut and refrigerated up to 2 days ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.