Paula Deen Broccoli Bake

Paula Deen’s Broccoli Bake is made with broccoli, butter, Panko breadcrumbs, Parmesan cheese, white whole wheat flour, non-fat milk, garlic powder, dry mustard, black pepper, cayenne pepper, and extra sharp cheddar cheese. This delicious broccoli bake recipe creates a hearty side dish that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 3 tablespoons unsalted butter divided
• ¾ cup Panko breadcrumbs
• ¼ cup freshly grated Parmesan cheese
• 5 cups coarsely chopped broccoli florets (about 1 1/4 pounds)
• ¼ cup white whole wheat flour
• 1 ¾ cups non-fat milk
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon dry mustard
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper optional
• ½ cup freshly grated extra sharp cheddar cheese

How To Make Broccoli Bake?

1. Preheat the oven: Preheat your oven to 200°C / 400°F. Melt 15g / 1 tablespoon butter in a wide, deep cast iron skillet (or other ovenproof pan); once melted, pour the butter into a small bowl, mix with Panko breadcrumbs and Parmesan, and set aside.
2. Blanch the broccoli: Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and set aside.
3. Prepare the cheese sauce: In the same skillet, melt the remaining 30g / 2 tablespoons butter. Sprinkle the flour over the butter and whisk constantly for 1 minute, until the flour turns slightly golden and fragrant.
4. Add the milk and seasonings: Gradually pour in the milk, whisking continuously to avoid lumps. Keep whisking for about 3 minutes, until the sauce thickens and bubbles slightly. Stir in garlic powder, salt, dry mustard, black pepper, and cayenne pepper (if using).
5. Stir in the cheese and broccoli: Remove the skillet from the heat and stir in the cheddar cheese until smooth. Add the cooked broccoli, stirring to coat evenly with the cheese sauce.
6. Assemble and bake: Spread the broccoli mixture evenly in the skillet. Sprinkle the Panko breadcrumb mixture evenly over the top. Bake for 20-25 minutes, or until hot and the topping is golden brown. (Tip: To get an even crispier top, place the skillet under the broiler/grill for a few minutes at the end, watching closely to prevent burning.)
7. Rest and serve: Let the broccoli bake rest for 5 minutes before serving.

Recipe Tips:

• Don’t overcook the broccoli: Boil the broccoli for just 3 minutes to keep it crisp-tender. Overcooking will make it mushy and less flavorful.
• Whisk the flour and butter well: When making the sauce, whisk constantly to avoid lumps and ensure a smooth, creamy texture.
• Add the milk slowly: Pour the milk in gradually while whisking to prevent the sauce from becoming clumpy.
• Use fresh cheese: Grate your cheddar and Parmesan fresh for the best flavor and texture. Pre-packaged cheese can be dry and less flavorful.
• Broil for a crispy top: For a golden, crispy topping, broil the dish for the last 2-3 minutes, but watch it closely so it doesn’t burn.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover broccoli bake cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Let the broccoli bake cool completely before freezing. Transfer it to a freezer-safe container and freeze for up to 2 months. To thaw, place it in the refrigerator overnight.
• Reheat: In The Oven: Preheat the oven to 180°C/350°F. Place the broccoli bake in an oven-safe dish and cover with foil. Reheat for about 15-20 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 2958 kcal
• Total Fat: 137.8g
• Saturated Fat: 82.6g
• Cholesterol: 376mg
• Sodium: 4918.6mg
• Potassium: 5396mg
• Total Carbohydrate: 298.8g
• Dietary Fiber: 42.8g
• Sugars: 46g
• Protein: 132.4g

Try More Paula Deen Recipe:

• Paula Deen Beef Stroganoff
• Paula Deen Bobby’s Goulash
• Paula Deen Crock Pot Potato Soup
• Paula Deen Goulash
• Paula Deen Chicken Pot Pie

Paula Deen Broccoli Bake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Sides Recipe Keys: B Broccoli Bake

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 45 minutesServings:6 servingsCalories:2958 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Broccoli Bake is made with broccoli, butter, Panko breadcrumbs, Parmesan cheese, white whole wheat flour, non-fat milk, garlic powder, dry mustard, black pepper, cayenne pepper, and extra sharp cheddar cheese. This delicious broccoli bake recipe creates a hearty side dish that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients

• 3 tablespoons unsalted butter divided
  
• ¾ cup Panko breadcrumbs
  
• ¼ cup freshly grated Parmesan cheese
  
• 5 cups coarsely chopped broccoli florets (about 1 1/4 pounds)
  
• ¼ cup white whole wheat flour
  
• 1 ¾ cups non-fat milk
  
• ½ teaspoon garlic powder
  
• ¼ teaspoon kosher salt
  
• ¼ teaspoon dry mustard
  
• ¼ teaspoon freshly ground black pepper
  
• ⅛ teaspoon cayenne pepper optional
  
• ½ cup freshly grated extra sharp cheddar cheese

Instructions

1. Preheat the oven: Preheat your oven to 200°C / 400°F. Melt 15g / 1 tablespoon butter in a wide, deep cast iron skillet (or other ovenproof pan); once melted, pour the butter into a small bowl, mix with Panko breadcrumbs and Parmesan, and set aside.
   
2. Blanch the broccoli: Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and set aside.
   
3. Prepare the cheese sauce: In the same skillet, melt the remaining 30g / 2 tablespoons butter. Sprinkle the flour over the butter and whisk constantly for 1 minute, until the flour turns slightly golden and fragrant.
   
4. Add the milk and seasonings: Gradually pour in the milk, whisking continuously to avoid lumps. Keep whisking for about 3 minutes, until the sauce thickens and bubbles slightly. Stir in garlic powder, salt, dry mustard, black pepper, and cayenne pepper (if using).
   
5. Stir in the cheese and broccoli: Remove the skillet from the heat and stir in the cheddar cheese until smooth. Add the cooked broccoli, stirring to coat evenly with the cheese sauce.
   
6. Assemble and bake: Spread the broccoli mixture evenly in the skillet. Sprinkle the Panko breadcrumb mixture evenly over the top. Bake for 20-25 minutes, or until hot and the topping is golden brown. (Tip: To get an even crispier top, place the skillet under the broiler/grill for a few minutes at the end, watching closely to prevent burning.)
   
7. Rest and serve: Let the broccoli bake rest for 5 minutes before serving.

Notes

• Don’t overcook the broccoli: Boil the broccoli for just 3 minutes to keep it crisp-tender. Overcooking will make it mushy and less flavorful.
• Whisk the flour and butter well: When making the sauce, whisk constantly to avoid lumps and ensure a smooth, creamy texture.
• Add the milk slowly: Pour the milk in gradually while whisking to prevent the sauce from becoming clumpy.
• Use fresh cheese: Grate your cheddar and Parmesan fresh for the best flavor and texture. Pre-packaged cheese can be dry and less flavorful.
• Broil for a crispy top: For a golden, crispy topping, broil the dish for the last 2-3 minutes, but watch it closely so it doesn’t burn.

Keywords:Paula Deen Broccoli Bake