Broccoli Casserole is such a simple recipe, perfect for weeknight dinners or a great addition to any holiday meal!
Several years ago, I was a member of a blogging group that did a monthly virtual get-together. The group’s members took turns developing the month’s theme and everyone created dishes for a dinner based on that month’s theme.
One year we did a vegetarian Thanksgiving and even if you weren’t planning on cooking a vegetarian Thanksgiving, that menu had lots of really great ideas for starters, side dishes, and desserts. I’ve kept all the links to those great recipes and they’re at the end of this post so you can see the full menu.
My contribution to the vegetarian Thanksgiving theme was a lovely, cheesy Broccoli Casserole. This is such a simple recipe. It won’t tax your patience on Thanksgiving Day, and it won’t take much time either.
Children especially enjoy this combination with its generous measure of sharp Cheddar and cream cheeses.
How to Make Broccoli Casserole:
Preheat the oven to 350 degrees.
Place a large pot of salted water on high heat and bring to a boil while you prepare the broccoli.
Wash the broccoli. Cut or break the tops into florets and peel and slice the stalks. I particularly like the stalks myself, but if you want to use all florets, please do.
Add the broccoli to the boiling salted water. When the water returns to the boil, cook for 3 minutes. Let the broccoli drain in a colander while you prepare the sauce.
Place the pot in which the broccoli was boiled over medium heat and add 2 tablespoons of the butter. When the butter has melted, sprinkle in the flour. Cook, stirring constantly, for 2 to 3 minutes. Add the milk in a slow, steady stream while stirring. Cook until the mixture begins to thicken.
Add the Cheddar and cream cheese and stir continuously until both are melted.
Remove the pot from the heat and add the sour cream, salt, and pepper.
Add the drained broccoli to the sauce and stir gently to coat.
Turn into a casserole dish.
Bake for 15 minutes. Remove from oven and sprinkle the top with the sliced almonds and dot with the remaining 2 tablespoons butter. Return to the oven and continue cooking for 20 additional minutes.
Let stand for 10-15 minutes before serving. Sauce will thicken during the standing time.
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[i]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.[/i]
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about A Vegetarian Thanksgiving and is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. This may be heresy to many who yearn for the traditional dinner, but this menu will either motivate you to nix the turkey this year, or at least provide inspiration for a new fabulous appetizer and side dishes. And we didn’t forget dessert for some sweet (gorgeous) endings to your meal.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
November’s Vegetarian Thanksgiving Recipes from the Progressive Eats Bloggers:
- Caramelized French Onion Dip with Homemade Potato Chips from Creative Culinary
- Spiced Acorn Squash with Charred Poblano-Chickpea-Cornbread Stuffingfrom The Wimpy Vegetarian
- Moroccan Pilaf and Vegetable Stuffed Squash from The Heritage Cook
- Mushroom Leek Cornbread Stuffing from Mother Would Know
- Celery Root Mash from Stetted
- Stovetop Green Bean Casserole from All Roads Lead to the Kitchen
- Carrot Puff from That Skinny Chick Can Bake
- Potato Gratin from Miss in the Kitchen
- Maple Pumpkin Bread Pudding from Whole Food Real Families
- Caramel Pumpkin Mousse with Cocoa Nib Streusel from Pastry Chef Online