For people who enjoy jalapenos, this meal is a good choice. You can choose whichever pasta you want to use.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup all-purpose flour
- ¼ cup bread crumbs
- ¼ cup grated Parmigiano-Reggiano cheese
- 1 teaspoon Chinese five-spice powder
- 1 ½ tablespoons cold butter
- 1 head broccoli
- 3 tablespoons butter
- 1 small onion, sliced
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ¼ cups milk
- ½ cup grated Cheddar cheese, divided
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
- Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
- Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
- Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 14 g |
| Sodium | 383 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
It was OK. Needed to be put in a smaller dish. Kinda dry and overbaked.
It was tasty, but found the consistency too thick. I also think the bread crum topping was too much. I’d suggest making half of the topping.
This recipe was confusing. In the introduction, the submitter said the broccoli simmered before putting it in the oven. However, the instructions didn’t say anything about that. I didn’t have the particular spice, but it still had a good taste. My topping wasnt done even after 25 min, so I put it under the broiler for 2 1/2 min to crunch it up a bit. The broccoli was still very hard. I don’t like it mushy, but I do like it done. Hubby liked it so if I make it again, I will par boil the broccoli a little first. I will use less flour. I will use slightly more milk, and more cheese. It took more time to prepare and bake than suggested.
My topping never bubbled or crumbled. It didn’t brown until I added extra butter after-the-fact. Did I do something wrong? I used panko. Maybe that made a difference. It seemed like a small amount of butter.
Yes! Thank you! A broccoli casserole that isn’t fake cheese and canned ingredients. I was looking for a recipe that would use a real cheese sauce that began with a roux and finally found it here. This is exactly what I was looking for, thank you. It was delicious.
It was good, but I wasn’t a fan of the Chinese 5 spice in it. I also will only use panko crumbs on top next time and not add the flour or butter.
I will make it again & try a different seasoning than nutmeg. My husband & I thought it tasted too sweet due to the nutmeg. Otherwise it was delicious & simple to prepare!
It tasted like brocolli pie and it was just kinda weird tasting. All I could taste was the nutmeg.
This recipe is very good. I did not have the five spice so I used nutmeg. I followed someone else’s advice on adding an extra 1/4 to 1/2 cup of milk. I did so as I noticed that the mix was falling short of roux to cover the broccoli. I added salt too and it was just perfect! It’s a pretty good recipe for using up an entire head of broccoli plus as a stand alone recipe, is very good meal on it’s own. Just add crusty bread to clean up the plate. WILL ABSOLUTELY MAKE IT AGAIN!
I have not made it but contemplating trying it with frozen broccoli. I don’t want to go out for fresh because we are obeying the “shelter in place” orders. I will post my results.
Pretty good. I would probably increase milk to 1 1/2 – 1 3/4 cups. I would make again. I used panko for the breadcrumbs. Liked the 5 spice in the topping.
this was very good!
I made this for my family and we enjoyed it as a main dish. My toddler loved it, as did everyone! It’s a yummy way to enjoy a big plateful of veggies as a main dish, and a great way to get kids to eat their veg. The crumble topping was especially delicious. Thank you for a wonderful recipe!