Instructions

01
Preheat your oven to 375°F and lightly grease a 9x13-inch casserole dish.
02
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, then drain well and set aside.
Herb says
Blanching brightens broccoli’s color and keeps the florets tender-crisp once baked.
03
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
04
Add the minced garlic and stir for 30 seconds until fragrant.
05
Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux.
Herb says
Trust the roux! Cooking out the raw flour flavor lays the groundwork for a smooth, non-gritty sauce.
06
Slowly whisk in the whole milk, pouring in a steady stream. Continue whisking until the mixture thickens and bubbles gently, about 3 minutes.
07
Reduce the heat to low and add the shredded cheddar cheese, Dijon mustard, sour cream, paprika, kosher salt, and black pepper. Stir until the cheese is completely melted and the sauce is creamy.
08
Add the blanched broccoli to the cheese sauce and gently fold until evenly coated.
09
Transfer the broccoli and cheese mixture into the prepared casserole dish, spreading it out evenly.
10
In a small bowl, toss the panko bread crumbs with the olive oil until well coated. Sprinkle the crumb mixture evenly over the casserole.
Herb says
Oiling the panko ensures maximum crunch, because dry crumbs just don’t crisp up as much.
11
Bake for 20-25 minutes or until the casserole is bubbling and the topping is golden brown.
12
Let rest for 10 minutes before serving.
Herb says
Resting gives the sauce time to set, so each serving holds together like a champ.

HERB

Broccoli Rhapsody

Ingredients

Instructions