Broccoli Casserole

Bar Boulud

Looking for another side to put next to the green bean bake and sweet potato casserole on your Thanksgiving table? Chef Michael Denk’s Broccoli Casserole is creamy and cheesy, plus it earns major points for only using five ingredients. The toasted breadcrumbs and Wisconsin cheddar give it a rich, nutty flavor that may have your guests requesting the dish again at Christmas.


Servings: 6


  • 2 lbs broccoli, blanched and drained
  • 1/2 cup heavy cream
  • 1 1/2 cups Wisconsin cheddar, shredded
  • 4 tablespoons butter
  • 1 cup panko bread crumbs


  1. Place the blanched broccoli in a baking dish. Pat it dry with a paper towel.
  2. To create a Mornay sauce, add the heavy cream to a sauté pan on the stove. Bring to a boil to reduce by half, then add the Wisconsin cheddar.
  3. Pour the cheddar Mornay sauce over the broccoli.
  4. In a new sauté pan, heat the butter. Then, add the breadcrumbs and stir to combine. Toast until golden brown.
  5. Top the broccoli and cheddar Mornay with the toasted breadcrumbs mixture.
  6. Bake at 350 degrees for 20 minutes. (Chef's note: After 20 minutes, check if the middle is hot. If not hot add another 10 minutes baking time.)

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