Broccoli Cheddar Beans Casserole
A creamy and cheesy casserole featuring broccoli and white beans, topped with a crispy cheddar-panko crust. Perfect as a side or vegetarian main dish.
Ingredients
Vegetable Ingredients
- 2 cups fresh broccoli florets Choose tight, dark-green florets.
- 1 can white beans (15 oz), drained and rinsed Cannellini or great northern recommended.
Cheese Ingredients
- 1.5 cups sharp cheddar cheese, freshly shredded Grate from a block for best melt.
- 0.5 cup sharp cheddar cheese, freshly shredded For topping.
Liquid Ingredients
- 1 cup whole milk or cream Use cream for extra richness.
Other Ingredients
- 2 tablespoons butter Divided for sauce and topping.
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 cup panko breadcrumbs For topping.
Instructions
Preparation
- Bring a pot of water to a boil or set up a steamer basket over simmering water.
- Steam or boil the broccoli florets for 3-4 minutes until tender but still vibrant green.
- Drain the broccoli well and spread it on a plate to cool.
Beans Preparation
- Rinse and drain canned beans thoroughly or gently warm leftover cooked beans.
Cheddar Sauce
- In a saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in milk or cream, followed by garlic powder and onion powder.
- Gradually add 1.5 cups of shredded cheddar, stirring until smooth.
- Season with salt and pepper to taste.
Combine Ingredients
- Gently fold cooked broccoli and drained beans into the cheddar sauce until coated.
Crispy Cheddar Panko Topping
- In a skillet, melt 1 tablespoon of butter over medium heat.
- Stir in panko breadcrumbs and 0.5 cups of cheddar, toasting until golden brown.
Baking
- Transfer the mixture to a baking dish and sprinkle with the crispy topping.
- Bake at 350°F (175°C) for 15-20 minutes until bubbling and golden.
- Let rest for 5 minutes before serving.
Notes
For best results, use freshly shredded cheese and toast panko until golden for maximum crunch. Make-ahead options are available to preserve texture.