Description

This Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels is a comforting and flavorful dish featuring tender broccoli florets smothered in a rich cheddar cheese sauce, topped with crunchy garlic butter-coated pretzels for an irresistible texture contrast. Perfect as a side or a light main, it’s simple to prepare and baked to golden perfection.

Ingredients

Scale

Broccoli

4 cups fresh broccoli florets (or 1 package frozen broccoli florets)

Cheese Sauce

2 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk (or half-and-half for a richer sauce)
2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1/2 teaspoon Dijon mustard (optional, for extra depth of flavor)
1/4 teaspoon crushed red pepper flakes (optional, for heat)

Garlic Butter Pretzel Topping

2 cups mini pretzels or crushed pretzels
2 tablespoons butter, melted
2 cloves garlic, minced
1 tablespoon chopped fresh parsley (optional)
Salt, to taste

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Instructions

Prepare the Broccoli: If using fresh broccoli, steam or blanch the florets until tender-crisp, about 3-4 minutes. If using frozen, thaw and drain well to remove excess moisture.
Make the Cheese Sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to form a roux without browning. Gradually whisk in the milk or half-and-half, continuing to whisk until the mixture thickens, about 5-7 minutes. Remove from heat and stir in shredded cheddar cheese until melted and smooth. Add garlic powder, onion powder, Dijon mustard (if using), crushed red pepper flakes (if using), and season with salt and pepper to taste.
Combine Broccoli and Sauce: In a large mixing bowl, combine the cooked broccoli with the cheese sauce, folding gently to evenly coat all florets.
Prepare the Garlic Butter Pretzels: In a small bowl, mix the melted butter with minced garlic and chopped parsley (if using). Toss the mini pretzels or crushed pretzels in the garlic butter mixture until evenly coated. Sprinkle lightly with salt if desired.
Assemble the Casserole: Transfer the broccoli and cheese mixture to a greased 9×13 inch baking dish. Evenly spread the garlic butter pretzels over the top to create a crunchy topping.
Bake the Casserole: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
Serve: Remove from the oven and let sit for a few minutes before serving to allow the casserole to set slightly. Enjoy warm as a delicious side or light main dish.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pretzels.
You can prepare this casserole a day ahead; assemble it and refrigerate, then bake when ready to serve.
Adjust the heat by omitting or increasing the crushed red pepper flakes to suit your taste.
For a richer sauce, use half-and-half instead of whole milk.
To add more protein, consider stirring in cooked chicken or bacon before baking.