Broccoli Casserole for One
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Broccoli in a creamy cheese sauce with a crisp panko and cheddar topping, baked in a small 5×5-inch dish.
Ingredients
- 1 cup broccoli florets
- 1½ Tbsp salted butter divided (1 Tbsp sauce + ½ Tbsp topping)
- ¼ cup chopped onion
- 1 minced garlic clove
- ⅓ cup low-sodium chicken broth
- 3 Tbsp heavy cream
- 3 Tbsp sour cream
- ⅓ cup shredded Monterey Jack
- 3 Tbsp panko
- ⅓ cup shredded cheddar
Equipment
- saucepan
- 9-inch square pan
Directions
- Heat the oven to 375°F. Boil the broccoli for 2 minutes, then drain it.
- Cook the onion in 1 Tbsp of the butter for 2 minutes, then add the garlic and cook for 30 seconds.
- Pour in the broth and simmer. Add the heavy cream and simmer for 2 to 3 minutes.
- Take the pan off the heat. Stir in the sour cream and Monterey Jack, then fold in the broccoli.
- Spoon the mixture into a lightly greased 5×5-inch dish.
- Melt the remaining ½ Tbsp butter and mix it with the panko and cheddar. Sprinkle this over the broccoli.
- Bake for 20 to 25 minutes, until golden. Let it stand for 5 to 10 minutes before serving.
Nutrition
Serving: 408g | Calories: 778kcal | Carbohydrates: 22g | Protein: 27g | Fat: 67g | Saturated Fat: 40g | Trans Fat: 1.6g | Cholesterol: 192mg | Sodium: 754mg | Potassium: 614mg | Fiber: 3.3g | Sugar: 6.9g | Vitamin A: 4869IU | Vitamin C: 89mg | Calcium: 705mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ⅓ cup shredded Monterey Jack counted as Monterey Jack, panko counted as dry bread crumbs (panko is lighter: 50 g a cup). Brands and portions vary, so use it only as an approximation.