Broccoli and Cheddar Casserole with Leeks Recipe

Name: Broccoli and Cheddar Casserole with Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4 inch coins; 3 tablespoons extra-virgin olive oil; 2 leeks, halved lengthwise and thinly sliced crosswise; Kosher salt; 1/4 cup all-purpose flour; 3 cups whole milk; 6 ounces sharp white cheddar cheese, shredded (2 cups); 1/4 teaspoon cayenne pepper; Freshly ground pepper; 1/2 cup coarsely crushed saltine crackers; 1/2 cup sliced almonds; 4 tablespoons unsalted butter, melted

Servings: persons

3 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4 inch coins
3 tablespoons extra-virgin olive oil
2 leeks, halved lengthwise and thinly sliced crosswise
Kosher salt
1/4 cup all-purpose flour
3 cups whole milk
6 ounces sharp white cheddar cheese, shredded (2 cups)
1/4 teaspoon cayenne pepper
Freshly ground pepper
1/2 cup coarsely crushed saltine crackers
1/2 cup sliced almonds
4 tablespoons unsalted butter, melted

1
Preheat the oven to 400.
2
Set a steamer basket in a large, deep saucepan filled with 1 inch of water and bring to a boil.
3
Add all of the broccoli, cover and cook over high heat until crisp-tender, about 5 minutes.
4
Transfer the broccoli to a paper towellined baking sheet to drain.
5
In a medium saucepan, heat the olive oil.
6
Add the leeks and a generous pinch of salt and cook over moderate heat until softened, about 10 minutes.
7
Add the flour and whisk over moderately high heat until bubbling and a paste forms, about 2 minutes.
8
Add the milk and cook, whisking constantly, until thickened and bubbling, about 5 minutes.
9
Remove from the heat and whisk in the cheddar and cayenne.
10
Season with salt and pepper.
11
Pour half of the cheese sauce into a large 2-inch-deep baking dish.
12
Arrange the drained broccoli on top of the cheese sauce in a single layer and drizzle the remaining cheese sauce on top.
13
In a small bowl, mix the crackers with the almonds and melted butter and sprinkle over the broccoli.
14
Bake the casserole for 15 minutes, until the sauce is bubbling and the top is golden brown.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4 inch coins, 3 tablespoons extra-virgin olive oil, 2 leeks, halved lengthwise and thinly sliced crosswise, Kosher salt, and more.

Yes, Broccoli and Cheddar Casserole with Leeks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli and Cheddar Casserole with Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions