Description
This Cheesy Broccoli Casserole with a soft pretzel topping is the ultimate comfort food, combining tender broccoli with a rich, creamy cheese sauce and a golden, buttery pretzel crust.
Ingredients
Scale
- 2 heads broccoli, cut into florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- For the Soft Pretzel Topping:
- 1 (10-ounce) package refrigerated pizza dough
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse sea salt, for sprinkling
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Blanch broccoli in boiling water for 2 minutes, then drain and transfer to ice water. Drain well and set aside.
- In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cook, stirring constantly, until thickened (about 3-4 minutes).
- Remove from heat and stir in cheddar cheese, salt, pepper, and garlic powder until smooth.
- Place broccoli in the prepared dish, pour cheese sauce over top, and spread evenly.
- To make the pretzel topping: Roll out pizza dough into a rectangle and cut into 1-inch strips. Twist each strip and arrange on top of the casserole in a lattice pattern.
- Dissolve baking soda in 2 cups warm water. Brush the dough lattice with the baking soda water, then brush with beaten egg and sprinkle with coarse salt.
- Bake for 20-25 minutes until the topping is golden brown and the casserole is bubbly.
- Brush the hot pretzel topping with melted butter immediately after baking. Let rest 5 minutes before serving.
Notes
For a vegetarian version, ensure the cheese is made with vegetarian rennet. You can also add a pinch of cayenne pepper for a slight kick.
Nutrition
- Calories: 385 kcal
- Sugar: 5 g
- Fat: 24 g
- Carbohydrates: 28 g
- Protein: 16 g