Description
A comforting, protein-packed casserole that brings together tender steamed broccoli and hearty cannellini beans in a rich, velvety homemade cheddar cheese sauce. Finished with a perfectly golden Panko breadcrumb crust, this nutritious, meat-free meal is an ideal weeknight solution for families seeking a gourmet touch using simple pantry staples.
Ingredients
4 cups broccoli florets
2 cans (15 oz each) cannellini beans, rinsed and drained
2 cups sharp cheddar cheese, shredded
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1/2 cup panko breadcrumbs
1 tsp garlic powder
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 baking dish with butter or olive oil.
Steam the broccoli florets for three minutes until bright green.
Melt the butter in a large skillet over medium heat.
Whisk the flour into the butter to form a smooth paste.
Pour the warm milk slowly into the skillet while whisking constantly to prevent lumps.
Stir in the shredded cheddar cheese and garlic powder until the sauce is smooth and combined.
Fold the cooked broccoli and drained white beans into the cheese sauce.
Pour the mixture into the prepared baking dish.
Top with panko breadcrumbs and bake for 30 minutes until bubbling and golden.
Notes
Shred the cheddar cheese by hand for a superior melt compared to pre-shredded varieties. For added flavor, you can toast the panko breadcrumbs in a little butter before sprinkling them on top.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 40mg