Description
Comfort meets indulgence in this creamy broccoli cheddar casserole with garlic butter pretzels, a delightful fusion of cheesy goodness and crunchy texture. Hearty vegetables nestled in a rich sauce and topped with golden, buttery pretzel crumbs promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 cups broccoli florets, chopped
- 2 1/2 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 3 cups low-sodium vegetable or chicken broth
Baking and Seasoning Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 cup all-purpose flour
- 1/4 cup baking soda
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tbsp fresh thyme leaves
- Kosher salt
- Black pepper
Other Ingredients:
- 3/4 cup warm water
- 2 1/4 teaspoons instant yeast
- 4 tablespoons salted butter, melted
- 1 egg, beaten
- Pretzel salt (for sprinkling)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 yellow onion, chopped
- 3 cloves garlic (2 chopped, 1 grated)
Instructions
- Craft the foundational pretzel dough by blending flour, instant yeast, warm water, and melted butter in a stand mixer. Knead the mixture on medium speed until achieving a smooth consistency, incrementally incorporating additional flour if the texture appears overly wet. Allow the dough to rest and expand for approximately 20 minutes in a covered environment.
- Initiate oven preheating to 425°F. Sauté onions in olive oil and butter until aromatic, then integrate flour, garlic, paprika, and cayenne. Gradually introduce broth while whisking, creating a silky base. Incorporate broccoli, seasoning with salt and pepper, simmering until vegetables reach tenderness. Blend milk and cheese, stirring until the mixture transforms into a luxurious, creamy consistency. Transfer the mixture to a prepared casserole dish, generously sprinkling additional cheese across the surface.
- Establish a boiling water bath enhanced with baking soda. Segment the pretzel dough into eight uniform portions. Submerge pretzels in batches, boiling each for half a minute before extracting with a slotted utensil and positioning atop the casserole.
- Embellish pretzels with beaten egg and pretzel salt. Bake until the casserole bubbles enthusiastically and develops a golden-brown exterior, approximately 25 minutes. Concurrently, create a fragrant butter glaze by combining melted butter, minced garlic, and thyme.
- Finalize the dish by brushing the herbed butter across the pretzels moments before serving. Garnish with fresh thyme sprigs and present as a hearty, comforting meal accompanied by an optional crisp salad.
Notes
- Swap all-purpose flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
- Experiment with different cheese blends such as gruyère, monterey jack, or gouda to customize flavor profiles.
- Replace broccoli with cauliflower, brussels sprouts, or asparagus for alternative nutritional options and taste experiences.
- Allow casserole to rest 10 minutes after baking to help sauce set and prevent runny consistency, ensuring perfect creamy texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 462
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 62 mg