Baked Parmesan Broccoli Recipe

4.5 17 16
Baked Parmesan Broccoli Recipe
Baked Parmesan Broccoli Recipe photo by Taste of Home
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Baked Parmesan Broccoli Recipe

Read Reviews
4.5 17 16
Publisher Photo
I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They've since grown up, but still request this satisfying dish. It's truly a family favorite. —Barbara Uhl, Wesley Chapel, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 4 bunches broccoli, cut into florets
  • 6 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1 large egg yolk, beaten
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup seasoned bread crumbs

Directions

Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli.
Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper.
Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
Bake, uncovered, 15-18 minutes or until heated through. Yield: 12 servings (3/4 cup each).
Originally published as Baked Parmesan Broccoli in Taste of Home December/January 2011, p89

Nutritional Facts

3/4 cup: 191 calories, 10g fat (5g saturated fat), 41mg cholesterol, 388mg sodium, 19g carbohydrate (7g sugars, 6g fiber), 11g protein.

  • 4 bunches broccoli, cut into florets
  • 6 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1 large egg yolk, beaten
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup seasoned bread crumbs
  1. Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli.
  2. Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  3. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper.
  4. Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
  5. Bake, uncovered, 15-18 minutes or until heated through. Yield: 12 servings (3/4 cup each).
Originally published as Baked Parmesan Broccoli in Taste of Home December/January 2011, p89

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Reviews forBaked Parmesan Broccoli

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MY REVIEW
Orbs User ID: 7287623 265451
Reviewed May. 2, 2017

"I added seasoned Panko and carrots to the dish. Delicious! Thank you, Barbara, for sharing this recipe."

MY REVIEW
No_Time_To_Cook User ID: 6334849 259745
Reviewed Jan. 16, 2017

"Very good! A little more effort than I usually put into vegetables, but very tasty."

MY REVIEW
Briadona User ID: 5500759 256631
Reviewed Nov. 10, 2016

"Wanted to try this for Thanksgiving so trial batch today. Very good going to serve instead of the classic green bean casserole. Same creamy texture but a step up with the fresh broccoli and homemade sauce. Looks pretty too!"

MY REVIEW
DWare5883 User ID: 5884353 247722
Reviewed May. 1, 2016

"I thought this was very good. Great way to add some flavor to broccoli if you are willing to put in the effort."

MY REVIEW
CML11 User ID: 7417762 192878
Reviewed Jan. 14, 2014

"Very good recipe. This will help us eat more broccoli :)"

MY REVIEW
Bonito User ID: 1630276 123813
Reviewed Jan. 11, 2014

"I am so impressed with this recipe and it is so easy, my grandkids love broccoli so it was a huge hit"

MY REVIEW
ajw84 User ID: 7207689 176796
Reviewed Mar. 31, 2013

"Delicious!!!! I used Panko Italian bread crumbs and it came out great! Made the full recipe the night before and cooked it the next day and it came out GREAT! My teenage boys loved it!"

MY REVIEW
RHergenroeder User ID: 6026311 193992
Reviewed Dec. 24, 2012

"This was good, but a little too rich for my liking."

MY REVIEW
NCSUGrad User ID: 6411465 109041
Reviewed Dec. 18, 2011

"This recipe came out great! The creamy sauce compliments the broccoli very well. I made it the night before (without breadcrumbs) and refrigerated it until cooking it the next day. I sprinkled on the breadcrumbs right before cooking, and it came out wonderful."

MY REVIEW
CandiL62 User ID: 6340962 176752
Reviewed Nov. 26, 2011

"I made this and the Arichokes au Gratin. Both were a SUCCESS! My sister-in-law asked for the recipes and said this one she will make throughout the year!"

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