Cheesy Broccoli Casserole

  • 2 large crowns broccoli; cut into florettes
  • 2 large onions; medium dice
  • 4 tbsp. butter
  • 3 cloves fresh garlic; minced
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. paprika
  • 1 pinch turmeric
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • ½ cup all purpose flour
  • 1 ½ cups milk
  • 2 cups half and half
  • 4 cups cheddar cheese


  • 1 large onions; medium dice
  • 2 stalks celery; medium dice
  • 1 large carrot; medium dice
  • 3 tbsp. butter
  • 2 cloves fresh garlic; minced
  • 2 tsp. oregano
  • 2 tsp. thyme
  • 2 tsp. rosemary
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 loaf stale bread; cut into ½” cubes
  • 2 cups homemade stock ( vegetable or chicken)
  • ½ bunch parsley; washed, dried, and chopped

Preheat oven to 350 degrees and prepare a baking dish by lightly greasing. Blanch broccoli in salted boiling water until bright green and slightly tender. Shock in an ice bath, drain, and set aside. In a large pot, sauté onions in butter until tender and translucent. Add garlic and spices and cook until very fragrant. Add flour and stir to create a sandy roux mixture. Cook until slightly browned, and add milk and half and half while whisking. Bring to a boil, stirring frequently and scarping the bottom, until thickened. Remove from heat and stir in the cheese. Add broccoli to cheese sauce and stir gently to coat. Taste and adjust seasoning if needed. Set aside. Separately, in a large sauté pan, sweat onions, celery, and carrot in butter until tender. Add garlic and herbs and cook until fragrant and toasted. Mix in bread cubes and add about a cup of stock to moisten. Remaining stock can be added if bread is too dry. Stir in parsley. Taste and adjust seasoning if needed. Pour broccoli cheese mixture in the bottom of your baking dish, and top with the stuffing. Bake at 350 degrees until the top is brown and crispy.

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