Broccoli Bean Bake is a hearty and nutritious dish that brings together the wholesome flavors of fresh broccoli and tender beans in a creamy, cheesy casserole. This vegetarian-friendly bake is not only rich in protein and fiber but also bursting with savory goodness. The combination of crisp-tender broccoli florets, creamy white beans, and a velvety cheese sauce creates a comforting meal that’s perfect for family dinners or potluck gatherings. Topped with a golden layer of melted cheese and crispy breadcrumbs, this bake offers a delightful contrast of textures that will have everyone coming back for seconds.
Ingredients:
- 4 cups fresh broccoli florets
- 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Fresh parsley, chopped for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Prepare the Broccoli:
- Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender.
- Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Sauté the Aromatics:
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make the Cheese Sauce:
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to cook the flour.
- Gradually whisk in the milk, ensuring there are no lumps.
- Add the Dijon mustard, dried thyme, ground nutmeg, salt, and pepper. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Once thickened, remove the sauce from the heat and stir in half of the shredded cheddar cheese and all of the grated Parmesan cheese until melted and smooth.
- Assemble the Bake:
- In the prepared baking dish, combine the blanched broccoli florets and the drained cannellini beans, mixing them evenly.
- Pour the cheese sauce over the broccoli and beans, gently stirring to coat everything well.
- Add Toppings:
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
- In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle this mixture evenly over the cheese layer.
- Bake:
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
- Serve:
- Remove the bake from the oven and let it rest for 5 minutes.
- Garnish with chopped fresh parsley if desired, and serve warm.
Enjoy this Broccoli Bean Bake as a standalone meal or pair it with a fresh green salad or crusty bread. Its creamy texture and rich flavors make it a comforting and satisfying dish for any occasion.
