The classic casserole, made easier with the help of a sheet pan dinner.
If the crunchy top of a casserole is your favorite part, this one’s for you.
We use butter, sharp white Cheddar cheese, and panko breadcrumbs to make the toasted topping.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
We also call for rotisserie chicken, but leftover chicken from another meal works beautifully as well.
Ingredients
1 12cups panko, divided
14cup, plus 2 Tbsp.
unsalted butter, divided
1small (5 oz.)
red onion, chopped (about 2/3 cup)
4large garlic cloves, minced (about 2 Tbsp.)
4cups bite-size broccoli florets (12 oz.)
sharp white Cheddar cheese, shredded (about 2 cups), divided
2Tbsp.
chopped fresh parsley, divided
Directions
Preheat oven to 400F.
Lightly spray a large rimmed baking sheet with cooking spray; sprinkle evenly with 1/4 cup of the breadcrumbs.
Melt 1/4 cup of the butter in a small skillet over medium-high.
Add onion; cook, stirring occasionally, until tender, about 3 minutes.
Add garlic; cook, stirring often, until fragrant, about 1 minute.
Remove skillet from heat.
Spread broccoli mixture in an even layer over breadcrumbs on prepared baking sheet.
Microwave remaining 2 tablespoons butter in a medium-size microwavable bowl on HIGH for 30 seconds.
Sprinkle breadcrumb mixture evenly over top of casserole.
Bake in preheated oven until golden brown, about 30 minutes.
Let stand 5 minutes; serve.
Tips
This recipe originally appeared in the September 2022 issue.
