Mini Broccoli Cheddar Casseroles

Oh, these Mini Broccoli Cheddar Casseroles! Let me tell you, they have become an absolute staple in our household. From picky eaters to veggie skeptics, everyone devours these little cheesy wonders. I stumbled upon this recipe when I was desperately searching for a way to get more greens into my family’s diet without the usual dinner table drama. What started as a hopeful experiment quickly turned into a weekly request. The individual portions are not only adorable but also incredibly practical, especially for portion control and ensuring everyone gets their fair share of the crispy, cheesy topping. The creamy, comforting filling, packed with tender broccoli florets and that glorious cheddar cheese pull, is simply irresistible. Whether it’s a busy weeknight meal, a potluck contribution, or just a cozy Sunday dinner, these mini casseroles are always a hit. Trust me, once you try them, you’ll understand why they’re a family favorite in our home and soon to be in yours!

Ingredients for Mini Broccoli Cheddar Casseroles

• Fresh Broccoli Florets: (1 pound) – The heart of our casserole, providing a healthy dose of veggies and a slightly sweet, earthy flavor. Choose bright green, firm florets for the best taste and texture.
• Sharp Cheddar Cheese: (2 cups, shredded) – The star of the cheesy show! Sharp cheddar delivers that robust, tangy flavor that complements the broccoli perfectly. Pre-shredded or freshly grated, both work well.
• Cream of Mushroom Soup: (1 can, 10.5 ounces) – The creamy base that binds everything together and adds a comforting, savory depth. Look for a good quality brand for optimal flavor.
• Milk: (½ cup) – Thins out the soup to create a luscious, creamy sauce and helps to distribute the flavors evenly throughout the casserole.
• Eggs: (2 large) – Act as a binder, providing structure to the casserole and adding richness and protein.
• Bread Crumbs: (½ cup, plain) – Creates a delightful crispy topping that contrasts beautifully with the creamy interior. Panko bread crumbs offer extra crunch.
• Butter: (2 tablespoons, melted) – Mixed with bread crumbs to create that golden, buttery, and irresistible crispy crust.
• Onion: (¼ cup, finely diced) – Adds a subtle savory base note and aromatic depth to the casserole. Yellow or white onion works best.
• Garlic Powder: (1 teaspoon) – Enhances the savory flavors and adds a touch of pungent warmth.
• Salt: (½ teaspoon, or to taste) – Essential for seasoning and bringing out all the flavors in the casserole.
• Black Pepper: (¼ teaspoon, or to taste) – Adds a touch of spice and enhances the overall flavor profile.
• Optional: Nutmeg: (Pinch) – A subtle hint of nutmeg enhances the creamy richness of the casserole and adds a warm, comforting aroma.
• Optional: Paprika: (Sprinkle) – Adds a touch of color and a mild smoky flavor to the breadcrumb topping.

Instructions for Making Mini Broccoli Cheddar Casseroles

1. Preheat Your Oven and Prepare Ramekins: Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease 6-8 individual ramekins or muffin tins. This prevents the casseroles from sticking and ensures easy removal after baking.
2. Steam or Blanch the Broccoli: Prepare the broccoli florets by steaming or blanching them until they are tender-crisp. To steam, place broccoli in a steamer basket over boiling water and steam for about 5-7 minutes, or until bright green and slightly tender. To blanch, drop broccoli florets into boiling water for 2-3 minutes, then immediately plunge them into ice water to stop the cooking process. Drain well and set aside. Pre-cooking the broccoli ensures it’s perfectly tender in the final casserole and not crunchy.
3. Sauté the Onion (Optional but Recommended): In a small skillet, melt a teaspoon of butter over medium heat. Add the finely diced onion and sauté until softened and translucent, about 3-5 minutes. Sautéing the onion mellows its sharpness and enhances its sweetness, adding a deeper flavor to the casserole. Remove from heat and set aside.
4. Prepare the Cheese Sauce Base: In a large mixing bowl, combine the cream of mushroom soup and milk. Whisk together until smooth and well combined. This mixture forms the creamy foundation of our casserole sauce.
5. Add Eggs and Seasonings: Crack in the two eggs to the soup and milk mixture. Whisk again until the eggs are fully incorporated and the mixture is smooth. Add garlic powder, salt, pepper, and optional nutmeg. Stir well to distribute the seasonings evenly throughout the sauce. Taste and adjust seasonings if needed.
6. Combine Broccoli, Cheese, and Sauce: Add the steamed or blanched broccoli florets, sautéed onion (if using), and shredded cheddar cheese to the bowl with the sauce. Gently fold everything together until the broccoli and cheese are evenly coated in the creamy sauce. Be careful not to overmix, just combine until everything is incorporated.
7. Fill the Ramekins: Divide the broccoli and cheese mixture evenly among the prepared ramekins or muffin tins. Fill each ramekin almost to the top, leaving a little space for the breadcrumb topping.
8. Prepare the Breadcrumb Topping: In a separate small bowl, combine the plain bread crumbs and melted butter. Toss together until the bread crumbs are evenly coated with butter. The melted butter ensures the breadcrumbs become golden brown and crispy during baking. Optional: Sprinkle a pinch of paprika into the breadcrumbs for color and flavor.
9. Top with Bread Crumbs: Sprinkle the buttered bread crumbs evenly over the top of each ramekin, creating a generous layer of crispy topping.
10. Bake to Golden Perfection: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the casseroles are bubbly around the edges and the breadcrumb topping is golden brown and crispy. The baking time may vary slightly depending on your oven and the size of your ramekins.
11. Let Rest and Serve: Once baked, remove the ramekins from the oven and let them rest for a few minutes before serving. This allows the casserole to set slightly and makes it easier to handle. Serve hot and enjoy these individual portions of cheesy, broccoli goodness!

Nutrition Facts for Mini Broccoli Cheddar Casseroles (Per Serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

• Serving Size: 1 mini casserole (approximately 1 cup)
• Calories: Approximately 300-350 calories per serving – Provides a satisfying and moderately calorie-dense portion, making it a fulfilling meal component.
• Protein: Approximately 15-20 grams per serving – Contributes significantly to your daily protein intake, important for satiety and muscle building. Derived from eggs and cheese.
• Fat: Approximately 20-25 grams per serving – Includes healthy fats from cheese and butter, providing energy and satiety. Note the saturated fat content below.
• Saturated Fat: Approximately 10-15 grams per serving – Moderate in saturated fat, consume in moderation as part of a balanced diet. Primarily from cheese and butter.
• Sodium: Approximately 500-700 milligrams per serving – Moderate in sodium, consider using low-sodium soup or adjusting salt if needed for sodium-conscious diets. From cheese, soup, and added salt.

Preparation Time for Mini Broccoli Cheddar Casseroles

• Prep Time: 20-25 minutes – Includes chopping broccoli, dicing onion, preparing sauce, and assembling ramekins. Efficient and quick preparation for a comforting homemade meal.
• Cook Time: 20-25 minutes – Baking time in the oven until golden brown and bubbly. Allows for hands-off cooking time while the oven works its magic.
• Total Time: 40-50 minutes – From start to finish, a relatively quick and easy recipe perfect for weeknight dinners or meal prepping.

How to Serve Mini Broccoli Cheddar Casseroles

These versatile mini casseroles can be served in a variety of ways, making them perfect for different occasions:

• As a Main Course:
  • Pair with a Simple Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the casserole.
  • Complement with Lean Protein: Add grilled chicken, baked fish, or tofu for a more substantial and complete meal.
  • Serve with a Side of Bread: Crusty bread or garlic bread is perfect for soaking up any leftover cheesy sauce.
• As a Side Dish:
  • Accompany Roasted Meats: Serve as a delicious side dish with roasted chicken, pork, or beef.
  • Pair with Vegetarian Entrees: Complement vegetarian mains like lentil loaf or stuffed bell peppers.
  • Include in a Holiday Feast: A comforting and crowd-pleasing addition to Thanksgiving, Christmas, or Easter dinner.
• For Brunch or Lunch:
  • Serve with Eggs: Pair with scrambled eggs, poached eggs, or an omelet for a hearty brunch or lunch.
  • Include in a Brunch Buffet: Perfect for a brunch buffet spread, offering individual portions for easy serving.
• Presentation Ideas:
  • Garnish with Fresh Herbs: Sprinkle with chopped fresh parsley, chives, or thyme for a pop of color and fresh flavor.
  • Add a Dollop of Sour Cream or Greek Yogurt: A cool dollop of sour cream or Greek yogurt adds a tangy contrast to the cheesy casserole.
  • Serve in Ramekins: Present directly in the ramekins for individual portions and a charming presentation.

Additional Tips for Perfect Mini Broccoli Cheddar Casseroles

1. Don’t Overcook the Broccoli: Ensure you steam or blanch the broccoli until it’s tender-crisp, not mushy. Overcooked broccoli will become too soft in the casserole and lose its texture.
2. Use Sharp Cheddar for Best Flavor: Sharp cheddar provides the most robust and cheesy flavor. Mild cheddar can be used, but the flavor will be less pronounced. For an even bolder flavor, consider using extra-sharp cheddar or a blend of cheddar and Gruyere.
3. Customize Your Cheese: Feel free to experiment with different cheeses! Monterey Jack, Colby Jack, or even a smoked Gouda can add unique flavor profiles. A blend of cheeses can also create a more complex taste.
4. Add Extra Veggies: Boost the nutritional value and flavor by adding other vegetables. Sautéed mushrooms, chopped bell peppers, or cooked cauliflower florets would be delicious additions.
5. Spice it Up: For a little kick, add a pinch of red pepper flakes to the breadcrumb topping or a dash of hot sauce to the cheese sauce.
6. Make it Ahead: You can assemble the casseroles ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking to prevent it from getting soggy. You may need to add a few extra minutes to the baking time if baking directly from the fridge.
7. Freeze for Later: Baked and cooled casseroles can be frozen for up to 2-3 months. Wrap them tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until heated through.
8. Get Creative with Toppings: Beyond breadcrumbs, consider other toppings for added flavor and texture. Crushed crackers, French fried onions, or even a sprinkle of parmesan cheese can create delicious variations.

Frequently Asked Questions (FAQ) about Mini Broccoli Cheddar Casseroles

Q1: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli florets. Make sure to thaw them completely and drain any excess water before using. You may want to lightly sauté or roast frozen broccoli to remove excess moisture and enhance its flavor before adding it to the casserole.

Q2: I don’t have cream of mushroom soup. Can I substitute it?
A: Yes, you can substitute cream of chicken soup, cream of celery soup, or even cream of cheddar soup. For a vegetarian option, use cream of vegetable soup or make a homemade white sauce thickened with a roux (butter and flour) and milk.

Q3: Can I make this casserole as one large casserole instead of mini portions?
A: Absolutely! To make a large casserole, use a 9×13 inch baking dish. Increase the baking time to approximately 30-40 minutes, or until bubbly and golden brown.

Q4: How do I prevent the breadcrumb topping from burning?
A: If you notice the breadcrumb topping browning too quickly, you can loosely tent the ramekins with aluminum foil for the remaining baking time. This will prevent the topping from burning while allowing the casserole to cook through.

Q5: Can I make this recipe gluten-free?
A: Yes, to make this recipe gluten-free, use gluten-free cream of mushroom soup and gluten-free bread crumbs. Ensure all other ingredients are also certified gluten-free if necessary for your dietary needs.

Q6: How long do leftovers last in the refrigerator?
A: Leftover mini broccoli cheddar casseroles can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.

Q7: Can I add meat to this casserole?
A: Yes, you can definitely add meat! Cooked and crumbled bacon, ham, or shredded cooked chicken would be delicious additions. Add the cooked meat along with the broccoli and cheese when mixing the casserole filling.

Q8: What are some vegetarian variations of this recipe?
A: For a vegetarian variation, you can add sautéed mushrooms, spinach, or roasted red peppers to the casserole. You can also use a vegetarian cream of mushroom soup and ensure your cheese is vegetarian-friendly (some cheeses use animal rennet). You can also add plant-based protein like cooked lentils or chickpeas for a heartier vegetarian meal.

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