Broccoli Au Gratin Recipe
This delicious cheesy broccoli gratin dish was inspired by Ruth Chris broccoli au gratin recipe that is highly raved over. This cheesy broccoli bake is made with condensed soup, freshly shredded cheddar cheese and is topped with buttery bread crumbs and baked to perfection.
Ingredients
- 1 bag (12 oz.) broccoli florets
- 1 can (10.5 oz.) cream of mushroom soup
- 1-1½ cups shredded cheddar cheese
- 1 teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper powder optional
- ¼ cup whole milk
For the bread crumb topping
- ¾ cup plain bread crumbs
- ¼ cup salted butter melted
Instructions
- Preheat the oven to 425°F. In a medium sized mixing bowl, mix together the cream of mushroom soup, shredded cheddar cheese, milk and spices.
- Add the frozen broccoli to a greased 9.5 inch baking dish and pour the cheese mixture on top, giving it a quick toss. For quicker baking time see Note*
- Evenly sprinkle the bread crumbs over the top of the broccoli bake mixture and drizzle the melted butter all over the top.
- Cover the baking dish with foil and bake for 45 minutes or until the broccoli is at your desired doneness. 45 minutes will make your broccoli very very tender, so adjust time accordingly.
- When the broccoli au gratin is bubbly and cooked through, remove the foil and broil it on high for 1-2 minutes if you want to have the top more brown.
- Let cool for 5 minutes before serving. Serve and enjoy.
Notes
Note*- If you want to cut down on the baking time, you can buy a steamable bag of broccoli and steam it in the bag according to the directions minus 2 minutes of microwave time. This will partially steam the broccoli and cut off about 20 minutes of baking time.
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