Classic Italian Broccoli Casserole Recipe

Ingredients

• 800 g broccoli (- 1 3/4 pound)
• 2 eggs
• 250 g bechamel sauce (- 9 oz)
• 100 g grated Parmigiano Reggiano cheese (- 1 cup)
• salt (- to taste)
• black pepper (- to taste)
• nutmeg (- to taste)
• 1 tablespoon breadcrumbs (- for the baking dish)
• 1 knob butter (- for the baking dish)

Instructions

1. 1

   cut: To start making the broccoli casserole, first prepare the broccoli. Remove the thick stem and any tough parts, and cut the broccoli into florets.

2. 2

   Boil the broccoli in a pot of salted water until it becomes tender, about 10 minutes after the water starts boiling.

3. 3

   mash: Once the broccoli is tender, use a skimmer to drain it and transfer it to a bowl. Let it cool slightly, then mash it with a fork until it’s completely shredded.

4. 4

   add and mix: Add the eggs to the mashed broccoli and mix well. Then, add the béchamel sauce, grated Parmigiano cheese, salt, pepper, and a pinch of nutmeg. Stir everything together with a spoon until the mixture is smooth and well combined.

5. 5

   pour: Grease a baking dish with a knob of butter, then sprinkle some breadcrumbs over the bottom to prevent sticking. Pour in the broccoli mixture and use the back of a spoon to smooth and level the surface.

6. 6

   bake and serve: Sprinkle a bit more grated Parmigiano cheese on top for a nice crust. Place the dish in a preheated oven at 180°C (350°F) and bake for about 30 minutes, or until a golden crust forms on top. Let the casserole rest for a few minutes before serving. Enjoy it warm!