Cheesy Broccoli Casserole

• servings: 6 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 tbsp Unsalted butter

4 cloves Garlic ((minced))

1 cup Chicken broth, reduced sodium ((or vegetable broth for vegetarian option))

8 cups Broccoli florets ((~2 large bunches))

1/4 tsp Sea salt

1/4 tsp Black pepper

8 oz Cream cheese ((cut into large cubes))

2 1/2 cups Cheddar cheese ((divided into 2 cups and 1/2 cup))

Directions

Preheat the oven to 350 degrees F (177 degrees C).

In a large pot or dutch oven over medium heat on the stovetop, or using the Saute setting on the Instant Pot, melt the butter. Add minced garlic. Saute for about 1 minute, until fragrant.

Add the chicken broth right away once the garlic is done, to prevent burning it. Then, add the broccoli florets. Stir.

For the stovetop method: Increase heat to bring the broth to a boil, then simmer, uncovered, for 4-8 minutes, stirring occasionally, until the broccoli is bright green and tender.For the Instant Pot method: Cover the Instant Pot with the lid and turn the dial to the Sealing position. Press the Steam button and select 1 minute. Press Start. The pressure cooker will come up to pressure (about 5 minutes) and then cook for 1 minute. Use the Quick Release right away to stop cooking. Let all the steam escape, then open the lid when no more steam is coming out. (The lid should twist open and release easily.) Broccoli will be bright green and tender.

Turn off heat. Gently stir in the cubed cream cheese and 2 cups (256 grams) shredded cheese, until smooth.

Transfer the broccoli mixture to a casserole dish. Sprinkle the remaining 1/2 cup (64 grams) shredded cheese on top.

Bake broccoli cheese casserole in the oven for about 5 minutes, until the cheese is melted.

Nutrition

• Calories: 387 kcal
• Total Fat: 31.4 g
• Saturated Fat: 10.4 g
• Unsaturated Fat: 4.8 g
• Trans Fat: 0.1 g
• Cholesterol: 52.9 mg
• Sodium: 605.5 mg
• Total Carbohydrate: 12.1 g
• Dietary Fiber: 3.2 g
• Total Sugars: 3.7 g
• Protein: 17.1 g