Cheesy Broccoli Casserole

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 15 minutes

食材

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))

步驟

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.

營養

• 卡路里: 387 kcal
• 總脂肪: 31.4 g
• 飽和脂肪: 10.4 g
• 不飽和脂肪: 4.8 g
• 反式脂肪: 0.1 g
• 膽固醇: 52.9 mg
• 鈉: 605.5 mg
• 總碳水化合物: 12.1 g
• 膳食纖維: 3.2 g
• 總糖: 3.7 g
• 蛋白質: 17.1 g