Do you have any leftover broccoli in your refrigerator? If so, you are ready for a deliciously hearty broccoli, pancetta, and blue cheese casserole! The recipe is nice, especially for a weeknight dinner. When I decide to buy broccoli, I’m always looking for a recipe that will be nice-looking on the plate. I said yes immediately to this dish with vegetables, ham, and cheese. What I like about the history of casserole dishes is to serve directly with a large wooden spoon and scrape the bottom of the pan, leaving nothing in. You have a choice of a blue cheese or a gorgonzola. This time, I used the blue cheese for a change.
Hint: do not salt broccoli too much, because pancetta and cheese are already salty. Otherwise, it is totally inedible.
Preparation time: 20 minutes – Cooking time: 40 minutes total
Ingredient list for the pancetta, cheese, and broccoli casserole
Serves 6
- 1 lb (500 g) broccoli
- 5 1/3 ounces (150 g) pancetta
- 1 large onion
- 2 tsp coffee flour
- 2 cups (50 cl) of semi-skimmed milk
- 4 1/3 ounces (120 g) of blue cheese or gorgonzola
- 1 3/4 ounces (50 g) breadcrumbs
- 2 tbsp. of olive oil
- Salt and ground pepper
Cooking instructions
1. Preheat oven to 370°f (190°c).
2. Rinse broccoli. Cut florets into heads. Cook in a saucepan of boiling, salted water for 6-8 minutes, then drain.
3. Grease a large baking dish and arrange the broccoli in it.
4. In a skillet, fry the pancetta and cut in strips until it gets crispy. Add it to the broccoli.
5. In the same pan, sauté the onion for 3 minutes. Add flour and brown for 1 minute over high heat.
6. Add the milk gradually to the onion, stirring, and let it thicken over low heat.
7. Remove the pan from the heat, add the crumbled cheese and pepper, then stir to melt together.
8. Pour the cheese sauce over broccoli. Sprinkle with bread crumbs and bake for 25 minutes in the oven.
A little extra tip: Be careful not to add salt because pancetta is already very salty, and broccoli was cooked in salted water.
Photo credit: © Eatwell101.com
(Photo by Eleonora Grosjean)
Hearty Cheese Broccoli Casserole
by eatwell101
Yield: 6
Prep Time: 20 min
Cook Time: 40 min
Deliciously hearty broccoli broccoli casserole.
Ingredients
- 1 lb (500 g) broccoli
- 5 1/3 ounces (150 g) pancetta
- 1 large onion
- 2 tsp coffee flour
- 2 cups (50 cl) of semi-skimmed milk
- 4 1/3 ounces (120 g) of blue cheese or gorgonzola
- 1 3/4 ounces (50 g) breadcrumbs
- 2 tbsp. of olive oil
- Salt and ground pepper
Instructions
- Preheat oven to 370°f (190°c).
- Rinse broccoli. Cut florets into heads. Cook in a saucepan of boiling, salted water for 6-8 minutes, then drain.
- Grease a large baking dish and arrange the broccoli in it.
- In a skillet, fry the pancetta and cut in strips until it gets crispy. Add it to the broccoli.
- In the same pan, sauté the onion for 3 minutes. Add flour and brown for 1 minute over high heat.
- Add the milk gradually to the onion, stirring, and let it thicken over low heat.
- Remove the pan from the heat, add the crumbled cheese and pepper, then stir to melt together.
- Pour the cheese sauce over broccoli. Sprinkle with bread crumbs and bake for 25 minutes in the oven.
Recipe Notes
- A little extra tip: Be careful not to add salt because pancetta is already very salty, and broccoli was cooked in salted water.
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
This post may contain affiliate links. Please read our disclosure for more info.
