Description
This Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels combines cheesy goodness with a fun twist, making it a must-try for cozy dinners.
Ingredients
Scale
- 1 cup Warm water
- 2 teaspoons Instant yeast
- 4 tablespoons Salted butter (melted)
- 3 cups All-purpose flour
- 2 tablespoons Baking soda
- 1 large Egg (beaten, for brushing)
- 2 tablespoons Pretzel salt
- 2 tablespoons Extra virgin olive oil
- 4 tablespoons Salted butter
- 1 medium Yellow onion (chopped)
- 1/4 cup All-purpose flour
- 4 cloves Garlic (chopped & grated)
- 1 teaspoon Paprika
- 1/4 teaspoon Cayenne (adjust to taste)
- 1 tablespoon Fresh thyme leaves
- 2 cups Low-sodium veggie or chicken broth
- 4 cups Broccoli florets (fresh)
- 1 teaspoon Kosher salt (to taste)
- 1 teaspoon Black pepper (to taste)
- 1 cup Whole milk
- 2 1/2 cups Shredded sharp cheddar cheese
Instructions
- Combine the flour and instant yeast in a stand mixer bowl. Pour in the warm water and 3 tablespoons of melted butter. Mix on medium speed for about 3 to 4 minutes until the dough is smooth and starts pulling away from the sides. If the dough feels too sticky, add flour a tablespoon at a time. Cover and let rise in a warm spot for 15-20 minutes.
- Preheat your oven to 425°F. In a large, oven-safe skillet, heat the olive oil and salted butter over medium heat. Add the chopped onion and sauté until fragrant, about 5 minutes. Whisk in the flour, chopped garlic, paprika, and cayenne, cooking until golden, around 2 minutes.
- Slowly add the broth, whisking until smooth. Toss in the broccoli florets with a generous pinch of kosher salt and black pepper. Bring to a gentle simmer, and cook uncovered for about 10 minutes or until the broccoli is tender.
- Stir in the whole milk and 2 cups of shredded cheddar cheese until melted and creamy. Allow to cook for another 5-10 minutes until slightly thickened. If necessary, transfer the mix to a casserole dish and sprinkle the last 1/2 cup of cheese on top.
- Boil a large pot of water. On a floured surface, divide the pretzel dough into 8 pieces and roll them into balls. Add baking soda to the boiling water, then boil the pretzel balls in batches for 30 seconds each. Use a slotted spoon to remove them and place them atop the broccoli mixture. Brush each ball with the beaten egg and sprinkle with pretzel salt. Bake for about 25 minutes, or until the pretzels are golden and the broccoli filling bubbles.
- Mix 1 tablespoon of melted butter with the grated garlic and thyme in a bowl. Once the pretzels are out of the oven, brush this garlic butter over the rolls for an extra layer of flavor.
Notes
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg