Sort of like a casserole. But since broccoli casseroles typically use flours or crackers to bind, I’d say this is more of a cheesy broccoli. Whatever you want to call it, it’s incredibly yummy. The 3 types of cheese as well as chicken stock infused cream result in a broccoli that explodes with flavour – this is not your garden variety broccoli with some melted cheese on top. A worthy sidekick to any meat dish.
- Broccoli – enough to fill a 9×13 baking dish
- 1/2 cup whipping cream
- 1 chicken bouillon cube*
- 1/4 tsp paprika (optional)
- 1 onion, finely chopped
- 2 Tbsp. thyme
- 2 cups Asiago cheese, grated
- 3 cups aged Cheddar cheese, grated
- 1/2 cup Parmesan cheese, grated
- Salt and pepper
*Chicken bouillon cubes often contain MSG. The best ones I’ve been able to find are Harvest Sun Organic Chicken Bouillon Cubes at Whole Foods. Ingredients: salt, yeast extract, potato starch, non-hydrogenated palm oil, chicken fat, dehydrated chicken, celery, onions, turmeric, parsley, lovage, natural rosemary flavour. Yeast extract can be a hidden source of MSG, so I don’t use these that often just in case. If you’d prefer, feel free to use a little less whipping cream and add some actual chicken broth instead.
1. Preheat oven to 350.
2. Prepare broccoli florets and place them in baking dish – use the stems/core for something else.
3. Over medium heat, warm up whipping cream, stirring frequently. Dissolve bouillon cube in the cream, and add thyme and paprika (optional).
4. Pour whipping cream mixture over the broccoli and sprinkle with the onion.
5. Season broccoli generously with salt and pepper.
5. Cover the broccoli with 3/4 of the Asiago and cheddar cheeses.
6. Cover Pyrex with aluminum foil.
7. Bake broccoli until tender, approximately 30 min.
8. Cover with remainder of the Asiago and cheddar cheese, and sprinkle the Parmesan on top.
9. Bake just until the top layer of cheese melts, approximately 5 minutes.
10. After plating the broccoli, scoop some cream over top.