Cheesy Broccoli Casserole for a Crowd
Cheesy Broccoli Casserole that is easy to make for up to 100 people. This broccoli recipe is perfect for special occasions and can be assembled in advance.
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Calories: 333kcal
Servings: servings
Equipment
Ingredients
- 52 oz broccoli florets, thawed if frozen (see Note)
- 1 ½ bakery baguette, cut into cubes
- 4 oz butter
- ½ cup all-purpose flour
- ½ gallon milk
- 1 Tbsp kosher salt
- ½ tsp black pepper
- 1 ½ Tbsp Dijon mustard
- ½ Tbsp prepared horseradish
- 1 cup mayonnaise
- 1 ½ lb shredded sharp cheddar cheese, divided
- ¼ cup fresh (chopped) or semi-dried basil leaves
Instructions
For the Cheese Sauce
- In a pot or large saucepan, melt the butter. Add the flour and whisk until smooth to make a roux. Cook until bubbly, then simmer gently 2 minutes.
- Slowly whisk in the milk until smooth. Cook, stirring constantly, until warm.
- Whisk in the mayonnaise, Dijon, and horseradish. Add the salt, pepper, and half the basil.
- Add half of the cheese, stirring until mostly melted. Remove from the heat and set aside.
Assemble the Casserole
- Lightly toast the bread cubes in a 350℉ oven.
- Add the broccoli and bread to a hotel pan.
- Add the cheese sauce and use hands to quickly toss to coat the broccoli and bread with the sauce.
- Top with remaining cheese. This is the stopping point of preparing in advance. If stopping, wrap in plastic wrap or foil and put in the refrigerator for up to overnight.
Cook the Casserole
- Heat oven to 350℉.
- Bake the casserole for 50 minutes or until bubbly with toasted edges and the broccoli is cooked.
- Top with remaining basil and serve.
Notes
- Fresh vs frozen broccoli: Fresh broccoli will stay nice and green while cooking and retain crunch. Frozen broccoli will darken more while cooking and get softer while cooking. Both are delicious, just a little different. I tend to use frozen more often because it is easier.
- When adjusting servings, it is best to think of this recipe in terms of hotel pans. At 20 servings, that is 1 pan. If you need more, make another pan or half pan.
- If making more than 1 pan, prepare the cheese sauce as written, except make it again for each pan. This keeps the volume manageable.
Nutrition
Calories: 333kcal