Broccoli Cheese Casserole
This comforting Broccoli Cheese Casserole comes together in no time with a cheesy sauce and perfectly steamed broccoli, creating a dish that's both satisfying and delicious.
Ingredients
Main ingredients
- 20 ounces fresh broccoli florets you want nice tight crowns, not mushy
- 8 ounces cream cheese at room temperature to keep it soft and mixable
- ¼ cup mayonnaise for that creamy punch that blends all flavors
- 1 cup freshly shredded cheddar cheese sharp or mild depends on your mood
- 1 teaspoon garlic powder to add a subtle punch that’s never overwhelming
- ½ teaspoon ground black pepper for a little hint of heat
- ¼ teaspoon salt to balance all those rich flavors
- ¼ cup grated Parmesan cheese adds a nutty, salty finish on top
- as needed Grease for your casserole dish so nothing sticks when it comes out
Instructions
Instructions
- Preheat your oven to 350°F—it’s all about that bubbly finish later.
- Place broccoli florets in a steamer basket inside your pressure cooker with a cup of water underneath.
- Lock the lid and make sure the sealing ring is properly in place before cooking on high pressure for 3-5 minutes.
- Once timer finishes, use natural release for about 5 minutes, then carefully quick release any remaining pressure.
- While the broccoli steams, mix cream cheese, mayo, cheddar, garlic powder, black pepper, and salt until nice and smooth.
- Toss the tender broccoli into the cheese mixture until every bite is coated and flavorful.
- Spread the mix in a greased casserole dish; sprinkle Parmesan on top, then slide it into the oven for 25-30 minutes until bubbling and golden.
Notes
Serve warm and enjoy the creamy broccoli goodness.