Curried Broccoli Casserole
Posted on March 26 2025
This broccoli casserole with Comfort Curry is everything you love about classic creamy casseroles, but elevated with Curio’s warm, earthy curry blend. A velvety cheddar sauce flavored with turmeric, black pepper, and ginger coats tender broccoli, while a crisp Parmesan-panko topping brings texture and golden crunch. It’s comforting yet vibrant, and easily transforms into a hearty vegetarian main with the addition of wild rice. A perfect make-ahead side for holidays or weeknight dinners.
Curried Broccoli Casserole
Rated 5.0 stars by 1 users
Category
Side Dish, Casserole
Servings
6
Prep Time
20 minutes
Cook Time
25-30 minutes
Author:
Curio Kitchen
Serves 6.
This recipe is everything you (secretly) love about creamy, comforting broccoli casserole, but it’s elevated with our Comfort Curry. The blend’s earthy turmeric adds depth and a golden hue to the sauce, while sprightly black pepper and ginger contrast with the broccoli’s vegetal, green flavor.
Notes: Use fresh broccoli and be sure not to overcook it — it should be barely fork-tender and not the least bit mushy. Use a cheddar cheese that’s fairly sharp, avoid pre-grated, bagged cheese because the starch used to keep it from clumping will over-thicken the sauce. Transform the casserole into a one-dish, vegetarian dinner by adding 1 1/2 cups cooked rice to the broccoli mixture before transferring it to the baking dish. We especially recommend a blend of wild and brown rice.
Ingredients
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8 cups broccoli florets
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½ cup panko breadcrumbs
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3 teaspoons Comfort Curry
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¼ cup grated Parmesan cheese (divided)
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½ cup parsley leaves, finely chopped
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1 tablespoon neutral oil, such as canola
or grapeseed -
4 tablespoons salted butter
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¼ cup all-purpose flour
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2 cups whole milk, warmed
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1 clove garlic, grated
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1 teaspoon Dijon mustard
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1 teaspoon sea salt
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1 ½ cups grated white cheddar cheese
Directions
Preheat the oven to 375° F. Butter a 2-quart casserole dish or coat it with baking spray. Set aside.
Place the broccoli florets in a large microwave-safe bowl and add 1 cup water. Cover the bowl and microwave on high just until the florets can be easily pierced with a fork, 5–6 minutes. (Alternatively, blanch or steam the florets in a pan, stove-top.) Drain in a collander and set aside to cool. Dry the bowl.
Put the breadcrumbs, 1 teaspoon of the Comfort Curry, Parmesan cheese, parsley, and grapeseed oil into a small bowl. Use your fingers to toss the ingredients and distribute the oil evenly. Set aside.
When the broccoli is cool enough to handle, transfer the florets to a cutting board. Roughly chop the broccoli and return it to the large bowl.
Put the butter into a saucepan set over medium heat. When the butter has melted, sprinkle the flour over it and whisk to combine. Cook, stirring constantly, until the mixture is lightly golden.
Add the milk, 1/2 cup at a time, whisking until the sauce is smooth and starts to thicken. Stir in the grated garlic, Dijon mustard, salt, and remaining 2 teaspoons of Comfort Curry. Shut off the heat, add the cheese, and stir until the sauce is smooth.
Pour the sauce over the broccoli, then fold together gently. Transfer the saucy broccoli to the baking dish, spread it out evenly, and sprinkle the breadcrumb mixture over the top.
Bake until the sauce is bubbling and the breadcrumbs are toasted to a golden brown, 25 to 30 minutes. Let the casserole rest for 5 minutes before serving.
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