Broccoli Casserole with Sun-Dried Tomato Cream Sauce

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Sun-dried tomatoes pull double duty in this flavorful casserole: the oil is used to sauté the onion and garlic while the tomatoes are added to the sauce. The creamy sauce tops broccoli for a cheesy side dish that all will love.

Carolyn Casner

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Broccoli Casserole with Sun-Dried Tomato Cream Sauce — Photo: Jason Donnelly

Active Time:

40 mins

Total Time:

1 hr

Servings:

Nutrition Profile:

Nut-Free Soy-Free Vegetarian High-Protein Egg-Free

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Ingredients

2 pounds broccoli florets, coarsely chopped
2 slices whole-wheat sandwich bread
½ cup slivered oil-packed sun-dried tomatoes, plus 3 tablespoons oil from the jar, divided
1 large onion, chopped
4 cloves garlic, minced
⅓ cup all-purpose flour
3 cups low-sodium vegetable or chicken broth
3 ounces cream cheese, at room temperature
½ cup sour cream
¾ teaspoon salt
¾ teaspoon ground pepper
1 ½ cups shredded extra-sharp Cheddar cheese, divided

Directions

Preheat oven to 300°F. Coat a 9-by-13-inch baking dish with cooking spray. Spread broccoli evenly in the dish.
Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a large rimmed baking sheet and bake until dry and crispy, 8 to 10 minutes. Remove from oven and increase oven temperature to 350°F.
Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring, until soft, 3 to 5 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. While stirring, slowly pour in broth. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Stir in cream cheese, sour cream, salt and pepper; cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 cup Cheddar and sun-dried tomatoes. Pour the sauce over the broccoli in the baking dish and gently stir to distribute evenly. Sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the sauce is bubbling around the edges, 20 to 25 minutes.
Meanwhile, drizzle the remaining 1 tablespoon oil over the breadcrumbs and toss to coat. Scatter over the casserole when it's done baking.

Originally appeared: EatingWell.com, November 2021

Nutrition Facts (per serving)

195	Calories
13g	Fat
13g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size about 3/4 cup
Calories 195
% Daily Value *
Total Carbohydrate 13g	5%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 8g	16%
Total Fat 13g	17%
Saturated Fat 6g	30%
Cholesterol 26mg	9%
Vitamin A 2931IU	59%
Sodium 349mg	15%
Potassium 387mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Broccoli Casserole with Sun-Dried Tomato Cream Sauce

Ingredients

Directions

Nutrition Facts (per serving)

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