Ingredients
Scale
- 4 cups fresh broccoli florets (about 1 large head)
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup milk or heavy cream
- ½ cup grated Parmesan cheese (optional)
- ½ cup breadcrumbs (optional topping)
- 2 tablespoons butter, melted (for topping)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Pinch of ground nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Blanch broccoli florets 2–3 minutes until tender-crisp, then drain and set aside.
- Sauté onion for 3–4 minutes until softened, add garlic for 30 seconds, then cook spinach until wilted. Remove from heat.
- Mix cream cheese, sour cream, milk, cheddar (reserve ½ cup for topping), mozzarella, Parmesan, salt, pepper, paprika, and nutmeg until smooth.
- Fold in broccoli and spinach mixture until evenly coated.
- Transfer to prepared dish. Sprinkle reserved cheddar on top. If using, mix breadcrumbs with melted butter and sprinkle over casserole.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Rest 5–10 minutes before serving.
Notes
- Breadcrumb topping is optional but adds extra texture.
- Can be prepared ahead and baked later; store covered in refrigerator for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 345
- Fat: 20 g
- Protein: 12 g