Side Dishes (Print Version)

# Ingredients:

01 - Broccoli Florets: 1½ pounds, crisp-tender for a fresh bite.
02 - Cream Cheese: 8 ounces, room temperature and cut into cubes, adds creamy richness.
03 - Sour Cream: ¼ cup, for tangy flavor and smooth texture.
04 - Shredded Cheddar Cheese: 1 cup, for a classic cheesy taste.
05 - Grated Parmesan Cheese: ¼ cup, adds depth and a slight nuttiness.
06 - Garlic: 2 cloves, minced, for an aromatic flavor boost.
07 - Italian Seasoning: 1 teaspoon, for a blend of herbs to enhance flavor.
08 - Salt: To taste, balances flavors.
09 - Black Pepper: ¼ teaspoon, freshly ground, or to taste, for mild heat.
10 - Crushed Red Pepper Flakes: Optional garnish, adds a hint of spice.

# Instructions:

01 - Preheat oven to 350˚F. Grease a 2.5 to 3-quart baking dish with butter and set aside.
02 - In a large skillet, bring ½ inch of salted water to a boil. Add broccoli, cover, and cook over high heat until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared baking dish.
03 - In a mixing bowl, combine cream cheese, sour cream, cheddar cheese, parmesan, garlic, Italian seasoning, salt, and black pepper; mix until well incorporated.
04 - Add the cream cheese mixture to the broccoli in the baking dish, stirring until thoroughly combined.
05 - Bake for 17 to 20 minutes or until bubbly and lightly browned on top.
06 - Remove from the oven and let stand for 5 minutes. Optionally, garnish with crushed red pepper flakes before serving.

# Notes:

01 - This broccoli cheese casserole is creamy, cheesy, and full of flavor—perfect as a comforting side dish.
02 - The dish combines the richness of cream cheese with sharp cheddar and Parmesan for a delightful blend.
03 - Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven for best results.