The 3-Ingredient Cheesy Broccoli My Kids Beg For

I grew up on Velveeta broccoli and cheese casserole. My mom served it during the holidays when we were growing up, and still brings it to almost every family get-together. Over the years, we’ve made subtle tweaks to the classic recipe, most importantly swapping real cheddar for the neon Velveeta, but the concept has stayed the same. After all, broccoli and cheese just go together. 

Inspired by this nostalgic flavor combination, I wanted to come up with a fun and interesting side dish that everyone in my family would eat. This, as many parents know, is no small feat. Plus, to make it into my weekday recipe repertoire, a dish must be easy, mess-free, and fast-cooking. 

After experimenting, I’ve found my family’s new favorite side dish.

The Trick To Making Crispy Parmesan Broccoli

I knew I wanted the broccoli to eat similar to cheesy smashed potatoes, but I also wanted it to retain much of its bright green color. Usually, roasted broccoli is not a hit in my house since in order to get it tender enough in the oven alone, you have to cook it so long that it gets charred on the edges and takes on an unappealing hue. A big no-no for my kids.

The solution was clear: par-boil the broccoli on the stove, then smash it and transfer it to the oven. However, if there is one thing I will avoid at all costs, especially on a chaotic weeknight, it is dirtying an extra pot. To work around this, I use an old-school technique I learned in culinary school—cooking en papillote, or in parchment. 

Usually, this preparation is used for steaming delicate filets of fish, but I figured it would help to keep my broccoli green and soften it enough to lightly smash it. I added a few ice cubes to create a lot of steam and it ended up working out perfectly. Never underestimate a mom with a plan trying to get the whole family to eat more veggies!

Once the broccoli is steamed, you simply open up the parchment packet and spread the broccoli out, give it a little smash, brush with oil, and sprinkle with grated Parmesan cheese. The pan goes back in the oven for another 15 minutes or so, just long enough to crisp the cheese. 

Quick Tips for Making This Recipe

• I love the slightly nutty flavor of Parmesan or Pecorino Romano, but aged cheddar or Gruyere would work well, too. Just promise me you’ll skip the Velveeta! 
• The first time I made this, I almost ate the entire tray, so if you have a particularly hungry crowd, I would suggest doubling the recipe and using two sheet pans for the roasting part so the broccoli isn’t overcrowded. 
• If you wind up with any leftovers, I find reheating it in the air fryer at 350°F for about 5 minutes is best.

Fun With Broccoli

• Microwave Broccoli With Sesame Dressing
• Broccoli Stir-Fry With Ginger and Sesame
• Ground Beef and Broccoli Stir Fry
• Broccoli Cheese Casserole
• Broccoli Salad

Preheat the oven to 425°F.

Set a large rectangle of parchment paper on a rimmed sheet pan. The parchment should be at least as big as the pan.

Add the broccoli:

Place the florets on one half of the parchment paper and add 2 to 3 ice cubes to the side next to the florets. Season with salt to taste. Fold the empty half of the parchment up and over the broccoli, and then seal it into a packet by tightly rolling the edges of the paper.

Steam the broccoli:

Cook for 15 minutes, then remove from the oven. Carefully open the packet (watch out for steam) and smooth the parchment out. Spread the broccoli out onto the full sheet of parchment and use a paper towel to gently blot any residual water left on the parchment.

Smash the broccoli:

Using the bottom of a measuring cup or a mug, gently smash the broccoli so it is flat on both sides but still intact. Brush each side with the olive oil.

Add the cheese and roast:

Sprinkle each flattened floret with the grated cheese, then roast until the Parmesan is golden brown and crisp, about another 15 minutes. Let cool on the sheet pan for 2 to 3 minutes before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. To re-crisp the cheese, reheat in an air fryer at 350°F for 5 minutes.

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