Broccoli Cheddar Cobbler: The Perfect onlinefort Food
Love broccoli cheddar soup?
If so, you’re gonna love this onlineforting Broccoli Cheddar Cobbler! Seriously, this meal will warm your soul on a chilly day, and the entire family will love it! It’s pretty simple to make, too, and the ingredients are easy to find.
First Step: Make the filling.
The basic process for this meal is to make a creamy broccoli filling on the stove first that features chopped onion, fresh broccoli, milk, and sharp cheddar cheese. It’s seasoned with nutmeg, a pinch of cayenne, and Italian Seasoning for some deep flavor.
It’s worth noting that this was a delicious and filling meatless meal that I served with a nice side salad. However, you could always add some shredded chicken for protein, if desired.
Use refrigerated biscuits as a shortcut
Pour the filling into a medium-sized baking dish and add six biscuits to the top. Bake in the oven until they are lightly brown, and you’ll have a warm and delicious meal to enjoy any day of the week!
A 2.5-quart casserole dish works great for this recipe. Check out my cute, vintage-inspired Corningware Cornflower set!
Broccoli Cheddar Cobbler
yield: 6 SERVINGS
Dig into this creamy and cheesy cobbler that's both easy to make and DELICIOUS.
Ingredients
- 4 tablespoons butter
- 1/2 a yellow onion, chopped
- 1/3 cup all purpose flour
- 3 cups chicken broth or vegetable broth
- 4 cups broccoli florets, roughly chopped
- 2 bay leaves
- 1/4 teaspoon nutmeg
- pinch of cayenne pepper, more or less to taste
- salt & pepper, to taste
- 1 and 1/2 cups milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Italian Seasoning
- store-bought refrigerated flaky biscuits (like Pillsbury)
Directions
1
Preheat oven to 375 degrees.
2
Heat butter on the stove in a deep skillet or saucepan on medium heat. Add diced onion and cook until brown and softened, about 5-10 minutes.
3
Whisk in the flour and cook until golden, about 1 minute. Then gradually whisk in the broth until smooth. Add the chopped broccoli and bay leaves. Season with nutmeg, cayenne, and a large pinch of salt and pepper.
4
Bring the mixture to a simmer over high heat, then reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.
5
Remove the bay leaves and discard. Stir in the milk, cream, and shredded cheese until melted and creamy. Add the Italian seasoning and cook another 10 minutes, or until the mixture has thickened. Remove from the heat and transfer the mix to a medium-size casserole dish.
6
Place 6 biscuits on top of the broccoli cheese mixture. You may have two biscuits left in the package, so either make those separately or use a larger casserole dish and use all 8. Bake for about 20 minutes until biscuits are flaky and slightly browned.
7
Let cool slightly, and serve warm.
Additional Notes
Recipe adapted from HalfBakedHarvest.online
Oh my goodness… YUM!
I could eat this whole pan! HA! We all loved this Broccoli Cheddar Cobbler, especially with the flaky biscuits on top. That takes it to the next level, and the creamy cheesiness of the broccoli filling is fantastic. The leftovers were just as great the next day! I look forward to making this again soon.
One more note: My broccoli cheddar filling turned out thicker than soup, but slightly thinner than I thought it would. To fix that, next time I may add a slurry of 2 tablespoons cornstarch to a little water and whisk that into the filling ingredients on the stove before pouring the mixture into the baking pan.
