Broccoli Casserole for One

Cooking for one can be a challenge. I've tried scaling down plenty of recipes over the years, but sometimes something gets lost in the process. A recipe that tastes amazing when made in a big batch just doesn't seem quite as satisfying when it's reduced to a single serving. That's why I often make the full recipe and stash half away in the freezer for the Pantry Goat.

In our family, we have an official Thanksgiving broccoli casserole recipe that appears once a year and fills an entire 9x13 pan. It's delicious, but it also leaves enough leftovers to feed a small army.

As much as I love broccoli, it's a lot like chicken for me—I can get tired of eating it the same way over and over again. When I stumbled across the recipes at One Dish Kitchen, I immediately started browsing for ideas and landed on this single-serving broccoli casserole. It sounded like exactly what I was looking for.

The recipe couldn't have been easier to make. The only thing to keep in mind is that it needs a little time to rest after it comes out of the oven, so plan accordingly.

I also had a minor grocery mishap. I was convinced I had fresh broccoli in the refrigerator, but apparently the broccoli thief struck again. More likely, I simply forgot to buy it. Either way, frozen broccoli came to the rescue. I thawed it first and squeezed out some of the excess moisture so it wouldn't water down the sauce, and it worked perfectly.

By the time everything was baked and ready to eat, I found the sauce needed just a little salt and pepper. That's an easy adjustment and one that brought all the flavors together nicely.

This was exactly the kind of recipe I love finding—simple, comforting, perfectly portioned, and delicious. I'll definitely be keeping this one in my regular rotation.

Broccoli Casserole for One

Recipe from One Dish Kitchen

Serves 1

• 1 cup broccoli florets
• 1 ½ tablespoons salted butter -divided
• ¼ cup chopped onions
• 1 clove garlic -minced
• ⅓ cup low-sodium chicken broth
• 3 tablespoons heavy cream
• 3 tablespoons sour cream
• ⅓ cup shredded Monterey Jack cheese
• 3 tablespoons Panko breadcrumbs
• ⅓ cup shredded Cheddar cheese

Set oven to 375°F.

Boil broccoli florets for 2 minutes until tender-crisp. Drain well and set aside. 

In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add chopped onions and cook until translucent, about 2 minutes. Stir in garlic and cook for 30 seconds.

Add chicken broth and bring to a simmer over medium-high heat. Stir in heavy cream and continue simmering, stirring often, for 2–3 minutes until slightly thickened.

Remove from heat. Stir in sour cream, then Monterey Jack cheese. Gently fold in the broccoli.

Transfer mixture to a lightly buttered 5×5-inch baking dish. Place the dish on a rimmed baking sheet.

Make the Topping: In a bowl, melt ½ tablespoon of butter. Stir in breadcrumbs, and shredded Cheddar.

Sprinkle topping over casserole. Bake uncovered for 20–25 minutes, until bubbly and golden.

Let the casserole sit for 5–10 minutes to allow the sauce to thicken.