Description
A deliciously cheesy broccoli dish, reminiscent of Longhorn Steakhouse.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons cream cheese, softened
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
Instructions
- Start by preheating your oven to 375°F (190°C). Lightly grease a small baking dish and set it aside.
- Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3–4 minutes, just until they turn bright green and slightly tender. You want them crisp-tender, not mushy. Drain them well and pat dry.
- Arrange the drained broccoli in your prepared baking dish in an even layer.
- In a small saucepan over medium heat, combine the heavy cream, cream cheese, garlic powder, onion powder, salt, and black pepper. Stir gently until smooth and creamy. Once heated through, stir in the cheddar and half of the Parmesan cheese.
- Pour the cheese sauce evenly over the broccoli, making sure each floret gets coated. Sprinkle the mozzarella and remaining Parmesan on top to create that signature cheesy crust.
- Bake for 15–20 minutes, or until the cheese is melted and bubbly. For an extra golden top, broil for 1–2 minutes at the end. Keep a close eye on it.
- When you pull your Copycat Longhorn Broccoli from the oven, it should be bubbling at the edges with a beautifully golden top. Let it rest for a few minutes before serving so the sauce thickens slightly.
Notes
- This dish is best served fresh but can be reheated in the oven.
- Feel free to adjust the cheese types based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg