Buzz
Welcome back to Will It Casserole?, the series where I turn your culinary ideas into mouthwatering casserole dishes. This time, we’re enhancing a classic favorite—the broccoli cheese casserole—into a broccoli beer cheese casserole, inspired by D. Hooper’s suggestion:
The idea had undeniable promise, and I was eager to explore its full potential. However, it’s worth noting that the broccoli itself doesn’t need an upgrade. (This is based on hands-on experimentation.) Broccolini is too delicate for casseroles, and Romanesco leans too close to cauliflower. (Not to mention its unsettling appearance.) Stick with classic, sturdy broccoli—it’s the ideal choice. Similarly, skip the fancy cheeses like Dubliner or Cotswald; their subtle flavors vanish when melted into beer and condensed milk. A bold, sharp cheddar is all you need.
To avoid the heaviness of canned mushroom soup, I sautéed baby shiitakes in butter with shallots and garlic for a deep, earthy flavor, then added condensed milk for richness. Rice is essential here—without it, this dish would simply be a broccoli beer cheese dip. Here’s what you’ll need to prepare this casserole:
1 head of broccoli
3 tablespoons butter
8 ounces of baby shiitake mushrooms
1 shallot, halved and sliced thin
4 cloves of garlic, minced
8 ounces beer (a brown ale or stout both work fine)
10 ounces evaporated milk (not sweetened condensed milk)
1 teaspoon powdered mustard
12 ounces shredded sharp cheddar + 4 ounces for topping
3 tablespoons cornstarch
2 cups cooked rice
2 handfuls of crushed pretzels, mixed with 1 tablespoon of melted butter (for topping)
Cut the broccoli into florets, discarding the stems and slicing them into 1/2-inch pieces. Blanch the broccoli in boiling water for one minute, then transfer it to an ice bath to cool. Once chilled, drain and set aside. In a large skillet, melt butter over medium-high heat and sauté the mushrooms. Season with salt and pepper, cooking until lightly browned. Add the shallot, sprinkle with more salt, and cook until translucent. Stir in the garlic and cook until golden and aromatic, creating a flavorful fond in the pan. Finally, pour in the beer.
Scrape up the browned bits from the pan, then mix in the condensed milk and mustard. Taste and adjust seasoning with salt and pepper if necessary. Let the mixture simmer. Meanwhile, coat the cheese with cornstarch, despite the unpleasant texture. Once the mushroom sauce is gently bubbling, add the cheese in batches, stirring until fully melted. Taste to ensure it’s delicious, then combine with the broccoli and rice.
Top the mixture with additional cheese and the pretzel-butter blend. Bake in a 375-degree oven for about 20 minutes, until the edges bubble. Broil for a few extra minutes to achieve a golden-brown crust. Allow it to cool for 10 minutes before serving.
Serve yourself a generous portion of this upgraded casserole, and raise a toast to D Hooper for his brilliant idea, enjoying another beer in his honor.
