Broccoli Cheddar Cobbler may sound strange, but just imagine thick broccoli-cheese soup with cheesy biscuits on top. And no “can of anything” soup in it.
I know, I know, broccoli cheddar cobbler sounds kind of weird…but hear me out.
I’ve always liked broccoli. I was never one of those kids who turned my nose up at it. I liked it cooked or raw-never really discriminated as far as that goes. My mom makes a broccoli casserole pretty regularly; it’s broccoli, cream of mushroom soup, cheddar cheese, and crushed Ritz crackers. For some reason when I was a kid I never liked it. Actually, I’m not sure I ever ate it. For some reason I was convinced I didn’t like it. Maybe it was the cream of mushroom soup? I used to hate mushrooms. Or think I hated mushrooms. Anyway…
Broccoli casserole is my nephew Elias’s favorite food. He’s in first grade, and last year his kindergarten teacher had the kids in his class dictate their favorite “recipe” to her to make a class cookbook to send home to their parents. His recipe was broccoli casserole, and it was awesome. My mom just made this the other night for him. I love that at age six he loves broccoli as much as he does. In fact, we were eating lunch at Chili’s last summer and when asked what he wanted he said, “Broccoli!” He got a cheeseburger too but he was really only interested in the broccoli.
This time of year, I start to want more soup (only God knows why, since it’s still getting up in or near the eighties here). Broccoli-cheese is one of my favorites, though I have yet to find or devise a recipe that I really like at home. Panera pretty much has a corner on the broccoli-cheddar soup market. I haven’t had any in a really long time, and no, I don’t want to know what’s in it. All I know is that it’s good, especially with good crusty bread.
My wishing for a great broccoli cheddar soup recipe got me thinking about a recipe I recently pinned for broccoli cheddar cobbler. The recipe I pinned had cream of chicken and cream of mushroom soup and, well, you guys know me better than that. My recipe takes the can out of the equation. Homemade creamy mushroom and cheese sauce full of fresh broccoli and topped with whole wheat biscuits and more cheese? Yes, please.
If you are a fellow broccoli lover, give this broccoli cheddar cobbler a try.
Yield: 6 servings
30 minPrep Time:
30 minCook Time:
- 2 cups whole wheat flour (can use all-purpose if you don't have whole wheat)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespoons unsalted butter
- 1 cup buttermilk
- 1 small onion (chopped)
- 8oz cremini mushrooms (quartered)
- 4 tablespoons flour
- 1 cup chicken stock (unsalted or homemade)
- 1 cup milk
- salt and pepper to taste
- 6oz cheddar cheese (grated)
- 3-4 cups broccoli (chopped)
- Preheat the oven to 425 degrees. Make the biscuit topping: combine the whole wheat flour, the baking powder and baking soda, and the salt in a large mixing bowl. Use a pastry blender or your fingertips to blend 6 tablespoons of the butter (cut into cubes) into the flour mixture until the mixture resembles coarse crumbs. Gradually mix the buttermilk into the flour-butter mixture until a slightly sticky dough forms. Cover with plastic and refrigerate until ready to use.
- In a medium saucepan, melt one tablespoon of the butter over medium heat. Sauté the onion until it starts to soften. Add in the remaining tablespoon of butter and the mushrooms and cook until the mushrooms are softened.
- Sprinkle the four tablespoons of flour over the onion-mushroom mixture. Cook for about a minute. Gradually stir in the chicken stock and milk. Cook until thickened then add the broccoli and cook for a few minutes more. Add four ounces of the cheese and stir in until melted. Add salt and pepper to taste.
- Pour the mushroom-broccoli mixture into an 8-inch square baking pan. Roll the biscuit dough out onto a lightly floured surface. Knead and turn the dough a few times then pat into a rectangle about 2 inches thick. Cut the dough into 12 pieces and evenly distribute on top of the broccoli mixture. Sprinkle with remaining cheese.
- Bake the casserole for about 25-30 minutes, until bubbly and browned on top. Serve immediately.
This is a meatless recipe. To make the recipe completely vegetarian, substitute vegetable stock for the chicken stock.