Broccoli Cheese Casserole is a classic side dish that gets a bad rap because generations of moms have resorted to canned soup, frozen broccoli, and mayo. This version is closer to a French gratin, with everything (easily!) made from scratch.
Yesterday was tax day for me, and between gathering everything together and fighting bumper to bumper traffic to meet with our accountant, the day got away from me. So today’s post will be brief, but I wanted to share with you this classic broccoli cheese casserole I made the other night because everyone loved it — even the leftovers were fantastic. We’ve had a run of chilly weather so I ditched the salad and made this super cozy side dish to go with our chicken. I hardly ever do casseroles, I didn’t grow up with them, my mom just wasn’t a casserole type, so for me, this is kind of exotic and special. And broccoli/cheese is a combo that has a real cache, it’s warm and inviting, and I think it must press some primitive comfort button in our brains. I highly recommend this if you need a break from frozen peas.
This recipe doesn’t include canned soup or mayo, and there’s no bland rice or watery frozen broccoli to muck it up, so if you grew up with that kind of casserole, trust me and give this one a try. It starts with a pound of barely steamed broccoli, a homemade white sauce, a good dose of good cheese, a couple of eggs help bind it together, and finally my secret ingredient, a grating of fresh nutmeg. It’s a really good, workhorse of a recipe, it pairs well with so many meals, and pleases just about everyone.
Recipe adapted from An Italian in My Kitchen
Ingredients
- 1 pound broccoli florets
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups whole or low fat milk
- 2 cups (8 ounces) shredded cheese (I used an Italian cheese blend)
- 2 large eggs, whisked
- 1 tsp salt
- lots of fresh cracked black pepper
- a good grating of fresh nutmeg (about 1/8 ~ 1/4 tsp, to taste)
Instructions
- Set oven to 325F
- Lightly butter a casserole dish.
- Chop the broccoli, including the tender stems, into bite sized pieces. Put in a glass bowl, add a tiny splash of water, and microwave for 2 minutes. Remove and drain really well.
- Melt the butter in a saucepan over medium heat and add the flour, stir for about a minute. Slowly pour in the milk, whisking or stirring continuously, until it thickens and just comes to a simmer. Remove from heat.
- Let it cool for a minute, and then stir in the cheese, then the eggs, and seasonings. (When I add the beaten eggs I stir or whisk briskly so they don't scramble) Fold in the broccoli and turn into the casserole. Bake for about 1 hour, or until browned and bubbly. You can run it under the broiler for the last minute or two to brown it, if you like.
notes:
- You can vary this recipe by the type of cheese you use. There are so many varieties that would be delicious, from Gruyere, to smoked mozzarella, to a great sharp cheddar. Experiment, or mix them.
- Don’t over cook the broccoli to begin with, it just needs a quick zap to take the raw edge off. It will cook further in the oven, and the casserole is best when there’s a little bite left in it.
- Want broccoli in a skinnier form? Try my Skinny Broccoli Salad!
Don’t forget to pin this Broccoli Cheese Casserole!
73 Comments
Amber
November 17, 2018 at 1:23 pmHow big does the pan have to be and how long do I cook it for? Thanks
Sue
November 18, 2018 at 4:28 amYou can use a standard 9-12 inch gratin dish Amber, and it cooks for about an hour.
Sherry
November 15, 2018 at 10:49 amI will try this today. Because I only have frozen broccoli (and the snow is piling up), I will use that. I’m sorry to have to do that to your lovely recipe.
Sue
November 15, 2018 at 10:58 amGosh the snow is starting to fall in lots of places, hope this keeps you cozy!
Karen
November 12, 2018 at 11:46 amCould I cook this for half of the time at home and finish cooking at hostesses house?
Sue
November 12, 2018 at 11:48 amMight be a better idea to cook completely, then reheat in the oven covered with foil.
Ann Lindquist
October 23, 2018 at 8:11 amCan the broccoli cheese casserole be made the day ahead?
Sue
October 23, 2018 at 8:54 amIi think that should be fine, Ann, but be sure to reheat it gently so the cheese sauce doesn’t ‘break’.
Jenne
October 18, 2018 at 4:08 pmShould it be covered with foil to go into the oven ?
Sue
October 18, 2018 at 8:55 pmIt can go either way Jenne.
Marie
October 13, 2018 at 6:42 amCan I bake this and then reheat right before a party? ?
Sue
October 15, 2018 at 6:22 amI think you should be able to do that Marie. Maybe cover it in foil and heat in a moderate oven.