Broccoli Cheese Casserole

Broccoli Cheese Casserole
Broccoli Cheese Casserole made lighter and healthier, entirely from scratch, no cans or artificial ingredients! ~

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.

Broccoli Cheese Casserole in a gratin dish on a wooden table

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.

Creamy Broccoli Cheese Casserole in a gratin dish

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.

Broccoli Cheese Casserole in a dish with spoon

More cozy side dishes to try ~


I made this and it was DELICIOUS!!! My variations were adding red onion and garlic (pardon my breath!) and even my husband who doesn’t like broccoli loved it. Thanks for the recipe!” ~Sarah

Broccoli Cheese Casserole
3.17 from 753 votes

Broccoli Cheese Casserole

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.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Yield 6 servings
Author Sue Moran


  • 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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • 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!


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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 8, 2022 at 8:56 pm

    5 stars
    I made this tonight it was delicious will definitely make again. Thank you for this wonderful recipe. ?

  • Reply
    November 12, 2021 at 11:59 pm

    Do you have the approximate nutritional values for this recipe?

  • Reply
    August 31, 2021 at 9:16 am

    4 stars
    can you freeze this casserole after baking?

  • Reply
    Diane Filbert-Leonard
    August 1, 2019 at 5:26 pm

    I had a scrumptious broccoli and egg and cheese casserole that was the best I ever tasted. I was told the recipe included 2 pk. frozen broccoli, 6-8 eggs, 2 c. shredded cheddar, and 2 cans cream of broccoli soup and 1 tsp. baking powder or soda (not sure which?). I was promised the recipe in detail but she went on vacation and forgot and I don’t want to wait till she gets back. So, help, if you can…my granddaughter is coming to stay next week and she is a vegetarian. Therefore, I would really appreciate it if you have ever heard of such a recipe and send it to me.
    BTW I also did not grow up with my mom making casseroles and everything was from scratch. She was French and an amazing cook! This casserole was so delicious and moist. If you are able to help me I would appreciate it!
    Thank you and bless you, Diane

  • Reply
    sandra beesley
    June 5, 2019 at 10:57 am

    try a teaspoon of mustard in the white sauce makes an awful difference even if you dont like mustard

    • Reply
      June 5, 2019 at 11:10 am

      Thanks for that tip!

  • Reply
    January 27, 2019 at 8:30 am

    This looks amazing! Have you ever tried replacing the flour with either almond or coconut flour?

    • Reply
      January 27, 2019 at 8:32 am

      I haven’t, but it’s worth a try!

    • Reply
      Debra P Hunter
      April 3, 2019 at 6:53 am

      Made this broccoli casserole recipe last night. Doubled it. family thought it was bland, so am wondering if you might be able to suggest a sauce that I could cover the leftovers with to spice up for dinner tonight.

      • Reply
        April 3, 2019 at 7:00 am

        If you found it bland I would definitely try a sharper cheese next time Debra. You might also add a topping of cheese to the leftovers.

        • Reply
          April 22, 2020 at 12:25 pm

          A drop or 2 of Tabasco in the white sauce.

  • Reply
    December 3, 2018 at 7:37 pm

    Can I make this ahead of time and cook it the next day?

    • Reply
      December 3, 2018 at 7:38 pm

      I think that should be fine Mary. I would leave it out to come to room temperature, or close, before baking.

  • Reply
    December 3, 2018 at 7:05 am

    Can you add chicken breast, if so how would you do this

    • Reply
      December 3, 2018 at 7:20 am

      I think I’d add cooked shredded or cubed chicken breast in with the rest of the ingredients before baking.

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