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.
More delicious side dishes to try ~
READER RAVE ~
“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
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!
93 Comments
Diane Filbert-Leonard
August 1, 2019 at 5:26 pmI 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
sandra beesley
June 5, 2019 at 10:57 amtry a teaspoon of mustard in the white sauce makes an awful difference even if you dont like mustard
Sue
June 5, 2019 at 11:10 amThanks for that tip!
Julie
January 27, 2019 at 8:30 amThis looks amazing! Have you ever tried replacing the flour with either almond or coconut flour?
Sue
January 27, 2019 at 8:32 amI haven’t, but it’s worth a try!
Debra P Hunter
April 3, 2019 at 6:53 amMade 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.
Sue
April 3, 2019 at 7:00 amIf 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.
Mary
December 3, 2018 at 7:37 pmCan I make this ahead of time and cook it the next day?
Sue
December 3, 2018 at 7:38 pmI think that should be fine Mary. I would leave it out to come to room temperature, or close, before baking.
Michelle
December 3, 2018 at 7:05 amCan you add chicken breast, if so how would you do this
Sue
December 3, 2018 at 7:20 amI think I’d add cooked shredded or cubed chicken breast in with the rest of the ingredients before baking.
Kathy
November 25, 2018 at 3:54 pmI love Broccoli but my husband hates it. Do you think this recipe would work with Cauliflower? BTW< I will make this for myself, anyway!
Sue
November 25, 2018 at 3:55 pmI think that would work perfectly Kathy, broccoli and cauliflower are so similar.
Linda F.
November 25, 2018 at 4:44 amWould it be okay if I leave the eggs out?
Sue
November 25, 2018 at 5:26 amI haven’t tried this without the eggs, Linda, but I assume you could leave them out.
jackie hawes
November 22, 2018 at 2:06 pmmy friend just had gallbladder surgery, thanks for a simple receipt I can tweek for her!!
Sue
November 22, 2018 at 5:06 pmHope she feels better Jackie <3
Ramon S.
November 21, 2018 at 4:55 amDoes it matter if I used Salted or Unsalted Butter?
Sue
November 21, 2018 at 4:58 amYou can use salted butter, just be sure to taste before seasoning with extra salt.
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!
Angel
November 25, 2018 at 10:27 amSherry, how did it turn out? Did you defrost and drain first?
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.
Cheryl
October 2, 2018 at 6:55 pmSo glad to find this recipe with FRESH broccoli. My questions are, 1. Will the addition of eggs make it more of a souffle texture? 2. After baking this about an hr. will the broccoli still have some crunch to it? ( As opposed to mushy broccoli).
Thank you
Sue
October 3, 2018 at 8:50 amHey Cheryl ~ since I don’t whip the egg whites this doesn’t have a souffle-like texture, the eggs just make it richer. For firmer broccoli you might cut your florets a little larger, but fresh will always have a firmer texture than frozen, for sure!
Sarah Kerr
September 15, 2018 at 9:14 amI 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!
Carol
September 6, 2018 at 4:20 pmI can actually brag I have been making this exact recipe for 18 years! Have used skim, and low fat milk all kinds of cheeses, added some mushrooms or some baby carrots. You can’t go wrong with it. Often made it a day ahead, taken to many potluck events. Frozen the leftovers. A real favourite in my life..
Sue
September 6, 2018 at 4:26 pmYou’re an expert Carol. I love the idea of using mushrooms!
Melissa Amari
February 16, 2018 at 11:42 amHi! Can’t wait to make this today! BUT I did buy broccoli floret frozen bags…do you think I can zap them in microwave like directed but take them out sooner than the time says. That way they can finish cooking in oven! What do you think??
Sue
February 16, 2018 at 11:48 amI think so, and be sure to drain any excess moisture.
Melissa Amari
February 16, 2018 at 12:00 pmOkay thanks!!
Maureen
December 24, 2017 at 8:12 amThank you for this recipe. I was looking for one like my mother used to make. I don’t remember eggs in her recipe though. Can’t wait to try!
Sue
December 24, 2017 at 8:20 amI hope this lives up to your mother’s recipe Maureen ~ have a wonderful holiday!
Lori S. Chofnas
December 24, 2017 at 6:59 amDo you think I can put everything together, refrigerate over night and bake the next day?
Sue
December 24, 2017 at 7:05 amThat should be fine, Lori. I think what I would do, if you can, is make the mixture without the broccoli, put it in a bowl in the fridge, and then steam and add the broccoli.the next day. Give the mixture a good stir, add the broccoli, then put it into your casserole and bake.
Joyce
December 21, 2017 at 5:21 pmI’m wondering if I could make this look Christmas-y by adding chopped red pepper to the broccoli. Do you think that would work?
Sue
December 21, 2017 at 5:23 pmI think that’s a nice idea!
Allison
November 22, 2017 at 9:11 amWhen doubling the recipe…what do you suggest for cook time?
Sue
November 22, 2017 at 9:16 amI would suggest using a large dish so that the casserole isn’t too deep, Allison. I would guess then it would take more or less the same amount of time, check it after an hour to see. You want it to be nice and hot in the center.
Sue Flemke
November 22, 2017 at 9:08 amI’m tripling this recipe for Thanksgiving tomorrow! So glad to find a hot broccoli dish with cheese and without canned soup! I’m sure my grandchildren will eat this up without any threats!! I plan on doubling the sauce, chopping the broccoli a bit more and using the mashed potatoes instead of flour (my sister-in-law has celiac disease). I’ll let you know how it goes! Thanks so much for this! I look forward to doing some more of your recipes!
Sue
November 22, 2017 at 9:14 amThanks Sue, and I hope it goes over well for you ~ have a wonderful holiday with your family :)
Kitty Ward
November 19, 2017 at 9:58 amThank you so much. I googled Broccoli Casserole and this was exactly what I was looking for. Have you ever made it ahead (like day before Thanksgiving)?
Sue
November 19, 2017 at 10:59 amHi Kitty! I haven’t made this ahead, but I assume it would reheat ok, like a quiche would. I would cover it with foil and heat at about 300F until hot.
Kat
November 16, 2017 at 8:09 pmHi! I need to double this recipe. Any tips on cooking time, techniques (1 vs 2 casserole dishes) etc. Thank you!
Summer
October 24, 2017 at 2:12 pmCan I use something other than flour?
Sue
October 24, 2017 at 3:46 pmYou might try a gluten free flour, or even a little bit of instant mashed potatoes!
Amy
March 29, 2018 at 3:37 pmI used white rice flour and it came out fantastic!
Pat
June 4, 2017 at 11:24 amI hate Land O’ Lakes ad in my Broccoli casserole!
Sue
June 4, 2017 at 11:33 amSorry Pat ~ it’s the reality of food blogging, I need to earn my money somehow or I can’t continue to bring you yummy recipes :) I try my best to keep them bearable!
Vicki Brown
April 29, 2017 at 6:41 pmMade this tonight, it’s now going to be a must have at family dinners!
Thank you.
Sue
April 30, 2017 at 7:13 amI’m so glad!
Janet
January 24, 2017 at 12:45 pmNeeding a broccoli cheese recipe to make a day ahead. Will this work if made in advance?
Thanks!
Sue
January 24, 2017 at 1:11 pmI haven’t made this ahead, Janet, but I assume it would reheat if you covered it with foil and let it warm slowly in the oven.
Colleen
December 22, 2016 at 2:14 pmCan you tell me how much nutmeg to use. Does it need to be fresh?
Sue
December 22, 2016 at 2:45 pmI just updated that to suggest 1/8 to 1/4 tsp, depending on how much you like nutmeg. It doesn’t have to be fresh, but freshly grated nutmeg is amazing, I highly recommend you give it a try sometime :)
Colleen
December 24, 2016 at 5:44 amThank you! Also, can this be made ahead of time and put in fridge and bake the next day?
Kat
December 21, 2016 at 8:02 amLooks delicious! How many does this serve?
Sue
December 21, 2016 at 8:12 amIt serves about 6, Kat.
Jenny
December 19, 2016 at 7:00 amI made your recipe yesterday loved it.
Sue
November 11, 2017 at 8:10 amI’m so happy you liked it Jenny <3
Lucia Hasbun
November 21, 2016 at 2:15 pmI was wondering if it’s 2 cups or 8 ozs. Not sure which measurement to use for the cheese. Thanks.
Sue
November 21, 2016 at 2:40 pmI included both because some people buy the pre-shredded cheese in packages, and an 8 ounce package equals about 2 cups.
Pattie @ Olla-Podrida
April 5, 2016 at 10:40 amThis looks heavenly! I love broccoli anything, so will be trying it as soon as possible.
Adina
April 5, 2016 at 1:55 amIt looks totally delicious and so easy to make, I really don’t understand why anyone would need to use canned soup and other weird stuff to cook the casserole. Broccoli in the form of a cheesy casserole is one of the few ways I found to get my kids to eat broccoli, so I have to try this soon. :)
Susan
April 3, 2016 at 6:56 amComfort food at its finest, Sue. Add a little chicken, sherry and lemon juice and you’d have a very cool remake of Chicken Divan! Now I’m hungry :)
lynn @ the actor's diet
April 2, 2016 at 12:28 pmGod I love broccoli and cheese! This is so stunning.
Foodiewife
April 2, 2016 at 10:26 amI didn’t grow up with casseroles, either, since my mom was as German as can be. I have to admit that I love them, but they are dangerous if I don’t hold my cravings in check. I think this casserole sounds delicious,and kudos for making your own cream soup. I just posted a potato casserole where I make my own cream soup blend. It’s easy. Pinning this one!
Jennifer Farley
April 2, 2016 at 6:58 amBroccoli and cheese is one of my favorite combinations!
Jennifer @ Seasons and Suppers
April 2, 2016 at 6:39 amA perfect way to enjoy broccoli and I agree about the nutmeg! Pinned!
Sara
April 1, 2016 at 11:20 pmI probably make brocoli 4-5 times a week because it’s the one vegetable that the kids will actually eat, I love the idea of dressing it up in this casserole!
2 sisters recipes
April 1, 2016 at 8:29 pmThis sounds really good! In fact, I haven’t made a broccoli casserole in a long time and it’s time to make one ! Thanks for a simple recipe.
Jean | DelightfulRepast.com
April 1, 2016 at 5:39 pmSue, I can taste it right now — the real flavors that don’t even stand a chance in the canned-soup version! I don’t like to come across like a food snob, but I’m ever so grateful my mother was not one of those who threw stuff together with a can of soup and called it a casserole.
Peter Block
April 1, 2016 at 3:48 pmI love this combination and do not make this often enough. Looks delicious and cheesy.
Susan
April 1, 2016 at 3:05 pmLooks wonderful … I think I might add sauteed (SP?) mushrooms to the mix too. What a great and easy supper!
Sarah @ The Charming Detroiter
April 1, 2016 at 2:09 pmThis looks so tasty – I’m always looking for new side dish recipes. I’m excited to try it! Thanks for sharing!
Jessica
April 1, 2016 at 1:03 pmTotally looks amazing! I might just have to make this recipe over the weekend. I have a bunch of broccoli to use up; this would be perfect!
Laura | Tutti Dolci)
April 1, 2016 at 12:52 pmI happen to like broccoli so this is my kind of comfort food – love that perfectly golden top!
Robyn @ Simply Fresh Dinners
April 1, 2016 at 12:11 pmI love casseroles, Sue, and I’m on a mission to re-do all of my Mom’s unhealthy but ever so tasty versions. This is fabulous and I can’t wait to try it. I love the fresh nutmeg you’ve added!
Sue
April 1, 2016 at 1:30 pmNutmeg rocks :)
Catherine
April 1, 2016 at 12:10 pmDear Sue, I love that you took this recipe back home and made it without any canned or loaded with salt and preservatives. It looks wonderful and it sounds absolutely delicious. xo, Catherine
Oriana @Mommyhood's Diary
April 1, 2016 at 12:02 pmThis look delicious! I am all about homemade all-the-things!! Bookmarking to try later and pinning.
Tricia @ Saving room for dessert
April 1, 2016 at 11:54 amYou would not believe how many times I’ve made the mayo version of this casserole. My family would disown me if it wasn’t on our Christmas table! Thank you so much for this homemade version. I am no longer interested in the canned soup recipes so this is printed and ready for our next holiday dinner! Thank you and good luck on your taxes – I think I’m almost done!
Chris Scheuer
April 1, 2016 at 10:08 amYum, looks amazing and would be wonderful with just about any entree. Thanks for reinventing this old standby Sue!
sippitysup
April 1, 2016 at 9:51 amWhat a wonderful makeover! Though (canned soup and all) I never gave broccoli casserole bad rap, in fact, I still hold a secret crush on it. GREG