Broccoli Cheese Casserole




This post may contain affiliate links. Please read my disclosure policy.

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

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 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.

Creamy Broccoli Cheese Casserole

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

Broccoli Cheese Casserole

Yield: serves 6

Broccoli Cheese Casserole

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

  1. Set oven to 325F
  2. Lightly butter a casserole dish.
  3. 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.
  4. 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.
  5. 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!

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. #casserole #broccoli #broccolicheese #comfortfood #sidedish #Thanksgivingsidedish #broccoligratin

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. #casserole #broccoli #broccolicheese #comfortfood #sidedish #Thanksgivingsidedish #broccoligratin

You Might Also Like

Leave a Reply

73 Comments

  • Reply
    Amber
    November 17, 2018 at 1:23 pm

    How big does the pan have to be and how long do I cook it for? Thanks

    • Reply
      Sue
      November 18, 2018 at 4:28 am

      You can use a standard 9-12 inch gratin dish Amber, and it cooks for about an hour.

  • Reply
    Sherry
    November 15, 2018 at 10:49 am

    I 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.

    • Reply
      Sue
      November 15, 2018 at 10:58 am

      Gosh the snow is starting to fall in lots of places, hope this keeps you cozy!

  • Reply
    Karen
    November 12, 2018 at 11:46 am

    Could I cook this for half of the time at home and finish cooking at hostesses house?

    • Reply
      Sue
      November 12, 2018 at 11:48 am

      Might be a better idea to cook completely, then reheat in the oven covered with foil.

  • Reply
    Ann Lindquist
    October 23, 2018 at 8:11 am

    Can the broccoli cheese casserole be made the day ahead?

    • Reply
      Sue
      October 23, 2018 at 8:54 am

      Ii think that should be fine, Ann, but be sure to reheat it gently so the cheese sauce doesn’t ‘break’.

  • Reply
    Jenne
    October 18, 2018 at 4:08 pm

    Should it be covered with foil to go into the oven ?

    • Reply
      Sue
      October 18, 2018 at 8:55 pm

      It can go either way Jenne.

  • Reply
    Marie
    October 13, 2018 at 6:42 am

    Can I bake this and then reheat right before a party? ?

    • Reply
      Sue
      October 15, 2018 at 6:22 am

      I think you should be able to do that Marie. Maybe cover it in foil and heat in a moderate oven.

    1 2 3
    Share
    Pin
    Tweet
    Email