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 Santa Monica 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 an 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 pricey 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 it!
Brussels Sprout Carbonara
36 Comments
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.
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