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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
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 cozy side dishes to try
- French Potato and Onion Gratin
- Creamed Brussels Sprouts
- Asparagus Gratin
- Butter Pecan Sweet Potato Casserole
- Favorite Green Bean Casserole From Scratch
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!
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Broccoli Cheese Casserole
Ingredients
- 1 pound broccoli florets
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups whole milk, or low fat (not skim)
- 8 ounces shredded cheese , I used 2 cups shredded Italian cheese blend
- 2 large eggs, whisked
- 1 tsp salt
- lots of fresh cracked black pepper
- grated fresh nutmeg, about 1/8 ~ 1/4 tsp, to taste
Instructions
- Set oven to 325°F. Lightly butter a casserole dish and set aside.
- 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. Add the flour and stir for about a minute. Slowly whisk 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.
It 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. 🙂
Comfort 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 🙂
God I love broccoli and cheese! This is so stunning.
I 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!
Broccoli and cheese is one of my favorite combinations!
A perfect way to enjoy broccoli and I agree about the nutmeg! Pinned!
I 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!
This 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.
Sue, 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.
I love this combination and do not make this often enough. Looks delicious and cheesy.