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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
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!
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.
Hi! I need to double this recipe. Any tips on cooking time, techniques (1 vs 2 casserole dishes) etc. Thank you!
Can I use something other than flour?
You might try a gluten free flour, or even a little bit of instant mashed potatoes!
I used white rice flour and it came out fantastic!
I hate Land O’ Lakes ad in my Broccoli casserole!
Sorry 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!
Made this tonight, it’s now going to be a must have at family dinners!
Thank you.
I’m so glad!
Needing a broccoli cheese recipe to make a day ahead. Will this work if made in advance?
Thanks!
I 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.
Can you tell me how much nutmeg to use. Does it need to be fresh?
I 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 🙂
Thank you! Also, can this be made ahead of time and put in fridge and bake the next day?
Looks delicious! How many does this serve?
It serves about 6, Kat.
I made your recipe yesterday loved it.
I’m so happy you liked it Jenny <3
I was wondering if it’s 2 cups or 8 ozs. Not sure which measurement to use for the cheese. Thanks.
I included both because some people buy the pre-shredded cheese in packages, and an 8 ounce package equals about 2 cups.
So glad I read the comments. Looked like 2 cups AND 8 ounces to me. Maybe put an “or” between the two measurements?
I just corrected that Betty, when I switched recipe plugins my commas were stripped out! Hope you enjoy the casserole 🙂
This looks heavenly! I love broccoli anything, so will be trying it as soon as possible.