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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.
So 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
Hey 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!
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!
I 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..
You’re an expert Carol. I love the idea of using mushrooms!
Hi! 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??
I think so, and be sure to drain any excess moisture.
Okay thanks!!
Thank 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!
I hope this lives up to your mother’s recipe Maureen ~ have a wonderful holiday!
Do you think I can put everything together, refrigerate over night and bake the next day?
That 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.
I’m wondering if I could make this look Christmas-y by adding chopped red pepper to the broccoli. Do you think that would work?
I think that’s a nice idea!
When doubling the recipe…what do you suggest for cook time?
I 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.
I’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!
Thanks Sue, and I hope it goes over well for you ~ have a wonderful holiday with your family 🙂
Thank 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)?
Hi 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.