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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.
I love Broccoli but my husband hates it. Do you think this recipe would work with Cauliflower? BTW< I will make this for myself, anyway!
I think that would work perfectly Kathy, broccoli and cauliflower are so similar.
My husband didn’t think he liked broccoli till he married me. Making it “good” is key, and plain old boiled broccoli isn’t that good!!
truth 🙂 But roasted broccoli is amazing.
Would it be okay if I leave the eggs out?
I haven’t tried this without the eggs, Linda, but I assume you could leave them out.
my friend just had gallbladder surgery, thanks for a simple receipt I can tweek for her!!
Hope she feels better Jackie <3
Does it matter if I used Salted or Unsalted Butter?
You can use salted butter, just be sure to taste before seasoning with extra salt.
How big does the pan have to be and how long do I cook it for? Thanks
You can use a standard 9-12 inch gratin dish Amber, and it cooks for about an hour.
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.
Gosh the snow is starting to fall in lots of places, hope this keeps you cozy!
Sherry, how did it turn out? Did you defrost and drain first?
Could I cook this for half of the time at home and finish cooking at hostesses house?
Might be a better idea to cook completely, then reheat in the oven covered with foil.
Can the broccoli cheese casserole be made the day ahead?
Ii think that should be fine, Ann, but be sure to reheat it gently so the cheese sauce doesn’t ‘break’.
Should it be covered with foil to go into the oven ?
It can go either way Jenne.
Can I bake this and then reheat right before a party? ?
I think you should be able to do that Marie. Maybe cover it in foil and heat in a moderate oven.