Broccoli Cheese Casserole
My Broccoli Cheese Casserole is a classic side dish made without canned soup. Like a French gratin, with everything made from scratch.
Servings: 6 servings
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.
Nutrition
Serving: 1 · Calories: 273 kcal · Carbohydrates: 13 g · Protein: 15 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.2 g · Cholesterol: 109 mg · Sodium: 746 mg · Potassium: 416 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 1112 IU · Vitamin C: 67 mg · Calcium: 337 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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