Broccoli Cheese Bake

Broccoli Cheese Bake

136
Leslie A. 4

"This is a great casserole that I threw together one day when a friend requested Broccoli au Gratin for her birthday dinner. This is a great idea for those who aren't big fans of bread crumbs. Also, the eggs can be taken out for a great sauce and using skim milk and fat-free cheese works well, too. It's basically a great recipe that can be easily altered according to taste. Enjoy!"

Ingredients 45 m {{adjustedServings}} servings 441 cals

Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
  4. Bake in preheated oven for 30 minutes.
Tips & Tricks
Broccoli with Garlic Butter and Cashews

See how to make a simple broccoli side dish with garlic and cashews.

Roasted Garlic Lemon Broccoli

Florets are roasted with garlic in olive oil and dressed with fresh lemon juice.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 136

  1. 181 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
chezmontgomery
2/14/2007

I love this recipe! I did make a few modifications. Instead of swiss cheese, I used authentic gruyere. I substituted a few shallots for the onion, and added 1 tsp. of nutmeg to the sauce. I found it slightly on the saucy side, as opposed to firm, so I think next time I will add another couple of eggs. However, the basic structure of the recipe is wonderful - it lends itself perfectly to any adaptation. I prepared it the night before and put it in the fridge, and took it out half an hour before I baked it. My guests absolutely raved over it - I served it with a brunch, but it would go well with any meal.

LARALIZ
3/7/2003

Fantastic! I don't use canned soups in recipes when I can avoid it (too much sodium and can't stand those preservatives and such) so this is a PERFECT recipe that you can make the healthy way for your family! Delicious and easy, too!

Mary
12/23/2006

add garlic power and cheddar cheese instead of swiss.