Creamy Broccoli and Cheese Casserole Recipe - Allrecipes.com
Creamy Broccoli and Cheese Casserole Recipe
  • READY IN 1 hr

Creamy Broccoli and Cheese Casserole

Recipe by  

"Creamy broccoli casserole that is a great way to get kids to eat their vegetables! If you are going to freeze or refrigerate until later, do not add the crumbs until you are about to cook it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
  3. Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
  4. Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
  5. Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
  6. Bake in the preheated oven until bubbling and browned, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2013

I am currently stuffed to the gills and I STILL want to go sneak a few more forkfuls of this. Despite the fact it's got my dreaded "casserole" in its name, I really liked this! Both Mr. LTH and I thoroughly enjoyed this. It's not the most *healthy* veggie side, so I can't say for sure I'll make it often, but I do see myself making it again. I prepped it the evening before for next day baking. I'd fully intended to toast the bread crumbs before baking, but then i remembered I'm lazy, so I didn't (I did broil for minute at the end of baking to toast them). THANKS for the recipe!

 
Most Helpful Critical Review
Sep 30, 2013

oh man, I love the combo of broccoli and cheddar, but I did not care for the sweetness of the evaporated milk, the weird texture... I added rotini pasta but aside from that, stuck to the recipe. I won't be making this one again.

 

18 Ratings

Apr 15, 2013

I love this first and foremost becaue it tastes great but also because it doesn't use canned soup, so you can control the sodium levels. I also love how it is built in one pot. How easy is that.

 
Aug 30, 2013

I found this recipe only two weeks ago and have already made it four times!!

 
Dec 26, 2013

We really enjoyed this recipe for Christmas Dinner. My daughter is not a fan of vegetables and the cheese helped her eat "some" vegetables with her huge turkey leg this year! The rest of the family had seconds. I needed a change from the traditional string bean casserole and this was a great way to mix it up. My only issue is that the recipe called for 14 oz of evap milk and of course the cans come in 12 oz. Worked fine since I added extra broccoli anyway. Also, I doubled the bread crumb mixture, definitely not enough! :) Definitely a great recipe to try at least once to see if you like it.

 
Dec 09, 2013

It is good but nothing special. Its pretty plain. Maybe if I fried the onions in butter first before adding it would have turned out better.

 
Aug 17, 2013

DELICIOUS! My son and I both eat every bite!

 
Jun 17, 2014

Praise, accolades, & recognition is what I received from my husband after making this tonight for the first time. I used less evaporated milk, added fresh garlic and some fresh jalapeño too. Oh--I had no bread crumbs in the house, but I did have some French Fried Onions ( like the kind you use on green been casserole). I don't even like broccoli really and even I had seconds! This will be on our dinner table again.

 

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Nutrition

  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 529 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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