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Broccoli Cheese Bake

Leslie A.

"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!"
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45 m servings 441 cals
Serving size has been adjusted!
Original recipe yields 7 servings (6 to 8 servings)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.

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Read all reviews 152
  1. 203 Ratings

Most helpful positive review

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 foun...

Most helpful critical review

Was slightly bland. If I were to ever make this again I would had a thin quiche crust to the bottom. The broccolli and cheese are a nice mix but something is missing...

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Least positive

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 foun...

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 f...

add garlic power and cheddar cheese instead of swiss.

Excellent recipe!! I cut it in half and made it low-fat (used I Can't Believe It's Not Butter, fat-free cheese & skim milk) and it was STILL delicious! Thanks so much!

This was tasty. If you follow the directions you get a wonderful cream sauce. After baking it I found the texture of the cheesy mix to be a little like cottage cheese, I think this could be avoi...

Very good, if you like swiss. I steamed the broc. in the microwave...worked out fine, Scaled the recipe down to serve 4 and followed the recipe exactly. Very yummy!

The flavor was delicious especially with the swiss cheese. I used frozen flowerets to make it easier and everyone loved it. I will make this recipe again.

This was good. We had no leftovers.. I did cook 1 cup of rice in the rice cooker and added the rice in the dish. I also didn't use as much butter as it called for. I loved that this was made wit...

I really like to take this to carry-ins. It's relatively simple and people seem to love it. I use sharp cheddar cheese instead of swiss. I also mix it up the night before, throw in frozen bro...