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

Creamy Broccoli and Cheese Casserole

Read Reviews (2)

"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." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 4 servings Change Servings
Check All Add to Shopping List

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
ADVERTISEMENT

Reviews More Reviews

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!

— 
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.

— 

4 Ratings

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

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.

See More
ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Broccoli, Rice, Cheese, and Chicken Casserole

See how to make the ultimate cheesy one-dish broccoli and rice casserole.

Play Video
Excellent Broccoli Cheese Soup

See how to make homemade broccoli cheese soup.

Play Video
Broccoli Rice Casserole

See how to make a creamy, cheesy classic.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States