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Baked Parmesan Broccoli

 Baked Parmesan Broccoli
"I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They've since grown into adults and still request this satisfying dish. It's truly a family favorite." – Barbara Uhl, Wesley Chapel, Florida
12 ServingsPrep: 30 min. Bake: 15 min.


  • 4 bunches broccoli, cut into florets
  • 6 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1 egg yolk, beaten
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup seasoned bread crumbs


  • Preheat oven to 400°. Place half of broccoli in a steamer basket;
  • place in a large saucepan over 1 in. of water. Bring to a boil;
  • cover and steam 3-4 minutes or until crisp-tender. Place in a
  • greased 13x9-in. baking dish; repeat with remaining broccoli.
  • Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons
  • butter. Add onion; cook and stir until tender. Add garlic; cook 1
  • minute longer.
  • Stir in flour until blended; gradually add milk. Bring to a boil;
  • cook and stir 2 minutes or until thickened. Stir a small amount of
  • hot mixture into egg yolk; return all to the pan, stirring
  • constantly. Cook and stir 1 minute longer. Remove from heat; stir in

2 of 2

Baked Parmesan Broccoli (continued)

Directions (continued)

  • the cheese, salt and pepper.
  • Pour over broccoli. In a small skillet, cook bread crumbs in
  • remaining butter until golden brown; sprinkle over the top.
  • Bake, uncovered, 15-18 minutes or until heated through. Yield: 12
  • servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 191 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 388 mg sodium, 19 g carbohydrate, 6 g fiber, 11 g protein.