Baked Parmesan Broccoli Recipe
Baked Parmesan Broccoli Recipe photo by Taste of Home
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Baked Parmesan Broccoli Recipe

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4.5 14 13
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I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They've since grown up, but still request this satisfying dish. It's truly a family favorite. —Barbara Uhl, Wesley Chapel, Florida
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 12 servings


  • 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 large egg yolk, beaten
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup seasoned bread crumbs

Nutritional Facts

3/4 cup: 191 calories, 10g fat (5g saturated fat), 41mg cholesterol, 388mg sodium, 19g carbohydrate (7g sugars, 6g fiber), 11g protein.


  1. 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.
  2. 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.
  3. 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 the cheese, salt and pepper.
  4. Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
  5. Bake, uncovered, 15-18 minutes or until heated through. Yield: 12 servings (3/4 cup each).
Originally published as Baked Parmesan Broccoli in Taste of Home December/January 2011, p89

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DWare5883 User ID: 5884353 247722
Reviewed May. 1, 2016

"I thought this was very good. Great way to add some flavor to broccoli if you are willing to put in the effort."

CML11 User ID: 7417762 192878
Reviewed Jan. 14, 2014

"Very good recipe. This will help us eat more broccoli :)"

Bonito User ID: 1630276 123813
Reviewed Jan. 11, 2014

"I am so impressed with this recipe and it is so easy, my grandkids love broccoli so it was a huge hit"

ajw84 User ID: 7207689 176796
Reviewed Mar. 31, 2013

"Delicious!!!! I used Panko Italian bread crumbs and it came out great! Made the full recipe the night before and cooked it the next day and it came out GREAT! My teenage boys loved it!"

RHergenroeder User ID: 6026311 193992
Reviewed Dec. 24, 2012

"This was good, but a little too rich for my liking."

NCSUGrad User ID: 6411465 109041
Reviewed Dec. 18, 2011

"This recipe came out great! The creamy sauce compliments the broccoli very well. I made it the night before (without breadcrumbs) and refrigerated it until cooking it the next day. I sprinkled on the breadcrumbs right before cooking, and it came out wonderful."

CandiL62 User ID: 6340962 176752
Reviewed Nov. 26, 2011

"I made this and the Arichokes au Gratin. Both were a SUCCESS! My sister-in-law asked for the recipes and said this one she will make throughout the year!"

CandiL62 User ID: 6340962 176751
Reviewed Nov. 26, 2011

"Made this and Artichikes au Gratin for Thanksgiving yesterday. both were a huge SUCCESS! I was aked for both recipes! My sister-in-law told me this one will be a recipe she uses throughout the year!"

ladykjt User ID: 4150090 193991
Reviewed Jul. 9, 2011

"Boy, did we ever enjoy this one! I never have 2% milk around, but with a little extra butter & flour, I had no trouble substituting skim milk. I also blanched the broccoli, since I don't own a steamer basket. This is a terrific way to get more broccoli on the menu!"

jfixoye User ID: 4543831 190339
Reviewed Mar. 16, 2011

"Made it with cauliflower for Christmas, broccoli another time, and doubled it for a church dinner. Everyone loved it! I used freshly grated parmesan cheese and I think it made all the difference."

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