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Broccoli Cheddar Casserole Recipe
Broccoli Cheddar Casserole Recipe photo by Taste of Home

Broccoli Cheddar Casserole Recipe

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We're lucky to have fresh fruits and vegetables year-round. I put bountiful Arizona broccoli to great use in this rich side dish. Even those who don't care for broccoli finish off big helpings. — Carol Strickland, Yuma, Arizona
TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing
MAKES: 12-16 servings


  • 8 cups chopped fresh broccoli
  • 1 cup finely chopped onion
  • 3/4 cup butter, cubed
  • 12 eggs
  • 2 cups heavy whipping cream
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 teaspoons salt
  • 1 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 298 calories, 27 g fat (16 g saturated fat), 238 mg cholesterol, 535 mg sodium, 5 g carbohydrate, 1 g fiber, 10 g protein.


  1. In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water.
  2. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving. Yield: 12-16 servings.
Originally published as Broccoli Cheddar Casserole in Taste of Home December/January 1997, p9

Nutritional Facts

1 serving (1 cup) equals 298 calories, 27 g fat (16 g saturated fat), 238 mg cholesterol, 535 mg sodium, 5 g carbohydrate, 1 g fiber, 10 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Apr. 5, 2015

"I made this recipe for Easter and it was a hot mess. I followed the directions to cook in a water bath and it took over 2 hours to finish cooking in the middle. I think it calls for too many eggs and cream as the center remained liquid for over 2 hours. When finally cooked through,(about 2 1/2 hours) it just wasn't very flavorful, very blah. I know the oven temp was spot on due to 2 oven thermometers and everything else cooked one right after the other turned out fine. I would never make this again, it was more like a blah broccoli quiche. I agree with another reviewer and should have taken her advice to add some spices."

Reviewed Jan. 10, 2015

"I used this as a base to use up a bag of mixed broccoli & cauliflower -- halved and added fresh mushrooms after sauteing in olive oil. No cream so used about a cup of sour cream & a bit of milk; and 6 eggs. Added spices I knew we would like -- enjoyed and will make again!"

Reviewed May. 20, 2014

"Very tasty and easy to make. I made it as part of dinner. Will make again."

Reviewed Apr. 20, 2014


Reviewed Apr. 12, 2014

"This is an excellent dish. It really is just an egg bake. If you read the igredients you would gather that. I usually serve it for breakfast or lunch a long with toast and sausage. If you are terribly concerned about the fat content then cut it down! I just made this today sautéing the broccoli in 2 T of butter and covering the skillet to help the broccoli steam. I usually use 1 percent milk but had skim this week and used that. I sprinkled with cheese not using the whole amount but the pan was still covered with it and added a little chopped bacon. This is wonderful and healthy. You would never know the difference. My 11 year old son asks for this often. Try lightening it up see if you can tell a difference."

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