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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

Ingredients

  • 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.

Directions

  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.

Reviews for Broccoli Cheddar Casserole

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (5)
2 Star
 (2)
1 Star
 (3)
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MY REVIEW
Reviewed Apr. 23, 2015

"This was okay. Not horrible and not great. I had it with dinner, but it might be better as a breakfast bake idea."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed May. 20, 2014

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

MY REVIEW
Reviewed Apr. 20, 2014

"Average"

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