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

Broccoli Cheddar Casserole Recipe

Read Reviews (21)
4 21
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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, lightly beaten
  • 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.

Enjoy this recipe with a sparkling wine.

Reviews for Broccoli Cheddar Casserole(21)

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (4)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 20, 2014

Average

MY REVIEW
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.

MY REVIEW
Reviewed Mar. 22, 2014

I halved this for my husband and I. He didn't care for it, but I really liked it! Would be good for a brunch, I think.

MY REVIEW
Reviewed Mar. 10, 2014

Cut this in half for my wife and I. She took one bite and didn't care for it. I thought it was ok but I'd rather get the fat and cholesterol from something with a bit more flavor and half the labor. Will probably take the rest for coworkers.

MY REVIEW
Reviewed Feb. 26, 2014

Sorry it didn't work for me. Well not make again.

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