Broccoli Cheddar Casserole Recipe
Broccoli Cheddar Casserole Recipe photo by Taste of Home
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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 cup: 298 calories, 27g fat (16g saturated fat), 238mg cholesterol, 535mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 10g 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

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TNbluffbaker User ID: 46423 264937
Reviewed Apr. 20, 2017

"I really like the fact the broccoli is saut?ed in a skillet instead of being cooked in water. Unfortunately, my family didn't care for this casserole. I think it uses too much cream and too many eggs."

cherizero User ID: 8791971 252295
Reviewed Aug. 6, 2016

"Good recipe. It had to bake for 60 minutes. I'm not sure I will put it in a water bath next time though."

apschwartz User ID: 1393337 246697
Reviewed Apr. 6, 2016

"I made this on Easter Sunday for a crowd and it was a huge hit!! The only change was that I did not bake in the water bath; didn't see the point. Too rich and indulgent for anything but special occasions. Will definitely make again!"

ukiebaker User ID: 6568943 229500
Reviewed Jul. 13, 2015

"When i am trying a recipe for the first time, I make it exactly as written. However, I only made half this recipe because of the high fat and cholesterol. . I think it was okay, but my broccoli-loving husband and kids did not like it. Sometimes I will make changes to a recipe and try it again, but I will not bother with this one. After dinner, the recipe went into the shredder."

tcarver User ID: 5663692 225305
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."

1Barkeeep User ID: 8321153 224200
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."

menkens User ID: 5877182 217475
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!"

LStJean User ID: 7270514 36196
Reviewed May. 20, 2014

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

mkaskela User ID: 6061564 38242
Reviewed Apr. 20, 2014


beckihomecki User ID: 1537566 38241
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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