- 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
- 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.
- 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.
Reviews for Broccoli Cheddar Casserole
"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."
"Good recipe. It had to bake for 60 minutes. I'm not sure I will put it in a water bath next time though."
"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!"
"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."
"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."
"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!"
"Very tasty and easy to make. I made it as part of dinner. Will make again."
"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."