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Broccoli Cheese Bake

 Broccoli Cheese Bake
Here’s a handy and versatile side that’s creamy, colorful and bursting with flavor and nutrition. Pair it with almost any entree for a terrific meal. —Deborah Patrauchuk, Sicamous, British Columbia
4 ServingsPrep: 20 min. Bake: 25 min.


  • 1-3/4 cups fresh broccoli florets
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • Dash pepper
  • 2/3 cup fat-free milk
  • 1 medium onion, chopped
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese


  • Place 1 in. of water and broccoli in a small saucepan; bring to a
  • boil. Reduce heat; cover and simmer for 3-5 minutes or until
  • crisp-tender.
  • Meanwhile, in a small saucepan, combine the cornstarch, salt, pepper
  • and milk until smooth. Bring to a boil; cook and stir for 1 minute
  • or until thickened. Stir in onion and cheddar cheese until cheese is
  • melted. Drain broccoli; stir into cheese sauce.
  • Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle
  • with Parmesan cheese. Cover and bake at 350° for 25-30 minutes
  • or until vegetables are tender. Yield: 4 servings.
Nutritional Facts: 3/4 cup equals 106 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 224 mg sodium, 10 g carbohydrate, 2 g fiber,

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Broccoli Cheese Bake (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 1 high-fat meat, 1 vegetable.