Broccoli Cheddar Casserole Recipe

4 30 33
Broccoli Cheddar Casserole Recipe
Broccoli Cheddar Casserole Recipe photo by Taste of Home
Publisher Photo

Broccoli Cheddar Casserole Recipe

Read Reviews
4 30 33
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing

Ingredients

  • 8 cups chopped fresh broccoli
  • 1 cup finely chopped onion
  • 3/4 cup butter, cubed
  • 12 large eggs
  • 2 cups heavy whipping cream
  • 2 cups shredded cheddar cheese, divided
  • 2 teaspoons salt
  • 1 teaspoon pepper

Directions

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 in 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 cup: 298 calories, 27g fat (16g saturated fat), 238mg cholesterol, 535mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 10g protein.

  • 8 cups chopped fresh broccoli
  • 1 cup finely chopped onion
  • 3/4 cup butter, cubed
  • 12 large eggs
  • 2 cups heavy whipping cream
  • 2 cups shredded cheddar cheese, divided
  • 2 teaspoons salt
  • 1 teaspoon pepper
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBroccoli Cheddar Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
TNbluffbaker User ID: 46423 264937
Reviewed Oct. 5, 2017

"I really like the fact the broccoli is sauted 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."

MY REVIEW
George User ID: 9248765 272994
Reviewed Sep. 13, 2017

"One of my go-to recipes for our football tailgates. I make two alumium trays of this and both are always gone!

I cooled it down with ice when I took it out of the oven to prevent overcooking. Warmed it up on the grill the next morning and we were good to go!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

"Average"

Loading Image