Broccoli Cheddar Casserole

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Oh la la. This is not your grandma’s broccoli cheese casserole. Ever since Christopher Kimball challenged people to Google broccoli casserole, insisting they would be disappointed with what they found, I’ve been meaning to post a killer broccoli casserole. And dear readers, this is it.

Broccoli Cheddar Casserole

The ingredients? Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar cheese, a little Dijon, salt, and lots of freshly cracked black pepper.

The tricks are to pre-cook the broccoli florets a bit so they cook up tender in the casserole, use bacon because bacon makes everything taste better, and spice it up with black pepper. Just simple freshly cracked black pepper. Use as much as you can stand; it will make your broccoli casserole sing.

Many thanks to the new love of my culinary life, Dorie Greenspan, who provided the inspiration and basic structure for this recipe with a fabulous cauliflower gratin in her cookbook Around My French Table (hint, buy this book for yourself and all your friends, it’s stunning.)

From the recipe archive, first posted 2010!

Broccoli Cheddar Casserole Recipe

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  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Yield: Serves 5 as a main course, 10 as a side

Prep your ingredients while you are heating the blanching water to save time.

Ingredients

  • 2 pounds (900g)broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
  • Salt for blanching water
  • 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
  • 5 eggs, beaten
  • 1/3 cup (43g) all purpose flour
  • 1/2 cup (118 ml) cream
  • 1 cup (236 ml) whole milk
  • 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
  • 1/2 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 8 ounces (225g) cheddar cheese, grated

Method

1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

3 Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

broccoli-cheddar-casserole-method-1 broccoli-cheddar-casserole-method-2

5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

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Links:

Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan. Buy this book!

Cheddar roasted broccoli from Inspired Taste

Showing 4 of 78 Comments

  • Tania

    Can i use cooking cream instead of whipping cream ?

  • stephanie

    what kind of cream is used in this recipe

  • Jordan

    I tried this for the first time for my office Christmas Luncheon. Everyone loved it and asked for the recipe so gave out this website. Great recipe and very simple!

  • Sally burke

    This sounds so good, but the comment about it having a cottage cheese like appearance scares me. Was this a result of someone’s cooking error or is the sauce curd-like?

  • Leslie

    I needed a quick something to whip up for some friends I am having over for coffee after church today! So last night I looked here and this recipe came up! And I have everything on hand!!!
    I doubled the recipe (except the cheese…I used about 12 oz), and it is in the oven now. I will let you know how it turns out.
    By the way, I love your site, have been a subscriber for a very long time (yrs), and you never let me down with great food, fresh ingredients and a very pleasant ‘tone’. Thanks so much!!! Say hi to your mom and dad! And Happy Thanksgiving :)

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