Broccoli Cheddar Casserole

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

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


  • 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


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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  • Rivki Locker (Ordinary Blogger)

    Can’t wait to try this! I find that my kids will eat any veggies if combined with cheese. This will be a hit. Any suggestions for replacing the bacon, for a kosher/vegetarian version?

    • Elise

      Hi Rivki, what about adding a few slice and sautéed shiitake mushrooms? Lots of flavor there. Or you could just leave out the bacon and not sub anything.

  • Adrianna from A Cozy Kitchen

    OMG! This is too funny. My favorite childhood dish my mom made for me was a broccoli casserole. Hers utilized good ol’ mid-western cans of soup (cream of mushroom and chicken), shredded chicken and lots of cheese. It looks pretty similar to the picture, actually.

    But I’m guessing my grown-up self will like this recipe A LOT more. And plus, it has bacon in it. ;)

    • Laura ~ Raise Your Garden

      And we all love bacon as it makes the world go round. Bacon, Cheese, chocolate, those are the 3 foods I cannot live without. This casserole rocks with that crusty, crispy cheese on top.

  • Steven

    I like the idea of steaming the broccoli florets first. I usually pan roast them before I add them to my quiche. Steaming would give me a purer broocoli flavor.

  • AG Wright

    Looks delicious but I need a recipe that has no eggs. Can’t use the substitutes the allergies still affect a couple of my family.

    Hi AG, I suggest that you find a different recipe. This one not only requires eggs, it uses 5 of them. ~Elise

  • Marie

    This looks great! Do you think it would hold if if made a day ahead of time? (Thinking of holiday meal planning :)

    Yes. I reheated the next day and it was fine. ~Elise

  • Caroline

    Rivki Locker: I was wondering the same thing. Since it’s only two slices I think you can safely leave the bacon out (maybe throw in some smoked paprika to replicate the flavor).

  • Judy H

    Unlike former Pres. Bush (father Bush), we love broccoli. Since we like our veggies “crisp tender”, is it necessary to pre-cook the broccoli as directed? I’ve made other casseroles with the pre-cook method and found the broccoli a litter over done. Thank U in advance for your response.

    Hi Judy, I based this recipe on one for cauliflower gratin in Dorie Greenspan’s book. In Dorie’s recipe, she pre-cooked the cauliflower for 10 minutes. I found that it resulted in something too soft in my opinion. I too like my broccoli crisp tender, and the 3 minute pre-cooking was just the right amount of pre-cooking in my taste for this casserole. I don’t think the broccoli would be tender enough if you skipped the pre-cooking. But it’s really up to your taste. And how tough your broccoli is to begin with. You could always just blanch it for a minute and go from there. ~Elise

  • AMC

    My 4yo cannot get enough of this. And neither can I!

  • Espahan

    This looked too good not to try right away. I made it this evening and it not only looked good, it tasted good. I am putting this recipe into my permanent collection. One more thing, my girlfriend came by about the time I took this out of the oven and she was majorly impressed. I, of course, directed her to your web site.

    Big Yay for impressing your girlfriend! I love to hear stories like that. So glad you liked it. ~Elise

  • Nancy Singleton Hachisu

    Just to report back…I did make this for my little Japanese preschoolers today and even those who still pick at the vegetables cleaned their plates. I mixed cauliflower and broccoli because that is what we had and perhaps added a teence more mustard, otherwise followed the recipe to the letter. I’ve never made this kind of gratin with eggs, flour, and cheddar cheese but now am a total convert. Oh and I cubed the peeled stems and added those as well. Lovely.

  • jennifer

    We don’t eat grains. Wondering what to sub for the flour. What purpose does the flour serve in this? Thanks!

    It’s a thickener. Without it you have a quiche. Should still work, though I haven’t tried it without the flour. ~Elise

  • Dan

    Tried it last night and it was very good. But I was expecting more of a creamy sauce, like most casseroles I remember, than I got. Seemed more like a quiche actually. Wondering if adding a can of that mushroom soup would do the trick there?

    If you want a creamier sauce, I would just add more cream. ~Elise

  • Maximisedky

    Made it as soon as I saw this in my email, came out absolutely delicious!!! My daughter loved it soo much she even thanked me (rare) with teens!

  • monty

    While I normally agree with Mr. Kimball and folks. You have outdone yourself. This is excellent. By the way, test kitchens misses the mark sometimes too. Their latest issue had a dreadful chili recipe in it. Keep up the good work. You always delight and inspire.

  • ideasinca

    Just in time — needed something for a school holiday potluck this week!

    Broccoli/cheddar/bacon is one of our favorite flavor sets! I’ve been using it for years for my kids’ favorite frittata. For the frittata, I also saute a bit of onion or shallot, and in addition to the mustard I toss a small squirt of Worcestershire sauce into the egg/cream mix.

    I didn’t know that Chris Kimball said that. As much as I respect him, I have a hard time with that comment, and I also have a lot of proof that he is wrong, but not sharing that today!

  • Nancy

    Made this for dinner tonight,Yummo! I used less salt and only a tsp. of pepper and it was a mistake. Another tsp of pepper would have been better. Thanks for the recipe, I’m making this one for Christmas dinner.

  • Tammy Chapman


    Any suggestions for replacing the bacon?

    Your recipes are inspiration for me; that I don’t need any culinary experience or fancy equipment to produce great tasting, quality food. Keep up the good work!


    Turkey bacon? Turkey sausage? Or just butter. ~Elise

  • EXrider

    Slightly offtopic, but if y’all love steamed broccoli, you should try the Ziplock (or Glad) microwave Steam Bags; not the freezer steam bags, you use your own fresh broccoli with these. They make the most amazing steamed broccoli ever, and it’s super easy, fast and no cleanup necessary! It seriously rivals broccoli made in a steamer. I usually throw some fresh chopped garlic in with mine. This casserole looks freakin amazing too, I will definitely be bringing this to my family Christmas dinner.

  • Jen

    So this is pretty eggy then right?

    Although it has a lot of eggs in it, I don’t find it particularly eggy. Probably because of all the cheese, cream, and milk. ~Elise

  • Bella

    Hi Elise! I’d never cooked broccoli before and that pic is so beautiful that I just HAD to try it! Made my 1st batch (half batch, that is) last nite!

    Everything was going according to plan, but in my dogged determination to get my casserole as pretty brown as yours, I kept it in the oven much longer than I was supposed to, and while the top looked nice, I ended up with a cottage-cheesy, gloppy dish. The little I was able to consume was tasty. I will try it again!

  • Laura

    This looks wonderful! I want to make it for Christmas dinner. Have you tried to double this recipe?? Ten eggs seems like a lot if I double the recipe, but, maybe not. I am serving it along with beef tenderloin, so it won’t be the main dish.

    I haven’t tried doubling it, but don’t know why it wouldn’t work. ~Elise

  • Dan W

    I made this last night for Christmas Eve dinner. It was an awesome accompaniment to the ham. We loved it.

  • Momma with an apron on

    I made this for the first time last night with my Christmas dinner and what a HUGE success it was! This is my NEW favorite way to make broccoli. It went great with the ham and mashed potatoes. I just wanted to take a moment to thank you Elise! I have been using your recipes for so long yet this is the first comment I have ever made and the first time I have thanked you. Because of you, my holiday meals and sometimes just regular meals are always spectacular!

    You are very welcome, Jessica. I’m so happy the recipe worked out for you! ~Elise

  • Vikki

    Happy holidays Elise,

    I made this for Christmas exactly as written, it was FANTASTIC!
    Thank you.

  • Carmen J

    Thank you so much Elise! I wanted to serve this for Christmas dinner but had to work that day. So took a chance and prepared it the night before and had my daughter pop it it in the oven the next day. Got home in time for dinner and your dish was a HUGE hit! Compliments from everyone. I, of course, gave you the credit. It was the first time making this but not the last. Thanks again.

  • Bebe

    This sounds fantastic! I was wondering if it could be prepared through step 4 the night before, put in the fridge covered in saran wrap, and then baked the next morning. Do you think the recipe would suffer at all?

    Well, you can make a standard breakfast casserole the night before and just bake the next morning. This recipe isn’t that much different except that it doesn’t include chopped up bread. So I think doing what you propose, preparing through step 4, would work. ~Elise

  • ruth f.

    Another fabulous recipe from my fave food site; was a big hit with everyone at Christmas – thanks Elise! I ordered Dorie Greenspan’s cookbook and love it.

  • Jen

    I just had to comment and say what a HIT this was at my christmas table! I doubled the recipe and the casserole dish was practically licked clean. Even veggie haters had seconds. I made a small portion for a vegetarian family member without the bacon, cooking it alongside the larger one, and he proclaimed that version delicious as well. Thanks for a great recipe!

    • Leslie

      Did you change the cooking time at all? What size casserole dish did you end up using? I am already

      • Leslie

        Oops, hit submit accidentally. Was just going to say I am already anticipating that everyone will want seconds, so I might as well just go ahead and double it!

  • Jen

    Forgot to add, I cooked the casserole two days ahead and it held fine in the fridge. I then reheated it in the microwave because oven space was at a premium. That did make the cheese topping kind of oddly soggy, though, so I just popped it in a scorching hot oven for 5 minutes or so and it crisped up again. Great make ahead!

  • tinarina

    What a great recipe! What surprised me was the lightness–it’s very souffle-like. And the pepper is essential. Thanks Elise!

  • Nancy Deane

    I made this for dinner tonight with pork chops. It was wonderful!

  • Che

    I made this during the Christmas holiday and boy was it a hit! Delicious! I tried making it again adding cauliflower and carrots but it didn’t come out quite as good as the first time. I attribute that to the water the cauliflower generates when cooked. However this will definitely be one of my go to recipes for a vegetable dish. Loved it!

  • Holly W

    Made it this morning and it is by far my favorite egg casserole. I left out the flour and milk and doubled the cream and bacon, since I’m doing the paleo diet. YUM! Thanks!

  • Jon

    I made this for the first time last night as a side to ham steaks. This is not to die for, it is to KILL for. Serves 5, sure. Or two incredibly greedy hogging broccoli cheese lovers. This is going into the non-fail recipe book.

  • Angie--Bigbearswife

    I make Broccolo Casserole for almost every holiday :) We use rice on our but no bacon… I’ll have to try adding bacon to mine

  • Samantha

    I made this for the first time tonight and my whole family raved the entire meal. We usually have the traditional cream soup and velveta type of broccoli casserole. After tonight we will only have this! I did add a whole cup of heavy cream instead of just one half, made it a little creamier. Next time I will also mix everything in a bowl first, then pour into casserole dish and then top with cheese, had a few spots that werent mixed well. But overall a fantastic dish!!!


    I was wondering if this could be used as a breakfast dish similar to a quiche?

    Yes. ~Elise

  • jennifurla

    Every dish I make here comes out smashing, we devoured this…3 of us..LOVE

  • Debbie

    My girls are vegetarian so could I make this without the bacon or substitute the bacon for something else and still have a tasty recipe?


    I think you’ll just have to experiment and see. I’m not big on substitutes for bacon, not that I have anything against them, it’s just that I like bacon so that’s what I use in my cooking. ~Elise

  • Anna H.

    I do love a broccoli-cheddar combo, but until this recipe, I mainly accomplished it with steamed broccoli and a cheddar Bechamel sauce. Good, excellent actually, but even better to have something different to try.

    Because of limitations on my larder, I made this minus the bacon, used plain whole grain mustard, and subbed 2% milk for the whole+cream (but added an extra egg) and it turned out well–not grainy or watery or anything. Very pleased! Maybe in the future I’ll make it according to the recipe and be even more pleased!

  • Vanessa Charland

    I’ve been browsing different recipes on this site today, and everything looks wonderful, and definitely simple. I’ve got my egg casserole in the oven right now, and am excited to eat it! Instead of bacon, since I didn’t have any, and didn’t feel like going to the store, I substituted with sausage. I also added garlic salt, basil and parsley. I will make this with plain cheese quesadillas. Tomorrow I’m trying the apple honey mustard chicken recipe. Thank you for posting!

  • Jenny

    I am making this delicious dish for school… but I still don’t know if I am supposed to melt the cheese or shred the cheese.
    Thanks for posting this dish!

    Hi Jenny, “grate” means the same thing as “shred” in this context, so you would want to grate the cheese. ~Elise

  • Cara

    Thank you so much for putting up a broccoli casserole recipe that doesn’t include some version of Campbell’s soup.

    I do still have a hankering for rice in my broccoli casserole, though, since that’s one of the keys to my Mom’s recipe. Any suggestions on the ratio for that? I was probably going to start with 2 or 3 cups uncooked. I’ll cook it before putting it in the dish.

  • marylou

    For those that want a bacon substitute, try Morningstar bacon strips. It is a soy product (fake bacon) found in freezer section of supermarket with veggie burgers etc. It contains eggs, soy, wheat and milk (not much milk), no bacon. Has great bacon flavor. I use it in places like this where I want the bacon flavor but not the fat.

  • Kelly

    If put together the night before, refrigerated overnight, and not put in the oven until the next day how much time should you add to the cook time since it’s been refrigerated?

    Oh, it probably adds about 5 to 10 minutes to the cooking time. ~Elise

  • Bella

    I tried making it twice and found it to be quite eggy, cottage cheese-like. I like eggs, but the appearance, once you break into it, is off-putting to my senses. Can the eggs simply be omitted?

    The eggs are what give this casserole its structure. If you omit them, you have less casserole and more broccoli with melted cheese. Like mac and cheese, but without the mac, and with broccoli. It will probably still be fine, it just won’t be this recipe. ~Elise

  • Jen M.

    Do you think fat free half and half or all 2% milk would work in place of the whole milk and cream? I’m up for any mix of the lower fat items…any suggestions?

    Hi Jen, no idea. It is a cheese casserole, so it’s sort of hard to get around the fat. I don’t usually like the low fat subs. But if you try it, please let us know how it turns out for you. ~Elise

  • Beth

    We liked this very much, no bacon but used smoked paprika and it is wonderful. Added LOTS of pepper.

  • Susan M.

    I clicked on your link to Christopher Kimball’s “Google broccoli cheese casserole” comment in the NY Times article. Thank you for including that. A Cook’s Illustrated member, I always enjoy Kimball’s homey writing style…and CI’s investigative approach to culinary excellence. Your website is right next to CI in my bookmarks bar. Thank you for the fine work – and writing – you do. You are my go-to culinary favorite.

    Thank you! ~Elise

  • kym

    The first time I made this it came out wonderful. I doubled the bacon,added a little paprika a a little more salt.

  • Chantal

    Cooking for a friend that is expecting very shortly and wondering if this would freeze well? Sounds delicious!

  • April

    I agree with you about the quality of recipes out on the web for broccoli cheese casserole. When they tell you to use frozen broccoli (and/or Cheese Whiz or Velveeta) you know you’re going down the wrong path. I made this as directed, except for only making about 1/4 of the original amount. It is yummy!

  • ELA

    Umm this almost completely my broccoli quiche. The only thing missing is a pie crust and a round pan.

  • Lee

    Made a double batch tonight can it be frozen?

    • Elise

      I haven’t tried freezing this recipe but I don’t see why it wouldn’t work. Let us know how it goes!

  • Kate

    Wow! This one looks like a keeper. I think I’ll add it to my Thanksgiving menu, you can’t have too many side dishes, right?!

  • Maureen

    I’ve been making Greenspan’s cauliflower version for about 5 years and this broccoli and cheddar version as well – both are excellent! I’ve also added a cup or two of leftover cooked chicken or turkey to either – and yes it is very nice for breakfast!

  • bella B

    I love changing recipes and googling new ways to attempt dishes! This looks delicious and a fun change.

    xoxoBella |

  • Liz

    Congrats, you just made a quiche.

  • Jeff

    Looks wonderful. Is it possible to cut this recipe in half? Apologies in advance I didn’t read all the comments

    • Elise

      It’s a little hard to cut in half because of the eggs, but if you make an attempt, I suggest using 2 extra large eggs.

  • jen

    Elise,do you think it might work to sub half and half instead of the milk/cream? would I use the same measures?

  • Becki

    Broccoli and cheddar are one of those flavor combos that are just made for each other. The addition of bacon is awesome – so funny that I haven’t seen that before in broccoli cheddar casseroles – I guess that is why they don’t stack up – no bacon:-). Love Dorie’s recipes, too.

  • Elle

    I want to make half the recipe. Three eggs or two?

  • Penny

    I made this tonight and it was awesome! I substituted sliced portobello mushrooms (lightly sautéed) for the bacon, so it was vegetarian. And parboiled the broccoli for 5 minutes, but next time will do 3 or 4. So good!

  • Cathy

    Could I use pancetta instead of bacon strips? I happen to have some in the freezer. Also, could I use half and half instead of milk and cream? I love the recipes you put out and have used many of them.

    • Elise

      Hi Cathy, I would say sure to both substitutions! Pancetta would be great to use instead of bacon, too. Such a great taste. Thanks for the kudos!

  • Anna

    This is INCREDIBLE!!! Wow!! Thanks so much Elise!

  • Ivona

    Regarding the questions about substitutes for bacon, I recently made some split-pea soup, but wanted to have a smaller pot of a meat-free version for my vegetarian daughter, so decided to get creative rather than using a commercial bacon/ham substitute. Didn’t have the ambition to go to the store anyway. I ended up reconstituting some dried mushrooms (which is actually something I generally have on hand) in water with a good amount of salt, brown sugar, and smoked paprika with a bit of good balsamic vinegar and extra dash of smoke seasoning. They don’t crisp up the way bacon does, but in a soup (or, in this case, a casserole) it doesn’t really make a difference, and the flavor was a surprisingly close match.

  • RD

    I made this last weekend as a side dish for just my wife and I. We both liked it a lot. I am going to make it again for the family Thanksgiving dinner. I may dial back on the ground pepper to 2 teaspoons instead of 3. I love black pepper but some members of my wife’s family may find 3 teaspoons to be a bit much. I recommend using sharp cheddar for this dish.

  • 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 :)

    • Leslie

      O.K…this is what I did…
      Since I doubled the recipe, I cooked it with foil on top for 45 min. at 400 degrees. Then I removed the foil to brown the top a bit for 10 min. It was perfect!!! The only thing I will do differently next time is add a bit more salt and definitely more pepper. I thought I had added lots, but apparently not enough.
      Thanks Elise!!!

  • 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?

  • 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!

  • Gigi

    Dearest Elise,

    I have been reading your blog for several years. Many of your recipes have become family favourites. I rarely post comments anywhere but I was compelled to after reading, “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.”
    I love a girl who can’t resist a challenge! I took a snap of the recipe. I’m not going to read before I go to the market tomorrow. You saying this is it, is good enough for me. That’s tomorrow night’s dinner!

    Thank you for years of reliable recipes and incredible pictures!

  • stephanie

    what kind of cream is used in this recipe