No ImageBroccoli Cheddar Casserole

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  1. Ninamary Buba

    I followed directions to a T. It is delicious! Thank you!!

  2. Blessed

    Can you please, please verify what type of cream?

  3. Juliet

    This was legit–SO GOOD! I used less broccoli, a bit more bacon and added sauteed onions, bell peppers and broccoli and followed all the other instructions! Delicious.


  4. Paresh

    Has anyone tried it without eggs?

    • Emma Christensen

      Hi, Paresh! You need eggs in this recipe to hold it together. Without them, it would just be soupy. If you need to avoid eggs, I think I’d recommend seeking out a different recipe since this one doesn’t quite lend itself to adaptation. Good luck!

  5. Mary

    I made this Sunday; covered with tinfoil and cooked Monday after letting it sit out for 30 minutes. Didn’t have cream so I used all whole milk and upped the flour from 1/3 to 1/2 cup. Also added 2 cups shredded rotisserie chicken.
    Divided it into a 2 qt dish and 1 qt dish (for my son to take to his appt). Cooked it at 350 (convection) for 30 minutes covered and then 15 minutes uncovered. Served with salad and whole grain tortilla chips. very good! This is definitely a recipe that you could use as a base for many variations!

  6. Serena

    With this recipe turned out OK if I didn’t add the flour? I am gluten-free and this recipe looks amazing!

    • Tania

      I haven’t tried this recipe YET but FYI I have been gluten free for years and find the best solution is for this issue is to sub an equal amount of cornstarch in any recipe that calls for flour as a thickener.

    • Emma Christensen

      Hi, Serena! I’m afraid that the casserole will be too liquidy without the flour. You might try doing it as more of a frittata — increase the number of eggs to 7 and use only 1/2 cup of cream or milk. If that’s not enough to cover the ingredients, then add another beaten egg. Enjoy!

  7. Judith

    Wonderful recipe! I’ve made it twice in as many weeks, and have passed the recipe along to my co-workers. Two broccoli crowns works out to be the right amount for a two-quart casserole (the next size up was a three-quart dish, so I went with the smaller size). Baked it tented with foil for the first 25 minutes, then removed foil for the remaining 10 minutes, in a convection oven set for 400 degrees. It’s a bit time-consuming to construct but I save a little time by cooking a pound of chopped-up bacon at a time and keeping it in the fridge for use when the need arises. My husband loves this casserole, and I’ll certainly make it for company. Might add Gruyere cheese, as well as Cheddar. Thank you for a much-needed boost to our tried and true recipe roster.

  8. Tina

    I made this recipe into a quiche: I halved the recipe and baked it in a parbaked frozen pie crust for 40-45 minutes at 325 degrees. I also used frozen broccoli, which i had blanched briefly, drained and dried so it wouldn’t make the crust soggy. It came out great!


  9. Dottie bonds

    Want make this ❤️

  10. Vermont Mom

    I’ve been making this recipe, without bacon, for five Christmas dinners now, and my meat eating relatives love it. I also double, cover with foil, and remove for the last 10 minutes. If it is not as brown as I want it to be, I broil the last few minutes. I always forget that it needs to cool for at least 10 minutes because if burns the mouth if you eat it too soon – so factor letting it rest with foil on top for up to 20 mins.

  11. Jeff Rust

    Holy Cow! You saved the day! Message was: “Bring a hot Vegetable”. We have two heads of broccoli, not enough cheddar cheese, oooo we do have a red sweet pepper and “cream cheese”, Mozzarella and a basic recipe to work from. I’m sorry but I didn’t record the changes. Heck I’m not even sure what they were but I do know we diced the cream cheese, used provolone, cheddar….you know along with the mozzarella. Assembly was just as listed though. One of the best breakfast contraptions we have ever created.

  12. Tammy hughes

    This is a great recipe but I’d make it for brunch instead of as a side dish. I agree with those say that this basically a quiche. I should have realized that when I saw the number of eggs it requires. My family liked it far better as breakfast food the next day.

  13. Jacklyn

    I just made this for thanksgiving and it came out more like a quiche than a casserole, I feel like five eggs was too much. What did I do wrong? I wanted it to be more doughy

  14. Meredith

    I made this with more bacon than recipe calls for, two strips of bacon is not enough for us bacon lovers. I used cracked black pepper thick bacon; and because I love onions, I sautéed one medium onion in the bacon fat until transparent and soft. It was so good and the first to go at my office potluck. I will definitely make this again. Thanks for the recipe.

  15. Allison

    I made this for a party on Saturday night and everyone loved it. There are several steps to the recipe but it’s quite easy to make. Baked it in a 9 x 14″ glass dish. Stays warm a long time on the serving board and feeds a crowd. I have now made several recipes from this site and each one has been a winner. Thanks:))

  16. Tania

    Can i use cooking cream instead of whipping cream ?

  17. stephanie

    what kind of cream is used in this recipe

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