So incredibly good you will not believe how easy they are to make. A family secret recipe that leaves lots of room for interpretation. We eat these a lot in the summer for dinner with a salad and a loaf of good bread. YUM! But be sure that if adding cooked ingredients, allow them to cool a bit before adding milk and eggs so they don't start to scramble. Eat lukewarm for best flavor or warm.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch casserole dish; place the casserole dish in the preheating oven until butter melts.

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  • Mix broccoli, Cheddar cheese, milk, flour, eggs, baking powder, salt, and black pepper in a large bowl. Pour mixture over melted butter in the casserole dish.

  • Bake in the preheated oven until casserole is golden brown on top and cheese is melted, 30 to 45 minutes. Cut into squares to serve. Eat at room temperature for best flavor.

Cook's Note:

Optional addition: 1 pound cooked italian sausage or 1 pound mushrooms cooked with onions.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

530 calories; 36.5 g total fat; 196 mg cholesterol; 1068 mg sodium. 23.8 g carbohydrates; 28.2 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2012
First time I've logged on to review a recipe. I'm giving it a 5! So many times I make things from this site that call for cheese and you can barely taste it. This is right for us cheddar lovers. We really enjoyed it. I did add some mushrooms as the author suggested and it was really good. The only way I can describe it is as if someone took my baked mac and cheese from my childhood and made it into handy squares. Was gone in a flash. Something else I really liked about it? Didn't have to play around too much with it. Directions were really easy to follow. I guess my take on it is this if you are heavy duty cheese people leave the amount as written. If you aren't well then cut down on it. I'm leaving it as is. Read More
(3)

Most helpful critical review

Rating: 2 stars
12/17/2012
This was cheesy to the point of being oily. The oil was bubbling as I pulled it out of the oven and it congealed as it cooled. I would cut the cheese in half maybe even 1/4 and it would be plenty. Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/18/2012
First time I've logged on to review a recipe. I'm giving it a 5! So many times I make things from this site that call for cheese and you can barely taste it. This is right for us cheddar lovers. We really enjoyed it. I did add some mushrooms as the author suggested and it was really good. The only way I can describe it is as if someone took my baked mac and cheese from my childhood and made it into handy squares. Was gone in a flash. Something else I really liked about it? Didn't have to play around too much with it. Directions were really easy to follow. I guess my take on it is this if you are heavy duty cheese people leave the amount as written. If you aren't well then cut down on it. I'm leaving it as is. Read More
(3)
Rating: 5 stars
12/18/2012
First time I've logged on to review a recipe. I'm giving it a 5! So many times I make things from this site that call for cheese and you can barely taste it. This is right for us cheddar lovers. We really enjoyed it. I did add some mushrooms as the author suggested and it was really good. The only way I can describe it is as if someone took my baked mac and cheese from my childhood and made it into handy squares. Was gone in a flash. Something else I really liked about it? Didn't have to play around too much with it. Directions were really easy to follow. I guess my take on it is this if you are heavy duty cheese people leave the amount as written. If you aren't well then cut down on it. I'm leaving it as is. Read More
(3)
Rating: 5 stars
04/13/2014
My husband love this as a side dish to ham! If you use good quality of cheese you won't get the oily and congealed mess a previous rater mentioned. There are indeed times you need to skip generic products! Read More
(2)
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Rating: 5 stars
02/05/2014
Great to make ahead and freeze for later. Bake cut into squares place in container or ziploc w/ parchment or wax paper in between layers and freeze Read More
(2)
Rating: 5 stars
06/07/2016
This was really great as is! I added just about two tablespoons of onion and served it hot as the main dish. Even picky son ate a large portion. Yummmm! Read More
(1)
Rating: 4 stars
08/15/2015
This is a quick easy and tasty recipe. I made 4 modifications 1) reduced butter to 2 Tbl so that it wasn't oily as some reviewers remarked and 2) used 3 heads of fresh broccoli because I wanted more broccoli than cheese 3) added 1/4 tsp dry mustard 4) omitted extra salt; the cheese has plenty. Read More
(1)
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Rating: 5 stars
03/07/2014
Great recipe. I used it as side dish. Little bit too salty but it's still okay. I find it is good warm or cold but I did not like it as much the next day ( thats just me ). Next time will make the recipe smaller. Read More
(1)
Rating: 2 stars
12/17/2012
This was cheesy to the point of being oily. The oil was bubbling as I pulled it out of the oven and it congealed as it cooled. I would cut the cheese in half maybe even 1/4 and it would be plenty. Read More
Rating: 4 stars
09/13/2015
it is very tasty i baked it today Read More
Rating: 4 stars
07/16/2014
These make a great lunch for my toddler. I used 24oz of broccoli because I had two 12oz bags. I also added 8oz of cheese and decided another 8oz would be overkill - I can't imagine it with 16oz! Gut bomb! Sprinkled it with onion powder. I would cut back on the butter next time as the oil from the cheese is enough. After baking it at least 45 mins and letting it cool I cut it to find the bottom mushy and eggy. Yuck. I inverted the whole thing onto a flat pan and browned the bottom as well. Read More