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Creamy Broccoli and Cheese Casserole

Rated as 4.24 out of 5 Stars

"Creamy broccoli casserole that is a great way to get kids to eat their vegetables! If you are going to freeze or refrigerate until later, do not add the crumbs until you are about to cook it."
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Ingredients

1 h servings 425 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
  3. Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
  4. Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
  5. Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
  6. Bake in the preheated oven until bubbling and browned, about 30 minutes.

Nutrition Facts


Per Serving: 425 calories; 22.4 g fat; 37.3 g carbohydrates; 23.1 g protein; 71 mg cholesterol; 529 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I am currently stuffed to the gills and I STILL want to go sneak a few more forkfuls of this. Despite the fact it's got my dreaded "casserole" in its name, I really liked this! Both Mr. LTH an...

Most helpful critical review

oh man, I love the combo of broccoli and cheddar, but I did not care for the sweetness of the evaporated milk, the weird texture... I added rotini pasta but aside from that, stuck to the recipe....

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I am currently stuffed to the gills and I STILL want to go sneak a few more forkfuls of this. Despite the fact it's got my dreaded "casserole" in its name, I really liked this! Both Mr. LTH an...

I love this first and foremost becaue it tastes great but also because it doesn't use canned soup, so you can control the sodium levels. I also love how it is built in one pot. How easy is tha...

I found this recipe only two weeks ago and have already made it four times!!

oh man, I love the combo of broccoli and cheddar, but I did not care for the sweetness of the evaporated milk, the weird texture... I added rotini pasta but aside from that, stuck to the recipe....

It is good but nothing special. Its pretty plain. Maybe if I fried the onions in butter first before adding it would have turned out better.

This was something I might make again but not often unless I tweak a bit. The best part was the butter toasted bread crumbs on top. I'm thinking bacon...or serve over rice...or find the perfec...

I have done this with broccoli and it is great! BUT this time I used brussel sprouts and it was fantastic also. just halve or quarter the sprouts and follow the rest of the regular directio...

Not a bad creamy broccoli casserole but it didn't really wow me . . .it is hard to do so with this kind of casserole though as I'm not the biggest fan of creamy stuff. About half got eaten at ...

Praise, accolades, & recognition is what I received from my husband after making this tonight for the first time. I used less evaporated milk, added fresh garlic and some fresh jalapeño too. Oh-...