Broccoli & Cheese Casserole

Robyn Bruce

By
@Robyn1757

Several of the vegetable recipes that I have posted, I really like because they offer so much versatility. What I like about them is that they can be used solely as a side dish, or with an added bit of protein, they can easily become a main dish. This particular recipe is a great side dish, but I like to add a little cooked chicken to it or some cubed cooked ham and turn it into a main dish. What a great thing for lunch the next day. Carry some of the leftovers to work with you and heat up in the microwave. I've also baked this in my crock pot.


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Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

6 Tbsp
butter
2 Tbsp
flour
1 can(s)
cream of chicken soup, undiluted
1 c
shredded cheddar cheese (mild or sharp, your choice)
2 lb
broccoli florets, steamed or boiled until crisp-tender (frozen is ok)
3 large
eggs, beaten

TOPPING

1 Tbsp
butter
1 c
fresh, soft bread crumbs (2-3 slices bread)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray a 2 quart casserole.
2
Preheat oven to 350 degrees. Spray a 2 quart casserole.

In a large skillet, melt the butter over medium heat. Stir in the flour until well blended.

Next, stir in undiluted soup. Cook, stirring, until thickened, approximately 1 minute.

Stir in the cheese until smooth.
3
Remove skillet from heat.

Stir in the broccoli and eggs.

Spoon into the prepared casserole dish.
4
Next: Make the topping.

In a small saucepan, melt 1 tablespoon butter. Add the crumbs and toss to mix. Sprinkle over entire casserole.

Bake casserole at 350 degrees, uncovered, until filling is bubbly and topping is lightly golden and crusty, about 30 minutes.
5
Let stand about 10 minutes before serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy