Creamy Broccoli and Cheese Casserole

admin 24/04/20 Recipes


4 servings

Prep Time


Cook Time



2 pounds: fresh broccoli, coarsely chopped

1 large: onion, coarsely chopped

1/2 cup: water

1/4 cup: all-purpose flour

1 (14 ounce) can: evaporated milk, divided

: salt to taste

1 cup: cubed sharp Cheddar cheese

2 tablespoons: dry bread crumbs, or to taste

1 tablespoon: butter, or to taste


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.

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.

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.

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.

Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.

Bake in the preheated oven until bubbling and browned, about 30 minutes.


Calories: 425 kcal

Carbohydrates: 37.3 g

Cholesterol: 71 mg

Fat: 22.4 g

Fiber: 6.9 g

Protein: 23.1 g

Sodium: 529 mg

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