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Broccoli casserole in the oven

Baked Broccoli Casserole

Tender broccoli in a creamy cheese custard. Broccoli is quite popular in cooking, and its pairing with cream and cheese is, you might say, a classic. This broccoli casserole is light and nourishing at the same time. Made for breakfast, it's a great way to start the day.

Yulia

Recipe author

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Composition / ingredients

Servings:

Broccoli

320

Eggs

Cream (10-20%)

120

Milk

Butter (for greasing the dish)

Salt

Nutmeg (ground (a pinch))

Hard cheese

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 50 % 11 g

Carbohydrates 14 % 3 g

153 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients you need to make baked broccoli casserole. You can use either fresh or frozen broccoli; mine is frozen. Either processed or hard cheese will work. Choose the fat content of the cream to your taste (10–20%). Take the eggs, milk, and cream out of the fridge ahead of time so they warm up a bit to room temperature.
Step 2:

Boil the broccoli first. If it's fresh, break it into florets and rinse them well under running water. Frozen broccoli doesn't need to be thawed before cooking. Drop the broccoli florets into boiling salted water and cook for 5–7 minutes. It's very important not to overcook the broccoli, or it will turn out too soft and mushy. How the dish tastes in the end depends on how well you cook the broccoli.
Step 3:

Drain the cooked broccoli in a colander and immediately rinse it with cold water so it keeps as much of its green color as possible. Wait until all the liquid has drained off.
Step 4:

In a deep bowl, beat the eggs until smooth. There's no need for any fluffiness here, so a regular fork will do.
Step 5:

Pour in the milk and cream and mix everything well.
Step 6:

Salt the mixture, add the nutmeg, and stir. When adding salt, keep in mind how salty the cheese you're using is.
Step 7:

Grate the cheese on the medium holes of a grater. It will give the custard a thicker texture and boost the creamy flavor.
Step 8:

Add 3/4 of the grated cheese to the milk-and-egg mixture and stir. Set the rest of the cheese aside for the top of the casserole.
Step 9:

Grease the baking dish with a pat of butter and arrange the broccoli florets evenly in it. I'm using two 280 ml dishes.
Step 10:

Pour the egg-and-milk mixture over the broccoli. It should cover the florets.
Step 11:

Sprinkle the remaining cheese over the top of the casserole.
Step 12:

Put the broccoli casserole in an oven preheated to 180°C (355°F) for 15–20 minutes. Once the top is golden, the casserole is done.
Step 13:

Serve the casserole warm or cooled. If you like, sprinkle it with finely chopped fresh herbs. Enjoy!

Broccoli is also known as "asparagus cabbage," and it's considered a forerunner of cauliflower. Compared with the other members of its family, broccoli has the most going for it nutritionally. This broccoli casserole came out very tender, with a pleasant creamy-cheese flavor.
For secrets, life hacks, and all the most useful tips, see the article: "Cream and sour cream in a cream sauce: what to do so they don't curdle?"
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on cookware.