Broccoli Cheese Casserole

You can never have too many main course recipes, so give Broccoli Cheese Casserole a try. One portion of this dish contains roughly 26g of protein, 35g of fat, and a total of 500 calories. For $1.54 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 5. A mixture of cream, salt, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Simply Recipes. It will be a hit at your Autumn event. Plenty of people made this recipe, and 5080 would say it hit the spot. From preparation to the plate, this recipe takes approximately 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is spectacular. Similar recipes include Broccoli Cheese Casserole, Broccoli Cheese Casserole, and Best Broccoli and Cheese Casserole.

Servings: 5

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking. 2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

 

Step by step:

1. 1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water).

2. Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking. 2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp.

3. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk.

4. Add the black pepper (more or less to taste), salt, and mustard.

5. Mix in about a third of the cheese.4

6. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.

7. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.5

8. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Nutrition Information:

covered percent of daily need

 

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