Easy Broccoli-Cheese Casserole Recipe

As the submitter of this recipe It’s important to note the amount of broccoli should be 10 ounces (thawed frozen, chopped broccoli may be used just make sure the excess water is drained off) and please do NOT use oil to grease the casserole dish. Non stick cooking spray should be used.

Love this. So easy and tasty. I made a few adjustments to use what I had on hand -- a 16 oz. package of thawed frozen chopped broccoli (I snipped off the end and squeezed the bag to drain any water) and a 24 oz. carton of low-fat small curd cottage cheese. I added an extra egg to compensate for the extra cottage cheese and broccoli and added a cup of sharp cheddar cheese, but left all other measurements the same. I sautéed 1/2 a diced onion and 2 cloves of garlic in the 1/4 cup of butter before adding to the mixture and added 1/2 tsp. of salt and 1/4 tsp. of black pepper. I sprinkled smoked paprika over the top. Mine only baked for 50 minutes and it was perfectly set. I sliced it into serving-sized portions and it came out beautifully. This is a great basic recipe that you could definitely add to -- chopped ham, bacon, cooked sausage would all be fabulous or other veggies so long as you're careful to sauté to eliminate the addition of extra moisture. I grated my own cheese to cut down on carbs. Served it with mixed berries and it made for a wonderful Sunday brunch. Next time I'll cut the flour by 1 T to see if it makes a difference; if not, I might try eliminating it to make this a lower carb dish. Thank you!

No need to pre-cook broccoli if you use only the florets. Cooked casserole in a glass pan at 350 degrees for 35 minutes-- it would have been overdone if I left it any longer. Pretty greasy so next time I'll try 2/3 cup of cheese and 3 T. of butter. Tasty!

Want to ramp this up a notch? About 10 minutes before this is finished baking, crush up about a half box of cheez-it crackers and sprinkle over the top. Then finish baking. Give it a try.

I have made this recipe MULTIPLE times with some changes. 1. I add around a cup of meat, whether it is cubed ham, cooked sausage, etc. 2. I omit the flour. 3. I melt 3T (or less) of butter in the baking pan while preheating the oven, making sure to get butter spread up on the pan sides. 4. I use 10 oz. of frozen broccoli florets, microwaving them about 5 minutes and then cutting them into smaller pieces. Etc.: As I live alone, I will put several servings in my freezer for future enjoyment as soon as the creation is cooled. When microwaving leftovers, I sometimes pour a little cream on top of the portion.

I skipped cooking the broccoli, skipped the veggie oil and added rotisserie chicken so we could have this for dinner. Definitely a keeper, absolutely delicious!

I added an extra egg and used 6 or 7 oz of cheese because that's what I had. It was very tasty. I weighed 10oz of broccoli and would use it a bit more next time.

It was a good recipe! It's very similar to another recipe on this site called "Cheesy Baked Eggs" which I make ALL THE TIME for breakfast on the weekend, which also has cottage cheese in it. The addition of the broccoli was delicious as a dinner side. The description says it's great as is, but I wanted a bit more of a savory flavor, as opposed to a breakfast flavor, so I did add a sprinkle of cumin and some minced garlic. I doubled the recipe because it just didn't sound like enough, and we ended up with 8 large, thick squares from a 9x13'' pan. Definitely enough left for tomorrow. I'd make it again!

Made it as stated but changed eggs to Eggbeaters and oil for butter to reduce cholesterol. I made it just for myself because I wasn’t sure my husband would like it. He asked if he could try it - sure. His next words were ‘can you make this again soon?’ I will! But I will double the broccoli. It has enough seasoning and cheese to hand the extra veggies.

I made this as a way to use up some cottage cheese that my husband didn’t want to use in my smoothie. It was really good as written. I didn’t precook the broccoli, just as another user suggested if you are only using the florets. Will try playing around with other ingredients but as written, this is a keeper.

Like others I added some ingredients of myself, like shiitake, onions and garlic. I adapted it to our taste. only 2 eggs, no flour and pepper flakes. One can use this recipe as basis and make the changes they like. Thank you, it's a keeper.

Tasted like something from a café.

Like others I added some ingredients of myself, like shiitake, onions and garlic. I adapted it to our taste. only 2 eggs, no flour and pepper flakes. One can use this recipe as basis and make the changes they like. Thank you, it's a keeper.

Quite literally the best broccoli casserole recipe on the planet! I see no reason to change anything about it! Comes out perfect every single time without fail.

Delicious! Used a bag of fresh broccoli and cauliflower florets.

Thank you for leaving the "minced garlic, sauteed onion, pimento, etc .." out. I like to taste my food ingredients too. The Cordon Bleu school of cooking in Paris recommends just wiping a small cloth containing a crushed clove of garlic around the inside of a cooking pot before use. Not adding cloves of minced garlic to the ingredients. How does anyone taste anything except the garlic in such recipes.

It's very good. What I changed, I didn't use ice, but I put some garlic powder and a little green hot paper in.

Delicious! Will definitely make again.

I was reluctant to try this recipe because the baking time is 60 to 90 minutes. Took a gamble and baked it for 60. Perfect. Next time I might saute some onions in that melted butter, but it was great as is.

Tasted really good. Mine was quite flat though. I may have used too much broccoli. Not sure. However I really liked it and will make it again.