Broccoli and Cheese to Please

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“No Cream of Something soups and no rice in this broccoli casserole. Good side for a holiday meal, or anytime! From the Cajun Connection Cookbook.”
1hr 10mins

Ingredients Nutrition

  • 2 (10 ounce) packages frozen chopped broccoli
  • 12 cup onion, chopped
  • 12 cup celery, chopped
  • 14 cup butter, melted
  • 1 (4 ounce) can sliced mushrooms, drained
  • 14 cup butter
  • 14 cup all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese, cubed and softened
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 1 cup sharp cheddar cheese, shredded
  • 12 cup soft breadcrumbs (put some sliced bread into a mini food processor for these)


  1. Cook broccoli according to the package directions; drain. Transfer broccoli to a large bowl, and set aside.
  2. Saute the onion and celery in 1/4 cup melted butter in a large skillet until the vegetables are tender. Add the sauteed vegetables and the drained mushrooms to the broccoli.
  3. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Reduce the heat to low; add cream cheese, salt, and pepper, stirring until smooth.
  4. Add one-half of the cream cheese mixture to the broccoli mixture; stir well. Spoon the broccoli mixture into a greased 2-quart casserole. Pour remaining one-half of the cream cheese mixture over the broccoli mixture. Sprinkle evenly with the Cheddar cheese and breadcrumbs.
  5. Cover and bake at 350 degrees for 30 minutes or until it is hot and bubbly.

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