Broccoli Casserole With Creamy Cheese Sauce

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“This is a wonderful casserole for fresh broccoli.”
1hr 45mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. Boil or steam the broccoli florets in a small amount of water until just fork tender; drain very well (this can be done hours or up to 1 day in advance).
  4. In a skillet melt butter over medium heat; add in the onion and saute for about 6-7 minutes or until very soft.
  5. Place the cooked broccoli, onion, water chestnuts and pimientos; mix to combine and season with salt and pepper; set aside while preparing the cheese sauce.
  6. For the cheese sauce; melt butter in a heavy saucepan over medium heat.
  7. Whisk in flour until smooth.
  8. Gradually whisk in half and half cream and cayenne; bring to a boil whisking constantly for about 1 minute.
  9. Remove from heat and add in the cheddar cheese; stir until melted and smooth.
  10. In a bowl beat the eggs with a fork until thick and pale.
  11. Gradually stir about one-forth of the hot cheese/cream mixture into the eggs; add egg mixture to the remaining hot cheese mixture stirring constantly.
  12. Pour the cheese sauce into the broccoli mixture in the bowl; stir with a wooden spoon to combine thoroughly.
  13. Season with more black pepper if desired.
  14. Spoon the mixture into prepared baking dish.
  15. Bake uncovered for about 15 minutes.
  16. Remove from oven and sprinkle with grated cheddar cheese; return to oven and bake for another 30-35 minutes more.
  17. Let stand for 10-15 minutes before serving.
  18. Delicious!

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