The lightened-up luscious sauce elevates this easy casserole recipe over standard broccoli and cheese side dishes.

Breana Killeen
Source: EatingWell.com, November 2016
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.

  • Meanwhile, bring 1 to 2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4 to 6 minutes. Chop coarsely and spread evenly in the prepared baking dish.

  • Increase oven temperature to 350 degrees F.

  • Heat 1 tablespoon butter and the oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire, pepper and salt, cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 1/2 cups cheese. Pour the cheese sauce over the broccoli.

  • Melt the remaining 2 tablespoons butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining 1/2 cup cheese.

  • Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.

Nutrition Facts

224.5 calories; protein 10.9g 22% DV; carbohydrates 13.1g 4% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 2.1g; fat 15.1g 23% DV; saturated fat 7.8g 39% DV; cholesterol 24.9mg 8% DV; vitamin a iu 2623.1IU 53% DV; vitamin c 72.9mg 122% DV; folate 76.3mcg 19% DV; calcium 214.7mg 22% DV; iron 1.4mg 8% DV; magnesium 33.7mg 12% DV; potassium 411.5mg 12% DV; sodium 330.9mg 13% DV; thiamin 0.1mg 12% DV.

Reviews (9)

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11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/12/2019
I made this exactly as written it was great. Very tasty. Read More
Rating: 3 stars
11/23/2018
I made this exactly as stated but used vegetable broth instead of chicken broth to keep it vegetarian. It was OK but not much taste and watery from the steamed broccoli. I won't make it again. Read More
Rating: 4 stars
12/08/2017
I love recipes that do not include canned soup or processed cheese! That being said I tried this one. It was a good base and I topped it off with ritz crackers. Read More
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Rating: 5 stars
07/12/2017
Really good basic recipe. I didn't have broccoli but did have a head of cauliflower so used that. I also had a couple pieces of cheese that needed to be used: colby jack mozzarella and some cheddar. So used all three to get the full amount o f cheese. Came out very well indeed. I can see this sauce being the base for a variety of "au gratin" dishes. Thanks Read More
Rating: 5 stars
06/26/2017
Worth it! Read More
Rating: 4 stars
04/20/2017
I added 2 poached chicken breasts cut into bite sized pieces panko bread crumbs rather than wheat bread 1 diced shallot & reduced the cheese to 1 cup. Very tasty but time consuming to prepare. Will make again when I have more time. Glad I have leftovers. Read More
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Rating: 2 stars
04/03/2017
I haven't made this yet because I have some questions. I have very high cholesterol and blood pressure and need to make dietary changes. Do you think it would change the taste too much if I switched out butter for Benecol white whole wheat flour for regular flour and 2% cheese? Thanks. Read More
Rating: 5 stars
03/14/2017
Awesome! Didn't change a thing! Every time broccoli is on sale my boyfriend says " make the casserole!" Which is 2-3 times a month?? Read More
Rating: 5 stars
02/18/2017
This is a great weekend recipe since it's a bit of work. But it's worth it. Everyone in my family loved it. Read More