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Broccoli Cheese Casserole Recipe
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Broccoli Cheddar Casserole Recipe

This warm and comforting Broccoli Cheddar Casserole with crispy fried onion and parmesan topping is an easy side dish that pairs well with just about any main dish, and is perfect for the holidays!
Prep Time15 minutes
Total Time50 minutes
Course: Side Dish
Servings: 10

Equipment

  • 9"x13" baking dish

Ingredients

  • 10 cups broccoli florets (about 2 lbs) 
  • 4 tablespoon butter
  • 4 tablespoon all-purpose flour
  • 1 shallot, finely minced
  • 3 cloves garlic, minced or pressed
  • 1 ½ teaspoon Diamond kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 ¼ cups half and half
  • 1 10.5 oz can of cream of mushroom soup
  • 8 oz sharp cheddar cheese, shredded
  • 2 teaspoon soy sauce
  • 2 large eggs
  • ¼ cup grated or shredded parmesan cheese
  • 1 ½ cups French fried onions (divided)

Instructions

  • Preheat oven to 375 degrees f.
    2. Bring a large pot or dutch oven of salted water to a boil. Add broccoli florets and cook for 3 minutes, then immediately transfer with a psider or slotted spoon to a large bowl of ice water to cool. Drain well, and remove any excess liquid.
    3. Pour any remaining water from pot, and dry well.
    4. Heat butter over medium heat in the same large pot until melted. Add shallot and season with salt and pepper to taste. Cook, stirring occasionally for 2-3 minutes until softened.
    5. Stir in garlic and cook 30 seconds, until just fragrant.
    6. Add flour and stir well until fully combined. Cook 1 minute, stirring occasionally.
    7. Slowly stream in half and half, stirring constantly until fully combined. Cook 1-2 minutes, stirring occasionally, until thickened.
    8. Stir in canned cream of mushroom soup until fully combined, and turn off heat.
    9. Stir in cheddar and stir until fully melted.
    10. Add drained broccoli, 1 cup of the crispy onions (reserve remaining ½ cup for topping), soy sauce, and salt and peeper to the pot, and toss to coat. Taste for seasoning and adjust as needed.
    11. Stir in eggs.
    12. Transfer mixture to a greased baking dish and cover with Parmesan cheese, and remaining ½ cup french fried onions.
    13. Bake 30-40 minutes, until browned and bubbly.