This is my favorite vegetable dish, and it’s even better as leftovers. It’s so easy, too. It kills me to think that for YEARS I made this with Velveeta “Cheese-like product”, EWWW! I’m taking this to our annual bible study potluck Christmas dinner next week.
By the way, do you have any Christmas parties to plan this year? Have you checked out the Real Food Party Planning Guide yet to lower your stress levels?
Broccoli Cheese Casserole
- 16 Tablespoon of butter
- 8 Tablespoons flour (unbleached white or Arrowroot Flour for a gluten-free dish – read more about arrowroot powder at this cookie post)
- 4 cups milk
- 1 1/2 cups cheddar cheese (or more if you like it really cheesy)
- 1 can organic can cream of mushroom soup or homemade cream of mushroom soup (This can actually be left out, the last few times I’ve made this I just used the cheese sauce and it was still great!)
- sea salt
- garlic (either chopped fresh or powder)
- 1 1/2 cups bread crumbs or cracker crumbs (along with some herbs to your taste if desired – I’ve done it with and without and like both).
- About 4 cups of vegetables
Then add in milk, pouring it slowly to avoid lumps, and keep stirring. Once blended well, add in cheddar cheese, mushroom soup, salt, pepper, garlic and a pinch of sugar – taste test as you go to see what it needs. If you get this right, the whole recipe will be delicious.
Keep stirring as it thickens.
Meanwhile, get your broccoli cleaned and ready – I usually cut parts of the stems off leaving mostly just the flowers. Often I will also add in cauliflower and/or carrots, which I will lightly steam before assembling to bake, just until they are crisp-tender. (Frozen broccoli doesn’t need to be steamed first because it gets done enough for my taste just in the oven – if it’s fresh broccoli or if you like it really soft, you could steam it for a couple minutes; I like my carrots to still be just a smidge crunchy when they’re done, so I only steam them for a short time, too.)
Butter a 8 1/2 x 11 glass baking dish. Place vegetables in the bottom and pour cheese sauce over the top. Bake 20-30 minutes at 350*. Meanwhile, melt 8 Tablespoons butter (or more if so desired!) and stir in about 1 1/2 c. bread crumbs or cracker crumbs. When the casserole has about 10-15 minutes left, sprinkle this on top and finish baking until crumbs are golden. Enjoy!
What’s your favorite hot vegetable dish? We all need new ideas for those, right?
- Here’s a grain-free broccoli casserole option in case you need one
- And here’s a low-carb broccoli cheeses soup recipe
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