This is not your grandma’s broccoli cheese casserole.
And dear readers, this is it.
An Easy Broccoli Casserole That Tastes Amazing
The ingredients?
Elise Bauer
Cook frozen broccoli florets in the microwave for half the time the package directions instruct.
They’ll continue cooking with the rest of the casserole.
Assemble and cook the casserole.
Elise Bauer
Allow it to cool completely.
Cover the casserole in the baking dish in foil.
Freeze until just completely frozen through.
Elise Bauer
Remove it from the freezer and pop the casserole out of the baking dish.
Keep the foil on it, wrapping it around.
Add a second layer of foil and freeze for up to 3 months.
To thaw, unwrap the top layer of foil.
Pop the frozen casserole back in its original baking dish.
Thaw in the refrigerator.
Freeze for up to 3 months.
Thaw in the refrigerator.
Can’t Get Enough Broccoli and Cheese?
stash your broccoli stems!
you could use vegetable peeler to peel them, then slice and eat like celery.
This recipe calls for baking in a 2-1/2 quart casserole dish.
If that dish is shallow, the baking time will be faster.
If it’s deep, the casserole will need more baking time.
Strain and rinse with cold water to stop the cooking.
Remove to a plate lined with paper towels to absorb the excess fat.
Preheat oven to 425F (220C).
Butter a 2 1/2-quart casserole dish.
In a bowl, whisk the eggs into the flour, then whisk in the cream and milk.
Add the black pepper (more or less to taste), salt, and mustard.
Mix in about a third of the cheese.
Sprinkle the bacon pieces over the broccoli.
Sprinkle the casserole with the remaining cheese.
Bake until the casserole is set, 25 to 40 minutes depending on the depth of the casserole dish.
Once the top has browned, you may want to tent with aluminum foil to keep from burning.
