Simple Broccoli Casserole Recipe

4.73 from 36 votes

Quick and easy broccoli casserole recipe. Serve as a holiday side dish or an all year round vegetarian dinner meal.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 452kcal

Keep a pot with water and salt to boil, and place your clean broccoli pieces into the water so that they are submerged completely. Place the timer for 3 minutes to blanch your broccoli, and then take it out to leave in cold running water or a bowl of ice water to stop the cooking process.
21.2 ounces Broccoli, 1 Teaspoon Salt, Water
Preheat oven to 350° Fahrenheit/180° Celsius.
In a mixing bowl, combine the egg, cream, salt, black pepper, Italian seasoning, mustard paste, and cheese into a well-combined sauce.
2 Eggs, 1¼ cup Table Cream, ½ Teaspoon Black Pepper Ground, 1 Teaspoon Salt, 1 Tablespoon Italian Seasoning, 1 Tablespoon Dijon Mustard, 1 cup Shredded Cheese
Place cooled broccoli pieces into a large casserole dish. Spread them out so that they fit into the whole dish and that they are on a level.
Pour the cream sauce mixture all over the broccoli in the casserole dish.
Sprinkle olive oil over the dish.
1 Tablespoon Olive Oil
Bake the cheesy broccoli egg casserole at 350° Fahrenheit/ 180° Celsius for about 30 minutes or until it has a golden crust and is cooked through and done.

Use fresh or frozen broccoli. Fresh broccoli needs to be blanched (briefly boiled). Frozen broccoli needs to be thawed, but I don't blanch frozen broccoli. You can skip step 1, blanching, if you use frozen broccoli. Frozen broccoli is usually blanched before it is frozen to retain the vital vegetable enzymes.
You can substitute Italian seasoning with your favorite dried herb or herb blend, such as oregano, herbes de Provence, spaghetti seasoning (yep, that does the trick too), or even a Mediterranean multipurpose herb blend such as Zaatar.
The addition of Dijon mustard is optional. It adds some interesting flavors and complements the broccoli. Besides, mustard is an emulsifier, and it will help bind your sauce for the perfect bake.
You can use a good melting cheese that has flavor and that you enjoy. I like to use cheddar, raclette, Emmental, Gruyère, and occasionally some Parmesan. You can also mix two or three cheeses.