Sandra This Paula Deen Broccoli Bake Recipe is a cheesy and creamy recipe, which is made with fresh broccoli and Swiss cheese. It’s an ideal side dish, ready in about 40 minutes.
Paula Deen Broccoli Bake Recipe Ingredients
- 8 cups fresh broccoli
- ½ cup unsalted butter
- 2 tablespoons all-purpose flour
- 1 small onion, chopped
- 1 ¼ cups milk
- salt and pepper to taste
- 4 cups shredded Swiss cheese
- 2 large eggs, beaten
How To Make Paula Deen Broccoli Bake
- Prep the oven and steam broccoli: Preheat your oven to 325°F (165°C). Place the broccoli in a steamer basket over about an inch of boiling water. Cover and steam for 2 to 6 minutes, until the broccoli is crisp-tender. Drain well.
- Make the sauce base: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, until it’s bubbly, about 1 minute. Stir in the chopped onion, then gradually whisk in the milk.
- Create the cheese sauce: Bring the milk mixture to a boil and cook for 1 minute until it thickens. Remove the saucepan from the heat and season with salt and pepper. Add the shredded Swiss cheese and the beaten eggs, stirring until the cheese is completely melted and the sauce is smooth.
- Combine and bake: Gently fold the steamed broccoli into the cheese sauce until it’s fully coated. Transfer the entire mixture to a 9×13-inch casserole dish. Bake for about 30 minutes, or until the casserole is hot and bubbly.
Recipe Tips
- How do I keep my broccoli from getting mushy? The key is to steam it only until it’s “crisp-tender.” This means it should be bright green and still have a slight bite. It will continue to cook in the oven, so slightly undercooking it at first is perfect.
- How do I get a smooth, non-grainy cheese sauce? Remove the saucepan from the heat before you add the cheese. If the sauce is too hot, the cheese can separate and become oily or grainy. Stirring it in off the heat allows it to melt gently and stay creamy.
- Can I use a different kind of cheese? Yes. While Swiss provides a classic nutty flavor, a good sharp cheddar, Gruyère, or a mix of cheddar and Monterey Jack would also be delicious in this casserole.
- Can I add a crunchy topping? Absolutely. For extra texture, you can sprinkle the top of the casserole with buttered breadcrumbs, crushed crackers (like Ritz), or crispy fried onions before baking.
What To Serve With Broccoli Bake
This rich and cheesy casserole is a classic side dish that pairs wonderfully with many main courses, such as:
- Roasted chicken or turkey
- Baked ham
- Pork chops or a pork loin roast
- A simple steak
How To Store Broccoli Bake
Refrigerate: Store leftover broccoli bake covered in the refrigerator for up to 4 days. Reheat: Reheat individual portions in the microwave or place the entire casserole dish back in a 350°F (175°C) oven for 15-20 minutes until heated through.
Broccoli Bake Nutrition Facts
- Calories: 441
- Fat: 33g
- Carbs: 15g
- Protein: 23g
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. Thaw the frozen broccoli completely and pat it very dry with paper towels to remove as much excess moisture as possible before adding it to the cheese sauce. You can skip the initial steaming step.
Yes. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
The eggs act as a binder and help the cheese sauce set up, giving the casserole a richer, more custardy texture that holds together well when served.
Try More Recipes:
- Paula Deen Broccoli Salad Recipe
- Paula Deen Broccoli Casserole Recipe
- Paula Deen Frito Corn Salad Recipe
Paula Deen Broccoli Bake Recipe
Description
A rich, creamy, and cheesy broccoli casserole with a smooth Swiss cheese sauce, perfect as a comforting side dish.
Ingredients
Instructions
- Preheat oven to 325°F (165°C). Steam broccoli for 2-6 minutes until crisp-tender; drain.
- In a saucepan, melt butter, then whisk in flour. Stir in onion, then gradually whisk in milk.
- Bring sauce to a boil and cook for 1 minute to thicken.
- Remove from heat, season with salt and pepper, then stir in the Swiss cheese and beaten eggs until the cheese melts.
- Gently fold the steamed broccoli into the cheese sauce.
- Pour into a 9×13-inch casserole dish and bake for 30 minutes until bubbly.
Notes
- Steam the broccoli only until crisp-tender to prevent it from becoming mushy after baking.
- For the smoothest sauce, remove the pan from the heat before stirring in the cheese and eggs.
- Grating your own cheese from a block will result in a creamier sauce than using pre-shredded cheese.
- This casserole can be assembled up to a day in advance and refrigerated before baking.
