Monday, August 3, 2009

Broccoli Casserole

In all of our traveling craziness of late, I've gotten very, very behind in posting recipes.

I think I've mentioned this before, but this blog is currently a means by which I'm documenting what I'm working on in the kitchen. I'm developing my cooking skills, practicing my food photography, and attempting to document some of my favorite family recipes as well as my own creations.

All in the hopes that one day, I will realize my dream of publishing my own cookbook. So, I press on - stirring, mixing, and clicking away while following this little dream of mine.

This recipe is one of my favorite side dishes. It's a recipe from my husband's side of the family, and it is so good and so creamy and so delicious that it single-handedly changed me from a broccoli-hater to a girl who absolutely loves broccoli.

One of the things I love about this dish is that it doesn't use a canned soup. Milk, flour, butter, and chicken bouillon create a delicious, homemade sauce that adds tons of flavor to fresh, steamed broccoli or brings frozen broccoli to life.

And, the savory topping adds a little crunch to the top that is the perfect finish to this dish.

If you're in a side-dish funk - which happens to me ALL THE TIME - try this one. It's sure to please even the kiddos.

Broccoli Casserole
a family recipe...

1/2 cup butter
4 tablespoons flour
4 chicken bouillon cubes, crushed
2 cups milk
2 large heads broccoli, steamed until just tender or 3 (10-ounce) frozen chopped broccoli, cooked and drained
1/3 cup water
6 tablespoons butter
1 (8-ounce) package stuffing mix (I prefer Pepperidge Farm)

Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish and place steamed/cooked broccoli in bottom of dish. Set aside.

In a small saucepan, melt butter over medium low heat. Add flour and bouillon cubes and mix until thick and creamy. Add milk and cook until thickened. Pour mixture over broccoli.

Heat water and 6 tablespoons of butter in a small saucepan until butter melts. Add stuffing mix to water and butter mixture and toss to combine. Sprinkle mixture over casserole.

Bake on middle rack, uncovered, at 350 degrees for 30 minutes.

*If topping begins to brown too quickly, cover with aluminum foil during last 10 minutes.


  1. that sounds yummy! we just had a broccoli and chicken casserole on sunday that was gorgeous! with cream of chicken soup, double cream and a little chilli powder. gorgeous!
    thanks for sharing all your yummy recipes. as photographer person myself, your food photography is gorgeous and you could definitely make a book with all you have done!

  2. Thanks for posting this recipe! I'd love to try it!

    I have other recipes that call for crushed beef bouillon and I've never figured out how to crush it. Not the rolling pin, not my fist, not cutting the cube, not anything else I've tried - just buying the granules has worked for me. What do you suggest?

  3. You had me at "side dish funk"... Keep clicking away... I want a signed copy of this cookbook, girl!



  4. Oh... and hooray with the "no canned soup" part, too. I never would've thought to make my own sauce... which is why you are such a natural cook, friend. It's in your blood.

  5. Your food photography skills are excellent! I love that you use fresh ingredients. I'm working on starting a food blog and you've inspired me.

  6. I just wanted to introduce myself. I just found your blog a few weeks ago and am a terrible cook but am trying to get better. I used to rely on my husband to cook every night but he has had to start working later and our boys are getting older and need "real" food. I used your basic how to roast chicken breasts directions to use in a casserole and I loved it. I used to just bake them on a cookie sheet and they would get very tough. Your method is much simpler and better. Just wanted to let you know that your basic recipe really helped me out. I'll let you know when I try another recipe of yours!

    Thanks, Carolyn

  7. Oh, I am positively salivating. I LOVE broccoli but Brett is an incurable broccoli-hater so I rarely eat it (which is dumb, because I could make it for myself, obviously). I'm currently avoiding milk since Abigail has eczema and I'm trying to get to the bottom of it, but as soon as I can have milk again I'm making a big dish of this and eating it all myself!!!

    BTW, I have a fantastic recipe for the ubiquitous green bean casserole with a sauce made from scratch...I'll never make the "real" stuff again. Ever.


  8. The best broccoli casserole EVER! No roast beef dinner at Gram's was ever complete without this and her cole slaw, which is Marc's personal favorite!

  9. yummy! i might be able to get my picky daughter to eat broccoli this way.