Cheese and Broccoli Casserole is a lovely recipe that has a combination of broccoli, cheese, bell pepper and tomatoes. All baked into one gorgeous dish. Serve as a main dish with a salad or fries or just on it’s own. Alternatively serve as a side dish with anyone of the following for a spectacular meal:
This recipe is very filling and a crowd pleaser for up to 8 people. I use mature Cheddar on this but Monterey Jack or whatever you have. However, the cheese needs a good flavour to make this dish work so don’t use bland cheese.
When I have a busy week ahead of me, I make Cheese and Broccoli Casserole in advance and keep it in the fridge wrapped tightly with cling film/plastic wrap. I leave the tomatoes off until I’m about to cook and then cook according to the instructions. If you are saving for much later, store uncooked and again without tomatoes wrapped in heavy foil and clingfilm for up to 3 months. Just defrost overnight and add the tomatoes prior to cooking.
An additional popular topping is crunched up crackers (Tuc/Ritz etc). Just add a layer on the top prior to cooking. This includes if cooking straight away or saving until later. Just add crackers to a thick freezer bag and hit with a pan, rolling pin etc. Sprinkle over the top and hey presto, a crunchy coating.
Cheese and Broccoli Casserole
Equipment
- 1 Steamer Basket
Ingredients
- 285 g cream of chicken soup
- 230 g mayonnaise
- 2 large eggs free range
- 365 g broccoli florets
- 350 g cheddar cheese mature
- 60 g unsalted butter melted
- 1 medium onion pee/finely diced
- 1 medium red bell pepper cored/diced
- 12 medium plum tomatoes halved
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Place a saucepan with 1 ½ inches of water over a high heat and bring to a boil. Once boiling, add the steamer tray/basket with the broccoli and steam for 5 minutes (if the broccoli florets are large then possibly 6 – 7 minutes).365 g broccoli florets
- Preheat the oven to 175C/350F/Gas Mark 5
- When the florets can be easily pierced with a fork they’re cooked and should be removed from the heat. Cut into bit size pieces or pop into a mixing bowl.
- Add the soup, mayonnaise, eggs, butter, onion, bell pepper, salt and black pepper and stir thoroughly.285 g cream of chicken soup, 230 g mayonnaise, 2 large eggs, 60 g unsalted butter, 1 medium onion, 1 medium red bell pepper, ½ tsp salt, ¼ tsp ground black pepper
- Add ½ of the cheese to the mixing bowl and stir well.350 g cheddar cheese
- Lightly butter/cooking spray a baking dish (20cmx20cm) or similar volume dish.
- Add the mixing bowl contents to the baking dish and level with a spatula. Add the tomato halves and gently push into the mixture.12 medium plum tomatoes
- Sprinkle the remaining cheese over the top and place in the preheat oven for 30 minutes or until the cheese is golden brown and melted.285 g cream of chicken soup
