Broccoli Casserole With Creamy Cheese Sauce

READY IN: 1hr 45mins
SERVES: 8-10




  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Boil or steam the broccoli florets in a small amount of water until just fork tender; drain very well (this can be done hours or up to 1 day in advance).
  • In a skillet melt butter over medium heat; add in the onion and saute for about 6-7 minutes or until very soft.
  • Place the cooked broccoli, onion, water chestnuts and pimientos; mix to combine and season with salt and pepper; set aside while preparing the cheese sauce.
  • For the cheese sauce; melt butter in a heavy saucepan over medium heat.
  • Whisk in flour until smooth.
  • Gradually whisk in half and half cream and cayenne; bring to a boil whisking constantly for about 1 minute.
  • Remove from heat and add in the cheddar cheese; stir until melted and smooth.
  • In a bowl beat the eggs with a fork until thick and pale.
  • Gradually stir about one-forth of the hot cheese/cream mixture into the eggs; add egg mixture to the remaining hot cheese mixture stirring constantly.
  • Pour the cheese sauce into the broccoli mixture in the bowl; stir with a wooden spoon to combine thoroughly.
  • Season with more black pepper if desired.
  • Spoon the mixture into prepared baking dish.
  • Bake uncovered for about 15 minutes.
  • Remove from oven and sprinkle with grated cheddar cheese; return to oven and bake for another 30-35 minutes more.
  • Let stand for 10-15 minutes before serving.
  • Delicious!