Creamy Broccoli Casserole

1. You’ll need around 1 kg / 2 lb of broccoli with stalks to get 600 g of florets. It’s around 8 cups (imagine piling them into a pack and squishing in). Cut / break florets the same size to ensure even cooking, around 4-5cm / 1.5 – 2″ long with the thickest part of the stem no wider than 1cm/ 2/5″, otherwise it might not cook through properly.

2. Or tasty, gruyere, monterey jack, pepper jack or other melting cheese of choice other than mozzarella. IMPORTANT: Use freshly grated. Store bought grated has anti caking agents and give the sauce a slight powdery feel.

3. General: * Sauce consistency: The Sauce thins slightly once baked due to liquid leached by the broccoli. So make the consistency of the sauce in the pot slightly thicker than what you want the end result to be. * The broccoli in this casserole is cooked to tender. If you are partial to tender crisp broccoli, then steam the broccoli first until it is just under tender crisp, steam dry to remove excess water from florets. Cook the cheese sauce slightly longer so it is quite thick, stir through broccoli etc, then bake UNCOVERED for just 20 – 25 minutes until top is golden.* This will serve 5 to 6 generously, or 8 to 10 as part of a larger menu.

4. Nutrition per serving, assuming 6 servings. It’s a generous serving for a side – a heaped cup.

Originally published May 2015, post updated with new words, new photos and recipe video added. Recipe slightly tidied up but is fundamentally the same recipe, but here is the old recipe just in case it’s what you’re after.