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Broccoli Casserole

Broccoli Casserole

Southern Living NOVEMBER 2005

  • Yield: Makes 10 to 12 servings
  • Cook time: 7 Minutes
  • Prep time: 15 Minutes
  • Bake: 50 Minutes
  • Stand: 10 Minutes


  • 2 (16-ounce) packages fresh broccoli florets
  • 1/2 cup water
  • 2 tablespoons butter or margarine
  • 1 small onion, chopped
  • Cheddar Cheese Cream Sauce
  • 2 (8-ounce) cans sliced water chestnuts
  • 1/2 teaspoon salt
  • 2 (2-ounce) jars diced pimientos, drained (optional)
  • 1 cup shredded Cheddar cheese


Place half of broccoli florets in an 11- x 7-inch baking dish. Add 1/4 cup water, and microwave at HIGH 7 minutes or until tender; drain. Repeat with remaining half of broccoli and 1/4 cup water. Set aside.

Melt butter in a large skillet over medium heat; sauté onion 7 minutes or until tender.

Combine broccoli, onion, Cheddar Cheese Cream Sauce, sliced water chestnuts, salt, and, if desired, pimientos. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350º for 15 minutes. Sprinkle evenly with Cheddar cheese; bake 30 to 35 more minutes or until set. Let stand 10 minutes before serving.


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Broccoli Casserole Recipe