Broccoli Cheese Squares
Broccoli Cheese Squares is a terrific recipe for the holidays! This Broccoli Casserole is LOADED with cheese. And I mean LOADED with a capital “L.” It has cheese, cheese and more cheese! It’s actually quite easy to make and doesn’t use that many ingredients either. It really is a great side dish for almost any kind of meal.
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The original Gooseberry Patch recipe called for two 12-oz. bags of cheddar cheese. Twenty-four ounces! Seriously. I used only 16-ounces and still thought that was probably more than you need. I will leave you, the reader, to determine if one or two 8-ounce bags is enough. Regardless, this is one cheesy dish of deliciousness that you’ve just got to try.
We work with our church’s college group every Sunday night. Friends of ours have opened their home for weekly Bible study, prayer and a meal for all of them. She got a turkey through work, so we decided to make up a “Thanksgiving” type meal back at the end of September. I brought a Biscuit Cornbread Stuffing recipe, Broccoli Cheese Squares, Scalloped Corn with Bacon, Creamy Pear Salad and a couple of Toll House Pies. All of the college group raved over that meal. Yes, they enjoy good home cookin’ especially after a couple of years of dorm meals.
Broccoli Cheese Squares make a wonderful side dish this time of year. Plus, it’s always nice to have some good side dish recipes that don’t take more than about 5-10 minutes to whip up. If you enjoy broccoli with a dose or two of cheese, this is the dish for you!
Broccoli Cheese Squares is perfect for holiday meals like Thanksgiving or Christmas dinner.
I served Broccoli Cheese Squares with homemade stuffing, Scalloped Corn with Bacon, Creamy Pear Salad, Toll House Pie and of course, turkey!
Broccoli Cheese Squares are REALLY cheesy!
Here’s what I did.
I used these ingredients.
Preheat oven to 350. Meanwhile, melt butter in 9×13″ baking dish in oven. Tilt pan so you can full coverage of butter throughout the pan.
Meanwhile, whisk eggs in mixing bowl.
Add flour, salt, baking powder and milk.
Whisk ingredients to combine.
Add sharp cheddar cheese, cooked broccoli and diced onions.
Stir ingredients to combine.
Spred ingredients into 9×13″ baking dish with melted butter.
Bake at 350 degrees for 30-35 minutes or until set.
Cut into squares to serve.
Broccoli Cheese Squares is rich and delightful.
This is such an easy side dish to whip up any time of the year.
Here’s the recipe.
BROCCOLI CHEESE SQUARES
(Recipe adapted from Gooseberry Patch, Comfort Foods)
Broccoli Cheese Squares
Equipment
- 1 9x13" glass baking dish
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 3 tbsp. unsalted butter
- 3 large eggs
- 1 cup 2% milk or half-and-half
- 1 cup UNBLEACHED all-purpose flour
- 1 tsp. sea salt
- 1 tsp. baking powder
- 16 oz. pkg. sharp cheddar cheese shredded (two 8-ounce packages)(see note below)
- 20 oz. pkg. frozen chopped broccoli cooked and drained (two 10-ounce packages)
- 2 tbsp. onion chopped
Instructions
- Melt butter in a 9x13” baking dish.
- Tilt the dish to coat the entire bottom surface of the pan.
- Set aside.
- Meanwhile, beat eggs in a mixing bowl with a whisk.
- Add milk, flour, salt and baking powder.
- Mix thoroughly with a wooden spoon.
- Stir in cheese, broccoli and onion.
- Spoon ingredients into buttered baking dish.
- Bake, uncovered, at 350 degrees until mixture is set, about 30-35 minutes.
- Cut into squares.
Notes
Recipe adapted from Gooseberry Patch, Comfort Foods.
© Can’t Stay Out of the Kitchen
Nutrition
This cheesy side dish is irresistible.
Broccoli Cheese Squares makes a wonderful side dish to any entree.
Doesn’t this look amazing?
You may also enjoy these delicious recipes!
Broccoli and Pearl Onion Casserole
Broccoli, Cauliflower, Carrots and Cheese
Broccoli Cheese Squares
Equipment
- 1 9×13" glass baking dish
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 3 tbsp. unsalted butter
- 3 large eggs
- 1 cup 2% milk or half-and-half
- 1 cup UNBLEACHED all-purpose flour
- 1 tsp. sea salt
- 1 tsp. baking powder
- 16 oz. pkg. sharp cheddar cheese shredded (two 8-ounce packages)(see note below)
- 20 oz. pkg. frozen chopped broccoli cooked and drained (two 10-ounce packages)
- 2 tbsp. onion chopped
Instructions
- Melt butter in a 9×13” baking dish.
- Tilt the dish to coat the entire bottom surface of the pan.
- Set aside.
- Meanwhile, beat eggs in a mixing bowl with a whisk.
- Add milk, flour, salt and baking powder.
- Mix thoroughly with a wooden spoon.
- Stir in cheese, broccoli and onion.
- Spoon ingredients into buttered baking dish.
- Bake, uncovered, at 350 degrees until mixture is set, about 30-35 minutes.
- Cut into squares.
6 Comments
Cindy
November 22, 2021 at 6:19 pm
Can you bake this in square muffin tins so it would Bree ready to plate and serve?
If so would you reduce the cooking time?
Teresa
November 25, 2021 at 7:34 am
Hi, Cindy. I think that’s a great idea. Yes, you would have to keep checking on the time to see when it would be bubbly and hot in each individual tin.
mary anderson
November 4, 2019 at 11:12 am
thats really a great recipe the ingredients you have used its really affordable and easy to get from the grocerries main course is always been the toughest but this is what you make easiest for us thanks 🙂
Teresa
November 4, 2019 at 12:57 pm
Thanks Mary, it really is easy to throw together. It’s really a great side for almost anything.
Angie O
October 16, 2021 at 2:36 pm
I made this the other day, actually looking for a new way to use fresh broccoli. I had a couple of stalks in the fridge that I needed to use. My hubby is super picky about broccoli. No simply steamed or sauteed for him! The stalks I had weighed about 1 1/2 pound. I roughly chopped the `flower` part, then skinned and diced the stalks.
I blanched all for about 3 minutes then drained real well. Went ahead with the rest of the recipe as written. It was SO good and hubby LOVED it!!!! It made a lot for the two of us, so I froze about 1/3 of the pan (it reheated well) and we munched on the rest for a couple of days. My husband is asking for it again! A big winner!!!
Teresa
October 18, 2021 at 5:29 am
Hi, Angie. So glad you enjoyed the recipe. Thanks for the tips.