Award-winning Broccoli Cheese Casserole | Hurry The Food Up

Award-winning Broccoli Cheese Casserole (just 15 mins prep)

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Broccoli Cheese Casserole is served on the table in the bowl #thyme #salt |

First things first – let’s be honest. This broccoli cheese casserole hasn’t actually won any real awards – yet. But that’s because we haven’t entered it into any competitions.

If it had entered a competition, I’m pretty sure it would have won. I have to grab your attention somehow, right? This is a casserole that needs to be seen (and eaten).

That grilled cheese, those coated and roasted veggies. AMAZING!

There are a lot of casseroles out there, many involving cheese and broccoli (and other ingredients besides). That means a lot of competition to be even spotted by your gazing eyes – and yet here you are.

And now that I do have your attention, I want you to stay – or at least jump right down to the recipe and start making this gorgeous thing.

Raise your eyes slightly and you’ll see a little button at the top that says exactly that: ‘jump to recipe’. Click that and you’re on your way.

If your eyes are still drifting over these next words then clearly you want to know more about this casserole – probably just how awesome it is, and exactly how to make it.

The casserole ingredients are on the chopping board #potatoes #red bell pepper |
The casserole is ready on the table in the casserole form #creme fraiche #vegetable broth |

Tips on cooking a broccoli cheese casserole

First up – use the biggest mixing bowl you have! As you can see in our video for the broccoli cheese casserole, even this one wasn’t big enough.

The bigger the mixing bowl, the easier it is to ensure pieces of veg are covered in the nice, creamy sauce. And that’s exactly what you want – the veg will taste better and cook more evenly.

To peel or not to peel – that is the question. Unless I’m making mash, I’ll leave the skin on the potatoes. There are a few extra vitamins and nutrients in and next to the skin that are worth grabbing whenever possible.

The dish is on the table in the bowl and the casserol form #cheddar #potatoes |

The exception to this rule is if the skin is really blemished and/or horrible. If it is, give it a peel.

And finally – I’ve noticed a difference in cooking this casserole in different ovens. I’ve found the best temperature so far to be about 200°C/390°F. When you go to add the extra cheese near the end (as explained in the instructions) – check the broccoli.

If it’s starting to look a little dark then cut the temperature to 180°C/360°C and you should be grand.

And finally – enjoy! This is a simple casserole (a meal cooked in an oven bowl) that just needs a little prepping – after that the oven does the rest of the work for you. So kick back and relax.

The meal is ready on the table in the casserole form #broccoli #olive oil |
Broccoli Cheese Casserole is served on the table in the bowl #thyme #salt |
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4.89 from 9 votes

Broccoli Cheese Casserole

This cheesy, crispy, oven favourite broccoli cheese casserole is low effort and high reward – complete with cheat tips!
Course Mains, Side
Cuisine Vegetarian
Time 1 hour
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 514kcal
Author Hauke


  • 8 medium potatoes (1.5 lbs = 700g)
  • 1 red bell pepper
  • 3.5 cups broccoli florets (11 oz = 300g, frozen also works)
  • 1 tbsp olive oil

For the sauce


  • Grab a casserole form. Set the oven to 390°F/200°C.
  • Peel the potatoes, if they are already a little older. If they’re fine, wash them and cut them into dice-sized cubes.
  • Cut the bell pepper into similar sized cubes.
  • Cut the broccoli into bite-sized florets.
  • Put all veg into the casserole form. Add olive oil, salt and give it a good toss.
  • Now add the creme fraiche, vegetable broth, thyme and half the cheddar to the form and mix well.
  • Off it goes into the oven for at least 45 minutes. Depending on the potatoes it can take longer.
  • Roughly, after 35 minutes add the rest of the cheese. Can be turned down to 180/360 if broccoli is burning
  • Pierce a potato cube with a fork to see if it is tender. If yes, the casserole is ready.
  • Finish off with a few cracks of pepper. Enjoy!


Here are some more recipes that you may enjoy:
Incredibly tasty Low-Carb Spinach and Cheese Pie
The nutritious powerhouse Vegan Stuffed Peppers
Beautiful and delicious Irish Bombay Potatoes
The healthiest Hungarian-Style Healthy Sweet Potato Casserole
Best ever Vegetarian Zucchini Lasagna
Full of health benefits Roasted Broccoli and Cauliflower
Amazingly easy Melted Feta and Veggie Bake
Mega-delicious Easy Stuffed Bell Peppers in Mediterranean Tomato Sauce
And finally, please note that our nutritional information includes reduced-fat sour cream.


Nutrition Facts
Broccoli Cheese Casserole
Amount Per Serving
Calories 514 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Cholesterol 92mg31%
Sodium 1212mg53%
Potassium 1157mg33%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 6g7%
Protein 17g34%
Vitamin A 2617IU52%
Vitamin C 144mg175%
Calcium 327mg33%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!


  1. 4 stars
    Made this tonight and really enjoyed it, however, it was really liquidy. I took the leftovers and blended most up but left a few chunks, added a bit more veggie broth and it made a delicious soup!! I look forward to eating it up!

    • Hey Kirsten! Oh, good to know! I haven’t had a liquidy one yet, I wonder if it’s related to the heat and length of time in oven. I will check again. It sounds like you made the best of it anyway, kudos on the soup! 😀

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