Stove-Top Cheesy Broccoli (#1028)

Casseroles Vegetables Any American Dinner Side Oils Vegetables Gluten Free Vegetarian Healthy Dairy Gluten Boil Fry Not Spicy
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  • 2 tsp Olive Oil
  • 1 Sweet Red Bell Peppers diced
  • 1 large Onions chopped
  • 3 cloves Garlic minced
  • 6 cups Broccoli Florets fresh or frozen, chopped
  • 4 tablespoons All-Purpose Flour
  • 1 1/4 cups Stock chicken or vegetable
  • 3/4 cup Milk
  • 1 cup Very Old Sharp Cheddar Cheese shredded
  • 1/2 cup Cheddar Cheese horseradish flavor, or still use old cheddar, shredded
  • 1/2 cup Swiss Cheese shredded
  • 2 1/2 tsp Whole-Grain Mustard
  • 1/2 tsp Paprika
  • 1/8 tsp Nutmeg freshly grated
  • 1 Salt And Black Pepper to taste
  • 1 Black Pepper to taste
  • 1 cup French Fried Onions


  1. Steam the broccoli until fork tender and brightly green, about 4 minutes.
  2. Remove from the steamer or steam basket, and set aside.
  3. Heat the oil in a large pot or a dutch oven over medium-high heat until hot.
  4. Add the bell peppers, and onions, stirring occasionally, and cook until vegetables start to become soft, about 3 minutes.
  5. Stir in the garlic, and cook until fragrant about 1 more minute.
  6. Sprinkle the flour over the vegetables, stir until well mixed, 40 seconds to 1 minute.
  7. Pour in the broth and milk.
  8. Bring to a boil, cook and stir until the sauce is thickened and vegetables are tender, about 3 minutes.
  9. Stir in the mixed cheeses, mustard, paprika, and nutmeg until the cheese melts.
  10. Add the steamed broccoli, and gently stir until well coated and evenly combined. Season to taste with salt and black pepper.
  11. Place the cheesy broccoli onto a serving plate.
  12. Sprinkle with the fried onions.
  13. Serve hot.
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