This broccoli Swiss cheese bake is classic comfort food done right. Tender broccoli florets are folded into a rich, creamy cheese sauce made with nutty Swiss cheese, finished with eggs for structure and baked until softly set and golden on top. The flavor is savory, mellow, and deeply satisfying, with the Swiss cheese adding a subtle sharpness that keeps the dish from feeling too heavy.
This is one of those side dishes I reach for when I need something reliable that everyone will actually eat. I’ve served it with roast chicken, holiday ham, and even as a light vegetarian main, and it never disappoints. My family loves how creamy it is without being soupy, and leftovers reheat beautifully the next day.
It’s simple, old-fashioned, and exactly the kind of recipe that earns a permanent spot in your collection. Love this recipe? Pin it to your Comforting Side Dishes board on Pinterest so you don’t lose it.
Broccoli Swiss Cheese Bake
Course: Side DishesCuisine: AmericanDifficulty: Easy8
servings20
minutes30
minutes310
kcalA creamy baked broccoli casserole with Swiss cheese and a rich, custard-style sauce.
Ingredients
8 cups fresh broccoli florets
½ cup unsalted butter
1 tbsp all-purpose flour
1 small red onion, chopped
1¼ cups whole milk
Salt and black pepper, to taste
3½ cups Swiss cheese, shredded
2 large eggs, beaten
Directions
- Preheat the oven to 180°C / 350°F. Lightly grease a 9 x 13-inch baking dish.
- Steam the broccoli over about 1 inch of boiling water until tender but still firm, about 5 to 6 minutes. Drain well and set aside.
- In a large skillet, melt the butter over medium heat, about 165°C / 325°F. Add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes.
- Sprinkle the flour over the onions and stir until fully absorbed, cooking for 1 minute.
- Gradually whisk in the milk. Bring the mixture to a gentle boil at 100°C / 212°F and cook for 1 minute, stirring constantly, until slightly thickened. Remove from heat and season with salt and pepper.
- Stir in the shredded Swiss cheese until melted. Add the beaten eggs and mix well.
- Fold the broccoli into the cheese mixture, then transfer everything to the prepared baking dish.
- Bake for 30 minutes, until set and lightly golden on top. Serve warm.
Cooking Notes
- Do not overcook the broccoli; it will continue cooking in the oven.
- Shred cheese from a block for smoother melting.
- Let the bake rest 5 minutes before serving for cleaner slices.
Nutrition
Estimated Nutrition per Serving
- Calories: 310 kcal
- Fat: 23 g
- Carb: 10 g
- Protein: 14 g
Recipe Science
This bake is structured as a savory custard. Eggs coagulate gently as the dish bakes, setting the cheese sauce so it’s creamy but sliceable. Swiss cheese melts smoothly due to its balanced moisture and fat content, creating a cohesive texture rather than a greasy sauce.
Steaming the broccoli first removes excess moisture and ensures even tenderness throughout the casserole. Cooking the flour briefly in butter eliminates raw flour flavor while allowing it to lightly thicken the milk before baking.
Saturated fat is High (over 20% DV per serving). To reduce richness, substitute part-skim Swiss or reduce cheese by ½ cup while maintaining structure.
Why You’ll Love This Recipe
- Creamy and Comforting: Rich without being watery.
- Crowd-Friendly: A reliable hit at gatherings.
- Simple Ingredients: Nothing fancy or hard to find.
- Versatile Side: Pairs with almost any main dish.
FAQ
- Can I use frozen broccoli?: Yes; thaw and drain well before using.
- Can I make this ahead?: Assemble up to 24 hours ahead and bake before serving.
- Can I add protein?: Cooked chicken or ham works well mixed in.
Conclusion
This broccoli Swiss cheese bake is proof that classic casseroles still deserve a place at the table. Make it your own, serve it with love, and enjoy every creamy bite. Happy cooking, and savor the comfort. What main dish would you pair this with?
