Broccoli & Swiss Bake

Broccoli florets in a from-scratch Swiss cheese sauce, bound with beaten eggs and baked until set. This is straightforward comfort food that comes together with basic pantry ingredients and one baking dish.

The sauce starts as a classic roux: butter and flour cooked together, then milk whisked in until thick and bubbly. Chopped onion goes in for sweetness, and four cups of shredded Swiss cheese melt into the hot sauce until smooth and stretchy. The broccoli and beaten eggs fold in last, and the whole thing bakes uncovered until firm and golden on top.

Cook the broccoli only to crisp-tender before mixing it into the sauce. It bakes for another 30 minutes in the oven, so starting with fully cooked broccoli means ending with mushy broccoli.

Pro Tips

• Blanch the broccoli in boiling salted water for just 2 to 3 minutes, then drain well. Excess water makes the casserole watery.
• Whisk the milk into the roux gradually to avoid lumps. Add a splash, whisk smooth, then add more.
• Let the cheese sauce cool slightly before stirring in the beaten eggs. Hot sauce can scramble the eggs before the mixture reaches the oven.
• The casserole is done when the center is set and doesn’t jiggle. A slight golden crust on top means it’s ready.

Variations

• Cheddar swap: Use sharp cheddar instead of Swiss for a bolder, tangier flavor.
• Breadcrumb topping: Scatter buttered panko breadcrumbs over the top before baking for extra crunch.
• Cauliflower blend: Replace half the broccoli with cauliflower florets for a mixed vegetable version.