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Broccoli Oven Bake Print E-mail
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The classic broccoli cheese casserole uses cream of mushroom soup. Because most canned soups have a lot of salt in them, we took that traditional recipe and tuned it up a bit.

We like our casseroles a little dry rather than mooshy but other people don't. So if you want a moist casserole use the extra milk and cheese.

{Makes 4-6 servings}

You'll need:

  • 1 - 16 ounce package frozen broccoli
  • 2 eggs
  • 1/4 cup of flour
  • 1 to 1 1/2 cups of milk
  • 1 cup of bread crumbs
  • 2 tablespoons of parsley
  • 1 medium onion - finely chopped
  • 1 cup of mushrooms - optional
  • 1 to 1 1/2 cups of grated cheddar cheese
  • Salt and pepper
  • Cooking spray
  • A little adult help

Equipment:

  • A colander
  • A large bowl
  • A wooden spoon
  • A spatula
  • A 2-quart casserole or 10 ramekins
  • A cookie sheet with sides
  • Oven mitts
  • Hot pad


      1. Open the box of broccoli and put the broccoli "brick" into a colander. Let it defrost and drain. This should take about 45 minutes.
      2. Heat the oven to 350 degrees F.
      3. When the broccoli is ready, mix the eggs, milk and flour in the bowl until the flour is dissolved.
      4. Now add all the other ingredients.
      5. Spray your casserole dish with cooking spray.
      6. Pour the broccoli mixture into the casserole and use the spatula to make the mixture level.
      7. Get on those oven mitts! Put the casserole in the oven.
      8. Bake at 350 degrees for 30 to 40 minutes or until the casserole is slightly browned on top. Amazingly, the little ramekins took as long as the large casserole to bake.
      9. Ask mom or whoever's helping you to take the casserole out of the oven and place it on the hot pad to cool a little before serving.