Celebrity Chef

Creamy Broccoli Casserole

Posted on July 14, 2013

Creamy Broccoli Casserole

This delicious broccoli casserole can be made from scratch in mere minutes.


  • 3 10 oz. pkg. frozen broccoli florets, thawed
  • Cooking spray
  • 1 1/2 C. fat-free milk
  • 2 1/2 Tbs. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3/4 C. (3 oz.) shredded sharp cheddar cheese
  • 1/2 C. (4 oz.) fat-free cream cheese, softened
  • 1 C. fat-free mayonnaise
  • 3/4 C. chopped onion (about 1/2 medium)
  • 1 8 oz. can water chestnuts, rinsed, drained, and sliced
  • 3/4 C. panko (Japanese breadcrumbs)
  • 2 tsp. butter, melted


Preheat oven to 375 degrees. Arrange broccoli in an even layer in an 11×7-inch baking dish coated with cooking spray; set aside.
Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture on broccoli casserole. Lightly spray breadcrumb layer with cooking spray. Bake broccoli casserole at 375 degrees for 25 minutes or until mixture begins to bubble and breadcrumbs brown.


About Alexandra Delgado

Alexandra Delgado has been Editorial Director of Think Commerce Group since August 2013. She is a seasoned writer and editor with a focus on multimedia content development. Alexandra’s career in publishing began at Haute Living Magazine, where she led a team of writers on both print and online platforms. Her strong social media background stems from working with a diverse list of marketing firms and online retailers in the music, fashion and events industries. Alexandra holds a BA in Editing, Writing and Media from Florida State University.