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broccoli custard casserole with cheese in a baking dish

Broccoli Cheddar Pudding

Diana
Cheddar cheese and broccoli team up in this flavorful savory pudding. It's easy enough for an everyday meal and special enough for a holiday dinner.
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Servings 6 servings
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Course Side Dish, Vegetables
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients
  

  • 2 packages frozen broccoli, about 20 ounces total
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 3 large eggs
  • 2/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • paprika

Instructions

  • Butter a shallow 1 1/2-quart casserole.
  • Cook broccoli in a small amount of boiling salted water until just tender.
  • Drain the broccoli and put in a buttered shallow baking dish. Add the shredded cheese and toss to blend.
  • In a bowl, whisk the eggs with the milk, salt, and pepper. Pour the mixture over the broccoli and cheese.
  • Place the baking dish in a larger pan. Fill the larger pan with about 1/2 inch of hot water.
  • Bake for 40 to 45 minutes, or until firm. Sprinkle with paprika.

Notes

How To Store and Reheat Leftovers

  • Store leftover broccoli pudding in an airtight container in the fridge and enjoy it within 3 to 4 days.
  • To reheat, transfer it to a baking dish and cover with foil. Heat in a 350 F oven until hot, about 12 to 16 minutes.
Keyword broccoli, broccoli casserole, cheddar cheese
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