Broccoli Casserole

Broccoli Casserole

Here’s a version of the classic that is nowhere near as heavy, salty or fatty as the one your grandmother used to make…OK, my grandmother used to make. As for the addition of noodles, you’re welcome.

Broccoli Casserole

  • Kosher salt
  • 1 pound broccoli (peeled stems and heads)
  • 1 tablespoon unsalted butter
  • 12 ounces mushrooms (sliced)
  • 1 3- ounce package chicken-flavored ramen noodles
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 4 ounces sharp cheddar cheese (grated, divided)
  • 1/3 cup blue cheese dressing
  • 2 large eggs (lightly beaten)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper (freshly ground)
  1. Bring 3 quarts water to a boil in an 8-quart pot over high heat and add several heavy pinches of salt. Prepare an ice bath large enough to hold the broccoli. When the water boils, add the broccoli and blanch for 1 minute. Drain in a colander and immediately place in the ice bath to shock. Swirl around to cool completely, drain, and set aside.
  2. Heat the oven to 350°F. Spray an 8-inch square glass baking dish with nonstick spray.
  3. Melt the butter in a 10-inch straight-sided sauté pan and set over medium heat. Add the mushrooms and sauté until they are just beginning to brown, about 5 minutes. Add the broccoli and noodles and toss to combine. Turn off the heat. Add the mayonnaise, yogurt, half of the cheese, the blue cheese dressing, eggs, 1/2 teaspoon salt, and the ramen noodle seasoning pack and toss to combine well. Transfer the mixture to the prepared baking dish and smash down with a spatula to compact the casserole. Sprinkle the top with the pepper and remaining cheese.
  4. Cover with heavy-duty aluminum foil and bake on the middle rack of the oven for 45 minutes. Remove the foil and bake for an additional 15 minutes. Cool for 30 minutes before serving.

Yields: Approximately 6 to 8 servings

Alton Brown Broccoli Casserole Recipe


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  1. 4
    John R. Ellis

    Made this for my family tonight. It was hot, tasty, and wonderfully rich and filling. The element I was most dubious about (the ramen) ended up working like a charm. My one mistake were the broccoli stems. I was in a rush and didn’t peel them properly, so a few stiff, pithy bits snuck in. Otherwise this was simple and delicious. Will definitely use again.

  2. 5

    I plunged ahead although confused about what to do with the ramen noodles. Lacking any instructions on the ingredients list, where the mushrooms would be sliced and the broccoli likewise prepared, I was told to have a “packet” of ramen noodles ready. I knew better than to throw in the packet, but never having indulged in them (they arrived on shelves after my college years), I was surprised to see that the packet consisted of dry noodles and seasoning. Lacking further prep instructions, I prepared the noodle packet following the packet instructions, not noticing in the detailed recipe instructions that I must add the seasoning packet with the goopies. When I discovered that error — not reserving the packet — I added the cooked noodles and dissolved some boullion in a minimum of water and added that. Both add extra water. SOOO I have an extremely wet casserole that may not be edible after alot of work. And this casserole is alot of work!

    This could have been avoided by clarifying in the ingredients list that the dry noodles need to be crumbled and the seasoning packet reserved. I think. I’m not going to try this again, and I’ll be suspicious of other recipes from this source.

  3. 6

    I made this last night exactly as written and it turned out wonderful! Thanks, Alton! I do agree that the light grey print on white is hard to read….

  4. 8

    I’ m confused about the ramen as well. We are talking about the dried packets, with the seasoning that every college student lives off of, right? It’s dried? So we want it dried? not heated thru with liquid to a noodle consistency???

  5. 10
    Jeanette Enos

    For those who have made this…did you sub low fat mayo and blue cheese dressing? If you did so, do you feel it affected the flavor? Also, moderator: is it possible to get nutritional information for this as written? Thank you.

  6. 11

    I’m confused about the ramen noodles, do you cook them and then add to the pan with the mushrooms or do you add them uncooked, and if so I assume you should break them up first? Thanks!

    • 12

      Samm, no, the ramen is already cookes, fried, and dried when packaged. All you need to do is break them up and put them in. Alton actually talks about this in the show.

    • 13

      Update: I made this for Thanksgiving and it was SO good. As far as the ramen noodles, you just crumble up the dry and mix it in. I also did recipe and a half because we had a large group and it turned out great, cant wait to make it again!

    • 16

      You could try using shiritaki noodles, or, and this is my go to for a lot of binder substitutes, ground pork rinds. Act just like bread crumbs.

  7. 17
    The Kid

    Made this and it is delicious, the only difference is I use olive to spray the baking dish instead of nonstick cooking spray. Love this recipe.

  8. 18

    I helped my boys make this for a school thing; we tripled the recipe because we were supposed to bring enough to feed 25. Those stupid kids didn’t eat hardly any of it! That’s fine though, because we enjoyed all the leftovers!
    Out of necessity we substituted sour cream for yogurt, and miraculous whippe for mayo, I think I would want to try to use real mayo next time. Also, maybe next time not go to all the effort of peeling/boiling/shocking, just toss in frozen broccoli. It might get brown, but it should still taste great, right?

  9. 19

    I haven’t made chicken divan in probably 20 years – and just made it yesterday. Today, I saw this post. It must be the weather or the deep-seated need for comfort food in this climate (political or environmental, your choice).

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