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Cheddar Broccoli Casserole

When we come in from the cold and gather around the table with hat head and sweaters, this is one of our favourite things to serve.
  • Cooking time10 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Cheddar Broccoli Casserole


  • 4 Tbsp. (60 mL) Becel® Salted Plant-Based Bricks, divided
  • 1 Tbsp. (15 mL) all-purpose flour
  • 3/4 cup (190 mL) 2% milk
  • 1/2 cup (125 mL) shredded low fat cheddar cheese
  • 1 1/2 tsp. (8 mL) Dijon mustard
  • 10 oz. (295 mL) frozen broccoli florets, thawed and drained
  • 1/4 cup (60 mL) plain dry bread crumbs
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Melt 2 tablespoons (30mL) Becel Salted Plant-Based Bricks in medium saucepan over medium heat and cook flour, stirring frequently, 1 minute. Gradually whisk in milk. Bring to a boil and cook until thickened, about 1 minute.
  2. Stir in cheese and mustard until cheese is melted. Add broccoli and cook over medium-low heat, stirring frequently, until heated through. Turn into greased 1½-quart (1.5 L) shallow casserole.
  3. Combine remaining 2 tablespoons (30mL) Becel, melted with breadcrumbs, then sprinkle over broccoli mixture. Broil until golden, about 1 minute.