Cheesy Endive Casserole

Cheesy Endive Casserole


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Casserole never tasted so good! Try this cheesy vegetarian endive casserole with over 22 grams of protein and under 300 calories in each serving!

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Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 8 large heads Belgian endive, trimmed and halved lengthwise
  • 6 Tbs. butter or margarine
  • 1/3 cup all-purpose flour
  • 11/2 cups low-fat milk
  • 11/2 cups chicken broth
  • 11/4 cups grated Gruyere or Swiss cheese, divided
  • 1/8 tsp. ground nutmeg

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To begin, bring a large stockpot of salted water to a boil. When boiled, add endive halves, and boil for 15 minutes. Drain the endives, then set them on a paper-towel-lined baking sheet to cool and continue draining.

Next, Preheat oven to 350F and coat two medium sized baking dishes with cooking spray.

Then, over medium heat, melt butter in medium sized. Begin whisking continuously as you add in flour, and cook for 1 minute. Continue whisking as you then add in milk and broth, and cook over medium heat 3 to 5 minutes. Stir in 1/4 cup grated cheese and nutmeg, and throw in salt and pepper for seasoning.

Next, place endives in prepared baking dishes. Pour prepared sauce over wrapped endives in both dishes. Be sure to spread the sauce over endives to coat evenly. Sprinkle each dish with 1/2 cup grated cheese.
Bake 45 minutes to 1 hour. Let stand 10 minutes before serving.

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