Cheesy Broccoli & Butter Bean Bake: A Meat-Free Family Favourite
Golden, bubbling and full of comfort, this cheesy broccoli and butter bean bake gives you everything you love about a creamy chicken bake, with plants doing the heavy lifting. It's rich, hearty and made for batch cooking.
Big bad bubbly beany cheesy gooey ooey
🔪 Prep Time: 10 mins
👩🍳 Cook Time: 30 mins
👥 Serves: 6
Ingredients
500 ml milk
2 tbsp butter
2 tbsp flour
1 head of broccoli (roughly chopped)
200 g spinach
2 tin of butter beans (drained)
If you can find tinned artichokes use them instead they are so YUM.
80 g grated mozzarella
Or a mature sharp cheddar cheese will work real nice too. Or a mix. Happy days!
100 g gorgonzola
Go for mascarpone if you can't find any or if blue cheese if too strong for you.
(Optional) 1 pinch of nutmeg
4 slice sour dough
2 head of baby gem lettuce
Any lettuce will do.
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Any vinegar will do.
1 tbsp dijon mustard
Method
Step 1. Preheat your oven to 200°C and then boil 2 L water and add one tbsp of salt. Cook the broccoli for 1 min 30 seconds and remove (leaving the water boiling). Then refresh the broccoli under cold water, drain well.
1 head of broccoli (roughly chopped)
Step 2. Add the spinach (if using baby spinach see tip below!) and cook again for 1 min 30 seconds and remove and again refresh under cold water. Squeeze the water out and roughly chop.
200 g spinach
If you're using baby spinach you can skip this step, just fold it into the sauce later.
Step 3. While all of that is going on mix all the ingredients for the dressing in a salad bowl. Add a pinch of salt and pepper.
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp dijon mustard
Step 4. Discard the water and return the pot to the stove with the butter. Once it melts and begins to sizzle add the flour. Whisk the flour and butter mix together, this is called a roux. After 1 min whisk the milk in gradually. Along with the nutmeg, and a decent pinch of salt. Stirring continuously, the sauce should begin to thicken, taste it and once the flour has cooked out it is ready (about 5 mins).
2 tbsp butter
2 tbsp flour
500 ml milk
(Optional) 1 pinch of nutmeg
Like a kick? Why not add some chilli powder or hot sauce here to spice things up a bit?
Step 5. Add the gorgonzola and mix well.
100 g gorgonzola
Step 6. Then add the spinach, broccoli, and beans. Mix really well and pour the entire contents into an oven-proof dish.
200 g spinach
1 head of broccoli (roughly chopped)
2 tin of butter beans (drained)
Step 7. Top with the mozzarella and place into the oven for 15 mins.
80 g grated mozzarella
Step 8. Remove and serve with the bread, toss the salad in the dressing and ENJOY!
4 slice sour dough
Why Broccoli and Butter Beans Work So Well Here
The magic of a chicken bake was never really the chicken. It was the creamy, cheesy sauce and something hearty to carry it. Butter beans do exactly that job. They turn soft and buttery in the oven, add gentle heft and protein, and soak up the béchamel the same way chicken would.
Broccoli brings the bite. Blanching it for just 90 seconds keeps it bright and tender rather than soft, so it holds its shape through the bake and doesn’t go all mushy. Together with the spinach, you get real texture and colour under all that molten cheese.
Tips and Variations
Make it a pasta bake: Stir 250-300 g of cooked pasta (penne or macaroni work well) through the sauce with the veg before baking.
Swap the beans: Tinned artichokes are lovely here instead of butter beans if you fancy a change.
Play with the cheese: Mozzarella gives you the stretch, but a mature cheddar adds sharpness. A mix of the two is a happy middle ground.
Softer blue note: If gorgonzola is too strong, mascarpone gives you the same creaminess without the punch.
Add a kick: A little chilli powder or a dash of hot sauce in the sauce brings some welcome heat.
A Small Change That Adds Up
Swapping chicken for beans and greens isn't just lighter on the plate. Chicken carries roughly six times the emissions of most plant proteins (Poore & Nemecek, Science, 2018), so a swap like this adds up quietly over a year of midweek dinners.
And nothing about the comfort is lost. Same creamy sauce, same golden top, same dish everyone asks for seconds of. Just a different centre. That's the whole idea behind Family Favourites, Reimagined: keep what you love, change one thing.
Meal Prep and Storage
Fridge: Keeps for up to 3 days in an airtight container.
Freezer: Freezes well for up to 3 months. Cool completely, then freeze in portions. Defrost overnight in the fridge before reheating.
Batch cooking: This one serves 6 and doubles happily. You can assemble the whole dish ahead, keep it in the fridge, and bake it fresh when you need it.
Frequently Asked Questions
Can I freeze this bake? Yes. It freezes well for up to 3 months. Cool it fully, portion it, and defrost overnight in the fridge before reheating until piping hot.
Can I turn it into a pasta bake? Absolutely. Stir 250-300 g of cooked penne or macaroni through the sauce along with the veg before baking, and you've got a proper pasta bake.
What can I use instead of butter beans? Cannellini beans work well, and tinned artichokes are a lovely alternative if you want something a little different.
Is it good for kids? Very. It's mild, creamy and cheesy. If your little ones aren't keen on the blue cheese note, use mascarpone instead of gorgonzola for a gentler flavour.
Can I make it ahead? Yes. Assemble the whole dish, keep it covered in the fridge, and bake it fresh when you're ready to eat.
What should I serve it with? The dressed baby gem salad and some sourdough for scooping are all it needs. A simple green salad does the job too.
This recipe features in our August meal plan, Summer Harvesting, alongside Aubergine Caponata and Crispy Tacos with Beans and Mexican Slaw.
📲 Download the Feeds app to adjust servings, add it to your shopping list, and discover more meat-free family meals.