I have always struggled to get enough greens on the dinner table without hearing complaints, but this Cheesy Broccoli Casserole Recipe changed everything for me completely. It is honestly the most comforting way to eat broccoli because the homemade cheese sauce is rich, creamy, and downright irresistible. When I pull this bubbling, golden dish out of the oven, the smell alone is enough to gather the whole family in the kitchen immediately.
It reminds me of the classic comfort foods my mom used to make, but with a fresh twist that makes it even better. For a fun twist on cheesy dishes, you can also enjoy Arugula Tomato Cheese Pizza Recipe, which brings greens into a completely different format. I promise that once you try this method, you will never want to eat plain steamed broccoli ever again.
Ingredients For Cheesy Broccoli Casserole
Here is everything you need to create this comforting side dish. I always recommend gathering everything before you start cooking so the process goes smoothly.
- 2 pounds broccoli florets roughly chopped (about 8 cups): Fresh is best for texture, but thawed frozen works too.
- 1/4 cup flour: This is essential for creating the roux that thickens your cheese sauce.
- 1/4 cup butter: Use unsalted if you want to control sodium, or salted for extra flavor.
- 1 3/4 cups half & half: This makes the sauce much creamier than regular milk would.
- 8 ounces sharp cheddar cheese, shredded: Grate this yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting.
- 1/2 teaspoon kosher salt: Enhances all the flavors in the cheese sauce perfectly.
- 1/2 teaspoon garlic powder: Adds a subtle savory kick without the harshness of raw garlic.
- 1/2 teaspoon paprika: Gives the sauce a lovely warmth and a slight pop of color.
- 1/4 teaspoon black pepper: Freshly cracked pepper adds the best depth of flavor.
- 1 sleeve butter crackers (about 30): These create that essential crunchy, buttery topping.
- 1/4 cup melted butter: Mix this with the crumbs to ensure they brown beautifully.
Note: This recipe makes approximately 8 servings, making it perfect for family dinners or holiday gatherings.
Variations
You can easily tweak this recipe to suit different dietary needs or flavor preferences without losing the core comfort food appeal.
- Dairy-Free Option: Substitute the butter for a plant-based margarine and use almond milk or oat milk instead of half & half. You can also swap the cheddar for a high-quality vegan cheese that melts well.
- Protein Packed: Turn this side dish into a full meal by stirring in two cups of cooked, diced chicken breast or leftover holiday ham before baking.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend when making the roux. Use gluten-free crackers or crushed gluten-free pretzels for the topping.
- Spice It Up: If you enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce. A diced jalapeño also works wonders here.
- Vegetable Mix: Feel free to mix in cauliflower florets with the broccoli for a veggie blend. You can also add sautéed onions or bell peppers for extra texture. For a cozy pasta option, try the One Pot French Onion Pasta Recipe as a comforting side alongside this casserole.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment you need
- Large pot: Used for blanching the broccoli quickly before it goes into the oven.
- Medium saucepan: Essential for making the homemade cheese sauce from scratch.
- Whisk: Helps you get a smooth, lump-free sauce when combining flour and butter.
- 9×13 inch baking dish: The perfect vessel for baking the casserole evenly.
- Colander: Necessary for draining the broccoli thoroughly so the sauce doesn’t get watery.
- Mixing bowls: You will need one for the crumb topping mixture.
How to Make Cheesy Broccoli Casserole
Prepare the Broccoli
Start by preheating your oven to 350 degrees F and greasing your baking dish to prevent sticking. Bring a large pot of water to a boil, add the broccoli florets, and cook them for just 3 to 4 minutes. Drain them well and set them aside, as they will finish cooking in the oven later.
Create the Roux Base
Melt the butter in a saucepan over medium heat, then whisk in the flour, garlic powder, and paprika. Cook this mixture for a minute or two until it smells nutty and looks golden, which removes the raw flour taste. This base is crucial for thickening your sauce properly.
Finish the Cheese Sauce
Slowly pour in the half & half while whisking constantly to ensure no lumps form in your sauce. Let it simmer until it thickens, then remove from heat and stir in the shredded cheese, salt, and pepper until smooth. The residual heat will melt the cheese perfectly without separating it.
Combine Broccoli and Sauce
Pour your luscious cheese sauce directly over the drained broccoli florets and toss gently to coat every piece. Transfer the mixture into your prepared baking dish, spreading it out into an even layer. Make sure the cheese sauce is distributed well so every bite is flavorful.
Prepare the Crunchy Topping
In a small bowl, crush the butter crackers into coarse crumbs using your hands or a rolling pin. Mix these crumbs with the melted butter and any remaining shredded cheese you set aside. This combination creates the signature crispy texture that everyone loves.
Bake to Perfection
Sprinkle the cracker mixture evenly over the top of the broccoli in the casserole dish. Bake uncovered at 350 degrees F for about 20 to 25 minutes until the sauce is bubbly and the top is golden brown. If you want it browner, broil it for a minute at the end.
Rest and Serve
Remove the casserole from the oven and let it stand for about 10 minutes before serving. This resting period allows the sauce to thicken slightly and makes it much easier to scoop. Serve it warm and enjoy the creamy, cheesy goodness.
Additional Tips for Making this Recipe Better
I have learned a few tricks over the years to ensure this casserole turns out perfect every single time I make it.
- I always grate my own block of cheddar cheese because pre-packaged shreds contain potato starch that prevents them from melting into a truly smooth sauce.
- I make sure to drain the broccoli very thoroughly after boiling because excess water can thin out your beautiful cheese sauce during baking.
- I recommend blanching the broccoli in salted water, as this seasons the vegetable from the inside out before you even add the sauce.
- I sometimes add a teaspoon of Dijon mustard to the cheese sauce because it enhances the cheddar flavor without making the dish taste like mustard.
- I suggest not overcooking the broccoli during the boiling stage; keep it crisp-tender so it maintains some texture after baking in the oven.
How to Serve Cheesy Broccoli Casserole
This dish is incredibly versatile and pairs beautifully with almost any main course you can think of. It is the perfect companion to a roast chicken, grilled steak, or baked pork chops. For a visually appealing presentation, serve it directly from the baking dish while it is still bubbling. You can garnish the top with a sprinkle of fresh chopped parsley or chives to add a pop of green color against the golden crust. If serving for a holiday meal, place it alongside cranberry sauce and mashed potatoes for a colorful plate.
Nutritional Information
Here is a quick overview of the nutritional profile for this recipe to help you track your daily intake.
- Calories: 350kcal
- Protein: 13g
- Carbohydrates: 15g
- Fat: 27g
Make Ahead and Storage
Refrigerating and Reheating
If you have leftovers, allow the casserole to cool completely before covering the dish tightly with foil or plastic wrap. It will stay fresh in the refrigerator for 3 to 4 days. When you are ready to eat, reheat individual portions in the microwave or place the whole dish back in the oven at 350 degrees until warmed through.
Freezing Instructions
You can freeze this casserole by baking it first, cooling it completely, and then wrapping it securely with plastic wrap and foil. It can be stored in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator and bake at 350 degrees F for about 20 minutes or until hot in the center.
Make Ahead Tips
To prep this ahead of time, assemble the entire casserole but leave off the cracker topping and do not bake it yet. Cover and refrigerate for up to 24 hours. When you are ready to cook, add the fresh cracker topping and bake as directed, adding about 5-10 extra minutes to the cooking time since it is cold.
Why You’ll Love This Recipe?
Here are a few reasons why this dish will become a regular part of your dinner rotation.
- Incredibly Easy to Make: This recipe uses simple, everyday ingredients and comes together quickly, making it approachable for cooks of all skill levels.
- Picky Eater Approved: Even people who claim they don’t like vegetables will devour this because the cheese sauce and crunchy topping make it irresistible.
- Highly Customizable: You can easily swap cheeses, add proteins, or change the topping to suit whatever you have in your pantry.
- Perfect for Holidays: It scales up easily for large gatherings and tastes just as good as a holiday side as it does for a weeknight dinner.
- Better Than Store-Bought: The homemade sauce is miles better than using condensed soup, giving you a cleaner, richer flavor without preservatives.
Cheesy Broccoli Casserole Recipe
Ingredients
Method
- Start by preheating your oven to 350 degrees F and greasing your baking dish to prevent sticking. Bring a large pot of water to a boil, add the broccoli florets, and cook them for just 3 to 4 minutes. Drain them well and set them aside, as they will finish cooking in the oven later.
- Melt the butter in a saucepan over medium heat, then whisk in the flour, garlic powder, and paprika. Cook this mixture for a minute or two until it smells nutty and looks golden, which removes the raw flour taste. This base is crucial for thickening your sauce properly.
- Slowly pour in the half & half while whisking constantly to ensure no lumps form in your sauce. Let it simmer until it thickens, then remove from heat and stir in the shredded cheese, salt, and pepper until smooth. The residual heat will melt the cheese perfectly without separating it.
- Pour your luscious cheese sauce directly over the drained broccoli florets and toss gently to coat every piece. Transfer the mixture into your prepared baking dish, spreading it out into an even layer. Make sure the cheese sauce is distributed well so every bite is flavorful.
- In a small bowl, crush the butter crackers into coarse crumbs using your hands or a rolling pin. Mix these crumbs with the melted butter and any remaining shredded cheese you set aside. This combination creates the signature crispy texture that everyone loves.
- Sprinkle the cracker mixture evenly over the top of the broccoli in the casserole dish. Bake uncovered at 350 degrees F for about 20 to 25 minutes until the sauce is bubbly and the top is golden brown. If you want it browner, broil it for a minute at the end.
- Remove the casserole from the oven and let it stand for about 10 minutes before serving. This resting period allows the sauce to thicken slightly and makes it much easier to scoop. Serve it warm and enjoy the creamy, cheesy goodness.
Notes
- I always grate my own block of cheddar cheese because pre-packaged shreds contain potato starch that prevents them from melting into a truly smooth sauce.
- I make sure to drain the broccoli very thoroughly after boiling because excess water can thin out your beautiful cheese sauce during baking.
- I recommend blanching the broccoli in salted water, as this seasons the vegetable from the inside out before you even add the sauce.
- I sometimes add a teaspoon of Dijon mustard to the cheese sauce because it enhances the cheddar flavor without making the dish taste like mustard.
- I suggest not overcooking the broccoli during the boiling stage; keep it crisp-tender so it maintains some texture after baking in the oven.
