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Cheesy Broccoli Casserole Recipe
Ash Tyrrell

Cheesy Broccoli Casserole Recipe

I have always struggled to get enough greens on the dinner table without hearing complaints, but this 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.