Broccoli Cheese Casserole

Broccoli Cheese Casserole is a classic comfort dish that’s creamy, cheesy, and irresistibly satisfying. Perfect as a hearty side for holiday dinners or a cozy weeknight meal, this casserole transforms simple broccoli into a bubbling masterpiece. With a rich cheese sauce, golden breadcrumb topping, and just the right amount of crunch, it’s a crowd-pleaser from kids to adults alike.

This version keeps things simple with fresh ingredients and no condensed soups just a homemade cheese sauce made with butter, flour, and milk for the perfect texture. You’ll get velvety richness in every bite with that signature sharp cheddar flavor everyone loves.

Why You’ll Love This Broccoli Cheese Casserole

This Broccoli Cheese Casserole is everything comfort food should be creamy, rich, and full of texture. It’s simple enough for everyday dinners yet special enough for holidays. With real ingredients, no shortcuts, and plenty of melty cheddar cheese, it’s a dish your family will request again and again.

Ingredients

• 2 pounds broccoli
• Kosher or sea salt, to taste
• 3 tablespoons unsalted butter, divided, plus more for greasing the dish
• ½ cup panko breadcrumbs
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided
• Freshly ground black pepper, to taste

Step-by-Step Method

Step 1: Prepare the broccoli

Preheat your oven to 375°F (190°C). Lightly butter a 2-quart baking dish and set aside.

Bring a large pot of salted water to a boil. Cut the broccoli into florets, trimming the tough stems. Blanch in the boiling water for 2–3 minutes until bright green and just tender-crisp. Drain immediately and rinse under cold water to stop the cooking process. Let the broccoli drain well so the casserole doesn’t become watery.

Step 2: Make the breadcrumb topping

In a small skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and stir for 2–3 minutes, until lightly toasted and golden. Season with a pinch of salt, then remove from heat and set aside.

Step 3: Prepare the cheese sauce

In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to create a smooth roux this helps thicken the sauce.

Slowly pour in the milk while whisking to prevent lumps. Continue whisking until the sauce begins to thicken and bubble, around 3–5 minutes. Lower the heat and stir in 1½ cups of shredded sharp cheddar cheese until completely melted and smooth. Season with salt and freshly ground black pepper to taste.

Step 4: Assemble the casserole

Place the blanched broccoli into the prepared baking dish. Pour the cheese sauce evenly over the broccoli, tossing gently to coat each piece. Sprinkle the remaining ½ cup shredded cheddar over the top, followed by the toasted breadcrumbs.

Step 5: Bake

Transfer the dish to the oven and bake uncovered for 20–25 minutes, or until bubbly around the edges and the topping is golden brown.

Step 6: Serve

Let the casserole cool for 5 minutes before serving. The sauce will thicken slightly as it rests. Serve warm as a side dish with roasted meats, holiday turkey, or even as a vegetarian main course with salad and rolls.

Expert Tips for Success

• Drain the broccoli well: Excess water will make the cheese sauce watery. Let it sit for a few minutes on paper towels before mixing with the sauce.

• Use sharp cheddar: The stronger flavor of sharp or extra-sharp cheddar balances perfectly against the creamy sauce.

• Make it creamier: Stir in a few tablespoons of heavy cream or extra cheese for a richer sauce.

• Add layers: For extra texture, mix some of the breadcrumbs into the casserole itself, not just on top.

• Don’t overbake: Once the topping is golden and the edges bubble, it’s ready! Overbaking can dry out the sauce.

Tasty Variations to Try

• Broccoli and cauliflower mix: Combine both for a colorful and flavorful twist.

• Garlic parmesan version: Add minced garlic to the cheese sauce and sprinkle parmesan into the breadcrumb topping.

• Loaded casserole: Stir in diced cooked bacon or ham before baking for a heartier dish.

• Healthier option: Use low-fat milk and reduced-fat cheese you’ll still get delicious creaminess.

• Spicy kick: Add a pinch of cayenne pepper or a few dashes of hot sauce into the cheese sauce for subtle heat.

Serving Ideas

• Serve alongside roast chicken, or turkey for holiday dinners.

• Pair with grilled steak or salmon for a balanced meal.

• Offer it as part of a potluck or Sunday dinner it’s a guaranteed hit.

• Add it to a vegetarian spread with rice pilaf, green beans, and crusty bread.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, frozen broccoli works well. Thaw it completely, then drain and pat dry before adding to the sauce to avoid excess liquid.

Can I make this ahead of time?

Absolutely. Assemble the casserole (without the breadcrumb topping), cover, and refrigerate up to 24 hours ahead. Add the breadcrumbs just before baking for the freshest texture.

Can I freeze Broccoli Cheese Casserole?

Yes. Bake as instructed, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave or bake at 350°F until warm and bubbly.

Can I use other cheeses?

Definitely! Try Gruyère, Monterey Jack, or Colby for different flavor notes. You can also mix cheeses for a richer blend.

Broccoli Cheese Casserole

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• Author: Emma Hart
• Total Time: 40
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Creamy, cheesy side dish with tender broccoli in a homemade sharp cheddar sauce, topped with golden panko breadcrumbs. A comforting, bubbling favorite for holidays or weeknights.

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Ingredients

Scale 1x2x3x

• 2 lbs broccoli
• Kosher or sea salt, to taste
• 3 tbsp unsalted butter, divided, plus more for greasing
• ½ cup panko breadcrumbs
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 2 cups (8 oz) shredded sharp cheddar cheese, divided
• Freshly ground black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Butter a 2-quart baking dish. Blanch broccoli in salted boiling water 2–3 minutes until bright green and tender-crisp. Drain and rinse under cold water. Drain well.
2. Melt 1 tbsp butter in a skillet over medium heat. Add panko and toast 2–3 minutes until golden. Season lightly with salt. Set aside.
3. Melt remaining 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook 1 minute to form roux. Gradually whisk in milk, cooking 3–5 minutes until thickened.
4. Reduce heat. Stir in 1½ cups cheddar until melted and smooth. Season with salt and pepper.
5. Arrange broccoli in baking dish. Pour cheese sauce over and gently toss to coat. Top with remaining ½ cup cheddar and toasted panko.
6. Bake uncovered 20–25 minutes until edges bubble and topping is golden.
7. Cool 5 minutes before serving warm.

Notes

Dry broccoli thoroughly to prevent watery sauce.

Use sharp cheddar for bold, rich flavor.

Stir in a splash of cream for extra richness.

Remove from oven once topping is golden to avoid drying out.

Store leftovers in the refrigerator up to 4 days.

• Prep Time: 15
• Cook Time: 25
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 230
• Sugar: 4g
• Sodium: 330mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 45mg

Keywords: broccoli cheese casserole, cheddar broccoli bake, holiday side dishes, baked broccoli casserole, creamy vegetable casserole