This easy cheesy broccoli casserole recipe can be served with a holiday dinner or alongside pork chops.
Broccoli florets are tossed with an easy cheese sauce, sprinkled with a buttery cookie topping, and baked until golden and bubbly.
What you’ll need for this broccoli casserole
- Broccoli: You can use fresh or frozen broccoli florets. Fresh has a more tender and crunchy texture, while frozen will make a softer casserole.
- Flour/Butter: These create a roux that will thicken the sauce.
- Cheese: I use sharp cheddar cheese and parmesan cheese for the best flavor. If using other types of cheese, choose one with a rich flavor to flavor the sauce.
- Other sauce ingredients: Dry mustard is a great addition to cheese sauce; can be replaced with a pinch of Worcestershire or Dijon mustard.
- Crumb coverage: Round, buttery crackers (like Ritz crackers) can be replaced with any variety of crackers or even potato chips. If replacing the cookies with breadcrumbs or Panko, add more butter to the topping.
Variations
- You can swap other vegetables (like cauliflower) for some broccoli.
- Add ham or leftover roast chicken or roast turkey to make this a hearty main dish.
How to make broccoli casserole
Skip the mushroom soup and mayonnaise – homemade cheese sauce is easy to make and tastes much better!
- Homework: Boil or steam the broccoli until crisp-tender and make the cheese sauce (full recipe below)
- Arm: Mix cheese sauce and broccoli in the saucepan and top with butter crumbs.
- Bake: Bake until golden and bubbly.
Simmer or steam broccoli until crisp-tender, as it will cook longer in the oven. If using frozen broccoli, thaw it first.
Drain fresh or frozen florets very well to prevent the sauce from becoming watery.
How to do it in advance
This casserole is perfect for Thanksgiving or Easter since it can be made ahead of time. Prepare as directed and store topping in a separate container. Cover and refrigerate for up to 48 hours.
for baking: Remove from the refrigerator 30 minutes before baking. Bake for 15 minutes and stir. Add crumb mixture and bake for 20 to 30 minutes or until hot and bubbly.
Leftovers
To reheat broccoli casserole, cover with aluminum foil and bake at 350°F. Or reheat in the microwave until heated through; The crumbs won’t be as crispy, but they will still have delicious cheese.
To freeze, Let cool, then cover tightly or place in an airtight container. It is best to freeze it before baking, but you can also freeze it afterwards. Thaw in the refrigerator overnight and remove from the refrigerator 30 minutes before baking. Bake for 15 minutes and stir. Add crumb mixture and bake for 20 to 30 minutes or until hot and bubbly.
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Broccoli and Cheese Casserole
This Creamy Broccoli Cheese Casserole is a delicious side to any meal!
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Preheat oven to 375°F.
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Bring a large pot of water to a boil over high heat. Add broccoli and boil for 2 to 3 minutes or until crisp-tender. Drain very well and transfer to a 3-quart baking dish.
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In a medium saucepan, cook onion in butter over medium heat until tender, about 5 minutes. Add the flour, dry mustard and salt and cook for 1 more minute.
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Add the milk, a little at a time, beating after each addition until smooth. Continue whisking on medium heat until thick and bubbly. Add cream cheese and cook until sauce is smooth.
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Remove the sauce from the heat and add the cheddar and parmesan cheeses. Beat until smooth. Pour the sauce over the broccoli and stir to combine.
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In a small bowl, combine crushed crackers, ¼ cup cheddar cheese, and melted butter. Sprinkle over broccoli.
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Bake for 20 to 25 minutes or until sauce is bubbling and crumbs are golden brown.
Frozen broccoli has a softer texture. Additional gently steamed vegetables can be added.
Calories: 315 | Carbohydrates: 18gram | Protein: 13gram | Fat: 22gram | Saturated fats: 13gram | Cholesterol: 59mg | Sodium: 514mg | Potassium: 483mg | Fiber: 3gram | Sugar: 6gram | Vitamin A: 1430UI | Vitamin C: 101.6mg | Calcium: 338mg | Iron: 1.5mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Casserole, Garnish Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
