This broccoli casserole is tender broccoli florets coated in a homemade cheese sauce, then finished off with a buttery cracker topping. An easy make-ahead dish that’s perfect for an everyday dinner or a holiday meal.
My family loves broccoli, I often find myself making roasted parmesan broccoli, broccoli with cheese sauce, and this simple, yet satisfying casserole. If you’ve got a broccoli fan in your house, this recipe is a must try!
There’s nothing better than a hot cheesy casserole, especially on a cold day. Casseroles are comforting, hearty and quick to assemble. I make this broccoli casserole on a regular basis, it’s one of my all time favorite ways to eat broccoli.
This casserole is perfect side dish to serve with dinner entrees and holiday favorites like crock pot ham, spatchcock turkey and slow cooker whole chicken.
Table of Contents
Broccoli Casserole Ingredients
To make broccoli casserole you will need broccoli, onion, butter, flour, milk, cheddar cheese, cream cheese, salt, black pepper, smoked paprika, garlic powder, buttery crackers and chopped parsley.
How Do You Make Broccoli Casserole?
This broccoli casserole recipe starts with fresh broccoli florets. Cook them in a boiling pot of salted water for a couple of minutes until they turn bright green. Transfer the broccoli to a bowl of cold water to cool them. Remove them from the water and pat them dry. In a medium pot melt a little butter and cook your onion until translucent. Add all purpose flour to the pot and stir until you coat the onions. Whisk milk into the pan and let it thicken. Add cream cheese, cheddar cheese and seasonings to the pot. Stir everything together until it turns into a smooth sauce.
Place your blanched broccoli in a bowl and pour the cheese sauce over the broccoli. Transfer everything into a prepared dish and sprinkle shredded cheddar cheese and crushed crackers over the top. Bake the casserole until it gets bubbly. Sprinkle a little parsley on top and enjoy. The end result is a crunchy and creamy casserole that’s totally irresistible!
Tips For Broccoli Casserole
- This broccoli cheese casserole works best with fresh broccoli that’s been lightly cooked.
- Frozen broccoli will do in a pinch, but you need to make sure it’s thawed and dried before it goes into the recipe or you could end up with a watery casserole.
- I typically use Ritz cracker crumbs; however, you can use other similar buttery crackers.
- This recipe makes a luscious cheese sauce starting with a butter and flour roux. So you don’t need cream of mushroom soup or cream of chicken soup.
Quick Tip
Cut your broccoli into bite sized pieces so your casserole is easy to eat.
Recipe FAQs
Blanched broccoli is simply broccoli that’s been quickly boiled, then goes into a bath of cold water to stop the cooking process. You’ll need to cook your broccoli for 2-3 minutes in boiling water until it turns bright green, then transfer the broccoli to a bowl of ice water. After the broccoli cools, drain the water and pat the broccoli dry with a paper towel.
You can make this casserole ahead of time. Simply make the casserole through sprinkling the cheese on top. Cover with foil and refrigerate for up to 24 hours. Add the crackers right before you bake the casserole. Add an additional 10 minutes to the bake time.
The best broccoli casserole has lightly cooked or blanched broccoli. Frozen broccoli will work, but you should thaw it and pat it dry before it goes into the casserole. Wet broccoli may result in a watery casserole.
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Flavor Variations
I typically serve this broccoli casserole as a side dish, but you can add an assortment of other ingredients to turn it into more of a main course offering. You can also modify the flavor to suit your taste.
- Grains: Use 3 cups of broccoli and 3 cups of cooked grains such as rice, quinoa or farro.
- Protein: Use 3 cups of broccoli and 3 cups of cooked chicken or ground beef.
- Bacon: Sprinkle 1/2 cup of cooked crumbled bacon over the finished dish.
- Potatoes: Use 3 cups of broccoli and 3 cups of cubed cooked potatoes.
- Veggies: You can sauté sliced mushrooms, zucchini, bell peppers and other veggies with your onion.
- Spicy: Add cayenne pepper, crushed red pepper flakes or a little hot sauce to bring the heat.
- Creamy: Add a little sour cream to finish your cheese sauce for an extra creamy sauce.
- Cheese: You can really use any cheese you like in this casserole. I typically use a sharp cheddar cheese, but other great options are fontina, Monterey Jack or provolone cheese.
This broccoli casserole is everything you’d want in a side dish – it’s the best way to get your kids to eat their veggies! Serve this casserole at your next gatherings and watch the rave reviews pour in.
More Side Dish Recipes
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Braised Cabbage
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Corn Casserole Recipe
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Broccoli Casserole
Ingredients
- 6 cups broccoli florets
- 1/2 cup onion finely diced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk I use whole milk
- 3 cups shredded cheddar cheese divided use
- 2 ounces cream cheese cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup crushed crackers such as Ritz
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Bring a pot of salted water to a boil. Add the broccoli and cook for 2-3 minutes or until bright green.
- Transfer the broccoli to a bowl of ice water. Let cool, then drain the water and pat the broccoli dry.
- Preheat the oven to 375 degrees F. Coat a 2 quart baking dish with cooking spray.
- Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
- Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon).
- Add the cream cheese, 2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and garlic powder to the sauce. Stir until smooth.
- Place the broccoli in a large bowl. Pour the sauce over the top and toss to coat evenly.
- Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers.
- Bake for 20-30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.
Notes
- This broccoli cheese casserole works best with fresh broccoli that’s been lightly cooked.
- Frozen broccoli will do in a pinch, but you need to make sure it’s thawed and dried before it goes into the recipe or you could end up with a watery casserole.
- Cut your broccoli into bite sized pieces so your casserole is easy to eat.
Recipe is clear and I love the food. Will try this soon. Thanks for sharing
My kids adored this creamy cheese sauce in the broccoli casserole! Everyone cleaned their plates! Will totally make again.
These brocolli casserole looks so creamy and delicious. Thanks for sharing
We tried this as a side dish for our Easter dinner and it was so good! I love the addition of the crackers on top – made such a difference and everyone enjoyed it.
My family loves this dish when we all get together! There’s never any leftovers!
I love all of your recipes! I am making the broccoli cheese casserole as a side dis for my pork roast. It will also serve S a vegetarian option. Can I make this aged of time and refrigerate?
You can make it ahead of time, just leave the topping off until right before you cook it!
Simple and delicious! I added cooked (Costco rotisserie) chopped chicken breast, and used a whole medium yellow onion (don’t like to save it or throw it away). Also went a little heavy on the Paprika, garlic, and pepper as we like lots of flavor. Definitely a keeper recipe.
Excellent dish that was even better as leftovers! I’m thinking add cooked cut up chicken and you’ve got an entire meal. Gonna try that next time. Good going!
Could you freeze this after prepared?? I Made to much!
I think that should be ok!
Planning on making this ahead of time for Christmas dinner, your recipe looks great! I’ll make it tomorrow, so I’ll be surprised if you will be able to answer this in time. Anyway, have you ever added mushrooms to this? Thank-you.
Mushrooms would be a great addition!
This recipe takes the somewhat bland broccoli casserole of my Midwest youth and improves upon it. My new go to recipe!
Excellent recipe! I bookmarked it and this will now be my go-to recipe for broccoli casserole. Thanks so much!
i had leftover chicken so tossed it in and it was delicious!
This was excellent, thank you! I didn’t think my mom‘s recipe with frozen broccoli and Velveeta could be topped but here we are! I also didn’t consider broccoli casserole could be eaten on days other than holidays! This is definitely entering the rotation!
Can this be made with frozen broccoli? Fresh hasn’t looked great at the stores lately, and I’ve been tasked with broccoli casserole for Christmas Eve.
It should be fine, thaw the broccoli first and drain away any excess water.
The frozen broccoli worked amazing! Such a great and super easy recipe!
Make ahead?
Yes, but add the topping right before you bake it, otherwise the topping could get soggy.
Really yummy with the cheese sauce! I can’t stop eating it!
Ooooo how yummy!!! Broccoli is absolutely delicious! I will definitely be giving your recipe a try.
i’m def saving this one. broccoli is a big hit at our house