This easy cheesy broccoli casserole recipe can be served with a holiday dinner or next to pork chops.
Broccoli florets are tossed in an easy cheese sauce, sprinkled with a buttery cracker topping, and baked until browned and bubbly!
What You’ll Need For This Broccoli Casserole
- Broccoli: You can use either fresh or frozen broccoli florets. Fresh has a more tender, crisp 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 bold flavor to flavor the sauce.
- Other sauce ingredients: Dry mustard is a great addition to cheese sauce—it can be replaced with a dash of Worcestershire or Dijon mustard.
- Crumb Topping: Buttery round crackers (like Ritz crackers) can be replaced with any variety of crackers or even potato chips. If replacing crackers with breadcrumbs or Panko, add extra butter to the topping.
Variations
- You can swap in other veggies (like cauliflower) for some of the broccoli.
- Add in 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—the homemade cheese sauce is easy to make and tastes so much better!
- Prep: Boil or steam broccoli until tender-crisp and prep the cheese sauce (full recipe below)
- Assemble: Toss the cheese sauce and broccoli together in the casserole dish and top with buttery crumbs.
- Bake: Bake until golden and bubbly.
Simmer or steam broccoli just until tender-crisp as it will cook more in the oven. If using frozen broccoli, thaw it first.
Drain both fresh or frozen florets very well to keep the sauce from getting watery.
How To Make Ahead of Time
This casserole is perfect for Thanksgiving or Easter since it can be made ahead of time. Prepare as directed, keeping the topping in a separate container. Cover and refrigerate for up to 48 hours.
To Bake: Remove from the fridge 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 it with aluminum foil and bake it in the oven at 350°F. Or reheat in the microwave until heated through; the crumbs won’t be as crisp, but they will still be deliciously cheesy.
To freeze, let it cool, then cover it tightly or place it in an airtight container. It’s best to freeze it before baking, but you can also freeze it afterward. Thaw in the fridge overnight and remove from the fridge 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.
Did you enjoy this Cheesy Broccoli Casserole? Leave a rating and a comment below!
Cheesy Broccoli Casserole
This creamy broccoli cheese casserole is a delicious side dish next to any meal!
Prevent your screen from going dark
-
Preheat the oven to 375°F.
-
Bring a large pot of water to a boil over high heat. Add the broccoli and boil for 2 to 3 minutes or just until tender crisp. Drain very well and transfer to a 3-quart baking dish.
-
In a medium saucepan, cook the onion in butter over medium heat until tender, about 5 minutes. Add flour, dry mustard, and salt, and cook for 1 minute more.
-
Add the milk, a little bit at a time, whisking after each addition until smooth. Continue whisking over medium heat until thick and bubbly. Stir in the cream cheese and cook until the sauce is smooth.
-
Remove the sauce from the heat and add the cheddar and parmesan cheeses. Whisk until smooth. Pour the sauce over the broccoli and stir to combine.
-
In a small bowl, combine the crushed crackers, ¼ cup cheddar cheese, and melted butter. Sprinkle over the broccoli.
-
Bake for 20 to 25 minutes or until the sauce is bubbly and the crumbs are golden brown.
Frozen broccoli has a softer texture. Additional gently steamed vegetables can be added.
Calories: 315 | Carbohydrates: 18g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 514mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 101.6mg | Calcium: 338mg | Iron: 1.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
