The Best Broccoli Cheese Casserole Recipe

Get ready for the ultimate comfort food! This Broccoli Cheese Casserole recipe is a timeless classic, combining tender broccoli with a rich, creamy cheese sauce and a crunchy topping. It’s incredibly easy to make and guaranteed to become a family favorite at your dinner table. You’ll learn how to create this simple yet satisfying dish, perfect for any occasion.

Why You’ll Love This Broccoli Cheese Casserole

This homemade Broccoli Cheese Casserole isn’t just a side dish; it’s a culinary hug. It brings together simple ingredients for maximum flavor and minimum fuss.

• Ultimate Comfort Food: Creamy, cheesy, and utterly satisfying, it warms you from the inside out.
• Easy to Prepare: With straightforward steps, beginners can achieve perfect results every time.
• Customizable Ingredients: Easily adjust cheeses or add other veggies to suit your family’s taste.
• Versatile Dish: Perfect for holiday gatherings, potlucks, or a simple weeknight meal.
• Crowd-Pleasing: Everyone, even picky eaters, will ask for a second helping of this delicious bake.

Ingredients

To create this delightful Broccoli Cheese Casserole, you need just a few key components. For the best flavor and texture, gather these ingredients before you begin.

• 2 pounds broccoli
• Kosher or sea salt, to taste
• 3 tablespoons unsalted butter, divided, plus more for greasing the dish
• 1/2 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

Notes & Substitutions

Broccoli: Fresh broccoli delivers the best texture, but frozen florets work in a pinch. If using frozen, thaw them completely and pat them very dry before blanching. This prevents a watery casserole.
According to the USDA, broccoli is rich in antioxidants, vitamins, and minerals that protect the body from oxidative stress and inflammation, promoting overall health health benefits of broccoli.

Cheese: Sharp cheddar offers a robust flavor that perfectly complements the broccoli. Feel free to experiment with other good melting cheeses like mild cheddar, Monterey Jack, or a blend of Colby and Jack. A sprinkle of Parmesan can add extra depth.

Milk: Whole milk creates the creamiest sauce, but 2% milk or half-and-half are suitable alternatives. Avoid skim milk, as it may result in a thinner sauce.

Breadcrumbs: Panko breadcrumbs provide an incredibly crispy and light topping. Regular breadcrumbs can be used, but reduce the cooking time when toasting, as they brown faster.

Butter vs. Oil: Unsalted butter is preferred for its rich flavor in both the topping and sauce. However, a neutral oil like canola or vegetable oil can substitute for toasting the breadcrumbs if needed.

Equipment

You don’t need fancy gadgets to make this simple Broccoli Cheese Casserole. Just a few standard kitchen tools will do.

• 9×13-inch Casserole Dish: Essential for baking, choose glass or ceramic.
• Large Pot: For blanching broccoli and making the cheese sauce.
• Whisk and Spatula: A whisk ensures a smooth roux and sauce, while a spatula helps stir and scrape the pot.
• Sheet Pan & Tea Towel: For properly draining and drying the blanched broccoli.

Instructions

Making a creamy Broccoli Cheese Casserole is simpler than you think. Just follow these easy, step-by-step instructions for a perfect result every time.

Prep Steps

1. Cut the heads of broccoli into florets, yielding about 10 cups. Trim the dry ends off the broccoli stems. Remove the tough outer layer using a peeler, then cut the stems into coin shapes.
2. Bring a medium to large pot of water to a boil. Add a generous pinch of salt. Add the broccoli stems first and cook until slightly tender, about 3 minutes. Add the florets and cook until bright green and just tender enough that a fork can pierce them, about 3 to 4 minutes.
3. Drain the broccoli immediately. Add a few ice cubes on top and rinse with cold water for about 30 seconds to stop the cooking process. Line a sheet pan with a clean tea towel, spread the cooled broccoli on top, and let it drain thoroughly while you prepare the sauce. Gently rinse and dry the pot for later use.
4. Preheat your oven to 400°F (200°C).
5. Butter a 9×13-inch glass casserole dish generously, ensuring all sides are coated.

Make the Crunchy Topping

1. In the same pot you used for the broccoli, melt 1 tablespoon of butter over medium heat.
2. When the butter starts foaming, add the panko breadcrumbs and toss them to coat fully in the butter.
3. Cook, stirring often, until the breadcrumbs begin to turn golden brown and become fragrant, about 2 to 3 minutes.
4. Scrape the toasted breadcrumbs into a small bowl and set them aside. Carefully wipe out the pot and return it to the stove for the next step.

Prepare the Cheese Sauce

1. Add the remaining 2 tablespoons of unsalted butter to the same pot and melt it over medium-low heat.
2. Once the butter is melted, add the all-purpose flour. Whisk continuously until a smooth paste, called a roux, forms. Cook this roux for about 1 minute, stirring, until it takes on a light color and smells nutty.
3. Slowly whisk in the whole milk, a little at a time, to prevent lumps. Bring the mixture to a simmer, whisking again to ensure it’s completely smooth.
4. Switch to a wooden spoon or rubber spatula and stir often. Cook until the milk mixture has thickened sufficiently to coat the back of a spoon, about 2 to 3 minutes.
5. Remove the pot from the heat and stir in 1 cup of the shredded sharp cheddar cheese until it melts and the sauce is smooth and creamy.

Assemble the Casserole

1. Add the thoroughly drained and dried broccoli to the prepared casserole dish, patting it down into an even layer.
2. Generously season the broccoli with salt and freshly ground black pepper.
3. Evenly drizzle the warm cheese sauce over the seasoned broccoli.
4. Scatter the remaining shredded cheddar cheese all over the top of the sauce.
5. Finally, sprinkle the toasted panko breadcrumbs evenly over the cheese layer.

Bake and Serve

1. Bake the assembled Broccoli Cheese Casserole in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly, and the top of the casserole is nicely golden brown.
2. Once baked, remove the casserole from the oven. Let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to set slightly.

Pro Tips & Troubleshooting

Achieving the perfect Broccoli Cheese Casserole is easy with a few simple tricks. Pay attention to these details for the best results.

• Ensure Broccoli is Dry: Excess moisture leads to a watery casserole. After blanching, pat the broccoli very dry with a clean tea towel.
• Don’t Overcook Broccoli Initially: Blanch until tender-crisp. It will cook more in the oven, so you want it to retain some bite.
• Whisk Roux Constantly: Continuous whisking prevents lumps and ensures a smooth, silky cheese sauce.
• Achieving a Golden, Crisp Topping: Toasting the panko in butter before baking guarantees a beautifully golden and crunchy crust.

Common Mistakes

• Soggy Broccoli: Usually caused by not blanching properly or not drying the florets enough.
• Lumpy Cheese Sauce: Happens when flour isn’t fully incorporated into the butter for the roux, or milk is added too quickly.
• Bland Seasoning: Remember to season both the broccoli and the sauce generously for optimal flavor in your easy broccoli casserole.

Serving, Storage & Variations

This versatile Broccoli Cheese Casserole pairs beautifully with many meals and stores well for future enjoyment. You can also easily adapt it to suit your tastes.

Serving Suggestions

This cheesy broccoli dish is incredibly versatile. It makes an excellent holiday side, pairing perfectly with roasted turkey, ham, or beef tenderloin. For weeknights, serve it alongside roasted chicken, baked fish, or a simple steak. It’s also delicious as a light vegetarian main course with a fresh green salad.

Storage Instructions

Let any leftover Broccoli Cheese Casserole cool completely before transferring it to an airtight container. It will last in the refrigerator for 2 to 3 days. To reheat, microwave individual portions until warm, or bake the entire dish in a preheated oven at 350°F (175°C) until heated through and bubbly.
For safe storage, the Cornell Cooperative Extension recommends refrigerating casseroles promptly and not leaving them at room temperature for more than two hours food safety guidelines for casserole storage.

Make Ahead

You can easily prepare this casserole in advance. Assemble the entire dish, including the broccoli and cheese sauce, but do not add the toasted breadcrumbs. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the fridge, let it sit at room temperature for about 30 minutes, then sprinkle with the toasted panko and bake as directed.

Recipe Variations

• Add Protein: Stir in cooked, shredded chicken, diced ham, or crispy bacon bits for a heartier meal.
• Incorporate Grains: Mix in 1 cup of cooked white or brown rice with the broccoli for added texture and substance.
• Different Cheese Blends: Experiment with other melty cheeses like Gruyere, fontina, or even a smoked gouda for a unique flavor profile. A topping of freshly grated Parmesan before baking adds a salty kick.
• Extra Crunch: Instead of panko, top with crushed butter crackers or crispy fried onions for a different kind of savory crunch.

Nutrition

This comforting Broccoli Cheese Casserole provides a good balance of macronutrients. It offers a decent source of protein, along with fiber from the broccoli, making it a satisfying addition to your meal.

FAQ

Conclusion

This easy Broccoli Cheese Casserole is a truly delicious and versatile dish, perfect for bringing comfort to any meal. Its creamy, cheesy goodness, combined with tender broccoli and a crispy topping, makes it an undeniable crowd-pleaser. Don’t hesitate to whip up this simple recipe today – your family will thank you! We’d love to hear how your casserole turns out, so feel free to share your thoughts or ask questions in the comments below!

The Best Broccoli Cheese Casserole Recipe

This classic broccoli cheese casserole features tender broccoli florets and stems baked in a creamy cheddar cheese sauce, topped with crispy panko breadcrumbs. It’s a comforting and flavorful dish perfect for any meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8 servings

Calories 188 kcal

Equipment

• Pot
• Peeler
• sheet pan
• Tea towel
• Oven
• Casserole dish
• Bowl
• whisk
• Wooden spoon or rubber spatula

Ingredients

  

Main Ingredients

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

Instructions

 

Instructions

• Prepare broccoli by cutting florets and slicing stems into coins.
• Boil salted water and cook broccoli stems for 3 minutes, then add florets and cook for 3-4 minutes until tender-crisp.
• Drain cooked broccoli, rinse with cold water to stop cooking, and let it drain on a towel.
• Preheat oven to 400°F (200°C).
• Butter a 9×13-inch glass casserole dish.
• In the same pot, melt 1 tablespoon of butter, then toast panko breadcrumbs until golden brown. Transfer to a bowl and set aside.
• Make the sauce by melting 2 tablespoons of butter, adding flour to form a roux, and cooking for 1 minute until nutty.
• Slowly whisk in milk, bring to a simmer, then cook for 2-3 minutes until thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese until smooth.
• Assemble by layering drained broccoli in the dish, seasoning, then drizzling with cheese sauce, scattering remaining cheese, and topping with toasted breadcrumbs.
• Bake for about 20 minutes until golden and bubbly, then let rest for 5-10 minutes before serving.
• Cool leftovers completely and store in an airtight container in the fridge for 2-3 days.

Notes

This casserole is a delicious and comforting side dish or light main. Leftovers can be stored in the refrigerator for 2-3 days.