This broccoli cheese casserole is creamy, cozy, and irresistibly cheesy with a crunchy, buttery top. It is the kind of side dish that steals the show, whether you are hosting a holiday or serving a simple weeknight dinner.
Why You’ll Love This Broccoli Cheese Casserole
- Ultra creamy, never soupy – tested for the perfect sauce-to-broccoli ratio.
- Golden, crunchy topping that stays crisp without getting greasy.
- Make-ahead friendly, freezer friendly, and great for potlucks.
- Balanced flavor from sharp cheddar, a touch of Dijon, and sweet onion.
- Simple, familiar ingredients with smart substitutions for any diet.
Broccoli Cheese Casserole Ingredients & Substitutions
- Fresh broccoli florets: 8 cups, about 2 large heads (900 g). Substitute: frozen florets, thawed and well drained.
- Unsalted butter: 3 tbsp (42 g), divided. Substitute: olive oil for the sauce, but butter adds the best flavor.
- Yellow onion: 1 small, finely diced. Substitute: 2 shallots or 1 tsp onion powder.
- Garlic: 2 cloves, minced. Substitute: 1 tsp garlic powder.
- All-purpose flour: 3 tbsp (24 g) for the roux. Gluten free: use 1:1 GF flour or 2 tbsp cornstarch slurry.
- Whole milk: 1 1/2 cups (360 ml). Substitute: 2% milk, evaporated milk, or half-and-half for extra richness.
- Low-sodium chicken or vegetable broth: 1/2 cup (120 ml).
- Sour cream or plain Greek yogurt: 1/2 cup (120 g) for tang and silkiness.
- Sharp cheddar, freshly shredded: 2 cups (200 g), divided. Substitute: medium cheddar; add 1 cup (100 g) Gruyere or Monterey Jack for extra melt.
- Dijon mustard: 1 tsp for brightness.
- Kosher salt: 1 tsp, plus more to taste.
- Black pepper: 1/2 tsp.
- Paprika: 1/2 tsp. Optional: pinch of crushed red pepper.
- Panko breadcrumbs: 1 cup (60 g) for crunch. GF: use gluten free panko or crushed GF crackers.
- Grated Parmesan: 1/4 cup (20 g) for savory depth.
Convenience swap: prefer condensed soup style. Replace the roux, milk, and sour cream with 1 can condensed cream of mushroom or chicken soup plus 1/2 cup milk. Reduce added salt slightly.
Step-by-Step Instructions to Make Broccoli Cheese Casserole
Preheat and Prep
Preheat the oven to 375°F or 190°C. Grease a 9×13 inch baking dish. Cut broccoli into similar-sized florets, about 1 1/2 inches, for even cooking.
Blanch the Broccoli
Bring a large pot of salted water to a boil. Add broccoli and blanch 2 minutes until bright green and just tender. Drain, then plunge into an ice bath. Drain well and pat very dry to prevent a watery casserole.
Make the Cheese Sauce
In a large skillet, melt 2 tbsp butter over medium heat. Add onion and cook 3 to 4 minutes until translucent. Stir in garlic for 30 seconds. Sprinkle in flour and cook, whisking, 1 minute. Gradually whisk in milk and broth until smooth. Simmer, whisking, 3 to 4 minutes until thick enough to coat a spoon. Off heat, whisk in sour cream, Dijon, 1 1/2 cups cheddar, and optional Gruyere. Season with salt, pepper, and paprika.
Assemble the Casserole
Toss the dried broccoli with the cheese sauce until evenly coated. Transfer to the prepared baking dish and sprinkle with remaining 1/2 cup cheddar.
Make the Crunchy Topping
Melt remaining 1 tbsp butter. In a bowl, combine panko, Parmesan, and melted butter until crumbs are evenly moistened. Scatter over the casserole.
Bake to Bubbly Perfection
Bake 22 to 25 minutes until bubbling at the edges and heated through. For a deeper golden top, broil 1 to 2 minutes, watching closely.
Rest and Serve
Let the casserole rest 10 minutes so the sauce sets and slices cleanly. Serve warm.
Tips for Success
- Dry your broccoli thoroughly after blanching. Excess water dilutes the sauce.
- Shred cheese from a block for the best melt. Pre-shredded can be powdery.
- Thickness check: the sauce should lightly coat a spoon before adding cheese.
- Season in layers. Taste the sauce before combining with broccoli and adjust salt.
- Bake on a sheet pan to catch any bubbling overflow and keep clean-up easy.
Variations of Broccoli Cheese Casserole
- Cauli-broccoli mix: swap half the broccoli for cauliflower florets.
- Chicken and rice: fold in 2 cups cooked diced chicken and 2 cups cooked rice for a full meal.
- Bacon cheddar: add 4 slices crisp crumbled bacon to the topping.
- Keto friendly: skip the panko and use crushed pork rinds; thicken sauce with a little cream cheese instead of flour.
- Spicy kick: add 1 to 2 tsp hot sauce or diced jalapeños.
- Extra green: stir in a handful of baby spinach with the sauce.
Serving Suggestions: What to Pair with Broccoli Cheese Casserole
- Roast chicken, baked salmon, or skillet steak for an easy main.
- Meatloaf, pulled pork, or glazed ham for Sunday supper or holidays.
- Simple sides like a lemony arugula salad or buttered egg noodles.
- Wine pairing: Chardonnay or light Pinot Noir; for non-alcoholic, try sparkling apple cider.
Storage & Reheating Instructions
- Refrigerate: cool completely, cover, and store up to 4 days.
- Reheat: 350°F or 177°C, covered, 15 to 20 minutes; uncover for the last 5 minutes to crisp. Microwave single portions 60 to 90 seconds.
- Make ahead: assemble up to 2 days in advance, cover, and refrigerate. Add the crumb topping right before baking.
- Freeze: wrap unbaked casserole tightly for up to 2 months. Thaw overnight in the fridge, add fresh topping, then bake. Baked leftovers also freeze well, though the topping softens slightly.
Memories Made Around the Table
My first Thanksgiving hosting, this casserole disappeared before the turkey even hit the table. Now I always double it so there is a little left for breakfast with a fried egg on top.
FAQs
Can I use frozen broccoli? Yes. Thaw completely, pat very dry, and skip the blanching. If the florets are large, cut them to similar size.
What cheeses melt best? Sharp cheddar for flavor plus Gruyere or Monterey Jack for extra creaminess. Always shred from a block.
How do I prevent a watery casserole? Dry the broccoli thoroughly after blanching, simmer the sauce until thick, and avoid covering while baking, which traps steam.
Can I make it gluten free? Use 1:1 gluten free flour in the roux or thicken with 2 tbsp cornstarch mixed with 2 tbsp cold milk. Use gluten free panko.
Can I use condensed soup instead of a homemade sauce? Absolutely. Use 1 can condensed cream soup plus 1/2 cup milk, then proceed with the recipe. Reduce added salt to taste.
Final Thoughts
Comforting, creamy, and crowd-pleasing, this broccoli cheese casserole is the side dish you will want on repeat. If you make it, leave a comment with your twist so we can all try it next time.
Broccoli Cheese Casserole Recipe with Crispy Cheddar Topping
Equipment
- 1 9x13 inch baking dish
- 1 Large Pot
- 1 Large Skillet
- 1 Whisk
- 1 Mixing Bowl
- 1 Colander
- 1 Sheet pan (optional)
Ingredients
Casserole
- 8 cups broccoli florets about 2 large heads; thaw and drain well if using frozen
- 2 tbsp unsalted butter
- 1 yellow onion small, finely diced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour for the roux
- 1.5 cups whole milk
- 0.5 cup low-sodium chicken or vegetable broth
- 0.5 cup sour cream or plain Greek yogurt for tang and silkiness
- 2 cups sharp cheddar cheese freshly shredded, divided
- 1 tsp Dijon mustard
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup Gruyere or Monterey Jack cheese (optional) shredded, for extra melt
Topping
- 1 cup panko breadcrumbs for crunch
- 0.25 cup Parmesan cheese finely grated
- 1 tbsp unsalted butter melted
Instructions
Preheat and Prep
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish. Cut broccoli into similar-sized florets, about 1 1/2 inches, for even cooking.
Blanch the Broccoli
- Bring a large pot of salted water to a boil. Add broccoli and blanch for 2 minutes until bright green and just tender. Drain, plunge into an ice bath, drain well again, and pat very dry to prevent a watery casserole.
Make the Cheese Sauce
- In a large skillet, melt 2 tbsp butter over medium heat. Add onion and cook 3 to 4 minutes until translucent. Stir in garlic for 30 seconds. Sprinkle in flour and cook, whisking, 1 minute. Gradually whisk in milk and broth until smooth. Simmer, whisking, 3 to 4 minutes until thick enough to coat a spoon. Off heat, whisk in sour cream, Dijon, 1 1/2 cups cheddar, and optional Gruyere. Season with salt, pepper, and paprika.
Assemble the Casserole
- Toss the dried broccoli with the cheese sauce until evenly coated. Transfer to the prepared baking dish and sprinkle with the remaining 1/2 cup cheddar.
Make the Crunchy Topping
- In a bowl, combine panko, Parmesan, and the melted 1 tbsp butter until crumbs are evenly moistened. Scatter over the casserole.
Bake to Bubbly Perfection
- Bake 22 to 25 minutes until bubbling at the edges and heated through. For a deeper golden top, broil 1 to 2 minutes, watching closely.
Rest and Serve
- Let the casserole rest 10 minutes so the sauce sets and slices cleanly. Serve warm.