This Cheesy Broccoli Casserole is comfort in a pan. Tender broccoli tucked into a creamy, from-scratch cheddar sauce and finished with a golden, buttery cracker crunch. It is the easy, cozy side that always disappears first.
Why You’ll Love This Cheesy Broccoli Casserole
- Ultra creamy without canned soup, thanks to a simple homemade cheese sauce.
- Family friendly and make-ahead friendly for busy nights and holidays.
- Golden, crunchy topping that stays crisp and irresistible.
- Flexible recipe with simple swaps to fit your pantry and diet.
Cheesy Broccoli Casserole Ingredients & Substitutions
For the casserole
- 6 cups broccoli florets, bite-size (about 1 1/4 lb). Sub: frozen florets work, thaw and pat very dry.
- 3 tbsp unsalted butter. Sub: olive oil.
- 1 small onion, finely chopped. Sub: 1/2 tsp onion powder.
- 2 cloves garlic, minced. Sub: 1/2 tsp garlic powder.
- 3 tbsp all-purpose flour. Sub: gluten-free 1:1 baking flour.
- 1 1/2 cups milk, whole or 2%. Sub: unsweetened evaporated milk or half and half.
- 1/2 cup low-sodium chicken or vegetable broth.
- 1/2 cup sour cream or plain Greek yogurt.
- 1 tsp Dijon mustard for depth. Optional but recommended.
- 1/2 tsp smoked paprika, 1/4 tsp ground nutmeg, 1 tsp kosher salt, 1/2 tsp black pepper.
- 2 1/2 cups shredded sharp cheddar, divided. Sub: Gruyere, Colby Jack, or half cheddar half Monterey Jack.
- 1/2 cup finely grated Parmesan, divided. Sub: Pecorino Romano.
For the crunchy topping
- 1 cup crushed buttery crackers or panko. Sub: homemade breadcrumbs or crushed cornflakes.
- 2 tbsp melted butter. Sub: olive oil.
- Optional: 1/2 cup crispy fried onions for extra crunch.
Shortcut option: Replace the roux, milk, and sour cream with 1 can condensed cream of mushroom or chicken soup plus 1/2 cup milk. Flavor will be slightly different but still delicious.
Step-by-Step Instructions to Make Cheesy Broccoli Casserole
Step 1: Preheat and Prepare the Pan
Heat oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Par-Cook the Broccoli
Bring a large pot of salted water to a boil. Add broccoli and blanch 2 to 3 minutes until crisp-tender and bright green. Drain and quickly spread on a towel to dry well. Tip: Excess moisture makes sauces thin, so pat the florets dry. Alternatively, microwave broccoli with 2 tbsp water for 2 to 3 minutes, then drain and dry.
Step 3: Make the Creamy Cheese Sauce
In a large skillet, melt 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. Slowly whisk in milk and broth until smooth. Simmer 3 to 5 minutes, whisking, until thick enough to coat a spoon. Off heat, whisk in sour cream, Dijon, paprika, nutmeg, salt, and pepper. Stir in 2 cups cheddar and 1/4 cup Parmesan until melted and silky. Taste and adjust seasoning.
Step 4: Combine and Assemble
Toss broccoli with the cheese sauce until every floret is coated. Transfer to the prepared baking dish. Sprinkle with remaining 1/2 cup cheddar and remaining 1/4 cup Parmesan.
Step 5: Add the Crunchy Topping
In a bowl, mix crushed crackers or panko with melted butter. Stir in crispy fried onions if using. Scatter evenly over the casserole.
Step 6: Bake Until Bubbly and Golden
Bake uncovered for 22 to 28 minutes, until the edges are bubbling and the top is golden. If browning too fast, tent loosely with foil for the last few minutes.
Step 7: Rest and Serve
Let the casserole rest 5 to 10 minutes to set for cleaner scoops. Garnish with chopped parsley if you like and serve warm.
Tips for Success
- Dry the broccoli thoroughly to keep the sauce thick and velvety.
- Shred cheese from a block. Pre-shredded can contain starches that affect melting.
- Season in layers. Taste the sauce before combining with broccoli.
- Use the right pan size so the casserole bakes evenly and the top crisps.
- Make ahead: assemble, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to bake time.
Variations of Cheesy Broccoli Casserole
- Broccoli Rice Casserole: Fold in 2 cups cooked rice before baking for a hearty side or vegetarian main.
- Chicken and Broccoli: Stir in 2 cups diced cooked chicken and reduce broccoli to 5 cups.
- Bacon Lovers: Add 1/2 cup crisp crumbled bacon to the topping or into the sauce.
- Cauliflower Mix: Use half broccoli, half cauliflower for extra texture.
- Gluten-Free: Use GF 1:1 flour and gluten-free crackers or panko.
- Lighter: Use Greek yogurt instead of sour cream and 1 cup cheddar plus 1 cup part-skim mozzarella.
Serving Suggestions: What to Pair with Cheesy Broccoli Casserole
- Roast chicken, baked salmon, pork chops, or meatloaf.
- Holiday mains like glazed ham or prime rib.
- Simple sides: mixed green salad with lemon vinaigrette, garlic bread, or mashed potatoes.
- Fresh finish: squeeze of lemon over each serving to brighten the richness.
Storage & Reheating Instructions
- Fridge: Cool completely, cover, and refrigerate up to 4 days.
- Reheat: Oven at 350°F, covered for 15 to 20 minutes, then uncover to re-crisp topping. Microwave individual portions 60 to 90 seconds.
- Freeze unbaked: Assemble without topping, wrap well, freeze up to 3 months. Thaw in the fridge, add topping, and bake. From frozen, bake covered 40 to 50 minutes, then uncover 10 to 15 to crisp.
- Freeze leftovers: Wrap tightly up to 2 months. Reheat covered at 350°F until hot.
Memories Made Around the Table
My mom baked this on chilly Sundays, and we all hovered by the oven waiting for the cheesy bubbles. That first crunchy, creamy scoop still tastes like home.
FAQs
Can I use frozen broccoli?
Yes. Thaw completely, then pat very dry. If the florets are large, cut them smaller so every bite is well sauced.
Why did my casserole turn watery?
Excess moisture from broccoli is the usual culprit. Blanch briefly and dry well. Also simmer the sauce until thick enough to coat a spoon before adding cheese.
Can I make this ahead?
Assemble up to 24 hours in advance. Cover and refrigerate. Add 5 to 10 minutes to the bake time and add the topping just before baking.
What cheeses work best?
Sharp cheddar for flavor and melt, plus Parmesan for savory depth. Gruyere or Colby Jack are great swaps. Avoid extra-aged cheeses that can turn oily.
How do I make it gluten-free?
Use a 1:1 gluten-free flour blend in the roux and gluten-free panko or cracker crumbs for the topping.
Final Thoughts
This Cheesy Broccoli Casserole brings creamy comfort, craveable crunch, and zero leftovers. Keep it classic or try a variation, then watch it become your most-requested side.
Cheesy Broccoli Casserole Recipe With Crunchy Topping
Equipment
- 1 9x13 inch baking dish greased
- 1 Large Pot for blanching
- 1 Large Skillet for sauce
- 1 Whisk
- 1 Mixing Bowl
- 1 Colander
- 1 Aluminum foil optional, for tenting
Ingredients
For the casserole
- 6 cup broccoli florets bite-size (about 1 1/4 lb)
- 3 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1.5 cup milk whole or 2%
- 0.5 cup low-sodium chicken or vegetable broth
- 0.5 cup sour cream or plain Greek yogurt
- 1 tsp Dijon mustard optional but recommended
- 0.5 tsp smoked paprika
- 0.25 tsp ground nutmeg
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2.5 cup shredded sharp cheddar divided
- 0.5 cup finely grated Parmesan divided
For the crunchy topping
- 1 cup crushed buttery crackers or panko
- 2 tbsp melted butter
- 0.5 cup crispy fried onions optional
Instructions
Step-by-Step Instructions
- Heat oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil. Add broccoli and blanch 2 to 3 minutes until crisp-tender and bright green. Drain and spread on a towel to dry well. Tip: Excess moisture makes sauces thin, so pat the florets dry. Alternatively, microwave broccoli with 2 tbsp water for 2 to 3 minutes, then drain and dry.
- In a large skillet, melt 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. Slowly whisk in milk and broth until smooth. Simmer 3 to 5 minutes, whisking, until thick enough to coat a spoon. Off heat, whisk in sour cream, Dijon, paprika, nutmeg, salt, and pepper. Stir in 2 cups cheddar and 1/4 cup Parmesan until melted and silky. Taste and adjust seasoning.
- Toss broccoli with the cheese sauce until every floret is coated. Transfer to the prepared baking dish. Sprinkle with remaining 1/2 cup cheddar and remaining 1/4 cup Parmesan.
- In a bowl, mix crushed crackers or panko with melted butter. Stir in crispy fried onions if using. Scatter evenly over the casserole.
- Bake uncovered for 22 to 28 minutes, until the edges are bubbling and the top is golden. If browning too fast, tent loosely with foil for the last few minutes.
- Let the casserole rest 5 to 10 minutes to set for cleaner scoops. Garnish with chopped parsley if you like and serve warm.