Recipe

Broccoli Cheese Casserole

Creamy cheddar sauce, tender broccoli, and a crisp buttery topping in one cozy, reliable bake.

By Matt Campbell

•

4.8

A golden, bubbly broccoli cheese casserole in a white ceramic baking dish on a bright kitchen counter, with a crisp cracker topping and a serving spoon nearby

Broccoli cheese casserole is one of those dishes that feels like a warm blanket you can eat. You get tender broccoli, a sauce that tastes like sharp cheddar and comfort, and a crunchy top that practically dares you not to “just grab one more scoop.”

This is my weeknight-friendly version with accessible ingredients and a couple of small upgrades that make a big difference. We build a quick cheese sauce so it actually tastes like cheese, not just “something creamy.” Then we bake it until the edges get those little browned bits that everyone mysteriously fights over.

Broccoli florets, shredded sharp cheddar, sour cream, milk, crackers, butter, onions, and seasonings arranged on a light kitchen counter, ready for cooking

Why It Works

Real cheddar flavor: A simple roux-based sauce plus sharp cheddar gives you a casserole that tastes bold and savory, not flat.
Less watery, more cozy: A quick blanch or steam plus good draining helps prevent broccoli from watering down the sauce while baking.
Crunch you can hear: Buttery crushed crackers toast up fast and stay crisp on top.
Make-ahead friendly: Assemble it earlier, bake when you are ready, and it still comes out bubbly and gorgeous.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover and refrigerate for 3 to 4 days.

Reheat: For the best texture, reheat in a 350°F oven until hot, about 15 to 20 minutes. The microwave works, but the topping will soften. If you microwave, pop it under the broiler to wake the crunch back up, but watch it closely since broilers vary and it can brown fast.

Freeze: You can freeze it, but the sauce can loosen a bit when thawed. For best results, freeze before baking and leave the cracker topping off. Wrap tightly and freeze for best quality within 2 months (up to 3 months is usually fine). Thaw overnight in the fridge, add topping, then bake.

Common Questions

Can I use frozen broccoli?

Yes. Thaw it first and squeeze out excess moisture with clean kitchen towels or paper towels. Extra water is the fastest way to turn your casserole runny.

Do I have to make a roux, or can I use canned soup?

You can use condensed soup if that is your comfort zone, but the roux is quick and gives you better flavor and texture.

What cheese works best?

Sharp cheddar is the main character. I like a little Parmesan for salty depth. Avoid pre-shredded cheese if you can. It is coated to prevent clumping and it melts less smoothly.

How do I keep the casserole from getting watery?

Cook the broccoli briefly, then drain very well. Also let the cheese sauce thicken on the stove before combining. If your broccoli looks wet, it will make your casserole wet.

Can I add protein?

Absolutely. Stir in 2 cups of shredded rotisserie chicken, diced ham, or cooked crumbled bacon. If adding bacon, sprinkle some on top too and prepare for compliments.

Can I make it gluten-free?

Yes. Use a 1:1 gluten-free flour blend for the roux and use gluten-free crackers or crushed gluten-free cereal for the topping.

Can I make this ahead?

Yes. Assemble up to 24 hours ahead (hold the cracker topping), cover, and refrigerate. Add the buttery crackers right before baking. If baking straight from the fridge, plan on adding 5 to 10 minutes, and bake until bubbly at the edges.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large pot (for blanching) or steamer basket
Large mixing bowl
Medium saucepan
Whisk
Rubber spatula or wooden spoon
Measuring cups and spoons

I am a big fan of recipes that feel like they belong at a holiday table but do not demand holiday-level effort. Broccoli cheese casserole hits that sweet spot. The first time I made it from scratch instead of using the usual shortcuts, I realized something kind of funny: it is still the same cozy classic, it just tastes more like you meant it. Now it is the dish I bring when I want to be helpful without committing to a three-hour project.

Broccoli Cheese Casserole

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Ingredients

6 cups broccoli florets (about 2 large heads, cut into similar-size pieces, tender stems are fine)
4 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 3/4 cups milk (whole or 2%)
1/2 cup sour cream
2 teaspoons Dijon mustard
1 teaspoon kosher salt, plus more for blanching water
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional but highly recommended)
3 cups sharp cheddar cheese, shredded (about 12 ounces), divided
1/3 cup grated Parmesan (optional)
1 1/2 cups buttery round crackers, crushed (about 5 ounces)
2 tablespoons chopped parsley or chives (optional, for serving)

A glass bowl filled with freshly shredded sharp cheddar cheese on a kitchen counter next to a box grater

Instructions

Heat the oven. Preheat to 375°F. Lightly butter or spray a 9x13-inch baking dish.
Cook the broccoli quickly. Choose one:
Blanch: Bring a large pot of salted water to a boil. Add broccoli and blanch for 2 minutes, just until bright green.
Steam: Steam broccoli 3 to 4 minutes, just until bright green and barely tender.
Drain well, then spread on a towel-lined sheet pan to steam-dry for a few minutes. This step helps prevent a watery casserole.
Start the sauce. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add onion and cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds.
Make a roux. Sprinkle in the flour and whisk constantly for 1 minute. You want it to look like a thick paste and smell lightly toasty, not raw.
Thicken the sauce. Slowly whisk in the milk. Keep whisking until smooth, then simmer 2 to 3 minutes until it coats the back of a spoon. It will thicken a little more in the oven, so do not panic if it is slightly looser than gravy. Whisk in sour cream, Dijon, salt, pepper, and smoked paprika.
Add the cheese. Turn heat to low or remove the pan from the heat for a moment, then stir in 2 1/2 cups cheddar (and Parmesan if using) until melted and smooth. Taste and adjust seasoning. This is your moment. Taste as you go is not only allowed, it is encouraged.
Combine. In a large bowl, toss broccoli with the cheese sauce until evenly coated. Spread into the prepared baking dish.
Make the topping. Melt the remaining 2 tablespoons butter. Mix with crushed crackers, then sprinkle evenly over the casserole. Scatter the remaining 1/2 cup cheddar over the top.
Bake. Bake 25 to 30 minutes until bubbly at the edges and golden on top. If you use a deeper or smaller baking dish, plan on a few extra minutes so the center gets hot. Let rest 10 minutes before serving so it sets up.
Serve. Finish with parsley or chives if you want a little fresh pop. Scoop generously and aim for the crispy edges.