Recipe

Hearty Broccoli Casserole

Creamy, cheesy broccoli casserole with a crispy, buttery topping and golden edges. Comfort food that feels like a win on a weeknight.

By Matt Campbell

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4.8

A golden baked broccoli casserole in a white ceramic baking dish with a crisp breadcrumb topping and a serving spoon resting inside

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If you have ever looked at a bag of broccoli and thought, how do I make this feel like real comfort food, this casserole is the answer. It is creamy in the middle, cheesy without being heavy, and crowned with a topping that gets genuinely crisp and crunchy. Like, tap-it-with-a-fork-and-hear-it kind of crunchy.

This is the kind of dish that shows up for you on busy nights, potlucks, and those Sundays where you want something cozy but still want your vegetables to feel like they matter. The secret is simple: we keep the sauce bright with a little tang, we season the broccoli like it deserves, and we treat the topping like it is the main character.

A cutting board with broccoli florets, shredded cheddar, sour cream, and a bowl of panko breadcrumbs ready for assembling a casserole

Why It Works

Better texture: Quick blanching keeps fresh broccoli green and tender, not mushy. Frozen broccoli stays snappy when you skip the extra boil.
Big flavor, no weird pantry stuff: Cheddar, Parmesan, garlic, and a little Dijon do the heavy lifting.
Crispy topping that stays crisp: Panko plus melted butter browns fast and gives you those craveable edges.
Weeknight flexible: Works with fresh or frozen broccoli and can be assembled ahead.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then cover the baking dish or transfer to an airtight container. Store for 3 to 4 days.
Reheat (best for crisp topping): Bake at 350°F for 15 to 20 minutes, uncovered. If the top is already brown, cover loosely with foil for the first 10 minutes.
Microwave: Totally fine for speed, but the topping softens. I like to microwave a portion, then crisp it for 2 to 3 minutes in a toaster oven or under the broiler.
Freezer: You can freeze it, but the sauce and broccoli texture will soften a bit. Freeze in portions for up to 2 months. Thaw overnight in the fridge, then bake at 350°F until hot.

Pro move: If you know you are freezing it, hold back the topping and add fresh panko-butter right before reheating.

Common Questions

Can I use frozen broccoli?

Yes. Thaw it first and squeeze out as much water as you can. Excess moisture is the number one reason casseroles go loose and sad. Also, skip the blanching step. Frozen broccoli is already blanched.

Do I have to blanch the broccoli?

If you are using fresh broccoli, blanching helps a lot. It keeps the broccoli bright and sets you up for tender-crisp texture instead of overcooked florets. If you are using frozen broccoli, do not blanch it.

What can I use instead of sour cream?

Plain Greek yogurt works well and keeps the sauce tangy. If you want it richer, use more cream cheese and a splash of milk.

How do I keep the topping crunchy?

Use panko, toss it thoroughly with melted butter, and bake uncovered for the final stretch. If you are making it ahead, add the topping right before baking.

Can I add protein?

Absolutely. Stir in 2 cups of shredded rotisserie chicken, diced ham, or cooked crumbled sausage. Just keep an eye on salt, since those add seasoning.

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 (or similar 3-quart casserole dish)
Large pot for blanching broccoli (if using fresh)
Colander
Large mixing bowl
Whisk or sturdy spoon
Measuring cups and spoons
Small bowl for topping

I started making versions of this broccoli casserole when I was chasing practical kitchen skills, not perfect culinary-school plating. It was the kind of dish that taught me a big lesson: vegetables do not need to be punished to be healthy. They need salt, a little fat, and some texture. The first time I nailed the topping and got those crunchy corners, I kept “taste testing” straight from the pan like it was my job. Now it is a go-to whenever I want a dinner that feels cozy, feeds a crew, and still lets broccoli show up like it belongs there.