If you’re looking for a comforting, cheesy, and downright delicious way to enjoy your broccoli, you’ve got to try this Broccoli Cheese Casserole Recipe. I absolutely love how this turns out every time—the broccoli stays perfectly tender, the cheese sauce is silky and rich, and that crunchy breadcrumb topping? Game changer. Whether you’re cooking for family or just craving some cozy vibes on a plate, this casserole never disappoints. Stick with me, and I’ll walk you through every step to make sure your dish comes out flawless!
Why You’ll Love This Recipe
- Perfect Texture: The broccoli turns out tender but still has a little snap, thanks to the quick blanch and ice bath.
- Cheesy Goodness: The sharp cheddar melts into a velvety sauce that coats every bite beautifully.
- Crunchy Top: Toasted panko breadcrumbs add just the right crispy layer to contrast the creamy cheese.
- Family Favorite: I’ve made this dish countless times, and it’s always the first to disappear at the dinner table.
Ingredients You’ll Need
The ingredients in this Broccoli Cheese Casserole Recipe are simple, wholesome, and work together like a charm. I like to use fresh broccoli and sharp cheddar cheese for that punch of flavor, and the panko breadcrumbs make all the difference for a crispy topping.
- Broccoli: Fresh heads with firm stalks, so the florets hold up well and the stems add great texture.
- Kosher or sea salt: Use this to season your water and the broccoli, balancing the flavors perfectly.
- Unsalted butter: Divided to use in both the breadcrumb toasting and the cheese sauce for richness.
- Panko breadcrumbs: These stay light and crunchy, unlike regular breadcrumbs which can get soggy.
- All-purpose flour: This helps thicken the cheese sauce into a smooth, creamy texture.
- Whole milk: For the richest, creamiest sauce that’s classic comfort food.
- Sharp cheddar cheese: Divided so some melts into the sauce and the rest sprinkles on top for ooey-gooey fun.
- Freshly ground black pepper: Just enough to add a little heat and depth without overpowering the cheese.
Variations
I love that this Broccoli Cheese Casserole Recipe is so flexible. I often mix things up depending on what I have on hand or dietary needs, so don’t be afraid to personalize it!
- Add Protein: I once tossed in some cooked diced chicken or crumbled bacon to make it a full meal; it was a hit with my meat-loving family.
- Use Different Cheeses: Swap sharp cheddar for a combo of Gruyère and mozzarella if you want a nuttier, melty finish.
- Make it Veggie-Loaded: Add sautéed onions, mushrooms, or even cauliflower for a twist.
- Gluten-Free: Substitute the flour with a gluten-free blend and use gluten-free breadcrumbs, and it works just as well.
How to Make Broccoli Cheese Casserole Recipe
Step 1: Perfectly Cook the Broccoli
Start by cutting your broccoli into florets (aim for about 10 cups) and trimming the stems into coins after peeling the tough outer layer. Bring a pot of salted water to a boil, add the stems first for about 3 minutes, then the florets for another 3 to 4 minutes. The broccoli should be bright green and barely tender when pierced with a fork. After draining, toss the broccoli into an ice bath to stop the cooking—this keeps the vibrant color and great texture. Drain again on a clean towel while you prepare the sauce. This technique took me a while to get right, but trust me: the ice bath is crucial.
Step 2: Toast the Breadcrumbs
In the same pot, melt 1 tablespoon of butter over medium heat. Once it starts foaming, add the panko breadcrumbs and toss them around to coat. Keep stirring for 2 to 3 minutes until they turn golden brown and smell toasty. Don’t walk away here—breadcrumbs can go from perfectly toasted to burnt in seconds. Then, scrape them into a bowl and wipe out the pot for the sauce.
Step 3: Make That Creamy Cheese Sauce
Return the pot to medium-low heat and melt the remaining 2 tablespoons of butter. Whisk in the flour to form a roux, cooking until it smells nutty and turns a light golden color, about a minute. Slowly whisk in the milk, bringing it to a simmer and stirring constantly to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Take it off the heat, then stir in 1 cup of shredded sharp cheddar until smooth and melty. This step is where patience pays off—slowly whisking prevents those annoying clumps that can happen with cheese sauces.
Step 4: Assemble and Bake
Butter your casserole dish and add the drained broccoli in an even layer. Season generously with salt and pepper, then pour the cheese sauce evenly over the top. Sprinkle the remaining shredded cheese and toasted breadcrumbs on top for that irresistible golden crust. Bake at 400°F for about 20 minutes until the casserole is bubbling, the cheese is melted, and the breadcrumbs are nicely browned. Let it rest for 5 to 10 minutes before serving so it sets up nicely and isn’t too hot for eager taste testers—you’ll thank me later!
Pro Tips for Making Broccoli Cheese Casserole Recipe
- Don’t Skip the Ice Bath: This keeps your broccoli that beautiful green and prevents overcooking.
- Use Sharp Cheddar: I found mild cheddar just doesn’t give that punch of flavor that makes this casserole irresistible.
- Toast Breadcrumbs Last Minute: Adding toasted panko right before baking keeps them crisp, so you get the best crunch every time.
- Watch the Sauce Thickness: You want it thick enough to coat but still pourable; too thick and it’ll clump, too thin and it won’t set.
How to Serve Broccoli Cheese Casserole Recipe
Garnishes
I like to keep things simple with this casserole, but a sprinkle of freshly chopped parsley or a little cracked black pepper on top brightens it up visually and adds fresh flavor. Sometimes I toss a few toasted almonds or crispy shallots on top for extra texture on special occasions.
Side Dishes
This dish pairs wonderfully with roasted chicken, grilled pork chops, or a simple baked fish. For veggie lovers, I often serve it alongside a fresh garden salad or some garlic mashed potatoes to round out the meal.
Creative Ways to Present
For holiday dinners or potlucks, I sometimes prepare the broccoli cheese casserole in individual ramekins—everyone loves their personal cheesy dish! Another fun idea is layering with crispy bacon bits or swapping in cauliflower florets for a colorful twist at spring gatherings.
Make Ahead and Storage
Storing Leftovers
Once the casserole cools completely, I store leftovers tightly covered in the refrigerator. It lasts about 2 to 3 days—long enough for a couple of quick lunches or dinner reheats without losing any creaminess or flavor.
Freezing
I’ve frozen this casserole a few times with great results. Just assemble everything but hold off on baking. Wrap it tightly with foil and freeze for up to 2 months. When ready, bake straight from frozen, adding about 15 extra minutes to the cook time until bubbly and golden.
Reheating
To bring leftovers back to life, I reheat the casserole in a 350°F oven, loosely covered with foil to keep moisture in, for about 15-20 minutes. A quick broil at the end helps crisp up the topping again — like magic!
FAQs
-
Can I use frozen broccoli for this casserole?
Absolutely! If you’re pressed for time, thaw and drain frozen broccoli well before starting. You’ll want to avoid extra moisture that could make the casserole soggy, so pat it dry and consider reducing the milk slightly for thickness.
-
What can I substitute for panko breadcrumbs?
You can use regular breadcrumbs, crushed crackers, or even ground nuts like almonds or pecans for a different texture and flavor. Just keep an eye on toasting times, since they toast differently than panko.
-
Can I make this casserole dairy-free or vegan?
Yes! Use a plant-based milk like oat or almond milk, vegan butter substitutes, a dairy-free cheese alternative, and gluten-free breadcrumbs to adapt this recipe. The sauce might be a bit different in texture but still delicious.
-
How do I prevent the cheese sauce from curdling?
Adding cheese off the heat and using sharp cheddar helps keep the sauce smooth. Also, avoid boiling the sauce once cheese is added, as excessive heat can cause curdling.
Final Thoughts
This Broccoli Cheese Casserole Recipe has become one of my go-to comfort dishes, especially when I want something cozy, cheesy, and just a little bit special without hours in the kitchen. I hope you’ll enjoy making it as much as I do—and that it becomes a new favorite in your home, too. Remember, the secret’s in the little techniques like the ice bath and toasted breadcrumbs, so don’t rush. Happy cooking, and don’t forget to save me a plate!
Print
Broccoli Cheese Casserole Recipe
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 70 mins
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A comforting and cheesy broccoli casserole featuring tender broccoli florets baked in a creamy sharp cheddar sauce, topped with golden toasted panko breadcrumbs for a delightful crunch. This classic side dish is perfect for family dinners and holidays.
Ingredients
Broccoli
- 2 pounds broccoli
- Kosher or sea salt, to taste
Breadcrumb Topping
- 3 tablespoons unsalted butter, divided, plus more for greasing the dish
- 1/2 cup panko breadcrumbs
Cheese Sauce
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- Freshly ground black pepper, to taste
Instructions
- Cook the broccoli: Cut broccoli heads into florets (about 10 cups), trim and peel stems, then slice into coins. Boil salted water in a medium-large pot, add broccoli stems and cook 3 minutes until slightly tender. Add florets and cook 3-4 minutes until bright green and fork-tender. Drain and immediately cool with ice water to stop cooking. Drain again on a tea towel-lined sheet pan.
- Preheat oven and prepare dish: Preheat the oven to 400°F. Butter a 9×13-inch glass casserole dish thoroughly.
- Toast the breadcrumbs: In the same pot over medium heat, melt 1 tablespoon butter until foaming. Add panko breadcrumbs and stir frequently until golden brown, about 2 to 3 minutes. Transfer to bowl and wipe out the pot.
- Make the cheese sauce: Melt remaining 2 tablespoons butter in the pot over medium-low heat. Add flour and whisk to form a smooth roux; cook 1 minute until fragrant and golden. Gradually whisk in milk and bring to a simmer, whisking to prevent lumps. Stir continuously until thickened and coats the back of a spoon (2-3 minutes). Remove from heat and stir in 1 cup shredded sharp cheddar until smooth.
- Assemble the casserole: Spread drained broccoli evenly in the buttered casserole dish. Season generously with salt and freshly ground black pepper. Pour the cheese sauce over the broccoli, then top with remaining 1 cup shredded cheddar cheese. Evenly scatter the toasted breadcrumbs over the cheese.
- Bake: Place casserole in preheated oven and bake for about 20 minutes until cheese is melted and the top is golden brown. Allow to rest for 5 to 10 minutes before serving.
- Storage: Let leftovers cool completely before refrigerating in a sealed container. They will keep well for 2 to 3 days.
Notes
- Use fresh broccoli for best texture and flavor.
- Cooling broccoli in ice water helps keep it bright green and prevents overcooking.
- Sharp cheddar cheese provides a bold flavor, but feel free to substitute with other cheeses like gouda or gruyere.
- To make ahead, prepare through assembly and refrigerate, then bake just before serving.
- For a gluten-free version, substitute panko breadcrumbs and flour with gluten-free alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
