Remember those comforting casseroles from childhood? Our ultimate Broccoli Casserole brings back all that nostalgic warmth, but with a delicious, modern twist. Forget canned soups; this recipe builds its incredible flavor from scratch with a rich, creamy cheese sauce that’s truly irresistible. This isn’t just another side dish; it’s a star. With tender-crisp broccoli bathed in a velvety blend of cheeses and crowned with a golden, crunchy topping, it’s designed to impress. Whether you’re planning a holiday feast or simply craving a satisfying weeknight meal, this easy-to-follow recipe ensures perfect results every time. Get ready to create a new family favorite!
Table of Contents
Why You’ll Love Broccoli Casserole
- From-Scratch Flavor: No canned soup here! Enjoy a rich, homemade cheese sauce that elevates every bite.
- Crowd-Pleasing Comfort: This casserole is a guaranteed hit for family dinners, holidays, or potlucks.
- Effortless Elegance: Simple steps yield a truly impressive dish that looks and tastes gourmet.
- Customizable Crunch: Easily swap toppings to match your preference, from buttery crackers to crispy panko.
- Make-Ahead Friendly: Prepare it in advance to save time, making your meal prep stress-free.
Ingredients
- 4 cups (about 1 lb) fresh broccoli florets, trimmed and cut into bite-sized pieces (or 16 oz frozen, thawed and squeezed dry)
- 2 tablespoons unsalted butter
- 2 tablespoons finely minced shallot (about half a small shallot), or ¼ small yellow onion
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk, warmed slightly
- ½ teaspoon Dijon mustard (optional, for depth of flavor)
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of freshly grated nutmeg (optional, enhances cheesy flavor)
- 8 ounces (about 2 cups) sharp cheddar cheese, freshly shredded, divided
- 2 ounces (about ¼ cup) cream cheese, softened
- Salt and freshly ground black pepper, to taste
- ¾ cup crushed buttery crackers (like Ritz), or panko breadcrumbs mixed with 2 tbsp melted butter
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish (approximately 8×8 inches or a similar size) with butter or cooking spray. This prepares the dish for an easy release and even baking, preventing sticking.
Step 2:
If using fresh broccoli, bring a large pot of lightly salted water to a rolling boil over high heat. Add the broccoli florets and cook for just 1-2 minutes until they are bright green and slightly tender-crisp (al dente). Why this step is crucial: We want to pre-cook the broccoli just enough so it’s not raw, but still has a slight bite, preventing a mushy texture in the final casserole. For frozen broccoli, ensure it’s fully thawed and gently squeeze out any excess moisture with paper towels.
Step 3:
Immediately drain the blanched broccoli and transfer it to a large bowl of ice water. Let it cool for 2-3 minutes, then drain thoroughly. Pro Tip: The ice bath stops the cooking process instantly, preserving the broccoli’s vibrant green color and tender-crisp texture. Ensure the broccoli is as dry as possible to prevent a watery casserole; pat it down with a clean kitchen towel or paper towels.
Step 4:
In a medium saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the finely minced shallot (or onion) and cook for 2-3 minutes, stirring occasionally, until softened and translucent. Why this matters: Cooking the aromatics gently builds a foundational layer of savory flavor for your cheese sauce.
Step 5:
Sprinkle the 2 tablespoons of all-purpose flour over the softened shallots and stir constantly for 1 minute. Add the smoked paprika, garlic powder, and a pinch of nutmeg (if using). Continue cooking and stirring for another 1-2 minutes. The ‘why’: This creates a roux, a classic thickening agent. Cooking the flour sufficiently eliminates any raw flour taste, ensuring a smooth, nutty base for your sauce.
Step 6:
Gradually whisk in the slightly warmed whole milk, a little at a time, incorporating it fully before adding more. Continue whisking constantly over medium heat for 3-5 minutes until the sauce thickens to a consistency that coats the back of a spoon. Visual Cue: The sauce should be smooth and velvety, resembling a thin gravy. Warming the milk slightly helps prevent lumps.
Step 7:
Reduce the heat to low. Add 1 ½ cups of the freshly shredded sharp cheddar cheese and the softened cream cheese to the sauce, stirring until both are completely melted and the sauce is smooth. Stir in the Dijon mustard if using. Season generously with salt and freshly ground black pepper to taste. Pro Tip: Always add cheese off the direct heat or on low to prevent it from seizing or becoming grainy. Freshly shredded cheese melts much better than pre-shredded varieties.
Step 8:
Add the thoroughly dried blanched broccoli florets to the cheese sauce. Gently toss everything together until the broccoli is evenly coated in the rich, creamy sauce. Pour the cheesy broccoli mixture into your prepared baking dish, spreading it into an even layer.
Step 9:
Evenly sprinkle the remaining ½ cup of shredded sharp cheddar cheese over the broccoli mixture. Then, scatter the crushed buttery crackers (or prepared panko mixture) over the top. Achieving the perfect topping: This layering ensures a beautiful golden crust and extra cheesiness. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
Step 10:
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and become even creamier. Garnish with fresh chopped parsley for a beautiful pop of color and freshness. Enjoy this ultimate comforting side dish!
Serving and Storage Tips
Serve this creamy broccoli casserole hot, straight from the oven, as a delightful side dish. It pairs wonderfully with roasted chicken, baked ham, grilled fish, or a simple steak. For a complete vegetarian meal, enjoy it alongside a fresh green salad. To store leftovers, allow the casserole to cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, the casserole can be frozen. Wrap individual portions tightly or place the entire cooled casserole (unbaked or baked) in a freezer-safe dish, covered with foil and then plastic wrap, for up to 2-3 months. Reheat refrigerated leftovers in the oven at 300°F (150°C) until warmed through, about 15-20 minutes, or in the microwave for quicker portions. If reheating from frozen, thaw overnight in the refrigerator first, then bake as instructed for refrigerated leftovers, or bake directly from frozen at 350°F (175°C) covered, until heated through, then uncover for the last 10 minutes.
Helpful Notes
- Preventing Mushy Broccoli: For perfectly tender-crisp florets, blanch fresh broccoli in boiling salted water for just 2-3 minutes before adding it to the casserole. If using frozen, ensure it’s completely thawed and squeezed *very* dry to avoid a watery casserole.
- Cheese Variations: Don’t limit yourself to cheddar! Gruyere, Parmesan, Monterey Jack, or even a smoked gouda can add unique depth. Just ensure you use freshly shredded cheese, as pre-shredded varieties often contain anti-caking agents that can make your sauce grainy.
- Customizing Your Topping: While buttery crackers are classic, get creative! Try panko breadcrumbs mixed with melted butter and a pinch of garlic powder, or crispy fried onions for an extra savory kick. For a cheesier crust, add a sprinkle of Parmesan.
- Make-Ahead Magic: Assemble the entire casserole (without the topping) up to 24 hours in advance. Cover tightly and refrigerate. Add the topping just before baking to ensure it stays wonderfully crisp. You might need to add an extra 5-10 minutes to the baking time.
- Scaling Up or Down: This recipe doubles beautifully for a large crowd or halves easily for a smaller serving. When scaling up, ensure you use a larger baking dish to prevent overflow and promote even cooking.
Conclusion
This Ultimate Broccoli Casserole truly delivers on its promise of comforting, homemade goodness without relying on canned ingredients. From the rich, velvety, made-from-scratch cheese sauce to the perfectly tender-crisp broccoli and the customizable crunchy topping, every element is designed to create a side dish that steals the show. It’s an incredibly versatile and satisfying addition to any meal, proving that classic comfort food can be elevated with just a few simple, fresh steps. We hope this recipe becomes a cherished staple in your kitchen, bringing joy and deliciousness to your family and friends. We love hearing from you! Please take a moment to leave a comment below, share your star rating, and let us know how your casserole turned out. Don’t forget to snap a photo and share it on social media, tagging us and using #BroccoliCasseroleLove – we can’t wait to see your creations!
Broccoli Casserole Your Ultimate Creamy Side Dish
Ingredients
- 4 cups about 1 lb fresh broccoli florets, trimmed and cut into bite-sized pieces (or 16 oz frozen, thawed and squeezed dry)
- 2 tablespoons unsalted butter
- 2 tablespoons finely minced shallot about half a small shallot, or ¼ small yellow onion
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk warmed slightly
- ½ teaspoon Dijon mustard optional, for depth of flavor
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of freshly grated nutmeg optional, enhances cheesy flavor
- 8 ounces about 2 cups sharp cheddar cheese, freshly shredded, divided
- 2 ounces about ¼ cup cream cheese, softened
- Salt and freshly ground black pepper to taste
- ¾ cup crushed buttery crackers like Ritz, or panko breadcrumbs mixed with 2 tbsp melted butter
- 2 tablespoons fresh parsley finely chopped, for garnish
Instructions
Step 1:
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish (approximately 8×8 inches or a similar size) with butter or cooking spray. This prepares the dish for an easy release and even baking, preventing sticking.
Step 2:
- If using fresh broccoli, bring a large pot of lightly salted water to a rolling boil over high heat. Add the broccoli florets and cook for just 1-2 minutes until they are bright green and slightly tender-crisp (al dente). Why this step is crucial: We want to pre-cook the broccoli just enough so it’s not raw, but still has a slight bite, preventing a mushy texture in the final casserole. For frozen broccoli, ensure it’s fully thawed and gently squeeze out any excess moisture with paper towels.
Step 3:
- Immediately drain the blanched broccoli and transfer it to a large bowl of ice water. Let it cool for 2-3 minutes, then drain thoroughly. Pro Tip: The ice bath stops the cooking process instantly, preserving the broccoli’s vibrant green color and tender-crisp texture. Ensure the broccoli is as dry as possible to prevent a watery casserole; pat it down with a clean kitchen towel or paper towels.
Step 4:
- In a medium saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the finely minced shallot (or onion) and cook for 2-3 minutes, stirring occasionally, until softened and translucent. Why this matters: Cooking the aromatics gently builds a foundational layer of savory flavor for your cheese sauce.
Step 5:
- Sprinkle the 2 tablespoons of all-purpose flour over the softened shallots and stir constantly for 1 minute. Add the smoked paprika, garlic powder, and a pinch of nutmeg (if using). Continue cooking and stirring for another 1-2 minutes. The ‘why’: This creates a roux, a classic thickening agent. Cooking the flour sufficiently eliminates any raw flour taste, ensuring a smooth, nutty base for your sauce.
Step 6:
- Gradually whisk in the slightly warmed whole milk, a little at a time, incorporating it fully before adding more. Continue whisking constantly over medium heat for 3-5 minutes until the sauce thickens to a consistency that coats the back of a spoon. Visual Cue: The sauce should be smooth and velvety, resembling a thin gravy. Warming the milk slightly helps prevent lumps.
Step 7:
- Reduce the heat to low. Add 1 ½ cups of the freshly shredded sharp cheddar cheese and the softened cream cheese to the sauce, stirring until both are completely melted and the sauce is smooth. Stir in the Dijon mustard if using. Season generously with salt and freshly ground black pepper to taste. Pro Tip: Always add cheese off the direct heat or on low to prevent it from seizing or becoming grainy. Freshly shredded cheese melts much better than pre-shredded varieties.
Step 8:
- Add the thoroughly dried blanched broccoli florets to the cheese sauce. Gently toss everything together until the broccoli is evenly coated in the rich, creamy sauce. Pour the cheesy broccoli mixture into your prepared baking dish, spreading it into an even layer.
Step 9:
- Evenly sprinkle the remaining ½ cup of shredded sharp cheddar cheese over the broccoli mixture. Then, scatter the crushed buttery crackers (or prepared panko mixture) over the top. Achieving the perfect topping: This layering ensures a beautiful golden crust and extra cheesiness. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
Step 10:
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and become even creamier. Garnish with fresh chopped parsley for a beautiful pop of color and freshness. Enjoy this ultimate comforting side dish!
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 201 kcal |
| Fat | 15 g |
| Carbohydrates | 8 g |
| Protein | 6 g |
| Sugar | 3 g |
| Sodium | 369 mg |
Frequently Asked Questions (FAQ)
Does broccoli casserole need to be refrigerated?
Yes, absolutely. Due to the dairy products (milk, cheese, cream cheese), broccoli casserole should be refrigerated within two hours of baking. Prompt cooling and storage prevent bacterial growth.
How to know if broccoli casserole is done?
Your broccoli casserole is done when the sauce is bubbly around the edges, the broccoli is tender-crisp (not mushy), and the topping is golden brown and crispy. If using a thermometer, the internal temperature should reach 165°F (74°C).
Why is my broccoli casserole runny?
A runny casserole is usually due to excess moisture. This often happens if frozen broccoli isn’t thoroughly thawed and squeezed dry, or if fresh broccoli isn’t blanched properly. Ensure your cheese sauce is thick enough before adding the broccoli, and avoid over-blanching the fresh broccoli.
