Broccoli Cheese Casserole Recipe

Broccoli Cheese Casserole always seems to make an appearance for family gatherings. And for that, I am always thankful.

Broccoli Cheese Casserole | ©addapinch.com

 

So simple to prepare, my broccoli cheese casserole is made from scratch and is an updated version of that old favorite from my childhood that included cans of cream soup. While there’s absolutely nothing wrong with that, I decided a while back to update the recipe to make my own creamy, cheesy sauce for my broccoli cheese casserole and have never looked back.

 

Broccoli Cheese Casserole | ©addapinch.com

 

I think once you try it, you won’t look back either.

This broccoli cheese casserole works well as a side dish for so many delicious menus. From Thanksgiving, Christmas, family reunions, to Sunday suppers, broccoli cheese casserole is one of those dishes that just immediately comforts. Well, at least it does for me.

 

Broccoli Cheese Casserole | ©addapinch.com

 

 

While this recipe easily fills a 13×9 casserole dish for company, if you’d like to make it in a smaller scale, I recommend pouring it into two smaller casserole dishes and freezing one while preparing the other. In other words, just half it so that you have one to enjoy now and one to enjoy later. You’ll just want to omit the cheese and cracker topping from the one you plan to freeze until right before you plan to bake it.

 

Broccoli Cheese Casserole | ©addapinch.com

 

Here’s my Broccoli Cheese Casserole recipe. I think you’ll love it.

5.0 from 5 reviews
Broccoli Cheese Casserole
 
Prep time
Cook time
Total time
 
Broccoli Cheese Casserole makes a delicious side dish for holidays and family get togethers. Get this family favorite broccoli cheese casserole that everyone is sure to love.
Author:
Serves: 12
Ingredients
  • 3 heads broccoli, cut into florets (about 8 cups)
  • ½ cup butter
  • ½ cup all-purpose flour
  • 2 cups whole milk or heavy cream
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black or white pepper
  • ⅛ teaspoon cayenne pepper
  • 1 cup grated Monterrey Jack cheese
  • 1 cup sour cream
  • 1 cup grated Cheddar cheese
  • 2 cups crushed crackers
Instructions
  1. Preheat oven to 350º F. Spray a 13 x 9 - inch baking dish with nonstick cooking spray.
  2. Add broccoli florets to a large heavy-bottomed stockpot of boiling water. Cook for 3-5 minutes and then drain broccoli from the water. Set aside.
  3. Melt butter over medium heat in a small saucepan. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of Monterrey Jack cheese. Reduce heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in sour cream.
  4. Arrange broccoli in casserole dish and then pour cream sauce over broccoli. Top with cheddar cheese and crushed crackers.
  5. Bake uncovered for 35-40 minutes.
  6. Serve warm.

 

Love ya to pieces,
Robyn xo

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Comments

  1. 1

    says

    Broccoli cheese casserole is always so good. It is one of my favorite sides and sometimes I even serve it as a main! Your looks so good! Love all the cheese and that ritz cracker topping!

  2. 2

    says

    Yum! I bet your homemade version is so much better. I didn’t grow up eating this but have had it plenty at group gatherings. It’s such comfort food and would be great as a side dish with roast chicken or turkey!

  3. 6

    Kathy H. says

    I made this for Christmas for a large crowd without doing a test run. As I was making the sauce it seemed to thicken far more than it should, making me wonder if the amount of flour called for in the recipe was a typo. It was too late to thin it so I just went with it and baked it for my company.
    To my surprise this dish came out perfect and delicious!! I have steered clear of the recipes with cream of mushroom soup (that they all seem to have) for a fresh version and this one fits the bill. I would highly recommend it !!

  4. 7

    Tia says

    Boiled some rice in chicken stalk and then added the rice to the broccoli layer. Delicious as a main or side dish!

  5. 9

    Jane Palermo says

    I wish you could e-mail me this recipe. I do not belong to Facebook,Twitter and am unable to print it and I think this one is a keeper.

  6. 11

    Brian Garcelon says

    I’ll try it for Thanksgiving but think I’ll top it with those french fried onions and cheese instead of the crackers.

    • 13

      says

      Yes, it works fine to do that, Kathy! Just cover it tightly and refrigerate and then bake. It may take an extra few minutes of baking time since it is starting colder in the oven.

  7. 14

    meryl hogh says

    would frozen broccoli florets work in this recipe ?

    Please advise as I would like to prepare this on the weekend.

    Thanks Meryl Hogh

    • 15

      says

      Hi Meryl,
      Yes, they should work fine in this recipe! I would recommend thawing them and being sure to remove any excess water by draining them and patting them with paper towels. I hope you enjoy it!!!

  8. 16

    karen says

    I’d like to make this recipe, however since I am having 20-24 people over, I am looking for recipes I can freeze ahead of time. Can I make this today, and then freeze it for 3 days, and then thaw it out and cook for Thanksgiving?

  9. 18

    jim deem says

    Robyn – so glad you took the time to replace cans of condensed soup with real ingredients! I will be making your recipe for Thanksgiving dinner this year. Keep up the good work!

  10. 19

    Betty says

    How much broccoli should I buy if I get the frozen kind? Also, if it’s fresh, how much should it weigh? I plan to make this for Thanksgiving and need to shop ahead. This looks so much better than the soup variety. Thanks.

  11. 22

    Betty says

    Since I’m asking questions about this casserole, here’s another one. Can I make it, without cooking it, leave it in the fridge for a couple of days and bake it the day I’m going to serve it? Thanks again.

  12. 27

    Beth Ann says

    I want to make this for Thanksgiving dinner and would like to have the measurement in pounds or cups for the brocolli? Thanks and love your recipes. Beth Ann

  13. 29

    Smorz says

    I’d like to add rice to this, but that will change the liquid portion somewhat, throwing off the ratios. How much rice do you think I could comfortably add without changing the liquid portion? Or how do you recommend changing the liquids to allow for about 2-3 cups of already cooked rice?

    • 30

      says

      Hi! If you’d like to add cooked rice to the casserole, I would recommend backing down the portion to about 1 – 1 1/2 cups and adding about half that amount of liquid as chicken or vegetable stock. You may need to adjust the baking time a bit to make sure that the casserole doesn’t overcook.

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