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 | ©


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 | ©


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 | ©



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 | ©


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

5.0 from 6 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.
Serves: 12
  • 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 buttery crackers
  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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  1. 35

    Kristen H. says

    I was thinking of adding chicken to this and making a modified Chicken Divan. Would I need to change the amount of sauce if I were to add a pound of chicken?

  2. 36

    Kendyl D says

    Thank you so much for this recipe! My Grandmother used to make a broccoli and cheese casserole every Thanksgiving, and no matter what would NEVER give the recipe out. Only time she ever did, she omitted ingredients on purpose just so nobodies would come out as good as hers (you know how Italian grandmothers are lol) I’ve missed my spit fire grandmother and miss her traditions and this recipe was almost exact to hers. I made it for this past Thanksgiving and brought people to tears bc it just reminded all of us so much of her. I’ve been asked top make it again for Christmas and just wanted to drop you a line to say thank you for posting it on here, it’s not only amazing but has kept a family tradition alive for us!

    • 37


      Oh Kendyl,
      I’m so glad that this broccoli cheese casserole was so loved by your family! What a wonderful memory of your Grandmother! I love how foods bring back those special memories of loved ones – especially throughout the holidays! Merry Christmas!

  3. 39

    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?

    • 40


      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.

  4. 41

    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


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