This Broccoli Cheese Casserole is a cheesy, delicious side dish! Made from scratch with a delicious creamy sauce and buttery crunchy top, this fresh, family favorite recipe is the BEST! Perfect for holidays and family suppers!

Broccoli Cheese Casserole with cheesy, buttery and crunchy topping in a white casserole dish - 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 of chicken soup. While there’s nothing wrong with that, I wanted to remake the recipe to make it fresher and an even more delicious comfort food favorite!

I made my own creamy cheesy sauce for my Broccoli Cheese Casserole and have never looked back. The result is a fresh, easy side dish with a buttery, crunchy cracker crumb topping that is the BEST Broccoli Cheese Casserole I’ve ever tasted!

Large casserole dish of Broccoli Cheese Casserole from addapinch.com

Once you try this made-from-scratch recipe for this iconic casserole, I think it will become your favorite version, too.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Broccoli – I prefer to use broccoli florets that I cut off of whole heads of broccoli in my casserole. You can also use pre-cut broccoli florets if you prefer.
  • Butter – You can use salted or unsalted butter.
  • All-purpose Flour – Used to make the homemade sauce for the casserole. This sauce replaces the cream of chicken or mushroom soup used in many recipes.
  • Milk – Used in the homemade sauce. I prefer whole milk or even heavy cream for a rich and creamy sauce.
  • Kosher Salt – I use Diamond Crystal Kosher Salt. If you substitute with Morton’s Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 
  • Ground Black Pepper – You can also use white pepper if you prefer.
  • Cayenne Pepper – You are only using a little cayenne pepper in this casserole dish for added flavor. If you are sensitive to cayenne, you can omit it.
  • Monterey Jack Cheese – Makes the homemade sauce creamy and delicious.
  • Sour Cream – Adds even more creamy, silky richness to the sauce while adding a slightly tangy flavor.
  • Cheddar Cheese – Tops the casserole as it bakes.
  • Buttery Crackers – Adds a crispy, crunch, buttery topping on the casserole.

How to Make Broccoli Cheese Casserole

Prep. Preheat the oven and prepare your baking dish. Cut the broccoli into florets.

Fresh broccoli cooking in a Dutch oven.

Cook the broccoli. Add the fresh broccoli florets to a large, heavy-bottomed pot of boiling water and cook. Drain the cooked broccoli and set aside.

Homemade cheese sauce bubbling in skillet.

Make the sauce. Melt butter over medium heat in a skillet or saucepan. Whisk in flour until well combined. Then, whisk in milk, salt, pepper, cayenne pepper, and Monterrey Jack cheese. Reduce heat to simmer. Continue to whisk until the sauce simmers slightly around the edges and has thickened slightly. Stir in the sour cream.

Broccoli cheese casserole in a white casserole dish ready to be baked.

Bake the casserole. Arrange the broccoli in a casserole dish. Then, pour the cream sauce over the broccoli. Top with cheddar cheese and crushed buttery crackers. Bake uncovered until bubbling. Then serve warm and enjoy!

This is great for Thanksgiving, Christmas, and Easter with Turkey Breast or Roasted Turkey. It is also delicious anytime with Roast Chicken or Baked Chicken Breasts. You can also add 1 to 2 cups of shredded chicken to the recipe for an easy and delicious one-dish meal.

Storage Tips

Make Ahead Unbaked Broccoli and Cheese Casserole. Make without the final topping of cheese and butter crackers. Store the unbaked casserole for up to one week in an airtight container in the refrigerator. When ready to bake, top with the cheese and crackers and bake as directed.

Freeze Unbaked Broccoli Cheese Casserole. Store the uncooked casserole in an airtight, freezer-safe container without the final cheese and butter cracker topping for up to 3 months in the freezer. When ready to bake, thaw in the refrigerator overnight, top with cheese and crackers, and bake as directed.

Store Leftover Casserole. Refrigerate leftover casserole in an airtight container or wrap well with wrap for up to 4 days. Reheat and serve.

Freeze Leftover Casserole. Transfer to a freezer-safe container(s) and freeze for up to 3 months. Thaw, reheat, and serve.

Frequently Asked Questions

Can you reduce the servings for this broccoli cheese casserole?

Yes! You can easily divide this recipe to make fewer servings. Another idea is to prepare the full recipe and divide it into two smaller dishes. Bake one for now and hold off on adding the topping to the second dish and freeze it for later. See how to freeze this recipe under Storage Tips above.

Can you substitute cream of chicken soup for the homemade sauce?

You can. I would prefer to use my homemade cream of chicken soup, but you can use your favorite store-bought. Omit the ingredients for cheesy cream sauce from the recipe if using.

Other Favorite Casseroles and Side Dishes

Green Bean Casserole

Hashbrown Casserole

Roasted Brussels Sprouts

Skillet Mac and Cheese

Sweet Potato Casserole

If you tried this Broccoli Cheese Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!

Broccoli Cheese Casserole

4.99 from 91 votes
This Broccoli Cheese Casserole is a cheesy, delicious side dish! Fresh recipe is made from scratch with a decadent creamy sauce and buttery crunchy top! Perfect for holidays, family get togethers and Sunday suppers!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12

Ingredients 

  • 3 heads broccoli, cut into florets (about 8 cups)
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups whole milk or heavy cream
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • teaspoon cayenne pepper
  • 1 cup grated monterey jack cheese
  • 1 cup sour cream
  • 1 cup grated Cheddar cheese
  • 2 cups crushed buttery crackers

Instructions 

  • Preheat oven to 350º F. Spray a 13 x 9 – inch baking dish with nonstick cooking spray.
  • 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.
  • 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.
  • Arrange broccoli in casserole dish and then pour cream sauce over broccoli. Top with cheddar cheese and crushed crackers.
  • Bake uncovered for 35-40 minutes.
  • Serve warm.

Video

Nutrition

Calories: 272kcal | Carbohydrates: 13g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 386mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 0.2mg | Calcium: 225mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




208 Comments

    1. Hi Betty,
      I use either milk or heavy cream in this recipe depending on what I have on hand. The heavy cream definitely makes it much richer and creamy and the milk makes it a bit more loose than the heavy cream.

  1. Like I do with my tuna noodle casserole, if you don’t have buttery crackers, just melt some butter in a pan and add crushed saltines. I like the richer flavor, they brown up nice, and add something extra.

  2. 5 stars
    Thanks for this fabulous recipe! I’ve made it so many times. My grandmother use to make a similar one but with canned cream of mushroom soup which has Monosodium Glutamate in it. I tried to recreate her casserole by making cream of mushroom soup from scratch first. It was good, but took too long and thought that there must be an easier way. Your recipe does the trick, and it is so versatile too. Sometimes I add mushrooms, different kinds of cheeses, sometimes onion and garlic. It always turns out so well, and reminds me of Grandma at the same time. Thanks so much!

    1. I’m so glad you are enjoying it, Debbie! I love those heirloom recipes that remind me of my family and all those warm, comforting meals, but I certainly love giving them a little update, too! 🙂

  3. 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?

  4. 5 stars
    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!

    1. 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!

  5. 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?

    1. 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.

  6. 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

    1. Hi Beth Ann,
      In cups, you’ll have about 8 cups of fresh broccoli florets. Happy Thanksgiving!