This Broccoli Cheese Casserole is a cheesy, delicious side dish! Made from scratch with a decadent creamy sauce and buttery crunchy top, this fresh, family favorite recipe is the BEST! Perfect for holidays and family suppers!
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 wanted to remake the recipe to make it fresher and even more delicious! I made my own creamy, cheesy sauce for my Broccoli Cheese Casserole and have never looked back. The result is a fresh, creamy, cheesy and decadent side dish with a buttery, crunchy topping that is the BEST Broccoli Cheese Casserole I’ve ever tasted!
Broccoli Cheese Casserole
I think once you try this made from scratch recipe for this iconic casserole, it will become your favorite version too.
This Broccoli Cheese Casserole works well as a side dish for so many delicious menus. From Thanksgiving, Christmas, family reunions, to Sunday suppers, this casserole is one of those comforting dishes everyone loves.
Make for a Crowd or Small Family
And while this makes a large dish with enough for 12 servings, you can easily divide some of the uncooked dish and freeze some of it for later.
For example, it’s perfect to make for Thanksgiving if cooking for a smaller group and save some of the dish to cook for Christmas.
Or if you want to make for a family supper for a small family, you can divide it up and freeze some for later.
I’ve included those instructions and tips to follow.
How to Make Broccoli Cheese Casserole
To make this casserole, you’ll need the following ingredients:
- Heads of Broccoli
- All-purpose Flour
- Whole Milk or Heavy Cream
- Kosher Salt
- Ground Black Pepper or White Pepper
- Cayenne Pepper
- Monterey Jack Cheese
- Sour Cream
- Cheddar Cheese
- Buttery Crackers
First, preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Add the fresh broccoli florets to a large heavy-bottomed stockpot of boiling water and cook for 3 to 5 minutes. Drain the cooked broccoli from the water and set aside.
Then melt butter over medium heat in a small saucepan. Whisk in flour until it’s 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 the sauce simmers slightly around the edges and has thickened slightly. Then stir in the sour cream.
Arrange the broccoli in a casserole dish. Then pour the cream sauce over the broccoli. Next, top with cheddar cheese and crushed buttery crackers.
Bake uncovered until bubbling for 35 to 40 minutes. Then serve warm and enjoy!
Make Ahead Broccoli Casserole
This recipe easily fills a 13×9 casserole dish for company or a large family meal. But if you’d like to make it on a smaller scale for serving fewer people, I recommend dividing 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.
Or you can make the entire recipe ahead to save time later.
In addition to freezing the dish, you can prepare the casserole without baking up to one week in advance and store in an airtight container in the refrigerator. This is a great make ahead time saver I love to do for large gatherings and holidays, such as Thanksgiving, Christmas, and Easter.
Either way you decide to make ahead or freeze it for later, just wait to top the dish with cheddar cheese and crushed buttery crackers. Add these two items when ready to bake. This helps to make sure that amazing cheesy and crunchy buttery topping perfect even if you made ahead.
How to Freeze
To freeze some of the casserole, I recommend dividing the uncooked casserole into freezer safe container(s), making sure it’s wrapped well or has an airtight cover. It can store for up to 3 months in the freezer. Hold the cheese and cracker topping and wait to add until just right before you plan to bake it.
To serve, thaw in refrigerator in overnight the day before you plan to serve it, add the cheese and cracker topping and bake as directed. Serve this delicious casserole warm and enjoy!
Other Favorite Casseroles and Side Dishes
Here’s my Broccoli Cheese Casserole recipe. I think you’ll love it.
Broccoli Cheese Casserole
- 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
- ⅛ teaspoon cayenne pepper
- 1 cup grated monterey jack cheese
- 1 cup sour cream
- 1 cup grated Cheddar cheese
- 2 cups crushed buttery crackers
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.