Broccoli Cheese Casserole Recipe


4.99 from 91 votes
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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 -

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

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


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


  • 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


  • 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.



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.

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.

4.99 from 91 votes (40 ratings without comment)

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Recipe Review


  1. Jennifer Nestor says:

    5 stars
    It was a big hit at my family Christmas dinner.

  2. Geni Edwards says:

    5 stars
    Mom and I love this recipe!! I did add fresh bella mushrooms on top of the broccoli. it turned out absolutely delicious!! I even made an extra one for my coworkers to have tomorrow.
    I know they will Love It!!

    1. Robyn Stone says:

      Thanks, Geni! I hope your coworkers love it as much as you and your mom did. Sounds great with the mushrooms.

  3. Glo mama says:

    5 stars
    This recipe is fantastic! The only tweek I made was I pre bake broccoli on a baking sheet mixed with the dry spices for 15 min then proceeded with the directions! This recipe is a keeper thank you so much 😊.

    1. Robyn Stone says:

      I’m so glad you like this recipe, Glo mama.

  4. jeness says:

    Can I use frozen broccoli florets?

    1. Robyn Stone says:

      You can use frozen broccoli florets in this casserole. Hope you enjoy!

  5. Teresa Marshall says:

    Can I prepare a head of time & bake say about 2 days

    1. Robyn Stone says:

      Teresa, you can prepare the casserole without baking up to one week in advance and store in an airtight container in the refrigerator. Just wait to top the dish with cheddar cheese and crushed buttery crackers. Add these two items when ready to bake. You can also freeze this casserole if making farther ahead. Make the casserole up to the point of adding the cheese and cracker topping. Wrap the casserole tightly or place in an airtight, freezer-safe container and freeze up to 3 months.

      To serve, thaw in refrigerator overnight the day before you plan to serve it, add the cheese and cracker topping, and bake as directed. I hope you enjoy!

  6. Diane M. says:

    5 stars
    This is now my go-to recipe when I want a crowd-pleasing vegetable and am not worried about calories. The combination of sour cream and cheese is so much better than a standard cheese sauce. I like my broccoli with a little bite so I only cook for 2 minutes, but otherwise I followed the recipe exactly. I’ve made it at least 5 times in the past year. Most recently, I forgot I was out of buttery crackers so I used panko bread crumbs tossed with a little melted butter. Just as good.

    1. Robyn Stone says:

      Thanks, Diane. My family likes this casserole better with the sour cream and cheese, too. I’m so glad you like it.

  7. Paula says:

    5 stars
    I made this recipe for dinner tonight and we all loved it! The only change that I made was to pre-cook the broccoli in the microwave. We can’t wait to have this again. Thank you!

    1. Robyn Stone says:

      Thanks, Paula. I love to hear that someone loves a recipe so much they want to make it again.

  8. Jennifer Leslie says:

    This recipe is fantastic! Yes, it is not for the calorie conscious, but for special occasions it is great. I differed slightly from the recipe by using ground chipotle chile in place of the cayenne as I like the flavor better, and I also used french fried onions on top instead of the bread crumbs. My mother-in-law asked for the leftovers! Highly recommend.

    1. Robyn Stone says:

      Jennifer, don’t you just love it when your mother-in-law likes a dish you make? I haven’t tried this with the ground chipotle chile.