Broccoli Cheese Casserole Recipe

Broccoli Cheese Casserole makes a delicious side dish. This updated broccoli cheese casserole recipe is made from scratch and is a family favorite!

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.

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Broccoli Cheese Casserole Recipe

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

How to Make Broccoli Cheese Casserole

Preheat oven to 350 degrees. Spray a 13 x 9  inch baking dish with nonstick cooking spray.

Add the 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 sour cream.

Arrange the broccoli in a casserole dish. Then pour the cream sauce over the broccoli. Next, top with cheddar cheese and crushed crackers.

Bake uncovered 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, 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.

Or you can make the entire recipe ahead to save time later.

Prepare broccoli cheese casserole without baking up to one week in advance and store in an airtight container in the refrigerator or 3 months in advance in the freezer. Hold the cheese and cracker topping and wait to add until just right before you plan to bake it. Thaw in refrigerator in advance, add the cheese and cracker topping and bake. Serve the casserole warm and enjoy!

Broccoli Cheese Casserole | ©addapinch.com

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

Broccoli Cheese Casserole

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12
Author: Robyn Stone | Add a Pinch

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 or white pepper
  • teaspoon cayenne pepper
  • 1 cup grated Monterrey 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.
Tried this recipe?Share a photo on Instagram and tag me with @addapinch and #addapinch!

 

Love ya to pieces,
Robyn xo

114 comments on “Broccoli Cheese Casserole Recipe”

  1. In a few days our church is feeding homeless teens and young adults. We are doing a potato bar type of thing and I thought broccoli with cheese sauce would be a good topping. Is this something that can be made a head of time and would maybe be good to scoop on top of a potato along with chili and our other choices? Or do you thing it’s too thick. I’m trying to do something where I can get it ready ahead of time and not wait have a last minute rush out the door type of thing occur.

    • Hi Jan,
      I’ve not used this as a potato topping before so I can’t say how that tastes, but it is very delicious casserole.
      You can make it ahead of time if you want to freeze, you’ll just want to omit the cheese and cracker topping if you plan to freeze until right before you plan to bake it.
      I want to mention a couple of additional ideas that could help you with options:
      Hot Pimento Cheese Dip, Hot Spinach Artichoke Dip are both delicious hot dips.
      I hope this helps. Best of luck to your church for this dinner – what a blessing to so many! xo

  2. This was different from my usual broccoli casserole but it’s a new favorite! The rich cheesy sauce with just the perfect kick of cayenne was a winner at our recent church luncheon. Several asked for the recipe. I made mine with 2% milk but otherwise made it exactly as written. This one’s a keeper!

  3. This was a hit at our Thanksgiving dinner! Everyone wanted the recipe 🙂 Thanks for sharing!

  4. Absolutely delicious!

  5. Great, easy casserole.  Instead of blanching the broccoli in boiling water, I simply steamed it in the microwave and drained off the excess water.  Much quicker and easier!  I’ll be trying it with other veggies, too.  I might use half and half next time – the heavy cream made the sauce a little too thick.  

  6. Is there a way to make and reheat this? We are eating three hours away at my in laws. It looks delicious, but I don’t want to make it and try to reheat and it not taste good. 

  7. If I made this 2 days ahead and stored in fridge (keeping the cheese & cracker topping off until right before I bake), how long should I bake it out of the fridge?

  8. Can I use frozen broccoli instead? How long would I boil said frozen broccoli?

  9. I’m not a fan of broccoli, but I love cauliflower … so with that little change I think it will come out delicious

  10. What is the best way to reheat after freezing this casserole? 

  11. Can i make this in a disposable aluminum pan??

  12. Can this be made in a crockpot?

  13. The recipe is fantastic, it’s so simple but delicious. Thanks for sharing it.

  14. Awesome recipe! Everyone loved it.

  15. Can you bake this earlier in the day and then just warm it up at dinner time

  16. Not sure if the recipe calls for salted or unsalted butter. If I use unsalted butter, should I increase the salt? Thanks!

  17. Hello I was wondering if it would be fine to use shredded cheese instead of grated?

  18. can you prepare this a day early  keep in refrigerator over night and cook next day?

  19. Does this recipe call for mild or sharp cheddar cheese?  I’m going to try this for Christmas dinner!

    • Hi Stephania,
      Either will work great. I love sharp cheddar and generally use it in recipes, but my sister prefers mild and uses it. Both taste delicious! 🙂

  20. What’s your favorite?  Mild cheddar or sharp?

  21. I forgot to get the Monterey Jack cheese… will this be good using cheddar alone?

  22. I used a larger pan. Plenty leftovers, and my family loved this best compared to previous recipes! Will make again!

  23. Can you give me this recipe but I need it to be 1/3

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