Broccoli Cheese Casserole Recipe
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This Broccoli Cheese Casserole recipe is the ultimate cheesy, comforting side dish made from scratch with fresh broccoli, a creamy homemade sauce, and a buttery cracker topping. It’s ready in under an hour, can be made ahead, and is perfect for holidays, weeknight dinners, and family meals.
The rich creamy sauce and golden, crunchy topping of this broccoli cheese casserole make it a comfort food family favorite! This updated classic recipe from my childhood uses fresh ingredients and a homemade sauce, resulting in an amazing flavor. It’s simple to make and a crowd-pleaser, whether you serve it for Thanksgiving, Christmas, or a weeknight supper. It’s the best I’ve ever tasted.
Why you’ll love this family favorite Broccoli Cheese Casserole!
This fresh take on an iconic classic casserole is the most delicious I’ve ever tasted—and you’ll love how simple it is to prepare.
For generations, broccoli cheese casseroles have been a part of potlucks, family dinners, and holidays. After I made this made-from-scratch version, it’s become my very favorite and I haven’t looked back!
It is perfect for Thanksgiving, Christmas, and Easter with Turkey Breast or Roasted Turkey. It is also delicious anytime with Roast Chicken or Baked Chicken Breasts, making it a favorite part of a cozy family dinner. I’m looking forward to you trying it!
Why You’ll Love This Broccoli Cheese Casserole
- Made From Scratch Flavor: This creamy sauce tastes better than canned soup versions.
- Quick and Easy: Prep quickly and bake to deliciousness in under an hour.
- Kid and Family Favorite: Kid-approved and great for weeknight side dishes or gatherings.
- Make-Ahead Ease: Assemble ahead for fuss-free holidays and dinners.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Broccoli: Use fresh broccoli florets cut from whole heads of broccoli; pre-cut florets are also acceptable.
- Butter: Salted or unsalted, adds richness.
- All-purpose Flour: Thickens homemade sauce.
- Milk: Use whole milk or heavy cream for a rich, creamy sauce.
- Kosher Salt: I use Diamond Crystal Kosher Salt. If you substitute Morton’s Kosher salt, fine sea salt, or table salt, use half the amount specified in the recipe.
- Ground Black Pepper: Alternatively, you can use white pepper if you prefer.
- Cayenne Pepper: Use only a little for added flavor. If sensitive to cayenne, omit it.
- Monterey Jack Cheese: Adds creamy, delicious flavor to homemade sauce.
- Sour Cream: Adds slightly tangy flavor and silky richness to the sauce.
- Cheddar Cheese: Tops the casserole as it bakes.
- Buttery Crackers: Adds a crispy, buttery topping.
How to Make Broccoli Cheese Casserole
This simple, made-from-scratch recipe for this iconic casserole gives the best flavor.
Step by Step Instructions
- Preheat the oven and prepare your baking dish. Cut the broccoli into florets, add to a large pot of boiling water, and cook. Drain cooked broccoli and set aside.
- Melt butter in a skillet or saucepan. Whisk in flour until well combined. Then, whisk in milk, salt, pepper, cayenne pepper, and Monterey Jack cheese. Reduce heat as directed and continue to whisk until sauce simmers a bit around the edges and has thickened slightly. Stir in the sour cream.
- Arrange the broccoli in a casserole dish and pour the cream sauce over it. Top with cheddar cheese and crushed buttery crackers. Bake uncovered until bubbling. Serve warm.
Recipe Variations
- Make it Cheesier: Add 1/2 cup cheese to the sauce.
- Gluten-Free: Use gluten-free flour and crackers.
Recipe Success Tips
- Use Fresh Broccoli: Boil just until tender.
- Get a Thick, Creamy Sauce: Whisk constantly to prevent lumps.
- No Over-Browning: Tent with foil if topping seems to brown too quickly.
- Test for Doneness: Ready when it’s bubbly and heated completely through.
Storage Tips
- Store: Cool, cover tightly or put in an airtight container, and refrigerate for up to 4 days.
- Freeze: Assemble unbaked (without final cheese and cracker topping) or cool baked casserole, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator. If the casserole is unbaked, thaw overnight, then top with the final cheese and cracker topping and bake as directed.
- Reheat: Bake at 350°F for 15-20 minutes until warmed through.
- Make-Ahead Tip: Assemble without the final topping of cheese and butter crackers. Store the unbaked casserole in an airtight container in the refrigerator for up to 1 week. When ready to bake, top with the cheese and crackers and bake as directed.
Frequently Asked Questions
Yes. Stir in 1-2 cups of shredded chicken for a complete meal.
Yes! Divide this recipe to make fewer servings or prepare the full recipe and divide it into two smaller dishes. Bake one for now, then hold off on adding the topping to the second dish and freeze it for later.
Yes, you can. I prefer to use my homemade cheesy cream sauce or my homemade cream of chicken soup, but you can use your favorite canned soup if needed. If you use canned soup, omit the ingredients for cheesy cream sauce.
Other Favorite Casseroles and Side Dishes
Why This Broccoli Cheese Casserole Is A Favorite Side
With its creamy homemade sauce, tender broccoli, and crunchy topping, this broccoli cheese casserole is a tasty, comforting dish for holidays and family dinners. It’s easy to make from scratch and is always a crowd favorite.
Broccoli Cheese Casserole
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
- ⅛ 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.
Notes
- Store: Cool, cover tightly or put in an airtight container, and refrigerate for up to 4 days.
- Freeze: Assemble unbaked (without final cheese and cracker topping) or cool baked casserole, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator. If the casserole is unbaked, thaw overnight, then top with the final cheese and cracker topping and bake as directed.
- Reheat: Bake at 350°F for 15-20 minutes until warmed through.
- Make-Ahead Tip: Assemble without the final topping of cheese and butter crackers. Store the unbaked casserole in an airtight container in the refrigerator for up to 1 week. When ready to bake, top with the cheese and crackers and bake as directed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This is honestly the best broccoli and cheese casserole I’ve ever had. I recently made it for our Friendsgiving and people RAVED over this casserole. I had several people ask for the recipe afterwards!! Thank you for making such an incredible recipe and sharing with others. Today I’m making it again to share with my family for thanksgiving & again tomorrow for my husband’s family. 🙂
I’m happy you and everyone loves this casserole, Krissy. Thank you.
I have been making this recipe for 5 years! Everyone just loves it and I get asked every year” are you making broccoli casserole?” Thank you so much! This recipe is DELICIOUS!!
Shannon, I love to hear when someone has been using one of my recipes for years. Thanks!
I have been making this recipe since 2016. (More times than I can count) It is so simple to make and is delicious. I have made it with fresh broccoli, and with frozen broccoli. Both are good, but I prefer the fresh to the frozen. Thank you so much for this wonderful recipe.
I’m thrilled you have been using this recipe for so long, Nancy. Thank you.
I made this today, and oh my gosh so flavorful I couldn’t find plain Colby so substituted Havarti. The Havarti was a perfect blend and melts wonderfully and is so good. Definitely a keeper. Thanks for sharing!
Rhonda, I’m so glad the Havarti worked so well with this recipe. I’ll have to try that sometime.
Can you use shredded cheese instead of grated cheese
Karen Louise, I always buy block cheese and grate or shred my own. I have found that the cheese melts better. Shredded cheese does usually have a product added to keep the cheese from clumping together and sometimes does not melt as well. However, you can use shredded cheese if you prefer.
Can I use pre-shredded cheese for this recipe?
Amanda, I always buy the block cheese and then shred my own. I have found that it melts better than the pre-shredded cheese. You can use the pre-shredded cheese, though, if you prefer.
You think it’s ok to use French onion sticks vs butter crackers
You can use those if you want, Steve.
Can you use frozen broccoli
Peggy, you can use frozen broccoli.
Would you recommend incorporating chicken to make this a main course? If so, how?
I sometimes add precooked chicken to the casserole, Amanda.
can you make the broccoli/cheese casserole in an instant pot?
I haven’t made this in an instant pot, Vickie.