Broccoli Cheese Casserole Recipe
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This Broccoli Cheese Casserole is a cheesy, delicious side dish! Made from scratch with a homemade 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 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!
Once I made my creamy, cheesy sauce for my Broccoli Cheese Casserole from scratch, I 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!
Once you try this made-from-scratch recipe for this iconic casserole, I think it will become your favorite version, too. Here’s how you’ll make it.
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 fresh broccoli florets that I cut from whole heads of broccoli. 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 only use 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.
- 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.
- 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.
- 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.
Recipe Tip!
Make a One-Dish Meal! Add 1 to 2 cups of shredded chicken to the recipe for a delicious, easy 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
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, then 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.
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 you need to do so. If you use canned soup, omit the ingredients for cheesy cream sauce.
Other Favorite Casseroles and Side Dishes
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
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Dynamite!
Made it today and loved it
Thanks, Sue, so glad you loved this casserole.
I made this today for Thanksgiving 🦃🥧, and it was delicious. It’s such an easy recipe to make, too👍 This will be my new “go to” dish when I need to bring a casserole to an outing.
Thanks for sharing it. Happy Thanksgiving to you & yours 🦃🥧
Oh, thanks so much, Angie. Happy Thanksgiving to you and your family!
Measurements?
Lolly, all the ingredients and amounts of each are listed on the recipe card at the end of the post. The instructions for making this casserole are on the card as well. I hope you enjoy!
What other kind of cheese would you recommend using besides Monterey Jack cheese?
Marie, you could just use the cheddar cheese if you don’t want to use Monterrey Jack. You could also use pepper jack, Gouda, Havarti, Parmesan, or Colby, or Colby Jack.
Thank you for the suggested cheese substitutions!
Can I use the steam in the bag broccoli florets with this?
I haven’t used the steam in the bag broccoli, Tarin, but I see no reason why you couldn’t if it is only the broccoli florets.
Can you make this ahead?
Nancy, you can definitely make this casserole ahead. You can prepare the casserole without baking up to one week in advance and store in an airtight container in the refrigerator or freeze it. 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. For more detailed information on making this ahead, please read the information in my post. Thanks!
Has anyone made this with gluten free AP flour?
I haven’t tried this with gluten free flour, Teresa, but there should not be a problem using it in place of the AP flour. I had one person say she used crushed gluten free crackers for the topping in place of the buttery crackers. Hope you enjoy.
I used gluten free flour blend , but used Iess because in my experience it is a better thickening agent then regular flour. I started with 1/4 C of butter and flour, and used 3 cups of milk. It was delicious!
Thanks for your tips, Cheryl.
I found your Broccoli Cheese Casserole recipe years ago and have been making it ever since. It is a family favorite, that’s requested every holiday.
Thanks, Kathryn. I’m so glad this recipe has become a family favorite at your house, too.
What dishes should I serve this with?
As I state in the post, this casserole is great served with Turkey Breast, Roasted Turkey or Baked Chicken Breasts and more! Hope you enjoy!
!