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!

Broccoli Cheese Casserole with cheesy, buttery and crunchy topping in a white casserole dish - 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 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

Large casserole dish of Broccoli Cheese Casserole from addapinch.com

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.

Broccoli Cheese Casserole in white dish with handles - addapinch.com

How to Make Broccoli Cheese Casserole

To make this casserole, you’ll need the following ingredients:

  • Heads of Broccoli
  • Butter
  • All-purpose Flour
  • Whole Milk or Heavy Cream
  • Kosher Salt
  • Ground Black Pepper or White Pepper
  • Cayenne Pepper
  • Monterrey 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!

This is great served with Turkey Breast, Roasted Turkey or Baked Chicken Breasts and more!

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!

Corner of casserole dish full of Broccoli Cheese Casserole - addapinch.com

Other Favorite Casseroles and Side Dishes

Green Bean Casserole

Hashbrown Casserole

Roasted Brussels Sprouts

Skillet Mac and Cheese

Sweet Potato Casserole

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

Broccoli Cheese Casserole

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!
4.97 from 33 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12
Course Side Dish
Cuisine American
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.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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135 Comments Leave a comment or review

  1. 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!

  2. 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.  

  3. 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. 

  4. 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?

    1. 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! 🙂

  5. This was one of the best quickest, easiest recipe that I’ve made in a while. I did add a little cream of chicken and it turned out Amazing. This my newest favorite recipe!

  6. I’ve made this twice now. Family loves it! Tonight I cut up some chicken breasts and partially cooked the chicken. Then added it to the casserole before baking. Makes it a little more like a meal instead of a side dish. Thank you!

  7. Delicious!!!! Crushed gluten free crackers on top make this a wonderful GF side dish. Homemade cheese sauce does not take much time to make and is SOOO much better than soup based option. Used 32 oz frozen broccoli for 8 c fresh.

    1. Hi Beverly! Can you tell me how you made the cheese sauce gluten free? I’m looking for holiday sides I can make for my young niece that was recently diagnosed with Celiac’s and I’m always on the lookout for people who have successfully converted a recipe. Thanks for your help!

  8. Just a quick question! 🙂 I’m making this a few days ahead. Do I need to let it cool throughly before I refrigerate it without the cheese/cracker topping? Thank you!!

    1. Yes, Leticia, you do need to let it cool thoroughly before refrigerating. Then cover it tightly and refrigerate. Add the topping right before you are ready to bake and then follow the baking instructions in the recipe. It may take an extra few minutes of baking time since it is starting colder in the oven. Hope you enjoy!

  9. Made this for turkey day instead of green bean casserole and the family LOVED it, even the little ones. This is part of the mix from now on!

  10. Made this for Thanksgiving. Was a huge hit. No leftovers and there were only 13 people! Delicious! I’ve made a lot of broccoli casseroles over the years and I think this one is the best! Thank you so much for sharing!

  11. SO absolutely delicious! After the first time I made it, family added this dish to our Holiday menu! First time making it , it is a little intimidating creating sauce, but it never turns out wrong. Worth the time and effort. I use half the cracker topping so they don’t overpower the dish.

    1. Andrea, if you’d like to add cooked rice to the casserole, I would recommend adding about 1 – 1 1/2 cups and adding about half that amount of liquid as chicken or vegetable stock. You may need to adjust the baking time a bit to make sure that the casserole doesn’t overcook.

  12. We are doing low carb so we needed to use heavy cream and not milk. For the butter cracker topping we used pork rind crumbles. This went over great with family and new neighbors we had over and they wanted the recipe.

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