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
Very decadent side dish. Great for those picky eaters who don’t like veggies. Followed the recipe as written and it turned out great! This will definitely go into our rotation for side dishes for company!
Thanks, Sandra! I’m so thrilled everyone enjoyed the casserole. It is a family favorite around my house.
Sooooo delicious! Used 2% milk and matza crackers (week of unleavened bread) and it was a real crowd pleasure. Thank you addapinch, it’s a keeper.
Thanks so much, Sharron.
My husband loved this! He’s now a fan!! We froze 1/2 of the casserole and divided the other half into 2 meals! Definitely a keeper recipe!
Thanks so much, Kathy. I’m so happy you and your husband loved this casserole.
Would you recommend with mozzarella and/or Parmesan cheese for more of an Italian flavor?
You could use either the mozzarella or Parmesan cheese in this casserole, Kim.
Awesome recipe!! Made it last night and it blew us away. So good!!
This recipe is delicious…have had to improvise since we didn’t have sour cream. We used plain greek yogurt instead but still worked our wonderfully. Also used monterey jack with jalapeno to add a bit more zing to it. Excellent recipe and a hit with everyone we’ve shared the dish with so far. Thank you for sharing this!
Thanks, Kat. It sounds great with your substitutions.
Hi Do you have any suggestions substituting the crackers for something more low carb conscious family members?
You can omit the crackers if you wish, Nina, or use Panko crumbs. Others have commented that they used pork rind crumbles.
This is my new “go to” recipe when I want to elevate broccoli. It is so easy with ingredients that most people already have on their shelves or in the fridge. I used frozen broccoli florets instead of fresh as that is what I had. My only modification was that I added a teaspoon of mustard powder to the cheese sauce which gave it a nice kick and depth. Thank you Robyn for sharing this. This is the first time I have visited your website and I’m looking forward to trying more of your recipes.
I hope you find many more recipes you will love, Sarah! This casserole is a favorite around my house.
Hi – if I double this, will it all still fit in a 13×9? Not sure how “full” a 13×9 of this is with just one recipe. Thx!
I’m not sure the 9×13-inch pan would be big enough to hold double this recipe. You can see from my photos how full the pan is.
Salted or unsalted butter? Thanks!
Leslie, I use salted butter.
Tried this out last night as a light dinner and it was a hit with my husband! I loved how easy it was and it will work great as a side dish during the holidays.
Thank you! 🥰
So glad you and your husband loved this casserole, Alexandria. It is a favorite dish during the holidays for my family.