Broccoli Cheese Casserole

4.99 from 93 votes

Broccoli Cheese Casserole

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

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Author: Robyn Stone

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

Notes

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.

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