Broccoli Cheese Casserole Recipe (2024)

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Watch broccoli disappear in a flash for holidays, potlucks or Sunday dinner with this Broccoli Casserole made without any canned soups! It’s elevated with seasoned, caramelized, roasted broccoli (no mushy or bland broccoli here!), and a from scratch, creamy, cheesy sauce infused with both sharp cheddar and Parmesan. Top this make-ahead friendly irresistibly creamy casserole with your favorite toppings from Ritz to panko, to stuffing!

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Broccoli and Cheese Casserole ingredients

This Broccoli and Cheese Casserole is elevated by homemade cheese sauce made from pantry friendly ingredients. Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Broccoli: Use fresh broccoli for the best texture and flavor. To save a little time, purchase bags of broccoli florets, just make sure you chop up any extra-large pieces so the florets are all roughly the same size.
Homemade Cheese Sauce: This sauce is epic. It begins with a roux that’s whisked with chicken broth, milk and seasonings, then finished with both cheddar and Parmesan. Use reduced sodium chicken broth so the casserole isn’t too salty.
Cheese. Freshly grated Parmesan is used for its salty bite and cheddar for its sharp richness. Please only use freshly grated cheeses because the pre-shredded varieties don’t melt nearly as well – especially Parmesan.
Seasonings: The sauce is seasoned with onion powder, garlic powder, dried parsley, salt, pepper and a pinch of cayenne for sublime flavor in every bite.
Chicken bouillon:Thisimparts a complex, savory, goodness to the cheesy sauce (it’s like salt with FLAVOR). You may use bouillon powder, bouillon cubes or bouillon base (like Better Than Bouillon or Zoup!). Add it to the sauce without dissolving in liquid first.
Topping: The photos show Ritz mixed with butter but panko and butter are also delicious!

Broccoli Cheese Casserole Recipe substitutions

This Broccoli Cheese Casserole recipe can easily be adapted to meet dietary needs or customized with your favorite ingredients. Here are a few ideas:

Frozen broccoli:I don’t recommend frozen broccoli because it has a tendency to end up watery and mushy instead of tender. If you still decide to go the frozen broccoli route, make sure you thaw it out completely then pat it dry before roasting.
Gluten-freeBroccoli Casserole: Use your favorite gluten free flour in the roux, and double check the Dijon is gluten free. For the topping, use gluten fee panko. My favorite brand isAleia’s Gluten-Free Pankomade of rice and potato flour – it’s spectacularly crunchy!
Swap cheeses:Use any other favorite melting cheeses to create a different flavor profile such as Gruyere, Asiago, Gouda, smoked cheddar, Monterrey, Pepper Jack, Havarti, Colby etc.
Add or swap veggies:Swap all or some of the broccoli for other veggies such as asparagus, zucchini, cauliflower, green beans, mushrooms, etc.

Add protein:Swap some of the broccoli for cooked chicken, Italian sausage, ground beef, ground turkey, chorizo, or cubed ham, etc. If using ham, omit the bouillon.
Add rice:Swap some of the broccoli for cooked brown rice, wild rice, or white rice.

Topping Substitutions

Panko topping: Melt one tablespoon butter with one tablespoon olive oil in a large saucepan over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown.

Cornflake topping:Combine 2 cups crushed cornflakes with ¼ cup melted butter and stir to combine; top casserole with crushed cornflakes before baking. Take care to gently crush the cornflakes – you don’t want tiny crumbs, but larger pieces so there’s more crunch.

Potato chip topping: Crumble desired amount of potato chips over the casserole and bake as instructed. You can even get fun and flirty and use different flavored chips such as salt-and-vinegar, onion or jalapeno, etc. Again, you may need to reduce the salt in the recipe if using potato chips because they are pretty salty.

Stuffing topping:Mix a 6 ounce box stuffing mix, or 3 to 4 cupshomemade stuffing, with 1 ¼ cups hot water in a bowl; rest for 5 minutes. Evenly top the casserole with the stuffing mixture before baking.

French fried onion topping: Make homemade fried onions like in mygreen bean casserole recipeor store bought.

How to make this Broccoli Casserole Recipe

Let’s take a closer look at how to make this Broccoli Casserole recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Roast broccoli. Add the broccoli to the baking sheet and drizzle with olive oil, season with salt, pepper and paprika. Toss until evenly coated; spread into an even layer. Roast for 15 minutes while you make the cheese sauce.

Step 2: Make sauce. In a large saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil. Whisk in the flour, then cook for 3 minutes. Reduce heat, then gradually whisk in milk and chicken broth. Add Dijon and all spices. Simmer until thickened.

Step 3: Add cheese. Turn heat to low and whisk in cheddar until melted, followed by Parmesan cheese until melted.

Step 4: Combine. Add broccoli and stir until evenly coated. Taste and season with salt and pepper to taste. Transfer to the 9×13 baking dish.

Step 5: Make topping. Combine Ritz and butter in a bowl and stir until combine. Evenly sprinkle over the cheesy broccoli.

Step 6: Bake. Bake, uncovered, for 15-20 minutes, or until cheese sauce is bubbly. Broil for a couple minutes until crackers are golden.

TIPS FOR making broccoli and cheese casserole

Follow these tips for the best Broccoli Casserole every time.

Chop broccoli uniformly. This will ensure it roasts evenly.
Don’t crowd roasted broccoli.Line the broccoli an even layer so it cooks evenly and roasts instead of steam.
Don’t overcook. Overcooked broccoli s mushy broccoli! Note that older broccoli will roast quicker than fresh broccoli.
Shred the cheese yourself. Quality, hand shredded cheeses will taste far superior and melt beautifully for a silkier sauce. Do not use pre-bagged cheeses for sauces or your destined for grainy/gritty sauce failure. Pre-bagged cheese is coated in anti-clumping chemicals designed to prevent the cheese from clumping in the bag; these same chemicals prevent your cheese from melting gorgeously. Also, low-fat cheeses will not melt as well.
Cook flour for three minutes. Three minutes can seem like a long time, so set a timer. Cooking the flour long enough eliminates the raw flour taste and helps to prevent lumps in the sauce.
More or less cheese. Use as little or a much cheese as your heart desires. If you’re trying to save calories, you can use less cheese and it will still taste creamy, just not as cheesy.
Adjust to taste.When salting to taste at the end, keep in mind the topping will be a little salty if using Ritz.

How to serve Cheesy Broccoli Casserole

Broccoli Cheese Casserole pairs well with a variety of main dishes, such as roasted chicken, grilled steak, or baked ham. It’s also a crowd pleasing side dish for holiday dinners or potlucks. Here are a few ideas:

Main dishes: Baked Pork Tenderloin, Glazed Ham, Roast Turkey, Chicken Cordon Bleu, Meatloaf
Salad:Cucumber Tomato Salad,Strawberry Spinach Salad,Apple Salad,Fall Salad.
Fruit:Fruit Saladin the summer orWinter Fruitin the fall/winter.
Bread:Garlic Bread, Parmesan Breadsticksor Dinner Rolls.

MEal Prep recipe for broccoli casserole

This Broccoli Casserole recipe is a fabulous make ahead side:

1. Assemble the casserole according to instructions but don’t add the topping.
2. Cover the casserole with foil and refrigerate for up to 2 days.
3. When ready to bake, let the casserole sit on the counter while the oven preheats.
4. Bake for 30 minutes at 350 degrees F or until heated through and bubbly around the edges.

How to store Broccoli and Cheese Casserole

Store leftover Broccoli Cheese Casserole in an airtight container in the refrigerator for up to 4 days.

How to reheat Broccoli casserole

-Oven: Bake, covered, at 350 degrees F for 20, uncover, and bake until hot and bubbly.
-Microwave: Transfer individual serving to a microwave-safe plate and microwave for 90 seconds, then at 15-second intervals, as needed, until heated through.

HOW TO freeze broccoli casserole recipe

Broccoli Cheese Casserole freezes well:

1.Make and assemble according to directions but omit the topping.
2. Let the casserole cool completely (not from baking but from the warm sauce).
3.Double wrap the casserole securely with plastic wrap, then with aluminum foil. Label and freeze for up to 3 months.
4.When ready to enjoy, thaw the casserole in the refrigerator for 24-48 hours until completely thawed, then let it sit at room temperature while your oven preheats. If you’ve frozen the casserole in a glass dish, let it sit at room temperature for 30 minutes because glass can shatter with abrupt temperature changes.
5. Add the topping and bake for 20-30 minutes, or until hot and bubbly.

Broccoli Cheese Casserole Recipe FAQs

Does fresh broccoli need to be cooked before using in a casserole?

Yes, fresh broccoli needs to be cooked before using in a casserole because it will not become more tender in the oven. If you don’t cook it first, it will taste raw and crunchy. The broccoli can be roasted or steamed before adding to the casserole.

Why is my broccoli casserole watery?

A watery broccoli casserole can be attributed to a few factors. Here are some common reasons and solutions:
1. Frozen Broccoli: If you are using frozen broccoli, make sure it is fully thawed and drained before cooking.
2. Excess Moisture in Broccoli: If you steam the broccoli instead of roasting, take care to pat dry or excess moisture can make the casserole watery.
3. Cheese Sauce Consistency: The consistency of the sauce can affect the overall moisture content of the casserole. If the sauce is too thin, it may contribute to a watery casserole. Simmer the sauce until it is thickened.
4. Overcooking: Overcooking the casserole can cause the ingredients to release more moisture. Bake the casserole until it’s set and bubbly, but avoid prolonged baking that may result in excess liquid.
5. Resting Time: Allow the casserole to rest for a few minutes after baking before serving. This gives the ingredients time to settle, and excess moisture may be reabsorbed.

How do you make broccoli not mushy?

The key to not making broccoli mushy is not overcooking – whether steaming or roasting. Cook the broccoli just until tender-crisp.

Can I use frozen broccoli in the casserole?

Yes, you can use frozen broccoli in the casserole. Thaw the broccoli and drain any excess water before incorporating it into the recipe. Alternatively, you can steam or blanch the frozen broccoli briefly before adding it to the casserole.

Looking for more Casserole Recipes?

Chicken Broccoli Rice Casserole
Chicken Divan
Tuna Casserole
Zucchini Casserole
Tater Tot Breakfast Casserole
Corn Casserole
Hashbrown Casserole

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Best Recipe for Broccoli Casserole

Watch broccoli disappear in a flash for holidays, potlucks or Sunday dinner with this Broccoli Casserole made without any canned soups! It's elevated with seasoned, caramelized, roasted broccoli (no mushy or bland broccoli here!), and a from scratch, creamy, cheesy sauce infused with both sharp cheddar and Parmesan. Top this make-ahead friendly irresistibly creamy casserole with your favorite toppings from Ritz to panko, to stuffing!

Servings: 8 servings

Total Time: 50 minutes mins

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

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Ingredients

ROASTED BROCCOLI

1 1/2 pounds broccoli florets, cut into bite-size pieces
1 1/2 tablespoons olive oil
1/4 tsp EACH salt, pepper, paprika

CHEESE SAUCE

2 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk
1 1/2 cups low sodium chicken broth
1 1/2 teaspoons Dijon mustard
1 teaspoon chicken bouillon (granulated, crushed cube, or base)
1/2 tsp EACH dried parsley, onion powder, garlic powder
pinch of cayenne
1 cup freshly shredded sharp cheddar cheese
1/4 cup freshly shredded Parmesan cheese

RITZ TOPPING (OPTIONAL, SEE NOTES FOR PANKO)

1 sleeve Ritz crackers, crumbled
2 1/2 Tablespoons unsalted butter

Instructions

Prep: Preheat oven to 425 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray; set aside. Line a large baking sheet (21×15, or 2 half sheets) with foil for easy cleanup and spray with cooking spray.
Roast broccoli: Add the broccoli to the baking sheet(s) and drizzle with the olive oil; season with the salt, pepper and paprika. Toss until evenly coated, then spread into an even layer. Roast for 15 minutes (meanwhile make cheese sauce). Remove the roasted broccoli, then lower the heat to 350 degrees F.
Make sauce: In a large saucepan (I use this braiser), melt 2 tablespoons butter with 2 tablespoons olive oil over medium-low heat. Whisk in the flour, then cook, while whisking, for 3 minutes. Reduce heat to low, then gradually whisk in milk and chicken broth. Add Dijon, chicken bouillon and all spices/seasonings.
Add cheese: Bring sauce to a boil, whisking constantly, then reduce heat to a simmer, whisking often until thickened to desired consistency. Reduce heat to low and whisk in cheddar until melted followed by Parmesan cheese until melted.
Combine: Add broccoli and stir until evenly coated. Taste and season with salt and pepper to taste, realizing the Ritz will add some salt (I add ¼ teaspoon salt and ¼ teaspoon pepper). Transfer to the greased 9×13 baking dish.
Topping: Combine Ritz and melted butter in a bowl and stir until combine. Evenly sprinkle over the cheesy broccoli.
Bake: Bake, uncovered, for 15-20 minutes, or until cheese sauce is bubbly. Broil for a couple minutes until crackers are golden. Cool for 5 minutes before serving.

Video

Notes

Panko topping: Melt one tablespoon butter with one tablespoon olive oil in a large saucepan over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown.
Make Ahead: Assemble the casserole according to instructions but don’t add the topping. Cover the casserole with foil and refrigerate for up to 2 days. When ready to bake, let the casserole sit on the counter while the oven preheats. Bake for 30 minutes at 350 degrees F or until heated through and bubbly around the edges.
Storage: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 4 days.
To reheat: Bake, covered, at 350 degrees F for 20, uncover, and bake until hot and bubbly or microwave for 90 seconds, then at 15-second intervals, as needed, until heated through.

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4 Comments

Jen says
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This was DELICIOUS!! I sauteed cubed chicken. And used that same pan for the sauce. This will be making into our rotation for sure.
Reply
- Jen says
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  Yay! So happy to hear that it will be a repeat!
  Reply
Virginia Hernandez says
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Love this recipe and going to make it for sure. Looking forward to more delicious recipes. Thank you!
Reply
- Jen says
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  Hope you find so many recipes to love! I’m so glad this one was a hit!
  Reply