Broccoli Cheese Casserole Recipe

This ultimate side dish cheesy Broccoli Cheese Casserole Recipe is the best! Made fresh from scratch with creamy, savory sauce and a buttery, crispy topping, it will be a fresh, family favorite just nothing better than the BEST! It is perfect for holidays, family dinners, etc. All you have in this particular dish are the tender broccoli florets, sharp cheddar cheese, crispy bacon, milk, cream, and eggs. It really is delectable for any occasion!

My Broccoli Cheese Casserole is incredibly easy to prepare and brings a fresh twist to the classic childhood favorite. Instead of using canned cream of chicken soup, I’ve created a homemade creamy, cheesy sauce that takes this dish to a new level of deliciousness. The result is a vibrant, comforting side with a buttery, crunchy cracker crumb topping—hands down the best Broccoli Cheese Casserole I’ve ever tasted!

The Broccoli Cheese Casserole Recipe is an extremely scrumptious and savory dish good for any occasion. This comfort casserole is made with tender broccoli florets in a luscious, creamy cheese sauce using Monterrey Jack and cheddar cheese. First, the recipe tells you to boil broccoli until just tender before creating your smooth cheese sauce with melted butter, flour, milk, and the slightest touch of cayenne pepper to give it an edge. The sour cream does add a creamy texture to the sauce. Once well combined, the broccoli is placed in a baking dish and covered with the cheese sauce and then topped with even more cheddar cheese and crushed crackers for a little extra texture and flavour. The casserole will be baked uncovered in 35 to 40 minutes when it becomes golden brown with a bubbly top. The best part about this dish is that it’s pretty convenient to prepare, and it can also be prepared ahead of time. It can be kept in the refrigerator for up to a day or frozen for up to three months. When it’s ready to be served, just reheat it, and there you have a scrumptious cheesy side dish that goes well with a number of different types of main courses.

An Easy Broccoli Casserole That Tastes Amazing

What’s in this Broccoli Cheese Casserole? Broccoli, bacon, flour, milk, cream, eggs, cheddar cheese, a touch of Dijon mustard, salt, and plenty of freshly cracked black pepper.

To make this casserole truly exceptional:

1. Pre-cook the broccoli florets slightly to ensure they turn out tender in the casserole.
2. Season generously with black pepper. Freshly cracked black pepper adds a wonderful kick, so use as much as you like to enhance the flavor of your casserole.
3. Add bacon for an extra layer of flavor—bacon makes everything better!

A huge thank you to culinary genius Dorie Greenspan, whose brilliant cauliflower gratin in her cookbook Around My French Table inspired the foundation of this broccoli cheese casserole recipe. Trust me: this is a book you absolutely need to get for yourself and your friends; it’s absolutely fantastic!

Ingredients of Broccoli Cheese Casserole :

Broccoli : I use fresh broccoli florets cut from whole heads for my casserole, although packaged pre-cut florets work just as well, should you wish to save a little time.

Butter :Salted and unsalted both work in this recipe.

All-Purpose Flour : Used to make the homemade sauce, whereas most recipes call for cream of chicken or mushroom soup.

Milk : This sauce can be made richer and creamier by using whole milk or heavy cream.

Kosher Salt :Use half of what the package calls for if you’re using Diamond Crystal Kosher Salt; I prefer this type over Morton’s Kosher salt, fine sea salt, or table salt.

Ground Black Pepper: White pepper can be used in place of it if desired.

Cayenne Pepper : A few sprinkles will deliver only a whisper of heat. If you’re sensitive, you may want to omit this.

Monterey Jack Cheese : adds richness and a sense of creaminess to the homemade sauce.

Sour Cream : another overlay of creaminess with a splash of zest.

Cheddar Cheese : a sprinkle at the end melts with savory goodness on top.

Buttery Crackers : add a nice crunchy texture on top of the casserole.

From the Editors Of Simply Recipes

Frozen vs. Fresh Broccoli

Fresh is best, but frozen works too. Steam frozen broccoli florets according to package instructions. Steam for half the cooking time on the package. They’ll finish with the rest of the casserole.

How to Store and Reheat This Dish?

Store this casserole tightly covered in the refrigerator up to 5 days. Reheat individual slices in microwave, or reheat remainder in casserole dish covered with foil at 350 degrees for 20 to 30 minutes, until heated through.

Can you Freeze Broccoli Cheese Casserole Recipe?

To freeze a completely baked single casserole: If you are certain that you will be freezing the entire baked casserole, grease or spray the baking dish with cooking spray and then line the baking dish with aluminum foil, extending the foil up over the edges. Construct and bake the casserole. Let it cool to room temperature. Cover the casserole in the baking dish with aluminum foil. Freeze until just frozen solid. Remove it from the freezer and pull out the casserole from the baking dish. Package up, cover with another layer of foil. Store frozen for up to 3 months.
To freeze slices of cooked casserole: Wrap singles of broccoli cheddar casserole in plastic wrap and then in a layer of foil. Freeze up to 3 months.
To thaw, keep the slices in the refrigerator. To warm through, microwave the slices or bake the slices in a 350°F oven for 20 to 30 minutes, or until heated all the way through.

How to Make Broccoli Cheese Casserole

Prep. Preheat the oven and prepare your baking dish. Cut the broccoli into florets.

Cook the broccoli:There are broccoli florets. Add them to a big, heavy-bottomed pot full of boiling water and cook until they are tender. Drain the broccoli and set aside.

Make the sauce :In a skillet or saucepan over medium heat, melt the butter. Add flour and whisk to combine, and gradually whisk in milk, salt, pepper, cayenne pepper, and Monterrey Jack cheese. Lower heat to low, and continue whisking until the sauce begins to simmer and slightly thickens. Stir in sour cream.

FAQs for Broccoli Cheese Casserole

1..Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli is fine in this recipe. Cook the frozen florets for half the time called for on the package, as they’ll finish cooking in the casserole.

2. How do I keep my casserole from getting soggy?
Be sure to get all excess moisture out of your broccoli after you have cooked it. You can even pat it dry on paper towels for added protection against a soggy mess.

3. Can I make this casserole ahead of time?
Certainly! Assemble the casserole up to a day in advance. Cover and refrigerate, then bake when ready to serve.

4. Can I freeze broccoli cheese casserole?
Absolutely! Freeze the whole casserole or individual slices. Just wrap tightly in foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.

5. What kind of cheese works best for this recipe?
The most common cheese to use for this is cheddar due to its sharp flavor; however, you can always mix it with Monterrey Jack or mozzarella to create a richer dish.

6. How do I reheat leftover casserole?
Reheat individual portions in the microwave or warm up the entire dish in the oven at 350°F with foil on top for 20 to 30 minutes until warmed through.