Broccoli Cheese Casserole

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This broccoli cheese casserole is the ultimate comfort dish, featuring tender broccoli smothered in a rich, creamy made-from-scratch cheese sauce and topped with a buttery, golden cracker crunch.

Prep Time30

Cook Time20

Resting10

Total Time1

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 312kcal

Author: Nora from Savory Nothings

Ingredients

2 pounds broccoli florets cut into bite-sized pieces (about 10 cups)
4 tablespoons butter
½ medium onion finely diced (about ½ cup)
4 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon garlic powder
½ teaspoon salt or more to taste
ground black pepper to taste
½ (8-oz) block cream cheese diced and softened
1 cup shredded cheese (I used ¾ cup sharp cheddar and ¼ cup grated Parmesan)

Topping

¼ cup shredded cheddar cheese
20 buttery round crackers about 2 ½ cups, crushed
2 tbsp butter melted

Instructions

Prep: Preheat oven to 360°F and grease a 9x13-inch baking dish.
Cook broccoli: Boil broccoli in salted water for 3-5 minutes, until firm-tender. Drain and rinse under cold water.
Cook onion: In a medium saucepan, melt butter over medium heat. Add onion and cook for 7-8 minutes, stirring, until softened but not browned.
Make sauce: Reduce heat to medium-low, add flour, and cook for 2 minutes, stirring constantly. Gradually whisk in milk until smooth. Add salt, garlic powder, and black pepper, then bring to a boil over medium-high heat, whisking constantly, until thickened (1-2 minutes).
Add cheese: Remove from heat and stir in cream cheese and shredded cheeses until melted.
Assemble: Spread ¼ of the sauce on the bottom of the prepared dish. Layer half the broccoli, then half the remaining sauce. Repeat broccoli and sauce layers, finishing with sauce.
Add topping: Sprinkle casserole with ¼ cup shredded cheddar cheese. Combine crushed crackers and melted butter; sprinkle over the top.
Bake: Bake for 18-25 minutes, until bubbly and golden. Be sure to check regularly and cover top loosely with foil in case topping gets too brown! Let rest for 5-10 minutes before serving.

Notes

Ingredient notes

Broccoli: Fresh broccoli gives the best texture, but frozen florets work if thawed and patted dry to avoid excess moisture.
Cheese: Shredding cheese fresh is worth the extra effort—it melts more smoothly than pre-shredded cheese, which can make the sauce grainy.
Sauce: Take your time whisking the milk into the flour and butter mixture (roux) to create a creamy, lump-free sauce with a rich flavor.

Recipe tips

Customize the topping: Crushed crackers can be left chunky for extra crunch or finely crushed for a more even texture—choose your preference!
Avoid burning: Keep an eye on the casserole while it bakes. If the topping browns too quickly, cover it loosely with foil.
Prep ahead: Assemble the casserole up to a day ahead, refrigerate, and bake just before serving.

Storage tips

Refrigerate leftovers: Store in an airtight container for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through.
Freezing: Assemble the casserole without baking. Wrap tightly in plastic wrap and foil, freeze for up to 2 months, then thaw overnight in the fridge before baking. Add the topping fresh for the best texture.

Nutrition