This cheesy broccoli casserole is stuffed with a creamy cheddar cheese sauce, topped with crumbled crackers, and baked to a bubbly golden brown.
Why this recipe works
There is something so comforting about broccoli casserole. It probably has to do with the loads of cheese and crunchy crackers to be honest. This casserole is always a hit at the holiday table but also makes a tasty side for just about any meal, any time of the year.
You can realistically turn it into a whole meal by adding a protein like bacon or chicken. If that’s what you’re looking to do, you may like our chicken broccoli rice casserole recipe instead!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BROCCOLI – You will need 2 pounds of fresh broccoli or 1 1/2 lbs fresh broccoli florets. You may also use frozen broccoli, but allow it to thaw and pat it dry before using as you don’t want the casserole to be watered down.
MILK – You can substitute the whole milk with half and half for a creamier consistency.
CHEESE – I suggest shredding a block of cheddar cheese as opposed to pre-shredded cheese. Pre-shredded cheese contains preservatives that stop it from melting well and sometimes can cause the dish to be grainy.
CRACKERS – We used Ritz crackers, but you can swap them out with another buttery cracker, breadcrumbs, or crumbled croutons if desired.
How to Make Broccoli Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 400F.
- Blanch or steam broccoli florets for about 5 minutes.
- In a stovetop pan melt the butter and sauté the onions for about 5 minutes. Dust in the flour and stir until moisture is absorbed.
- Pour in the milk a little at a time and whisk or stir until a thick roux has formed.
- Stir in the cream cheese, Dijon, salt and pepper until smooth.
- Stir in the cheddar cheese until smooth.
- Add the broccoli and stir again so all florets are coated. Transfer to a 9×13 casserole dish or a 3 quart casserole dish.
- Crush the crackers to a medium crumb and add melted butter. Toss to coat as best as possible.
- Top the casserole and bake for 15 minutes until top is golden brown and cheese is bubbling. Remove from the oven and allow to rest for about 10 minutes to firm slightly for serving.
Frequently Asked Questions & Expert Tips
To blanch broccoli, bring a pot of water to a boil. Place broccoli florets into the boiling water and boil for about 2 minutes. Remove the florets and immediately dunk them into a bowl of ice water. Allow the florets to sit in the ice water for another 3 minutes. Remove, pat dry, and continue with recipe instructions.
Yes, you can prep this casserole a day ahead of time and store it in the refrigerator tightly covered with plastic wrap or an air-tight lid until you are ready to bake. Note that it may need a bit longer to heat through in the oven if the dish is cold. You can also freeze it, unbaked, for up to 3 months if stored with an air-tight lid.
Serving Suggestions
Broccoli casserole is perfect for the holidays when you have a crowd to feed. Serve it alongside dinner rolls and roasted carrots with a main dish of roasted chicken, turkey, or ham.
Ingredients
- 2 lbs broccoli or 1 1/2 lbs broccoli florets
- 4 Tbsp butter
- 1/2 yellow onion chopped small, about 3/4 cup
- 4 Tbsp all-purpose flour
- 1 1/2 cup whole milk
- 4 oz cream cheese
- 1 Tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups cheddar cheese shredded, 8 oz
Topping
- 64 Ritz crackers 2 sleeves, crushed
- 3 Tbsp butter melted
Things You’ll Need
Before You Begin
- To blanch broccoli, bring a pot of water to a boil. Place broccoli florets into the boiling water and boil for about 2 minutes. Remove the florets and immediately dunk them into a bowl of ice water. Allow the florets to sit in the ice water for another 3 minutes. Remove, pat dry, and continue with recipe instructions.
Instructions
- Preheat the oven to 400F.
- Blanch or steam broccoli florets for about 5 minutes.
- In a stovetop pan melt the butter and sauté the onions for about 5 minutes. Dust in the flour and stir until moisture is absorbed.
- Pour in the milk a little at a time and whisk or stir until a thick roux has formed.
- Stir in the cream cheese, Dijon, salt and pepper until smooth.
- Stir in the cheddar cheese until smooth.
- Add the broccoli and stir again so all florets are coated. Transfer to a 9×13 casserole dish or a 3 quart casserole dish.
- Crush the crackers to a medium crumb and add the melted butter. Toss to coat as best as possible.
- Top the casserole and bake for 15 minutes until top is golden brown and cheese is bubbling. Remove from the oven and allow to rest for about 10 minutes to firm slightly for serving.
