This Broccoli and Cheese Casserole was tested and tested again until we got it JUST right! The broccoli turns out perfectly tender, but not mushy. The cheese sauce is flavored to perfection and has the best texture (not grainy or gritty), and the panko topping stays perfectly crispy. This Broccoli Casserole is a super decadent side dish that you will love serving at your table.
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5 Reasons It’s The Best
- The broccoli is par boiled to make sure it is perfectly tender after it bakes.
- The cheese sauce is seasoned to absolute perfection!
- We avoid grainy or gritty cheese sauce by making a roux, adding milk, cream cheese and then melting the cheese in off the heat.
- The cheese to broccoli ratio is just right.
- You are going to love the mix of textures – tender broccoli, gooey cheese and a crunchy topping.
Broccoli Cheese Casserole Recipe Ingredients
Fresh Broccoli Florets – We found that using fresh broccoli gives you the best texture and flavor. A great tip when cutting broccoli is to cut through the stem end to reduce the mess.
Sharp White Cheddar Cheese – The flavor of this cheese is perfectly paired with the broccoli. Whenever you are making a cheese sauce I highly recommend using freshly grated cheese instead of pre-shredded. The pre shredded cheese has an anti caking agent that changes the way it melts.
Salted Butter – Is the fat that makes the roux for your cheese sauce.
All purpose Flour – Is the starch that mixes with the butter and helps thicken the cheese sauce perfectly.
Whole Milk – This is rich enough to be the base for the cheese sauce, but too thick that your cheese sauce turns into alfredo!
Chicken Broth or Stock – You can also use a low sodium chicken broth if you are salt sensitive. This boosts the flavor of the cheese sauce.
Cream Cheese – Just like in this Scalloped Potatoes, a little cream cheese added makes the cheese sauce so much richer and delicious!
Seasonings – A mix of Lawry’s Seasoned Salt, cracked black pepper, dry mustard, onion powder, and garlic powder perfectly seasons the broccoli cheese casserole.
Topping – A mix of panko bread crumbs and salted butter give the top of the Broccoli Casserole a little texture and flavor boost.
How To Make Broccoli Casserole
Step 1
Parboil and drain the broccoli.
Step 2
Place the broccoli in a greased 9×13 pan.
Step 3
Make a roux.
Step 4
Add the milk, broth and seasonings. Then melt in the cream cheese and cheese.
Step 5
Pour over the broccoli and mix.
Step 6
Top with panko bread crumb mixture. Bake for 30-35 minutes.
Making It In Advance
This casserole can be assembled ahead of time without baking, covered tightly, and refrigerated up to 24 hours. Add the panko topping just before baking. Then you may need to add 5 minutes to the cooking time when baking right out of the fridge.
Variations
Bacon Broccoli – Stir in 6 slices cooked and crumbled bacon before baking.
Spicy Kick – Add ¼ teaspoon cayenne for gentle heat.
Caramelized Onion White Cheddar Broccoli Casserole – Thinly slice 1 large yellow onion and cook slowly in 1 tablespoon butter over medium-low heat for 20-25 minutes until deeply golden and soft. Stir the caramelized onions into the cheese sauce before pouring over the broccoli.
Serving
This Broccoli and Cheese Casserole is a down home side dish that should be served with something hearty and comforting. Here are some of our favorites for pairing:
Storing
Keep leftover Broccoli Cheese Casserole covered in fridge for up to 4 days. To reheat pop in a 350°F oven for 15-20 minutes until warmed through. Cover loosely with foil if needed to prevent over-browning.
Recipe Tips for The Best Broccoli Cheese Casserole
- When cutting broccoli, place large florets top down and cut through the stem for smaller, bite-sized pieces.
- To keep broccoli cheese casserole from getting watery, fresh broccoli should be briefly par-boiled and fully drained. Allowing excess steam to escape prevents dilution of the sauce.
- If you've had issues with gritty cheese sauce, the most common causes are overheating or using pre-shredded cheese coated with anti-caking starches. Always remove the pan from direct heat before adding cheddar and shred cheese from a block.
- Using chicken broth in broccoli cheese casserole adds savory depth without heaviness.
- This casserole can be assembled ahead of time without baking, covered tightly, and refrigerated up to 24 hours. Add the panko topping just before baking.
Best Recipe for Broccoli Casserole
Ingredients
- 8 cups fresh broccoli florets - about 2-3 large heads
- 4 tablespoon butter
- ¼ cup all-purpose flour
- 2 cups whole milk - warmed 30-60 seconds in the microwave
- 1 cup chicken broth - warmed about 30 seconds in the microwave
- 4 oz cream cheese - cubed and softened
- 1 teaspoon Lawry's Seasoned Salt - or to taste
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon dry mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 8 oz sharp white cheddar cheese - about 2 cups; freshly shredded
Topping
- 1 cup panko breadcrumbs
- 3 tablespoon salted butter - melted
Instructions
- Preheat oven to 375°F. Lightly spray a 9×13 casserole dish with cooking spray.
- Bring a large pot of well-salted water to a boil. Add broccoli florets and cook 2-3 minutes until bright green and just tender. Drain thoroughly and allow steam to evaporate by spreading on a paper towel lined tray. Excess moisture will thin the sauce.8 cups fresh broccoli florets
- In a saucepan over medium heat, melt 4 tablespoon salted butter. Whisk in flour and cook 1-2 minutes until smooth and lightly golden. This roux forms the base that thickens the sauce.4 tablespoon butter, ¼ cup all-purpose flour
- Slowly whisk in the warmed milk and chicken broth, adding gradually while whisking continuously to keep smooth. Continue cooking, whisking often, until thickened enough to coat the back of a spoon, about 4-6 minutes.2 cups whole milk, 1 cup chicken broth
- Reduce heat to low. Add cubed cream cheese and stir until completely melted and smooth.4 oz cream cheese
- Stir in Lawry's Seasoned Salt, freshly cracked pepper, dry mustard, onion powder, and garlic powder. Remove from heat.1 teaspoon Lawry's Seasoned Salt, ½ teaspoon freshly cracked black pepper, ½ teaspoon dry mustard, ½ teaspoon onion powder, ¼ teaspoon garlic powder
- Gradually add shredded cheddar, stirring until fully melted and silky. Do not allow the sauce to boil once cheese is added, as high heat can cause separation and graininess.8 oz sharp white cheddar cheese
- Spread drained broccoli evenly in prepared casserole dish. Pour cheese sauce evenly over the top.
- In a small bowl, combine panko with 3 tablespoon melted butter and sprinkle evenly over casserole.1 cup panko breadcrumbs, 3 tablespoon salted butter
- Bake uncovered 30-35 minutes until bubbling around edges and golden brown on top. Optionally, broil for a couple of minutes for better browning.
- Let rest 10 minutes before serving to let the cheese sauce cool and thicken.
Making Ahead
- This casserole can be assembled ahead of time through step 8, without baking, covered tightly, and refrigerated up to 24 hours. Add the panko topping just before baking.
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