If you love cozy, cheesy comfort food that sneaks in a healthy veggie, then you’re going to adore this Broccoli Cheese Casserole Recipe. It’s simple to make, and every time I serve it, my family goes crazy. Plus, it’s one of those dishes that tastes even better the next day! Stick around — I’ll walk you through all the tips and tricks to get it just right.

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Why You’ll Love This Recipe

Perfectly tender broccoli: Steaming and blanching keep it bright green and just right every time.
Rich, creamy cheese sauce: Made from scratch with a smooth roux, no canned soup shortcuts here!
Crunchy golden topping: Toasted panko breadcrumbs add a satisfying crisp that takes it over the top.
Family favorite: Everyone asks for seconds — especially kids who might normally shy away from broccoli.

The image shows a clear glass baking dish filled with a broccoli casserole topped with a golden, crispy breadcrumb layer. Inside the casserole, bright green broccoli florets are covered with melted white cheese beneath the crunchy topping. A spoon is scooping some broccoli and breadcrumbs from the dish. Next to the baking dish, there is a white plate with blue stripes holding some servings of the casserole. The setting is on a white marbled textured surface with a folded white cloth napkin under the plate and dish. Photo taken with an iphone --ar 2:3 --v 7 - Broccoli Cheese Casserole, broccoli cheese bake, cheesy veggie casserole, healthy broccoli casserole, cheesy comfort food

Ingredients You’ll Need

The ingredients for this Broccoli Cheese Casserole Recipe come together to balance fresh veggies, creamy cheese, and that irresistible crunch on top. I like to use fresh sharp cheddar because it melts beautifully and has great flavor, but feel free to personalize it!

Flat lay of fresh broccoli florets and sliced broccoli stems arranged neatly, a small mound of golden toasted panko breadcrumbs in a simple white ceramic bowl, a few tablespoons of smooth unsalted butter softened in another white bowl, a small white bowl filled with whole milk, a pile of bright orange shredded sharp cheddar cheese on a white plate, a few whole brown eggs with clean shells scattered beside a small white bowl of all-purpose flour, and a small white bowl containing coarse kosher or sea salt and freshly ground black pepper, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Broccoli Cheese Casserole, broccoli cheese bake, cheesy veggie casserole, healthy broccoli casserole, cheesy comfort food

Broccoli: I recommend fresh over frozen for the best texture and color; trimming and peeling the stems gives you tender bites.
Kosher or sea salt: Essential for seasoning the broccoli and enhancing all the flavors.
Unsalted butter: Used for both the sauce and the breadcrumb topping, giving richness without overwhelming saltiness.
Panko breadcrumbs: For a crisp, golden topping—don’t skip toasting them in butter for extra flavor!
All-purpose flour: Combines with butter to make a roux, the base for our creamy cheese sauce.
Whole milk: I prefer whole milk here because it gives the sauce a luscious texture.
Sharp cheddar cheese: Half melts into the sauce, the other half tops the casserole for melty cheesy goodness.
Freshly ground black pepper: Adds just the right amount of spice to balance the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Broccoli Cheese Casserole Recipe is how easy it is to customize. Whether you want it extra cheesy, packed with protein, or a bit lighter, there’s a way to make it your own.

Add bacon or ham: My family loves the smoky, savory vibe bacon bits add — just sprinkle some cooked pieces on top before baking.
Try different cheeses: Monterey Jack or Gruyère work beautifully if you want something less sharp.
Make it vegetarian-friendly: Swap the whole milk for a thick oat milk and use vegan cheese shreds to keep it dairy-free but still creamy.
Boost with spices: A pinch of nutmeg in the cheese sauce or a little smoked paprika on top adds depth without overwhelming.

How to Make Broccoli Cheese Casserole Recipe

Step 1: Prep and Cook the Broccoli Just Right

First off, slice your broccoli heads into small florets and peel those stems—it makes such a difference having tender yet still sturdy pieces. Boil salted water and start with the stems because they take a bit longer to get tender. After about 3 minutes, toss in the florets and cook everything another 3-4 minutes until bright green and fork-tender. I learned that shocking the broccoli in ice water right away stops it from overcooking and keeps the color vibrant, so don’t skip that step! Drain thoroughly on a clean tea towel to avoid watery casserole later.

Step 2: Toast the Breadcrumbs for Maximum Crunch

Using the same pot, melt a generous tablespoon of butter over medium heat and toss in the panko breadcrumbs. Toast them gently until golden brown — this adds a wonderful nutty flavor and crisp texture on top that you just can’t beat. Set them aside while you make the sauce and wipe out the pot — it’s one less dish to wash later!

Step 3: Whisk Up the Creamy Cheese Sauce

Melt the remaining butter in your pot over medium-low heat, then whisk in the flour to make a roux. When it smells nutty and takes on a light golden color — usually about a minute — slowly add the milk, whisking constantly to keep lumps away. Simmer the sauce until it thickens enough to coat the back of a spoon, then stir in a cup of sharp cheddar until melted and silky smooth. This step really makes the dish taste homemade in a way no canned soup can compete with.

Step 4: Assemble and Bake to Golden Perfection

Spread your drained broccoli evenly in a buttered casserole dish, season generously with salt and pepper, then pour the cheese sauce over it. Sprinkle the rest of the shredded cheese on top and finish with the toasted breadcrumbs. Bake at 400°F for about 20 minutes until bubbly and golden brown on top. Let it rest for a bit before serving—this helps everything set, making it easier to scoop and extra satisfying.

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Pro Tips for Making Broccoli Cheese Casserole Recipe

Don’t Overcook Broccoli: Keep an eye on the timing so the stems and florets stay tender but still have a nice bite—overcooked broccoli turns mushy and loses that fresh pop of color.
Roux Consistency Is Key: When you add flour to melted butter, whisk thoroughly to avoid lumps and ensure a smooth sauce base.
Toast Breadcrumbs in Butter: This little extra step gives you a crunchier topping that’s bursting with flavor instead of plain breadcrumbs on top.
Rest Before Serving: Letting the casserole cool for 5-10 minutes after baking helps it set, so the cheesiness stays where it belongs and doesn’t run all over the plate.

How to Serve Broccoli Cheese Casserole Recipe

A white plate with blue flower patterns holds four pieces of broccoli topped with golden brown crumbly crumbs. The broccoli is bright green with stems showing under the crisp crumbs. One piece is partly pulled away on a silver fork, showing the soft light green inside and the crunchy topping. The plate sits on a white marbled textured surface with a white napkin beside it. Photo taken with an iphone --ar 2:3 --v 7 - Broccoli Cheese Casserole, broccoli cheese bake, cheesy veggie casserole, healthy broccoli casserole, cheesy comfort food

Garnishes

I like to keep it classic with a sprinkle of chopped fresh parsley or chives on top—adds a pop of color and a fresh bite against all that cheesy richness. Sometimes I add a few red pepper flakes for a subtle kick if I’m feeling adventurous.

Side Dishes

This casserole pairs beautifully with roast chicken or grilled pork chops for a hearty meal. If you want something lighter, a crisp green salad or garlic roasted potatoes complements the creamy texture nicely.

Creative Ways to Present

For holidays or dinner parties, try making individual servings in ramekins—everyone gets their own perfect cheesy portion. Or layer the broccoli cheese mixture with crispy bacon bits and a crunchy onion topping for a festive twist that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After letting your broccoli cheese casserole cool completely, I like to cover it tightly with foil or plastic wrap and pop it in the fridge. It keeps well for 2-3 days and tastes just as good reheated (if not better!).

Freezing

Freezing this casserole works wonderfully if you want to make it ahead. Freeze in an airtight container before baking, then thaw overnight in the fridge and bake as usual. I’ve found this is a huge help on busy weeknights.

Reheating

To keep the topping crispy on reheats, warm your casserole in a 350°F oven for about 15-20 minutes rather than the microwave. This method revives the bubbly, golden crust just like freshly baked.

FAQs

Can I use frozen broccoli for this Broccoli Cheese Casserole Recipe?

Yes, you can use frozen broccoli if you’re short on fresh, but be sure to thaw it and drain off any excess water well. Frozen broccoli tends to be softer, so keep that in mind as the casserole might be a bit less firm.
Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole up to a day ahead, cover it, and keep it refrigerated. When ready, bake directly from the fridge adding a few extra minutes to the cooking time.
What kind of cheese works best in this recipe?

I use sharp cheddar for its robust flavor and great melting quality. However, cheeses like Monterey Jack, Gruyère, or even a mild Colby can be wonderful substitutes depending on your taste preferences.
How can I make this casserole gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch when making the roux, and use gluten-free breadcrumbs or crushed nuts for the topping.
Can I skip the breadcrumb topping?

You can, but the breadcrumb topping adds a nice texture contrast that really elevates the casserole. If you want to skip it, consider sprinkling some extra cheese on top to get a golden crust instead.

Final Thoughts

Honestly, this Broccoli Cheese Casserole Recipe has become one of my go-to dishes whenever I want something comforting but still a little nutritious. I love how simple it is to whip up, yet it feels special enough for family gatherings or weeknight dinners. Give it a shot — I promise you’ll end up making it again and again just like I do!

Broccoli Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 122 reviews

Author: Bertha
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 70 mins
Yield: 6 to 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and delicious Broccoli Cheese Casserole featuring tender broccoli florets baked in a rich cheddar cheese sauce, topped with golden toasted breadcrumbs for a perfect crunchy finish. This comforting side dish is ideal for family dinners and pairs well with a variety of main courses.

Ingredients

Vegetables

2 pounds broccoli
Kosher or sea salt, to taste
Freshly ground black pepper, to taste

Dairy & Fats

3 tablespoons unsalted butter, divided, plus more for greasing the dish
1 cup whole milk
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Pantry

1/2 cup panko breadcrumbs
2 tablespoons all-purpose flour

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Instructions

Cook the Broccoli: Cut broccoli heads into florets (about 10 cups), trim and peel stems, then slice into coins. Boil a medium-large pot of salted water. Add broccoli stems, cook for 3 minutes, then add florets and boil until bright green and tender, about 3-4 minutes. Drain and place on a lined sheet pan to cool and drain fully with a clean tea towel.
Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C). Butter a 9×13-inch glass casserole dish thoroughly.
Toast the Breadcrumbs: In the same pot, melt 1 tablespoon butter over medium heat until foaming. Add panko breadcrumbs and stir frequently until golden brown (2-3 minutes). Remove from pot and set aside.
Make the Cheese Sauce: Wipe out the pot, then melt the remaining 2 tablespoons butter over medium-low heat. Stir in the flour to make a roux, cooking for about 1 minute until slightly browned and nutty smelling. Gradually whisk in the milk, bringing it to a simmer, stirring regularly until thickened (2-3 minutes). Remove from heat and stir in 1 cup shredded cheddar cheese until smooth.
Assemble Casserole: Place drained broccoli evenly in the prepared casserole dish. Season generously with salt and pepper. Pour cheese sauce evenly over broccoli. Sprinkle remaining shredded cheddar cheese on top, then add the toasted breadcrumbs evenly over the casserole.
Bake: Bake in the preheated oven until cheese is melted and top is golden brown, approximately 20 minutes. Allow to rest for 5-10 minutes before serving to set the casserole.

Notes

Use fresh broccoli for best texture; frozen broccoli can become too mushy.
To enhance flavor, use sharp cheddar cheese but feel free to mix in other cheeses if desired.
Make sure to cool broccoli thoroughly before assembling to prevent soggy casserole.
Leftovers should be cooled completely then stored in an airtight container in the fridge for 2-3 days.
You can prepare the cheese sauce ahead of time and reheat gently before assembling.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 320mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 12g
Cholesterol: 45mg