Best Broccoli and Cheese Casserole Recipe

Finding the perfect Broccoli and Cheese Casserole Recipe can transform your weeknight dinners from mundane to magnificent. This classic comfort food dish has been a family favorite for generations, and for good reason. It combines simple, wholesome ingredients into a creamy, cheesy, and utterly satisfying meal. I remember the first time I had it at a potluck; I went back for thirds and immediately begged for the recipe. It’s that kind of dish that brings people together and makes any occasion feel special. Let’s explore how to create this timeless classic in your own kitchen.

This guide will walk you through every step to ensure your casserole is a guaranteed crowd-pleaser. We will cover everything from selecting the best cheese to achieving that perfect golden-brown crust. Get ready to make a side dish that might just become the main event.

The Ultimate 5-Step Method for a Perfect Casserole

Mastering this Broccoli and Cheese Casserole Recipe is easier than you think with a proven approach. The secret lies in balancing the creamy sauce with the right amount of cheese and a crispy topping. Many home cooks struggle with a watery casserole, but our method eliminates that issue completely. You’ll be amazed at how a few simple techniques can elevate this humble dish to gourmet status.

Understanding the science of emulsification in your sauce is key to a non-grainy, smooth texture. A great resource for understanding these culinary fundamentals is the Culinary Institute of America’s guide to basic techniques. This ensures every bite is as perfect as the last. For more ideas, check out our guide on French Butter Cake Recipe. Your family and friends will be asking for this Broccoli and Cheese Casserole Recipe every time they visit.

Ingredients

• 1 large head of fresh broccoli, cut into florets
• 2 cups shredded sharp cheddar cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup whole milk
• 1 large egg, lightly beaten
• 1 small yellow onion, finely chopped
• 1 cup crushed Ritz crackers (or similar buttery cracker)
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This ensures nothing sticks and makes cleanup a breeze.
2. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes until bright green and tender-crisp. Immediately drain and plunge into ice water to stop the cooking process. This step is crucial for retaining texture and vibrant color in your Broccoli and Cheese Casserole Recipe.
3. In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, milk, beaten egg, chopped onion, garlic powder, salt, and pepper. Whisk everything together until you have a smooth, uniform sauce. TBH, this is the heart of the dish.
4. Fold in the blanched broccoli florets and 1 1/2 cups of the shredded cheddar cheese. Stir gently until the broccoli is evenly coated with the creamy sauce. Be careful not to break up the florets too much.
5. Transfer the entire mixture to your prepared baking dish and spread it into an even layer. In a small bowl, mix the crushed crackers with the melted butter. Sprinkle the remaining 1/2 cup of cheese over the casserole, then top with the buttery cracker crumbs.
6. Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the topping is a beautiful golden brown. Let it rest for 5-10 minutes before serving. This allows the sauce to set perfectly.

Storage Tips

Allow the casserole to cool completely to room temperature before storing. Cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer individual portions to airtight containers. It will keep in the refrigerator for up to 4 days.

To reheat, place individual servings in the microwave for 1-2 minutes until hot. For larger portions, reheat in a 350°F oven for 15-20 minutes. IMO, adding a fresh sprinkle of cheese before reheating in the oven brings back that just-baked freshness.

7 Incredible Benefits of This Homemade Classic

Choosing to make this Broccoli and Cheese Casserole Recipe from scratch offers numerous advantages over store-bought versions. You have complete control over the quality of every single ingredient. This means no hidden preservatives or excessive sodium, just real, wholesome food. For more ideas, check out our guide on Fresh Apple Cake with Cream Cheese Frosting. It’s a fantastic way to get your family to eat more vegetables without any complaints.

The nutritional profile gets a significant boost from the fresh broccoli. According to the USDA FoodData Central, broccoli is packed with Vitamin C, Vitamin K, and fiber. This dish is also incredibly versatile and can be adapted for various dietary needs. Making this Broccoli and Cheese Casserole Recipe builds your cooking confidence and creates lasting food memories.

• Nutrient-Dense: Packed with vitamins and minerals from fresh broccoli.
• Family-Friendly: A guaranteed hit with both kids and adults.
• Meal Prep Champion: Makes excellent leftovers for quick lunches.
• Crowd-Pleasing: Perfect for potlucks, holidays, and family gatherings.
• Budget-Friendly: Uses affordable, easy-to-find ingredients.
• Comforting & Satisfying: The ultimate warm and cheesy comfort food.
• Customizable: Easily adapted with different cheeses, proteins, or veggies.

Common Mistakes to Avoid

Even the best Broccoli and Cheese Casserole Recipe can be derailed by a few simple errors. The most common pitfall is skipping the broccoli blanching step. This leads to a watery casserole because the broccoli releases too much liquid during baking. Another frequent mistake is overmixing the sauce and broccoli, which can make the final texture mushy.

Using pre-shredded bagged cheese is another potential misstep. These cheeses are often coated with anti-caking agents that can prevent smooth melting. For the creamiest result, always shred your cheese from a block. For more ideas, check out our guide on Layered Cheese and Sausage Bake. Finally, don’t skip the resting time after baking. Cutting in too soon will cause a soupy mess.

Alternatives and Variations

This Broccoli and Cheese Casserole Recipe is wonderfully adaptable. For a lighter version, you can substitute Greek yogurt for the mayonnaise and use low-fat milk and cheese. Feel free to experiment with different cheeses like Gruyère, Monterey Jack, or even a pepper jack for a little spice. Adding a protein is simple; try mixing in 2 cups of diced, cooked chicken or ham.

For a vegetarian protein boost, a can of drained and rinsed white beans works beautifully. You can also swap the cream of mushroom soup for cream of chicken or celery. To make it gluten-free, use a gluten-free cream soup alternative and gluten-free crackers or breadcrumbs for the topping. The possibilities are nearly endless.

Final Thoughts

This Broccoli and Cheese Casserole Recipe is more than just a side dish; it’s a reliable, delicious, and comforting addition to your culinary repertoire. Its simplicity is its greatest strength, allowing the flavors of tender broccoli and rich, melted cheese to shine. I hope this guide gives you the confidence to make it a staple in your home. Don’t be afraid to make it your own with your favorite cheeses or add-ins.

For more inspiration on classic American comfort foods, check out this collection from Bon Appétit. Now that you have the ultimate Broccoli and Cheese Casserole Recipe, it’s time to preheat that oven and get cooking. Your new favorite family dish awaits.

Lauren

Broccoli and Cheese Casserole

A creamy, cheesy, crowd-pleasing classic that’s as comforting as it is delicious. Fresh broccoli meets rich cheddar and a buttery topping for the ultimate holiday or weeknight casserole.

Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head of fresh broccoli, cut into florets
• 2 cups shredded sharp cheddar cheese, divided
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup whole milk
• 1 large egg, lightly beaten
• 1 small yellow onion, finely chopped
• 1 cup crushed Ritz crackers or similar buttery cracker
• 2 tbsp melted butter
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Equipment

• large pot
• mixing bowl
• 9×13 baking dish
• whisk or spoon
• strainer

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Bring salted water to a boil. Blanch broccoli florets for 3–4 minutes, then shock in ice water to stop cooking.
3. In a large bowl, whisk together cream of mushroom soup, mayonnaise, milk, egg, chopped onion, garlic powder, salt, and pepper.
4. Fold in broccoli and 1 1/2 cups of cheddar. Stir gently to coat the florets evenly.
5. Transfer to baking dish. Sprinkle remaining 1/2 cup of cheddar on top. Combine crushed crackers with melted butter and sprinkle over cheese layer.
6. Bake for 30–35 minutes until bubbly and golden brown. Let rest for 5–10 minutes before serving.

Notes

For best texture, blanch fresh broccoli and cool it in ice water before mixing. Use freshly shredded cheese for smooth melting. Try topping with crushed cornflakes or panko as an alternative to Ritz crackers.