If you’ve been searching for a comforting, crowd-pleasing vegetable side that combines creamy, cheesy goodness with a satisfying crunch, you’re going to adore this Broccoli Cheese Casserole Recipe. I absolutely love how this casserole turns a humble head of broccoli into something irresistible—perfect for weeknight dinners or holiday gatherings. Stick with me, and I’ll walk you through all my tips to make sure it comes out perfect every time.

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Why You’ll Love This Recipe

Creamy and Cheesy: The sharp cheddar melts into a luscious sauce that makes every bite feel indulgent.
Perfectly Textured: Tender broccoli with a crispy breadcrumb topping that adds a delightful crunch.
Family Favorite: My kids devour this casserole, and it’s often requested at holiday dinners.
Simple Ingredients: Uses pantry staples and fresh broccoli, making it an easy go-to dish.

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, cheesy broccoli bake, creamy broccoli casserole, easy vegetable side dish, holiday broccoli casserole

Ingredients You’ll Need

The harmony between fresh broccoli, creamy cheese sauce, and crunchy breadcrumbs is what makes this Broccoli Cheese Casserole Recipe truly shine. A few quality ingredients go a long way here, so I recommend picking fresh, firm broccoli and good sharp cheddar for that rich flavor boost.

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, cheesy broccoli bake, creamy broccoli casserole, easy vegetable side dish, holiday broccoli casserole

Broccoli: Fresh broccoli heads give you the best flavor and texture; trimming and peeling stems makes a big difference.
Butter: Unsalted butter helps control the saltiness and adds richness, plus it’s what toasts the breadcrumbs beautifully.
Panko Breadcrumbs: I love these because they create such a perfect crisp topping without turning soggy.
All-Purpose Flour: Essential for making the roux that thickens your creamy sauce just right.
Whole Milk: Using whole milk gets you that creamy, velvety texture in the sauce.
Sharp Cheddar Cheese: I use a strong sharp cheddar for its bold flavor; you can’t skip this for the classic taste!
Kosher or Sea Salt: Adds the perfect seasoning balance to brighten all the flavors.
Freshly Ground Black Pepper: Just enough pepper to add warmth and depth.

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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 most about this Broccoli Cheese Casserole Recipe is how easy it is to tweak to suit your tastes or dietary needs. I often switch up the cheese or add extras for a little something special.

Different Cheese: I once used a mix of cheddar and Gruyère, and it brought a lovely nutty undertone that my guests raved about.
Make it Gluten-Free: Swap the all-purpose flour for gluten-free flour and panko for gluten-free breadcrumbs; it works wonderfully.
Extra Veggies: Adding diced cooked cauliflower or even some sautéed mushrooms adds a new dimension to the dish.
Spicy Kick: Sprinkle a pinch of cayenne or smoked paprika into the cheese sauce for a subtle heat that’s surprisingly addictive.

How to Make Broccoli Cheese Casserole Recipe

Step 1: Prepare and Cook the Broccoli

Start by cutting your broccoli into florets and slicing the peeled stems into coins. When I first tried cooking the stems and florets separately, it made a huge difference—the stems cook a bit longer than the florets, so this prevents mushiness. Boil them in salted water until just tender, then shock them in ice water to stop the cooking. This keeps that vibrant green color and perfect texture you want in a great casserole. Let them drain well on a towel—extra moisture will make your casserole soggy, so be patient here!

Step 2: Toast the Breadcrumbs

Using the same pot, melt a tablespoon of butter over medium heat and toss in your panko breadcrumbs. Stir frequently as they toast to a golden brown—this adds so much flavor and fantastic crunch on top. Once done, transfer them to a bowl and wipe out the pot, cleaning up for your sauce. I always keep a close eye on them here because breadcrumbs can go from perfect to burnt quickly if you’re not careful!

Step 3: Make That Dreamy Cheese Sauce

Now for the magic: melt the remaining butter, whisk in flour to create a roux, and cook until it smells nutty. This step really builds the base flavor of your sauce. Then whisk in the milk slowly to avoid lumps and simmer until thickened. Remove from heat and stir in half your shredded sharp cheddar until it’s silky and smooth. This sauce is seriously where all the cozy comfort happens.

Step 4: Assemble and Bake

Place your drained broccoli in a buttered casserole dish, season generously with salt and pepper, then pour that creamy cheese sauce over. Scatter the remaining cheese and toasted breadcrumbs on top. Baking at 400°F for around 20 minutes is key to melting everything perfectly and getting a golden, crispy top. Once it’s out of the oven, I like to let it rest for about 10 minutes to help it set and cool just enough without losing its anything-goes-right warmth.

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Pro Tips for Making Broccoli Cheese Casserole Recipe

Don’t Skip the Ice Bath: It locks in that perfect green color and prevents overcooking—makes such a difference in presentation.
Toast Breadcrumbs in Butter: This step adds richness and a satisfying golden crunch that store-bought toppings can’t match.
Make the Roux Slowly: Cooking the butter and flour just right gives your sauce depth without a raw flour taste.
Let It Rest Before Serving: This helps the casserole set and prevents it from being too runny when you cut into it.

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, cheesy broccoli bake, creamy broccoli casserole, easy vegetable side dish, holiday broccoli casserole

Garnishes

I like to finish this casserole with a sprinkle of extra sharp cheddar right out of the oven for melty cheese appeal, sometimes a dash of smoked paprika for a tiny kick, or chopped fresh parsley for a pop of color and freshness. It’s those little touches that elevate it from “just another casserole” to a dish people remember.

Side Dishes

This Broccoli Cheese Casserole pairs beautifully with roasted chicken or baked salmon for a hearty, balanced meal. I also love serving it alongside mashed potatoes or even some simple garlic bread to soak up every last cheesy bite.

Creative Ways to Present

For holiday dinners or potlucks, I’ve served this casserole in individual ramekins for a fancy touch that guests love. You can also sprinkle toasted nuts like sliced almonds over the breadcrumbs to add another layer of crunch and flavor. Trust me, these small ideas can make your dish the star of the table.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I store leftovers in an airtight container in the fridge. It keeps well for 2 to 3 days, which is perfect if you want easy lunches or quick dinners later in the week. When I reheat, I usually add a splash of milk to bring back some creaminess.

Freezing

I’ve frozen this casserole a few times, tightly wrapped and stored in a freezer-safe container. It thaws nicely in the fridge overnight and reheats well, though the breadcrumb topping loses some crispness. Still delicious and a huge time saver on busy nights.

Reheating

To keep the casserole tasting fresh, I reheat it in the oven at 350°F for about 15 minutes until warmed through, which helps revive some of the crunchy topping. If I’m in a rush, the microwave works too but expect the topping to soften.

FAQs

Can I use frozen broccoli for this casserole?

Yes, you can use frozen broccoli—but be sure to thaw and drain it very well to avoid excess moisture that would make the casserole soggy. I still prefer fresh broccoli for the best texture and bright color, but frozen works in a pinch.
What can I substitute for whole milk in the cheese sauce?

You can use 2% milk or half-and-half if that’s what you have, but whole milk gives the creamiest result. If you want a richer sauce, mixing milk with a little cream is also a delicious option.
How can I make the breadcrumb topping extra crunchy?

Toast the breadcrumbs slowly in butter until they’re deeply golden before adding them on top. Also, avoid covering the casserole while it bakes to allow that crust to crisp up nicely.
Can this recipe be made dairy-free?

With some tweaks, yes! Use a dairy-free butter substitute, your favorite plant-based milk (choose one that’s unsweetened and neutral flavored), and dairy-free cheese alternatives. Keep in mind that texture and flavor will vary, but it can still be tasty.

Final Thoughts

This Broccoli Cheese Casserole Recipe has a special place in my home—it’s one of those dishes everyone asks for again and again because it blends simple comfort food textures with a little bit of indulgence. Whether you’re making it for your family’s weeknight meal or bringing it to a holiday potluck, I truly believe you’ll enjoy the creamy, cheesy, and crunchy layers as much as I do. So go ahead, give this recipe a try—and get ready for some serious compliments!

Broccoli Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 508 reviews

Author: Mia
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

This Broccoli Cheese Casserole is a comforting and delicious dish featuring tender broccoli florets smothered in a creamy cheddar cheese sauce, topped with crispy toasted breadcrumbs for a perfect contrast in texture. Ideal as a hearty side or a vegetarian main, this casserole is baked to golden perfection and sure to be a family favorite.

Ingredients

Vegetables and Seasonings

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

Dairy and Baking

3 tablespoons unsalted butter, divided, plus more for greasing the dish
1/2 cup panko breadcrumbs
2 tablespoons all-purpose flour
1 cup whole milk
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Cook the broccoli: Cut the broccoli heads into florets (about 10 cups), trim stems, peel outer layer, and slice into coins. Bring a large pot of salted water to a boil, add the stems and cook for 3 minutes. Add florets and cook until bright green and fork-tender, about 3 to 4 minutes. Drain and plunge into ice water to stop cooking, then drain on a towel-lined sheet pan.
Preheat oven and prepare dish: Preheat the oven to 400°F. Butter a 9×13-inch glass casserole dish and set aside.
Toast the breadcrumbs: In the same pot over medium heat, melt 1 tablespoon of butter until foaming. Add panko breadcrumbs and cook, stirring frequently, until golden brown, about 2 to 3 minutes. Remove and set aside.
Make the cheese sauce: Wipe the pot clean, then melt remaining 2 tablespoons butter over medium-low heat. Add flour and whisk to form a smooth roux, cooking for about 1 minute until nutty aroma develops. Gradually whisk in milk and bring to a simmer. Stir continuously until thickened and smooth, 2 to 3 minutes, then remove from heat and stir in 1 cup shredded cheddar cheese until melted.
Assemble the casserole: Place drained broccoli evenly in the buttered casserole dish. Season generously with salt and pepper. Pour cheese sauce over the broccoli, sprinkle remaining shredded cheese on top, then spread toasted breadcrumbs evenly over the surface.
Bake: Bake in the preheated oven for about 20 minutes, or until cheese is melted and the top is golden brown. Let rest for 5 to 10 minutes before serving.
Storage: Let leftovers cool completely before storing in an airtight container in the refrigerator. They will keep well for 2 to 3 days.

Notes

Make sure to stop the broccoli cooking with ice water to retain bright color and prevent overcooking.
Using sharp cheddar cheese enhances the flavor of the sauce.
To make the recipe gluten free, substitute panko and flour with gluten-free alternatives.
Leftovers reheat well in a microwave or oven, but may require covering to retain moisture.