Cheesy broccoli casserole is made with tender cooked broccoli and homemade cheese sauce, topped with a buttery panko crust. An easy holiday side dish to make from scratch!
Recipe summary
Flavor/texture: Crisp-tender broccoli is coated in a flavorful homemade cheese sauce with a crunchy panko crust on top.
Pan size: 9x13
Serves: 8 people
Similar to: Creamy Baked Mac and Cheese, Cheesy Broccoli
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Ingredients and substitutions
- Broccoli - You'll need two large heads of broccoli for this recipe. Chop up the crowns into medium, bite size pieces. This equals about 20 to 24 ounces of broccoli.
- Butter and flour - You'll be making a roux, which is a paste made of butter and flour, to thicken your sauce. Unsalted butter and the salt listed for the cheese sauce can be substituted with salted butter if needed.
- Milk - I recommend using whole milk for a thick and creamy sauce. 1% or skim milk can still work, but your cheese sauce will turn out on the thin side.
- Spices - Salt, pepper, paprika, and garlic powder add flavor to your casserole.
- Cheese - I recommend sharp cheddar cheese, but monterey jack, pepper jack, gruyere, or mild cheddar are other great choices. Do not use pre-shredded, bagged cheese. Pre-shredded cheeses are coated in anti-clumping powders that when melted, become grainy. Grate your cheese fresh from a block instead.
- Panko bread crumbs - Can be substituted with crushed butter crackers or regular breadcrumbs. Panko bread crumbs add extra crunch compared to regular bread crumbs.
How to make cheesy broccoli casserole
- Create a roux with butter and flour over medium heat. Whisk in milk and seasoning until it thickens slightly, 3-4 minutes. Remove from heat.
- Add shredded cheese and stir until melted, then add par-cooked broccoli and stir until coated.
- Pour into a greased 9x13 pan and spread into an evenly layer. Top with bread crumb mixture.
- Bake at 350F for 18-20 minutes or until hot and bubbly in the center. You may broil for additional browning but watch it carefully.
Tips and tricks
Drain broccoli thoroughly - Wet broccoli added to the cheese sauce will create a watery, thin sauce. Allow it to drain and cool for several minutes and allow steam to escape and moisture to drip off.
Cook sauce until thickened - If your sauce looks thin, keep cooking and simmering until it has thickened. Time may vary based on the heat of your stove and size of your pan.
Use the broiler carefully - Do not walk away if you've turned on the broiler. Food can go from golden brown to burnt in just a few seconds.
Frequently asked questions
Allow your broccoli to thaw first, then follow the recipe card as directed, minus one minute of boiling time. Frozen broccoli is partially cooked before freezing, so it will need less cooking time.
If you have frozen broccoli in a microwaveable steam bag, follow the cooking directions listed on the bag, but for half the amount of time listed. Use your discretion based on the type/brand/size of broccoli you have on hand. You're looking for partially cooked broccoli that's still crisp, not completely cooked through and soft.
Yes. The baking time listed in the recipe is not long enough to cook your broccoli completely through. Baking the casserole for longer can cause the cheese sauce to break, which is why we par-cook the broccoli before adding it to the casserole.
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📖 Recipe
Cheesy Broccoli Casserole
Ingredients
- 24 ounces broccoli florets, about 2 large heads of broccoli
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 8 ounces sharp cheddar cheese, shredded
Panko Topping
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350℉. Grease a 9x13 casserole dish and set aside.
- Bring a pot of water to a boil. Add broccoli florets and boil for about 3 minutes, or until broccoli is tender crisp and bright green (if using frozen, thawed broccoli, cook for one minute less - frozen broccoli is already partially cooked). When pierced with a fork, broccoli should still have a bit of resistance. Drain and set aside to cool.
- In a saucepan over medium heat, melt butter. Add flour and whisk to combine, creating a paste. Cook for one minute.
- Add milk, salt, pepper, paprika, and garlic powder, whisking to combine. Cook for 3-4 minutes, whisking frequently, or until mixture thickens slightly. Remove from heat.
- Add shredded cheese and stir until melted.
- Add your cooled, par-cooked broccoli (make sure it's no longer wet) and stir until evenly coated. Pour into prepared casserole dish and spread into an even layer.
- In a small bowl, add panko bread crumbs, melted butter, salt, and garlic powder. Toss until evenly incorporated. Sprinkle over casserole in an even layer.
- Bake casserole, uncovered, for about 18-20 minutes, or until hot and bubbly in the center. Optionally, turn on the broiler for 2 minutes to brown the top (watch carefully, crust will brown quickly).
- Remove from oven and allow to stand for 5 minutes before serving.
Equipment Recommendations
Notes
- To use frozen broccoli in a microwaveable steam bag: Follow the cooking directions listed on the bag, but for half the amount of time listed. Use your discretion based on the type/brand/size of broccoli you have on hand. You're looking for partially cooked broccoli that's still crisp, not completely cooked through.
- Topping: Panko topping can be substituted with crushed butter crackers.
- Storage: Leftovers will keep for 3-4 days in the refrigerator. Dairy based sauces do not freeze and thaw well, so I do not recommend freezing this recipe.
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