Description
A creamy and comforting Broccoli Cheese Casserole made with tender broccoli florets, a rich homemade cheese sauce, and a buttery cracker topping. This baked dish serves as a perfect side for holiday dinners or a cozy family meal.
Ingredients
Scale
Vegetables
- 2 pounds broccoli florets (cut into bite-sized pieces, about 10 cups)
- ½ medium onion (finely diced, about ½ cup)
Dairy & Cheese
- 4 tablespoons butter (divided)
- 2 cups whole milk
- ½ (8-oz) block cream cheese (diced and softened)
- 1 cup shredded cheese (¾ cup sharp cheddar and ¼ cup grated Parmesan)
- ¼ cup shredded cheddar cheese
Pantry
- 4 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt (or more to taste)
- Ground black pepper (to taste)
- 20 buttery round crackers (about 2 ½ cups, crushed)
Instructions
- Prep: Preheat your oven to 360°F (182°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cook broccoli: Bring a large pot of salted water to a boil and add the broccoli florets. Boil for 3-5 minutes until they are firm-tender, then drain and immediately rinse under cold water to stop cooking and preserve color.
- Cook onion: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add the finely diced onion and cook, stirring occasionally, for 7-8 minutes until softened but not browned to bring out sweetness.
- Make sauce: Lower the heat to medium-low. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in the whole milk until the mixture is smooth. Season with garlic powder, salt, and black pepper. Increase heat to medium-high and whisk constantly until the sauce thickens and comes to a boil—about 1-2 minutes.
- Add cheese: Remove the saucepan from heat. Stir in the diced cream cheese and the shredded sharp cheddar and Parmesan cheese until all melts into a smooth, creamy sauce.
- Assemble: Spread one-quarter of the cheese sauce evenly on the bottom of the prepared baking dish. Layer half the broccoli florets over the sauce, then pour half of the remaining sauce over the broccoli. Repeat the layering with the rest of the broccoli and sauce, ending with a layer of sauce on top.
- Add topping: Sprinkle the top with ¼ cup shredded cheddar cheese. Combine the crushed buttery round crackers with 2 tablespoons melted butter and evenly scatter this crumb topping over the casserole.
- Bake: Place the casserole in the preheated oven and bake for 18-25 minutes, or until the topping is golden and the casserole is bubbly. Monitor the topping and loosely cover with foil if it begins to brown too much. After baking, let the casserole rest for 5-10 minutes before serving to set.
Notes
- For a crunchier topping, you can substitute buttery crackers with panko breadcrumbs mixed with melted butter.
- Feel free to swap half-and-half for milk for an even richer sauce.
- To make this dish vegetarian-friendly, ensure the cheese used does not contain animal-derived rennet.
- This casserole can be prepared a day ahead; assemble it and refrigerate, then bake just before serving.
- Use fresh broccoli rather than frozen for the best texture and flavor.
