Description
This creamy, cheesy broccoli casserole is the ultimate comfort food side dish featuring tender broccoli smothered in a rich homemade cheese sauce and topped with golden, buttery breadcrumbs. Perfect for holidays, potlucks, or weeknight dinners!
Ingredients
Scale
For the Casserole:
- 6 cups fresh broccoli florets (about 2 large heads) or 2 pounds frozen broccoli
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 cup sour cream or softened cream cheese
- 2 1/2 cups sharp cheddar cheese, freshly grated (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color)
For the Topping:
- 1 1/2 cups panko breadcrumbs (or crushed Ritz crackers)
- 3 tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook the Broccoli: Bring a large pot of salted water to a rolling boil. Add broccoli florets and cook for 3-4 minutes until bright green and just tender-crisp (they’ll continue cooking in the oven). If using frozen broccoli, cook according to package directions. Drain thoroughly in a colander and press gently to remove excess moisture. Pat dry with paper towels if needed. Set aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once melted and bubbling, whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, until the mixture is golden and smells slightly nutty. This removes the raw flour taste.
- Add the Milk: Gradually pour in the warmed milk while whisking continuously to prevent lumps. Keep whisking until the mixture is completely smooth. Continue cooking, stirring frequently, for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Create Creamy Perfection: Reduce heat to low. Stir in the sour cream (or cream cheese) until fully incorporated and smooth. Add 2 cups of the grated cheddar cheese, reserving 1/2 cup for later. Stir until the cheese is completely melted and the sauce is velvety smooth.
- Season to Perfection: Add garlic powder, onion powder, nutmeg, salt, pepper, and paprika (if using) to the cheese sauce. Taste and adjust seasonings as needed. The sauce should be well-seasoned and flavorful.
- Combine: Add the drained broccoli to the cheese sauce and gently fold until every piece is coated with the creamy mixture. Transfer to your prepared baking dish, spreading evenly. Sprinkle the reserved 1/2 cup of cheddar cheese over the top.
- Prepare the Topping: In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and garlic powder. Mix until the breadcrumbs are evenly coated with butter and resemble wet sand.
- Top and Bake: Evenly distribute the breadcrumb mixture over the broccoli and cheese layer, creating a uniform coating. Bake uncovered for 25-30 minutes until the casserole is hot and bubbling around the edges and the topping is golden brown and crispy.
- Rest and Serve: Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly for easier serving. Garnish with fresh parsley if desired and serve hot.
Notes
- Broccoli Prep: Don’t overcook the broccoli in step 2 – it should still have a slight bite since it continues cooking in the oven. Mushy broccoli makes for a watery casserole.
- Sauce Thickness: If your sauce seems too thick, add milk a tablespoon at a time. Too thin? Let it simmer a bit longer or add more cheese.
- Cheese Options: Mix different cheeses for complex flavor – try half cheddar and half Gruyère, or add a handful of Parmesan for extra depth.
- Make It Gluten-Free: Use gluten-free flour for the roux and gluten-free breadcrumbs (or crushed gluten-free crackers) for the topping.
- Preventing Burning: If the topping browns too quickly, tent loosely with aluminum foil for the remaining baking time.
- Extra Veggies: Add sautéed mushrooms, diced bell peppers, or cauliflower florets for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (1/8 of recipe)
- Calories: 342
- Sugar: 5g
- Sodium: 587mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 68mg