Broccoli Casserole Recipe
If you love cozy, creamy, and slightly crunchy comfort food that doubles as a weeknight side and a holiday showstopper, this Broccoli Casserole Recipe will become one of your go-tos. As a chef who’s cooked for busy families and catered festive tables for years, I can tell you there’s a beautiful simplicity to combining bright green broccoli with a silky sauce, melty cheese, and a golden-topped finish. This post walks you through everything: ingredients, step-by-step technique, flavour-boosting tips, make-ahead strategies, variations for different diets, serving ideas, troubleshooting, and more. Let’s make something delicious.
Why this Broccoli Casserole Recipe works
Broccoli can be delicate: overcook it and it’s mushy and dull; under cook it and it’s tough and slightly bitter. A great broccoli casserole balances texture and flavour: broccoli should remain vibrant and tender, the sauce should be rich but not gluey, and the topping should add contrasting crunch. This recipe hits those notes by using a controlled blanch (or quick steam), a roux-based or cream-based sauce (you choose), and a crispy topping (breadcrumbs, crushed crackers, or nuts). The result is comforting but lively — a perfect foil to roasted meats, baked fish, or a holiday spread.
Recipe yield and timing
- Servings: 6–8 as a side, 4 as a main (with salad or grains)
- Active time: ~30–40 minutes
- Total time: ~50–60 minutes (including brief blanching and bake time)
Ingredients (classic version — serves 6–8)
- 1¾ lb (800 g) broccoli florets — about 1 large head (or 12–14 oz / 340–400 g frozen broccoli, thawed and well-drained)
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about ¾ cup)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1½ cups (360 ml) whole milk, warmed (or use half-and-half for richer)
- ¾ cup (180 ml) vegetable or chicken stock (optional — can be replaced with milk)
- 1 cup (100 g) grated sharp cheddar cheese (plus ¼–½ cup for topping if desired)
- ¼ cup (60 g) sour cream or plain Greek yogurt (optional — adds tang and silkiness)
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg (optional, enhances creamy sauces)
- 1 cup breadcrumbs / crushed crackers / crushed cornflakes (for topping)
- 2 tablespoons melted butter (for topping; or olive oil)
- Optional: 2 tablespoons grated Parmesan for topping, or ¼ cup chopped toasted almonds or pecans for extra crunch
Metric and ingredient swaps appear throughout the post so you can tailor to pantry supplies and diets.
Equipment you’ll need
- Large pot for blanching or steaming broccoli
- Medium sauté pan for sauce (or heavy-bottom saucepan)
- 9×13-inch (23×33 cm) baking dish or equivalent
- Whisk, wooden spoon, sharp knife, and colander or slotted spoon
- Oven preheated to 350°F (175°C)
Step-by-step method
1. Prep and preheat
Preheat your oven to 350°F (175°C). Prepare your baking dish by greasing lightly with butter or nonstick spray.
2. Trim and blanch the broccoli
If you’re using fresh broccoli, cut into bite-sized florets. Bring a large pot of salted water to a rolling boil. Add the florets and blanch for 1 to 2 minutes — just until they turn bright green and are starting to become tender. Immediately transfer them to a bowl of ice water to stop cooking and preserve color. Drain well and pat dry. (If using frozen broccoli, thaw completely and press out excess water with paper towels.)
Blanching is the secret to avoiding a mushy casserole while still allowing the broccoli to finish cooking in the oven.
3. Make the sauce (classic roux-based)
In a medium skillet or saucepan, melt 3 tablespoons butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds — don’t let it brown.
Sprinkle in the 3 tablespoons flour and whisk constantly for 1–1½ minutes to cook off the raw flour taste. Slowly whisk in the warmed milk (and stock if using), bringing the mixture to a gentle simmer. The sauce will thicken — once it coats the back of a spoon, it’s ready.
Reduce heat and stir in 1 cup grated cheddar, ¼ cup sour cream, 1 tsp Dijon, salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning.
Chef’s note: If you prefer a butter-free or gluten-free sauce, skip the roux and stir together 1½ cups warmed milk with 2 tablespoons cornstarch slurry (mix cornstarch with cold water first) over medium heat until thickened — then add cheese and seasonings.
4. Combine broccoli and sauce
Fold the broccoli into the sauce so each floret is coated. Transfer the mixture to the prepared baking dish. If you like extra cheese, sprinkle the remaining ¼–½ cup of cheese over the top.
5. Make and add the topping
Toss 1 cup breadcrumbs (or crushed Ritz crackers, crushed cornflakes, or panko) with 2 tablespoons melted butter and 2 tablespoons grated Parmesan (if using). Stir in a handful of chopped toasted nuts if you want a rustic crunch. Evenly sprinkle the topping over the casserole.
6. Bake
Bake uncovered at 350°F (175°C) for 20–25 minutes, until bubbling at the edges and the top is golden brown. If you prefer a deeper crust, broil for 1–2 minutes at the end — watch carefully so it doesn’t burn.
7. Rest and serve
Let the casserole rest for 5–10 minutes before serving. This short rest allows the sauce to settle and makes serving cleaner.
Pro chef tips for the BEST broccoli casserole
- Don’t skip the blanching. It keeps the broccoli vibrant and prevents a boiled taste. Quick blanch (1–2 minutes) then shock in ice water. If you steam, stop when it’s still slightly firm.
- Control moisture. Especially with frozen broccoli, press out excess water. Too much water thins the sauce and makes a soggy topping.
- Use good cheese. Sharp cheddar provides more flavor than mild. For complexity, blend cheddar with Gruyère or fontina. Pre-grated cheese often contains anti-caking agents that reduce melting quality — grate your own if you can.
- Season boldly. Broccoli can be bland if under-seasoned. Taste the sauce before combining and add salt, pepper, or a dash of hot sauce if you like a subtle kick.
- Texture contrast is key. The crunchy topping is what makes this casserole addictive. Mix panko with crushed crackers and toasted nuts for layers of crunch.
- Add aromatics. A teaspoon of Dijon, a splash of white wine in the sauce, or ¼ tsp smoked paprika on top can elevate the profile.
- For extra richness: fold in ½ cup cooked bacon or pancetta (crumbled) or ½ cup caramelized onions.
Variations and dietary swaps
Broccoli casserole is endlessly flexible. Here are professional-level swaps to match different needs:
Vegetarian
This classic version is already vegetarian if you use vegetable stock and skip bacon. Use vegetable stock for depth.
Vegan
- Replace butter with olive oil or vegan butter.
- Use a plant-based milk (unsweetened almond, oat, or soy) and a vegan cheese sauce (store-bought vegan cheddar melts or make a cashew-based sauce: soak 1 cup cashews, blend with 1 cup water, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp mustard, salt to taste, heat to thicken).
- For topping, use panko or crushed seasoned vegan crackers with olive oil.
Gluten-free
- Use cornstarch or gluten-free flour for the sauce.
- Opt for gluten-free breadcrumbs or crushed rice crackers for the topping.
Low-carb / Keto
- Replace the flour roux with a cream-cheese-based sauce or a thickened heavy cream base.
- Use crushed pork rinds and grated Parmesan for a crunchy topping.
Dairy-light
- Use a light milk (2%) and reduce cheese, or swap for a flavorful small amount of blue cheese for punch without excess dairy. Adding mustard and herbs helps compensate for less cheese.
Add-ins for interest
- Mushrooms: sautéed and folded in for earthiness.
- Leeks: use in place of onion for a sweet, subtle flavor.
- Cauliflower: combine equal parts broccoli and cauliflower for an extra hearty bake.
- Protein: cooked shredded chicken, ham, or flaked salmon turns it into a main meal.
Make-ahead, freezing, and storage
Make-ahead (same day)
You can assemble the casserole and refrigerate for up to 24 hours before baking. Bring to room temperature before baking and add a few extra minutes to the bake time if cold.
Freezing
- To freeze before baking: assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil, freeze up to 3 months. Bake from frozen at 350°F (175°C), covered with foil for 45–55 minutes, then uncover and bake until bubbly and golden (another 10–15 minutes).
- To freeze after baking: cool completely, portion into airtight containers, freeze up to 2 months. Reheat in a 350°F oven until warmed through.
Storage
Leftovers keep in the fridge for 3–4 days. Reheat gently covered in a 350°F oven for 10–15 minutes or in the microwave in short bursts; add a splash of milk if the casserole seems dry.
Serving suggestions and pairings
This Broccoli Casserole Recipe is wonderfully versatile:
- Holiday table: Serve beside roast turkey, glazed ham, or prime rib. It’s a classic comfort-side with holiday gravitas.
- Weeknight dinner: Pair with pan-seared chicken breasts or crispy tofu and a simple green salad.
- Vegetarian main: Turn it into a main by serving over quinoa, brown rice, or farro. Add toasted pine nuts or chickpeas for protein.
- Wine pairings: For cheesy, creamy casseroles, try a crisp white like Sauvignon Blanc or unoaked Chardonnay; for richer versions, an off-dry Riesling pairs nicely.
- For kids: Mild cheddar and extra crunchy topping often win over picky eaters.
Troubleshooting common problems
Casserole too watery
- Likely from under-thickened sauce or watery broccoli. Reheat sauce longer to reduce before combining next time, or add a slurry (1 tsp cornstarch + 2 tsp cold water) to thicken. For immediate fix, sprinkle more cheese and broil to evaporate extra moisture.
Broccoli mushy
- Don’t over-blanch and avoid boiling for long. Cook broccoli until slightly firm. If it’s already mushy, you can refry briefly in a pan to remove moisture and add crunchy topping to compensate.
Topping soggy
- Use panko or toast breadcrumbs lightly in a skillet before topping. Ensure excess water is drained from broccoli and don’t cover while baking.
Sauce grainy
- If cheese is added over high heat too quickly, it can separate. Remove from heat and whisk in cheese gradually. Using higher-fat dairy (half-and-half or whole milk) helps stable melting.
Flavor-boosting hacks from the chef’s pantry
- Lemon zing: A squeeze of fresh lemon juice right before serving brightens the dish.
- Herbs: Fold in chopped chives, parsley, or dill for freshness. Thyme or rosemary works well with roasted meats.
- Mustard & acid: Dijon mustard plus a splash of white wine added to the sauce adds depth.
- Umami: A teaspoon of soy sauce or a dash of Worcestershire in the sauce adds savory richness without tasting “Asian” or “English.”
- Crunch swap: Swap the breadcrumb topping for a crushed Ritz + Parmesan topping for a buttery finish kids love.
Frequently Asked Questions (FAQ)
Q: Can I use raw broccoli in the casserole without blanching?
A: You can, but the oven time must be longer and you risk uneven texture. Blanching ensures even doneness and vibrant color — a step I strongly recommend.
Q: Is this casserole freezer-friendly?
A: Yes — see above. It freezes well both pre- and post-bake, but textures are best when baked from frozen rather than thawed.
Q: How do I make this nut-free for school lunches?
A: Use plain breadcrumbs or crushed cereal instead of nut toppings. Always check labels for cross-contamination.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free flour or cornstarch for the sauce and gluten-free breadcrumbs or crushed rice crackers for the topping.
Quick variations (ready in 30–40 minutes)
- Cheesy Broccoli & Rice Casserole: Fold in 2 cups cooked rice before topping; increase sauce by ½ cup to keep creamy.
- Broccoli & Bacon Casserole: Add 6 slices cooked, crumbled bacon — fold into the sauce for smoky depth.
- Mediterranean Broccoli Bake: Swap cheddar for feta and mozzarella, add chopped sun-dried tomatoes and olives. Top with panko and oregano.
- Southwest Broccoli Casserole: Add 1 cup roasted corn, 1 diced jalapeño (seeded) and swap cheddar for pepper jack.
Final notes from the chef
This Broccoli Casserole Recipe is a canvas that rewards small, confident choices: crisp the topping, season boldly, and respect the broccoli’s texture. It’s forgiving enough for weeknight cooks, yet elevated enough to sit proudly on a holiday spread. The next time you make it, try one of the variations above or add your signature ingredient — a spoonful of pesto, a swirl of browned butter, or a scattering of toasted seeds.
Broccoli Casserole Recipe
Ingredients
- 1¾ lb 800 g fresh broccoli florets (or 12–14 oz frozen, thawed and well-drained)
- 3 tbsp unsalted butter
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1½ cups whole milk warm
- ¾ cup vegetable or chicken stock optional
- 1 cup sharp cheddar cheese grated
- ¼ cup sour cream or plain Greek yogurt
- 1 tsp Dijon mustard
- ½ tsp salt or to taste
- ¼ tsp black pepper
- Pinch of nutmeg optional
- For the Topping:
- 1 cup breadcrumbs panko, or crushed crackers
- 2 tbsp melted butter or olive oil
- 2 tbsp grated Parmesan cheese optional
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
Prepare Broccoli:
- Bring a large pot of salted water to a boil. Blanch broccoli for 1–2 minutes until bright green and slightly tender. Immediately transfer to ice water, then drain well and pat dry.
Make the Sauce:
- In a saucepan over medium heat, melt butter. Add onion and sauté until soft, about 4–5 minutes. Add garlic and cook 30 seconds.
- Stir in flour and cook for 1 minute. Slowly whisk in warm milk and stock. Simmer until thickened.
Season and Add Cheese:
- Reduce heat and stir in cheddar cheese, sour cream, Dijon mustard, salt, pepper, and nutmeg. Mix until smooth.
Assemble:
- Fold broccoli into the sauce. Transfer mixture to the prepared baking dish.
Add Topping:
- Combine breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the casserole.
Bake:
- Bake uncovered for 20–25 minutes until bubbly and golden. Broil for 1–2 minutes if desired for extra crispiness.
Rest and Serve:
- Let rest for 5–10 minutes before serving.
Notes
- Make-Ahead: Assemble up to 24 hours ahead and refrigerate.
- Storage: Store leftovers in the fridge for 3–4 days.
- Freezer-Friendly: Freeze before or after baking for up to 2 months.
- Variations: Add cooked chicken, bacon, or mushrooms. Use gluten-free breadcrumbs for a GF version.
- Vegan Option: Use plant-based milk, vegan cheese, and olive oil instead of butter.