Go Back

Broccoli Casserole Recipe

This classic Broccoli Casserole Recipe is a creamy, cheesy, oven-baked comfort dish made with tender broccoli, a rich savoury sauce, and a golden crunchy topping—perfect for holidays, family dinners, or easy meal prep.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories 280 kcal

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.