Velveeta Broccoli Casserole Recipe
A creamy, cheesy Velveeta Broccoli Casserole that pairs tender broccoli florets with a smooth Velveeta cheese sauce, topped with a golden breadcrumb crust—perfect for weeknight dinners or festive gatherings.
Ingredients
- 1¾ –2 lbs fresh broccoli florets washed and dried
- 12 oz Velveeta cheese cut into ¾‑inch cubes
- 3 Tbsp unsalted butter
- 1 small onion finely chopped (about ½ cup)
- 2 garlic cloves minced
- 1 cup whole milk or half‑and‑half
- ½ cup heavy cream
- 1 tsp Dijon mustard
- ¼ tsp freshly grated nutmeg optional
- Salt and freshly ground black pepper to taste
- 2 large eggs lightly beaten
- 1 cup plain breadcrumbs panko or homemade
- 2 Tbsp grated Parmesan cheese
- 1 –2 Tbsp chopped fresh parsley optional
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Butter or spray a 9×13″ baking dish.
- Blanch Broccoli: Boil a large pot of salted water. Blanch broccoli for 2 minutes until bright green, then plunge into ice water. Drain and pat dry.
- Make Cheese Sauce: In a saucepan over medium, melt butter. Sauté onion 3–4 minutes, add garlic 30 seconds. Whisk in milk and cream; bring to a simmer. Reduce heat, add Velveeta cubes in batches, stirring until smooth. Season with mustard, nutmeg, salt, and pepper. Remove from heat and temper in beaten eggs, stirring constantly.
- Assemble Casserole: Spread broccoli in baking dish. Pour cheese sauce over, ensuring even coverage. Top with breadcrumbs and sprinkle Parmesan.
- Bake: Bake uncovered 25–30 minutes until bubbly and golden. Rotate halfway for even browning. Let rest 5–10 minutes before serving.
Notes
- Drying Broccoli: Pat florets completely dry to prevent a watery casserole.
- Egg Tempering: Add a splash of hot sauce into beaten eggs before mixing to avoid curdling.
- Make‑Ahead: Assemble through breadcrumb step, cover, refrigerate overnight. Add 5–10 minutes to bake time.
- Storage: Refrigerate leftovers up to 3 days; reheat in a 350°F oven (covered) until warmed, then uncover to crisp topping.
- Variations: Stir in cooked chicken or bacon, swap half the Velveeta for cheddar, or add blanched cauliflower for extra veggies.