This Broccoli Cheese Casserole is pure comfort food at its finest. Tender broccoli florets are smothered in a rich, creamy cheese sauce, topped with a buttery cracker crumb topping, and baked until golden and bubbly. It is the kind of dish that disappears fast at the dinner table — and everyone always asks for the recipe!
A Deliciously Easy Broccoli Cheese Casserole
I am not exaggerating when I say this is one of the most requested dishes I make. Whether I am bringing it to a potluck, serving it as a holiday side dish, or just making it on a busy weeknight as a hearty side, this casserole never lets me down. It uses simple, budget-friendly ingredients and comes together without a whole lot of fuss. You can even prep it the night before and just pop it in the oven the next day — which I do all the time. Pair it with some baked chicken or a simple pot roast and you have got yourself a full, wholesome meal the whole family will love!
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works great here. Just make sure you thaw it completely and pat it as dry as possible before adding it to the dish. You want the broccoli as dry as you can get it so the casserole does not turn out watery.
Can I make this ahead of time?
Yes! Like most baked casserole dishes, you can assemble everything the night before, cover it tightly with foil, and store it in the refrigerator. Just bake it the next day. You will probably need to add about 5-10 extra minutes to the baking time since everything is starting from a cold state.
Can this be frozen?
Yes, this freezes well! I recommend freezing it before baking. Cover it tightly to protect against freezer burn and it will keep for up to 3 months. When you are ready to bake, let it thaw in the refrigerator overnight and then bake per the directions below.
What can I substitute for cream of mushroom soup?
You can use cream of chicken soup or cream of celery soup — whatever your family enjoys most. They all work beautifully in this recipe. You can also make a homemade cream sauce if you prefer to go from scratch!
Can I use a different cheese?
Of course! Sharp cheddar gives you the most flavor but you could also use Colby Jack, Monterey Jack, or even a pepper jack if you want a little kick. I always recommend shredding your own cheese from a block if you can — it melts so much better than the pre-shredded kind.
How do I store leftover Broccoli Cheese Casserole?
Allow it to cool fully, then transfer it to a covered airtight container and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm it back up in the oven at 325°F.
Do I need to pre-cook the broccoli?
I recommend giving it a quick blanch — just 2 minutes in boiling water — so it is not too crunchy after baking. You do not want to cook it all the way through since it will continue to cook in the oven. Just a quick par-cook does the trick!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- fresh broccoli florets — frozen works too, just thaw and dry them well first. You want them cut into similar-sized pieces so they cook evenly.
- sharp cheddar cheese — shred your own from a block for the best melt. Pre-shredded cheese has a coating on it that can make the sauce a little grainy.
- cream of mushroom soup — this is the base of our creamy sauce. Use cream of chicken if you prefer. I always reach for a low-sodium version to keep the saltiness in check.
- sour cream — this adds a wonderful richness and a slight tang to the sauce. You can substitute with plain Greek yogurt if that is what you have on hand.
- mayonnaise — just a little bit and it makes such a difference! It adds creaminess and keeps everything incredibly moist.
- butter — used for both the sauce and to toast the cracker topping. Use salted or unsalted, whatever you prefer.
- garlic powder and onion powder — simple seasoning that goes a long way. Feel free to add a bit of paprika or even a pinch of cayenne if you like a tiny bit of heat.
- Ritz crackers — these get crushed up and mixed with butter for the most incredible golden, buttery topping. Panko breadcrumbs also work great if that is what you have.
- salt and black pepper — to taste. Since the soup and cheese both have salt in them, start with a small amount and adjust from there.
How to Make Broccoli Cheese Casserole
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
Bring a large pot of water to a boil. Add your broccoli florets and blanch for just 2 minutes. You are not trying to fully cook them here — just give them a quick head start. Drain them well and pat them dry with a clean kitchen towel or paper towels. The drier the better!
In a large mixing bowl, stir together the cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until everything is well combined. Fold in 1 and 1/2 cups of the shredded cheddar cheese.
Add your blanched broccoli florets to the bowl and gently stir until they are all well coated in that creamy cheese mixture. Pour everything into your prepared baking dish and spread it out into an even layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. In a small bowl, combine the crushed Ritz crackers with the melted butter and stir until all the crumbs are coated. Spread the buttery cracker crumbs evenly over the cheese layer.
Cover loosely with aluminum foil (I like to give the inside of my foil a quick spray of nonstick spray so it does not stick to the topping) and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the topping is golden brown and the casserole is hot and bubbly around the edges. Let it rest for about 5 minutes before serving.
Pro Tips for the Best Broccoli Cheese Casserole
- Dry your broccoli well. I cannot stress this enough! Excess moisture is the enemy of a creamy casserole. After blanching, spread your florets out on a clean towel and blot them thoroughly before adding them to your cheese mixture.
- Shred your own cheese. It really does make a difference in how smooth and creamy your sauce turns out. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy instead of silky smooth.
- Do not skip the cracker topping. It adds a buttery, crunchy contrast to the creamy filling that really takes this dish to the next level. Panko breadcrumbs tossed in melted butter work just as well if you are in a pinch.
- Cut your florets evenly. Try to keep them all around the same size so they cook through at the same rate. Nobody wants some pieces perfectly tender and others still too crunchy!
- Taste and season your sauce before baking. Once you have mixed everything together, give the cheese sauce a quick taste before adding your broccoli. Adjust your salt and pepper right then — it is much easier to season it now than after it has baked.
Broccoli Cheese Casserole
Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2 minutes. Drain immediately and pat the broccoli very dry with paper towels or a clean kitchen towel.
- In a large mixing bowl, stir together the cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper until well combined.
- Fold in 1 and 1/2 cups of the shredded cheddar cheese into the soup mixture until incorporated.
- Add the dried broccoli florets to the bowl and stir gently until all the florets are evenly coated in the cheese mixture.
- Pour the broccoli mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, combine the crushed Ritz crackers with 3 tablespoons of melted butter and stir until all the crumbs are coated. Spread the buttery cracker crumbs evenly over the cheese layer.
- Spray the inside of a piece of aluminum foil with nonstick spray and cover the baking dish loosely. Bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 15-20 minutes, until the topping is golden brown and the casserole is hot and bubbly around the edges.
- Let the casserole rest for 5 minutes before serving. Enjoy!
