Creamy Broccoli and Cheese Casserole (Family Favorite) – Cozy, Comforting, and Easy

This casserole has all the cozy vibes of a weeknight classic, with tender broccoli tucked into a creamy, cheesy sauce and topped with a golden, crunchy finish. It’s simple enough for busy evenings and comforting enough for holiday tables. You get creamy, cheesy goodness in every bite without any fuss.

Serve it as a side with chicken or turkey, or make it the star with a crisp salad and warm bread.

What Makes This Recipe So Good

• Ultra creamy texture: A silky cheese sauce hugs every piece of broccoli for a rich, satisfying bite.
• Family-friendly flavors: Familiar ingredients and mellow cheddar make this a hit with kids and adults.
• Make-ahead and freezer-friendly: Assemble in advance, then bake when you’re ready.
• Balanced and cozy: Plenty of veggies, just the right amount of cheese, and a light crunch on top.
• Customizable: Add protein, switch cheeses, or use gluten-free swaps without losing the magic.

Ingredients

• 1 1/2 pounds fresh broccoli florets (about 8 cups, cut into bite-size pieces) or 24 ounces frozen broccoli, thawed and well-drained
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour (use a 1:1 gluten-free blend if needed)
• 1 3/4 cups milk (whole or 2% for best creaminess)
• 1/2 cup low-sodium chicken or vegetable broth
• 1 teaspoon Dijon mustard (optional, but adds great flavor)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup shredded mozzarella or Monterey Jack (for extra meltiness)
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup crushed buttery crackers or panko breadcrumbs
• 1 tablespoon olive oil or melted butter (for topping)
• Optional add-ins: 1 cup cooked rice or quinoa, 1 cup cooked diced chicken or ham, 1/4 cup grated Parmesan for topping

Step-by-Step Instructions

1. Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole dish.
2. Blanch the broccoli: Bring a large pot of salted water to a boil. Add broccoli and cook for 2–3 minutes until bright green and crisp-tender.Drain and rinse under cold water to stop cooking. Pat dry well. If using frozen, thaw and squeeze out excess moisture.
3. Sauté aromatics: In a large skillet or pot, melt butter over medium heat.Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
4. Make a roux: Sprinkle in flour and whisk for 1 minute to form a paste. Don’t let it brown too much.
5. Build the sauce: Slowly whisk in milk, then broth, until smooth.Add Dijon, salt, pepper, and smoked paprika. Simmer 3–5 minutes, whisking, until the sauce thickens and lightly coats a spoon.
6. Add the cheese: Remove from heat. Stir in 1 1/2 cups cheddar and all the mozzarella until melted and smooth.Fold in sour cream.
7. Combine with broccoli: Add broccoli to the sauce and gently toss to coat. If using rice or cooked protein, fold it in now.
8. Assemble: Transfer mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
9. Make the topping: In a small bowl, mix crackers or panko with olive oil or melted butter.Add Parmesan if using. Scatter evenly over the casserole.
10. Bake: Bake for 20–25 minutes, until bubbly around the edges and the top is golden.
11. Rest and serve: Let sit for 5–10 minutes to set slightly. Serve warm.

Storage Instructions

• Refrigerate: Cool completely, then cover and store up to 4 days.Reheat in a 350°F oven for 15–20 minutes or microwave in short bursts.
• Freeze (unbaked): Assemble without the crumb topping, wrap tightly, and freeze up to 2 months. Thaw overnight, add topping, and bake as directed, adding 5–10 minutes if needed.
• Freeze (baked): Portion into airtight containers and freeze up to 2 months. Reheat from frozen at 350°F, covered, 25–35 minutes, then uncover to crisp the top.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate.Add topping just before baking to keep it crisp.

Why This is Good for You

• Vegetable-forward: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants.
• Protein and calcium: Cheese and milk add protein and minerals that support bones and muscles.
• Balanced comfort: Rich, creamy sauce pairs with plenty of greens, so you get comfort without going overboard.
• Customizable nutrition: Swap in Greek yogurt for tang and extra protein, or add whole grains like quinoa for more fiber.

Common Mistakes to Avoid

• Overcooking the broccoli: It should be just tender before baking. Overcooked broccoli turns mushy in the oven.
• Skipping the pat-dry step: Excess water thins the sauce. Dry broccoli helps the casserole stay creamy.
• Adding cheese over high heat: Cheese can split and turn grainy.Remove the sauce from heat before stirring it in.
• Too much topping fat: Over-buttered crumbs can get greasy. Lightly coat for a crisp finish.
• Under-seasoning: Taste the sauce before baking and adjust salt and pepper. Broccoli needs a confident seasoning hand.

Variations You Can Try

• Bacon and Cheddar: Fold in 1/2 cup cooked, crumbled bacon and finish with a sprinkle of chives.
• Chicken and Rice Bake: Add 1 cup cooked diced chicken and 1 cup cooked rice to make it a full meal.
• Broccoli-Cauliflower Mix: Use half broccoli, half cauliflower for extra variety.
• Three-Cheese: Replace mozzarella with Gruyère and add 1/4 cup Parmesan for a deeper, nutty flavor.
• Spicy Kick: Stir in 1/4 teaspoon red pepper flakes or a dash of hot sauce.
• Gluten-Free: Use a gluten-free flour blend and gluten-free panko or crushed crackers.
• Lighter Version: Use 2% milk, light sour cream or Greek yogurt, and reduce cheddar to 1 1/2 cups.Still creamy, just a bit lighter.

FAQ

Can I use frozen broccoli?

Yes. Thaw it fully and squeeze out excess moisture with paper towels. This prevents a watery casserole and keeps the sauce thick and creamy.

What’s the best cheese for melting?

Sharp cheddar adds classic flavor, while mozzarella or Monterey Jack boosts meltiness.

Freshly shredding your cheese from a block melts better than pre-shredded.

How do I keep the topping crunchy?

Toss crumbs with a little oil or butter and add them right before baking. If reheating leftovers, broil for 1–2 minutes at the end to revive the crunch.

Can I make this ahead?

Absolutely. Assemble up to a day in advance, cover, and refrigerate.

Add the topping just before baking so it stays crisp.

Why is my sauce grainy?

Cheese can curdle if added over high heat. Take the pan off the burner before stirring in cheese, and whisk until smooth.

What can I serve with it?

It pairs well with roasted chicken, baked salmon, or meatloaf. For a simple vegetarian meal, add a green salad and crusty bread.

Final Thoughts

This creamy broccoli and cheese casserole is the kind of dish that brings everyone to the table fast.

It’s easy, flexible, and reliably delicious—perfect for potlucks, holidays, or any night you want comfort without the stress. Keep the basics the same, and feel free to mix in your favorite twists. Once you make it, you’ll see why it becomes a family favorite in no time.