Broccoli Cheddar Casserole – Cheesy, Cozy, and Classic

This is the kind of dish you bring out when you want comfort without fuss. Tender broccoli tucked into a creamy cheddar sauce, topped with a golden, crunchy finish—every bite feels like a warm hug. It’s easy to make, crowd-friendly, and just right for weeknights or holidays.

You can prep it ahead, bake it when you need it, and serve it with almost anything. If you love simple, satisfying food, this casserole belongs in your rotation.

What Makes This Recipe So Good

• Classic flavors that always work: Broccoli and cheddar are a perfect pair. The cheese sauce wraps every bite in creamy goodness.
• Crunchy topping for texture: A buttery breadcrumb or cracker topping keeps the casserole from feeling heavy.
• Flexible for your schedule: Make it ahead, freeze it, or bake it fresh.

  It plays nicely with busy weeks and big gatherings.

• Family-friendly and familiar: Even picky eaters tend to go for it, especially with extra cheese on top.
• Balanced comfort: Plenty of veg, a bit of creaminess, and a crunchy finish. It’s cozy without being over the top.

What You’ll Need

• Broccoli: About 6 cups florets (from 2 large heads or 24 oz frozen)
• Butter: 4 tablespoons (plus 2 more for the topping)
• All-purpose flour: 3 tablespoons
• Milk: 2 cups (whole or 2%)
• Sour cream or Greek yogurt: 1/2 cup
• Sharp cheddar cheese: 2 1/2 cups shredded, divided
• Onion: 1/2 cup finely diced (or 1 teaspoon onion powder)
• Garlic: 2 cloves minced (or 1/2 teaspoon garlic powder)
• Dijon mustard: 1 teaspoon (boosts flavor)
• Paprika: 1/2 teaspoon (optional, adds warmth)
• Salt and black pepper: To taste
• Breadcrumbs or crushed butter crackers: 1 cup
• Olive oil or extra butter: 1 tablespoon (for topping texture)
• Parmesan: 1/4 cup grated (optional, for topping)
• Optional add-ins: Cooked rice, cooked quinoa, or cooked chicken for a heartier bake

How to Make It

1. Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Blanch the broccoli: Bring a big pot of salted water to a boil.

   Add broccoli florets and cook 2–3 minutes until bright green and crisp-tender. Drain and rinse with cold water to stop the cooking. Pat dry.

3. Sauté aromatics: In a large skillet, melt 2 tablespoons butter over medium heat.

   Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds.

4. Make the roux: Add remaining 2 tablespoons butter to the pan. When melted, sprinkle in flour and whisk for 1 minute to cook out the raw taste.
5. Build the sauce: Slowly whisk in milk.

   Simmer 3–5 minutes, whisking, until thick enough to coat the back of a spoon. Season with 1 teaspoon salt, pepper, Dijon, and paprika.

6. Add the creaminess: Take off the heat. Stir in sour cream or Greek yogurt and 2 cups shredded cheddar until smooth.
7. Combine: Fold the broccoli into the sauce.

   Taste and adjust salt and pepper. If adding rice, quinoa, or chicken, mix it in now.

8. Top it: Pour into the baking dish. In a bowl, combine breadcrumbs or crushed crackers with olive oil or melted butter and Parmesan.

   Sprinkle over casserole. Top with remaining 1/2 cup cheddar.

9. Bake: Bake 20–25 minutes until bubbly and the top is golden. If you want deeper color, broil 1–2 minutes at the end, watching closely.
10. Rest and serve: Let it sit 5–10 minutes to set, then serve warm.

Keeping It Fresh

• Fridge: Store leftovers in an airtight container for 3–4 days.

  Reheat covered at 325°F until warm, or microwave in short bursts.

• Freezer: Assemble without baking, skip the topping, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight, add the topping, and bake as directed.
• Make-ahead: Assemble up to 24 hours in advance. Keep chilled, add the topping just before baking, and add 5–10 minutes to the bake time if cold.
• Crunch saver: Re-crisp a soft topping under the broiler for 1–2 minutes.

Why This is Good for You

• Broccoli brings fiber and vitamins: It’s rich in vitamin C, vitamin K, and folate, plus antioxidants.
• Protein from dairy: Cheddar and yogurt or sour cream add protein and calcium, which help keep you satisfied.
• Balanced comfort: Pairing vegetables with a modest amount of creamy sauce makes it filling without going overboard.
• Easy to lighten up: Use part-skim cheese, Greek yogurt, and whole-grain breadcrumbs if you like.

Common Mistakes to Avoid

• Overcooking the broccoli: Blanch briefly.

  It keeps its color and stays tender after baking.

• Skipping the roux: A proper flour-and-butter base prevents a thin, watery sauce.
• Adding cheese over high heat: Take the sauce off the heat first. High heat can make cheese grainy.
• Wet broccoli: Pat it dry after blanching. Excess water thins the sauce and dulls flavor.
• Undersalting: Cheese is salty, but the sauce still needs seasoning.

  Taste as you go.

Alternatives

• Gluten-free: Use a gluten-free flour blend for the roux and gluten-free breadcrumbs or crushed GF crackers for the topping.
• Lighter sauce: Swap part of the milk for low-sodium chicken or vegetable broth, and use Greek yogurt instead of sour cream.
• Extra veggies: Stir in sautéed mushrooms, cauliflower florets, or peas for more color and variety.
• Different cheeses: Try half cheddar and half Gruyère, Monterey Jack, or smoked cheddar for a twist.
• Crispy onion topping: Mix in fried onions with the breadcrumbs for added crunch and flavor.
• Protein boost: Add shredded rotisserie chicken, cooked turkey, or chickpeas.
• Low-carb: Skip any grains and lean into more broccoli and cauliflower.

FAQ

Can I use frozen broccoli?

Yes. Thaw and drain it well, then pat dry. If it’s in big pieces, cut the florets into bite-size chunks.

You can skip blanching since frozen broccoli is partially cooked.

What’s the best cheese for melting?

Sharp cheddar melts well and gives bold flavor. For extra creaminess, mix in some Monterey Jack or Gouda. Always shred your own cheese if you can; it melts better than pre-shredded.

How do I keep the sauce from curdling?

Whisk the roux and milk until smooth, then take the pan off the heat before adding cheese and yogurt or sour cream.

Gentle heat is key.

Can I make this dairy-free?

Use a plant-based butter, unsweetened almond or oat milk, and a good melting dairy-free cheddar. Replace sour cream with a plain, thick dairy-free yogurt. Check labels for melting performance.

How can I make it a full meal?

Stir in 2 cups cooked rice or quinoa and 2 cups cooked chicken or chickpeas.

The bake time stays about the same; just make sure it’s heated through and bubbly.

Why is my topping soggy?

Too much moisture will do it. Dry the broccoli well, avoid overloading with sauce, and bake uncovered. If needed, broil briefly at the end.

Can I assemble and bake later?

Absolutely.

Assemble up to a day ahead, keep chilled, add the topping right before baking, and extend the bake time by 5–10 minutes.

Wrapping Up

Broccoli Cheddar Casserole is simple, hearty, and endlessly reliable. It’s easy to tweak, easy to transport, and even easier to love. Keep the technique solid—blanch, make a proper sauce, season well—and you’ll have a cozy classic ready for any table.

Whether it’s a weeknight or a holiday spread, this one never disappoints.