This broccoli casserole is made from scratch with a homemade creamy cheese sauce instead of canned soup. And it's finished off with a topping of cheese and crunchy crackers. This casserole is the perfect comfort food side dish for a cozy Sunday supper or your next holiday meal!
Why this Recipe Works
Many classic casserole dishes are traditionally made with condensed cream soups, which are loaded with sodium and other ingredients. This broccoli casserole recipe ditches the canned soup for a homemade cream sauce that's rich and flavorful. It only takes a few extra minutes, but it's so much better than the canned stuff.
Ingredient Notes
- Broccoli - I prefer to use fresh broccoli for this recipe so I can control the quality and size of the pieces, but if you're in a hurry, you can swap in frozen broccoli that's been thawed and drained. Skip the blanching step if using frozen.
- Chicken Stock - I recommend using low sodium or salt free chicken stock to control the salt level of the dish. If using regular chicken stock, omit the salt in the recipe and salt the sauce to taste in step 3.
- Cheese - Grate your own cheese to ensure the smoothest sauce and best melt for the topping.
- Crackers - I use Rits crackers for a buttery flavor on the topping. Saltines also work well, and cheese crackers are a great option for a cheesier flavor.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Blanch the Broccoli - Preheat your oven to 375℉. Bring a large pot of water to a boil. Add the broccoli and cook for 3-4 minutes until bright green and slightly softened. Drain into a colander. Run cold water over the broccoli until cooled, then drain thoroughly and set aside.
- Cook the Onion - Set a medium-sized saucepan over medium heat and add 2 tablespoons of butter. Once the butter has melted, add the onion and cook for around 5 minutes, stirring frequently, until the onions are softened. Add the remaining 2 tablespoons of butter. When melted, add the flour and cook for 1 to 2 minutes, stirring constantly, until lightly browned.
- Make the Sauce - Add the milk and chicken stock and whisk for 2 to 3 minutes until the mixture comes to a simmer and begins to thicken. Season with salt and pepper, then stir in 2 cups of the cheese until melted. Let the mixture cook for another 1-2 minutes to thicken.
- Assemble the Casserole - Add the broccoli to a 9x13 baking dish. Pour the sauce mixture over the broccoli and stir to combine. Top with the remaining cheese and the crushed crackers.
- Cook and Serve - Bake for 20 to 25 minutes until the sauce is bubbling and the top is golden brown. Let rest for 5-10 minutes before serving.
💡Expert Tips
- Cut the broccoli into similar sized pieces so they cook evenly.
- Be sure to thoroughly drain the broccoli after cooking it to avoid a watery casserole. You can use a large cooking spoon to gently squeeze out additional water.
- If using frozen broccoli, you do not need to blanch it.
- You can swap the cracker topping for ½ cup of panko crumbs mixed with 1 tablespoon of melted butter.
What to Serve with Broccoli Casserole
This homemade broccoli cheese casserole is a delicious side dish that goes well with almost anything. I love it with my smoked meatloaf for a delicious comfort food dinner. Try it with my air fryer chicken breasts for a quick and easy option.
This broccoli casserole is a classic Thanksgiving side dish that pairs well with my simple roasted turkey or my flavorful smoked spatchcock turkey. It's also amazing with my double smoked ham or my bottom round roast beef for Easter or Christmas dinner.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 325°F oven for 10-12 minutes until warmed through, or reheat smaller portions in the microwave.
Frequently Asked Questions
I do not use mayo in this recipe, but classic Southern broccoli casserole does typically have mayonnaise in the sauce. You can stir in a half a cup of mayo when adding the cheese to the sauce if you want that tangy flavor.
To make ahead, prepare the sauce and broccoli and combine them 1 to 2 days in advance. Cover and store in the refrigerator. When ready to bake, remove the dish from the fridge 20 minutes before cooking to bring it to room temperature. Then add the topping and bake. You may need an additional 5-10 minutes of baking time.
More Casserole Side Dishes
📖 Recipe
Broccoli Casserole
Equipment
Ingredients
- 8 cups broccoli florets, around 2 large crowns, trimmed and cut into bite-sized pieces
- 4 Tablespoons butter, divided
- 1 cup diced onion
- 2 Tablespoons flour
- 1 cup chicken stock, preferably low sodium or no salt
- 1½ cups whole milk, or half and half
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 cups shredded cheddar cheese, divided
- 16 Ritz crackers, crushed, around ¾ cup
Instructions
- Preheat your oven to 375℉.
- Bring a large pot of water to a boil. Add the broccoli and cook for 3-4 minutes until bright green and slightly softened. Drain into a colander. Run cold water over the broccoli until cooled, then drain thoroughly and set aside.
- Set a medium-sized saucepan over medium heat and add 2 tablespoons of butter. Once the butter has melted, add the onion and cook for around 5 minutes, stirring frequently, until the onions are softened. Add the remaining 2 tablespoons of butter. When melted, add the flour and cook for 1 to 2 minutes, stirring constantly, until lightly browned.
- Add the milk and chicken stock and whisk for 2 to 3 minutes until the mixture comes to a simmer and begins to thicken. Season with salt and pepper, then stir in 2 cups of the cheese until melted. Let the mixture cook for another 1-2 minutes to thicken.
- Add the broccoli to a 8x11 or 9x13 casserole dish. Pour the sauce mixture over the broccoli and stir to combine. Top with the remaining cheese and the crushed crackers.
- Bake for 20 to 25 minutes until the sauce is bubbling and the top is golden brown.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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