This broccoli cheese casserole is creamy, savory, and topped with a golden, buttery crunch, just right for a Thanksgiving table. I love that it can be assembled ahead, leaving more time to enjoy the meal with family and friends.
Why You’ll Love This Broccoli Cheese Casserole
Every bite brings together tender broccoli, a smooth cheddar sauce, and a crisp cracker topping. The ingredients are familiar and easy to find, and the casserole fits right in beside classic holiday favorites. You can also prepare it ahead and bake it just before serving.
Broccoli Cheese Casserole Ingredients & Substitutions
- 2 pounds broccoli florets, fresh or frozen
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken or vegetable broth
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon kosher salt, plus more for the cooking water
- 1/4 teaspoon black pepper
- 1 cup crushed buttery crackers
Fresh broccoli gives the casserole a lovely texture, but frozen florets work too. Thaw frozen broccoli and drain it well before using. Swap the cheddar for Monterey Jack, or use half cheddar and half Monterey Jack. Vegetable broth makes an easy alternative to chicken broth.
Step-by-Step Instructions to Make Broccoli Cheese Casserole
1. Prepare the broccoli
Heat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil, add the broccoli, and cook for 3 to 4 minutes, until bright green and just tender. Drain well. If using frozen broccoli, thaw and drain it instead.
2. Make the cheese sauce
Melt 2 tablespoons of butter in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and broth. Cook, stirring often, until the sauce thickens, about 3 to 5 minutes.
3. Add the cheese and combine
Take the pan off the heat. Stir in the sour cream, 1 1/2 cups of cheddar, salt, and pepper until smooth. Fold in the broccoli, then spread the mixture evenly in the prepared baking dish.
4. Add the topping and bake
Melt the remaining 2 tablespoons of butter and toss it with the crushed crackers. Sprinkle the remaining cheddar over the casserole, then add the buttery crackers. Bake for 25 to 30 minutes, until bubbling around the edges and golden on top. Rest for 5 minutes before serving.
Tips for Success
- Drain the broccoli thoroughly so excess water does not thin the cheese sauce.
- Shred cheddar from a block for a smooth, creamy melt.
- Let the sauce thicken before adding the sour cream and cheese, and remove it from the heat first.
- For an evenly crisp topping, crush the crackers into small, similar-sized pieces.
- If the top browns before the casserole is bubbling, loosely cover it with foil for the remaining bake time.
Variations of Broccoli Cheese Casserole
For a little extra savory flavor, stir in 1 cup of sautéed mushrooms. To add a gentle kick, mix a pinch of cayenne or smoked paprika into the sauce. You can replace half the broccoli with cauliflower, or use panko breadcrumbs instead of crackers for a lighter, crisp topping.
Serving Suggestions: What to Pair with Broccoli Cheese Casserole
This casserole is a natural Thanksgiving side dish alongside roast turkey, mashed potatoes, and cranberry sauce. It also pairs nicely with a simple green salad or roasted carrots. For a weeknight meal, serve it with baked chicken and a warm roll.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm a larger portion in a covered baking dish at 350°F until heated through. The cracker topping is crispiest when reheated uncovered for the last few minutes.
To make it ahead, assemble the broccoli and cheese mixture in the baking dish, cover, and refrigerate for up to 24 hours. Keep the cracker topping separate and add it just before baking. If baking straight from the refrigerator, allow a few extra minutes in the oven.
Memories Made Around the Table
I love the way a bubbling casserole makes a holiday table feel welcoming. This is the sort of dish I like to set down while everyone is passing plates and catching up, because it feels familiar, comforting, and easy to share. A little golden crunch on top always seems to bring people back for one more spoonful.
FAQs
Can I use frozen broccoli?
Yes. Thaw it completely and drain away excess water before mixing it with the sauce. There is no need to boil it first.
Can I make broccoli cheese casserole ahead?
Yes. Assemble the casserole up to 24 hours ahead and refrigerate it covered. Add the cracker topping just before baking, and allow extra baking time if it is still cold.
How do I keep the casserole from getting watery?
Drain the broccoli well and make sure the sauce has thickened before stirring in the other ingredients. Frozen broccoli should be thawed and drained thoroughly.
Can I freeze leftovers?
You can freeze the baked casserole in an airtight, freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator and reheat until hot. The topping may be softer after freezing.
Final Thoughts
This broccoli cheese casserole brings tender vegetables, creamy cheddar sauce, and a crisp topping together in one easy side. Make it for Thanksgiving or serve it whenever you want a cozy, crowd-pleasing addition to the table.
Broccoli Cheese Casserole
Equipment
- 1 9 by 13 inch baking dish
- 1 Large Pot
- 1 Saucepan
- 1 Whisk
Ingredients
- 2 pounds broccoli florets fresh or frozen
- 4 tablespoons unsalted butter divided
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken or vegetable broth
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese divided
- 0.5 teaspoon kosher salt plus more for the cooking water
- 0.25 teaspoon black pepper
- 1 cup crushed buttery crackers
Instructions
- Heat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil, add the broccoli, and cook for 3 to 4 minutes, until bright green and just tender. Drain well. If using frozen broccoli, thaw and drain it instead.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and broth. Cook, stirring often, until the sauce thickens, about 3 to 5 minutes.
- Take the pan off the heat. Stir in the sour cream, 1 1/2 cups of cheddar, salt, and pepper until smooth. Fold in the broccoli, then spread the mixture evenly in the prepared baking dish.
- Melt the remaining 2 tablespoons of butter and toss it with the crushed crackers. Sprinkle the remaining cheddar over the casserole, then add the buttery crackers. Bake for 25 to 30 minutes, until bubbling around the edges and golden on top. Rest for 5 minutes before serving.