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Broccoli Casserole Recipe
This cheesy, baked Broccoli Casserole Recipe is the ultimate family-friendly side dish that’s easy, comforting, and perfect for any gathering.
Full Recipe Introduction
Broccoli casserole has always been my go-to comfort food when I want a veggie-packed side that feels indulgent. You know what? It feels like a warm hug on a plate—bright green florets blanketed in a creamy cheese sauce, then sprinkled with crunchy breadcrumbs. As a 50-year-old home cook who’s hosted countless potlucks and holiday dinners, I’ve experimented with different tweaks—Greek yogurt for tang, a pinch of nutmeg for warmth, even sun-dried tomatoes when I crave color. Beyond being ridiculously tasty, this baked casserole is vegetarian, loaded with vitamin C and fiber (one cup of broccoli packs about 135% of your daily vitamin C!), and simple enough for a busy weeknight.
Why You’ll Love This Recipe
- Ready in under an hour—even on your busiest nights
- Cheesy comfort food that sneaks in veggies
- Vegetarian crowd-pleaser—perfect for potlucks or Sunday supper
- Make-ahead friendly: assemble, chill, bake when guests arrive
- Simple pantry ingredients—no specialty stores required
- Nutritious boost: fiber, vitamins, and protein from Greek yogurt
- Adaptable: swap cheeses, add bacon, or keep it gluten-free
- Kid-friendly texture—no one will suspect they’re getting greens!
Ingredients
- 4 cups fresh broccoli florets (about 2 medium heads; blanch frozen broccoli for 2 minutes if that’s what you have)
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped (sweet Vidalia works wonders)
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour (gluten-free if needed)
- 1 cup low-fat milk (whole milk gives extra creaminess)
- ½ cup plain Greek yogurt (full-fat for richness)
- 1½ cups shredded cheddar cheese (sharp or mild, your call)
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional, but magical)
- ¾ cup panko breadcrumbs (or regular for softer crunch)
- 1 tablespoon olive oil or melted butter (for topping)
Tips: Choose firm, bright-green broccoli with snug florets. Greek yogurt adds protein and a gentle tang—feel free to swap for sour cream if you like.
Directions
- Preheat and Prep
Preheat your oven to 350°F. Lightly grease a 9×13-inch casserole dish so nothing sticks. - Blanch the Broccoli
Bring a pot of salted water to a boil. Add florets for 2 minutes, then drain and plunge into ice water to keep that bright color. - Sauté Aromatics
In a medium saucepan over medium heat, melt butter. Add onion and cook 4–5 minutes until soft; stir in garlic and cook another 30 seconds. - Whisk in Flour
Sprinkle in flour, stirring constantly for about a minute until pale gold—this roux will thicken your sauce. - Add Milk and Yogurt
Slowly pour in milk, whisking to avoid lumps, then stir in Greek yogurt until smooth. Simmer for 2–3 minutes until the sauce coats the back of a spoon. - Melt in Cheeses
Remove from heat, and whisk in cheddar and Parmesan until fully melted and velvety. Season with salt, pepper, and nutmeg. - Combine with Broccoli
Gently fold in drained broccoli so every floret gets bathed in cheesy goodness. - Transfer to Dish
Spoon the mixture into your prepared casserole pan, smoothing the top with a spatula. - Make the Topping
In a small bowl, toss panko with olive oil (or melted butter) and a pinch of salt for extra crunch. - Bake to Golden
Sprinkle the crumb mixture evenly over the casserole. Bake 30–35 minutes until bubbly and golden on top—if you want a crispier crust, slide under the broiler for 1–2 minutes, watching closely.
Servings & Timing
Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Variations
- Stir in ½ cup cooked bacon bits for a smoky twist.
- Swap cheddar for pepper jack and add jalapeños for a spicy kick.
- Make it dairy-free: use plant-based milk and vegan cheeses.
- Mix cooked quinoa or rice into the casserole for extra body.
- Fold in 1 cup fresh spinach leaves before baking for color and nutrients.
- Top with chopped almonds or walnuts for a nutty crunch.
Storage & Reheating
Store leftover broccoli casserole in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months—thaw overnight in the fridge. To reheat, cover with foil and bake at 350°F for 15–20 minutes until heated through; remove foil for the last 5 minutes to revive that crispy topping. Pro tip: assemble the casserole a day ahead, keep it chilled, then pop it in the oven when you need it—saves precious prep time.
Notes
• Uniform broccoli florets help everything bake evenly—no surprises.
• If your sauce seems thin, let it simmer a minute longer or whisk in a tablespoon more flour.
• Next round, I might add a teaspoon of Dijon mustard for a subtle tang.
• For extra green power, toss in a handful of chopped kale with the broccoli.
• Breadcrumb topping: experiment with seasoned crumbs or even crushed crackers for flavor variety.
FAQs
Q: Can I use frozen broccoli?
A: Absolutely—just thaw and drain well, or blanch frozen florets for 2 minutes before mixing.
Q: How do I make this gluten-free?
A: Swap the flour for a gluten-free blend and use certified gluten-free breadcrumbs.
Q: Can I prep this ahead of time?
A: Yes—assemble, cover, and refrigerate for up to 24 hours. Add 5 extra minutes to bake time.
Q: Why is my topping soggy?
A: Make sure your broccoli isn’t too wet; pat dry after blanching, and don’t cover the casserole during baking.
Q: Is this recipe vegetarian?
A: It is! Simply omit bacon variations if you choose those tweaks, and you have a hearty vegetarian option.
Q: Can I add other veggies?
A: Sure—cauliflower, mushrooms, or bell peppers all play nicely in this cheesy bake.
Q: How do I lighten this up?
A: Use low-fat milk, reduce cheese by a quarter cup, and stick with Greek yogurt instead of sour cream.
Q: My sauce is too thick—what now?
A: Stir in a tablespoon of milk at a time until you reach your desired consistency before mixing with broccoli.
Conclusion
This Broccoli Casserole Recipe hits all the right notes—cheesy, baked comfort that’s still veggie-packed and easy to love. Give it a whirl at your next family dinner, and let me know how it turns out in the comments below (or share a snap on Instagram with #FamilyFriendlyFeasts). If you liked this, you might enjoy my Creamy Spinach Gratin or Classic Green Bean Casserole too—happy cooking!
Broccoli Casserole
Ingredients
- 4 cups fresh broccoli florets
- 2 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup low-fat milk
- 1/2 cup plain Greek yogurt
- 1 1/2 cups shredded cheddar cheese sharp or mild
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg optional
- 3/4 cup panko breadcrumbs or regular for softer crunch
- 1 tablespoon olive oil or melted butter (for topping)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13-inch casserole dish.
- Bring a pot of salted water to a boil. Add broccoli florets for 2 minutes, then drain and plunge into ice water.
- Melt butter in a saucepan, add onion and cook until soft. Stir in garlic.
- Sprinkle in flour, stirring constantly until pale gold.
- Slowly pour in milk, whisking to avoid lumps. Stir in Greek yogurt until smooth.
- Whisk in cheddar and Parmesan until melted. Season with salt, pepper, and nutmeg.
- Fold in drained broccoli until well coated.
- Spoon the mixture into the casserole pan.
- Toss panko with olive oil and salt, then sprinkle over the casserole.
- Bake for 30-35 minutes until bubbly and golden on top. Optional: broil for a crispier crust.
