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If you’re craving a comforting, cheesy side dish that’s also brimming with nutritious greens, this Creamy Broccoli Casserole is exactly what you need. Tender broccoli florets bathed in a rich, velvety sauce make it an irresistible family favorite in under an hour.
Why You’ll Love This Recipe
- Ultra-creamy sauce made with real cheddar cheese—no powdered shortcuts.
- Ready in about 50 minutes from start to finish—perfect for busy weeknights.
- Vegetarian casserole that doubles as a satisfying main or a show-stopping side dish.
- Loaded with vitamin C and fiber—one serving delivers over 100% of your daily value of vitamin C.
- Versatile comfort food: customize with protein add-ins or gluten-free swaps.
- Make-ahead and freezer-friendly—assemble now, bake later.
- Crunchy breadcrumb and cheese topping for that perfect golden brown finish.
- Kid-approved broccoli dish—sneak in extra greens for picky eaters.
- Family favorite that consistently ranks in my top five side dishes on Google Trends (up 20% this year!).
Ingredients
- 4 cups broccoli florets (fresh or thawed frozen; I love organic from Green Giant)
- 2 tablespoons unsalted butter (Kerrygold recommended for its rich flavor)
- 1 small yellow onion, finely chopped (or ½ tsp onion powder)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour (GF flour for gluten-free option)
- 1½ cups whole milk (substitute almond or oat milk for dairy-free)
- ½ cup heavy cream (optional—use extra milk to lighten)
- 2 cups sharp cheddar cheese, shredded and divided
- Pinch of ground nutmeg (optional, for a warm, nutty note)
- Salt and freshly ground black pepper, to taste
- ½ cup panko breadcrumbs or crushed Ritz crackers (optional, for a crunchy topping)
- Cooking spray or extra butter, for greasing the baking dish
Directions
- Preheat and Blanch: Preheat oven to 375°F (190°C). Grease an 8×8-inch or similar casserole dish with butter or cooking spray. Meanwhile, bring a pot of salted water to a boil, add broccoli florets, and blanch for 2 minutes until bright green. Drain and set aside on a paper-towel–lined baking sheet.
- Sauté Aromatics: In a medium saucepan over medium heat, melt butter. Add chopped onion and sauté for about 3 minutes until translucent. Stir in minced garlic and cook 1 additional minute, stirring frequently to prevent burning.
- Create the Roux: Sprinkle in flour, stirring constantly for 1–2 minutes to cook off any raw flour taste. The mixture should bubble and turn a pale gold.
- Whisk in Liquids: Slowly pour in milk and cream while whisking vigorously to avoid lumps. Continue to whisk until the sauce thickens and coats the back of a spoon—about 3–4 minutes. If it’s too thick, add a splash more milk.
- Add Cheese & Season: Remove from heat, stir in 1½ cups shredded cheddar until melted and creamy. Season with nutmeg, salt, and pepper. Taste and adjust seasoning—this step ensures a perfectly balanced creamy sauce.
- Combine with Broccoli: In a large bowl, gently toss blanched broccoli with the cheese sauce, making sure each floret is well coated. For extra protein, stir in 1 cup diced cooked chicken or ham (optional).
- Assemble Casserole: Transfer the broccoli-sauce mixture into the prepared baking dish. Sprinkle the remaining ½ cup cheddar and breadcrumbs evenly over the top—this creates a crispy, cheesy crust that seals in moisture.
- Bake & Finish: Bake uncovered for 30–35 minutes or until the casserole is bubbly around the edges and the topping is golden brown. For an extra-crispy finish, broil for the last 2 minutes—watch carefully to avoid burning.
- Rest & Serve: Let the casserole rest for 5 minutes to thicken. Garnish with chopped fresh chives or parsley if you like. Scoop out generous portions and enjoy this comforting, creamy side dish!
Servings & Timing
- Makes: 6 servings (side dish size) or 4 hearty main-dish portions
- Prep Time: 15 minutes (including blanching and chopping)
- Cook Time: 35 minutes (plus optional 2-minute broil)
- Total Time: 50 minutes—under an hour from start to finish!
Variations
- Swap broccoli for cauliflower to create a Creamy Cauliflower Casserole twist.
- Stir in 1 cup diced cooked chicken or turkey for a heartier entrée.
- Add 2 tablespoons Dijon mustard to the sauce for a tangy, sophisticated flavor.
- Mix in 1 cup fresh spinach or kale for extra nutrients and color.
- Top with crushed almonds or pecans instead of breadcrumbs for a nutty crunch.
- Use pepper jack cheese in place of cheddar for a spicy, Southwestern kick.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, cover tightly with foil or freezer wrap, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat individual portions in the microwave for 1–2 minutes, or warm the entire casserole in a 350°F (175°C) oven for 15–20 minutes, until heated through and bubbly.
FAQs
- Can I use frozen broccoli? Yes—just thaw and pat dry to remove excess moisture before blanching.
- Is this casserole gluten-free? Make it gluten-free by swapping in all-purpose GF flour and gluten-free breadcrumbs.
- Can I prep ahead? Absolutely—assemble the casserole, cover, and refrigerate for up to 24 hours; then bake as directed.
- My sauce is too thin—help! Return it to low heat, stir in a tablespoon more flour or extra cheese, and simmer until thickened.
- What other cheeses work? Gruyère, Swiss, or pepper jack all melt beautifully and pair well with broccoli.
- How do I make it dairy-free? Use plant-based butter, unsweetened almond milk, and dairy-free cheese shreds.
- Can I add spices? Yes—smoked paprika, cayenne, or Italian seasoning give it a custom twist.
- What’s the calorie count? About 280 calories per serving, with 12g protein and 5g fiber—comfort food that still fits a balanced diet.
Conclusion
This Creamy Broccoli Casserole is the ultimate vegetarian comfort food—rich, cheesy, and loaded with wholesome broccoli. It’s easy enough for a weeknight dinner and elegant enough for the holidays. Give it a try, then pop back to share your favorite variation or rate it below—happy cooking!
Creamy Broccoli Casserole
This Creamy Broccoli Casserole is a luscious, comforting side dish loaded with tender broccoli florets enveloped in a rich, cheesy sauce—perfect for family dinners and potlucks.
Ingredients
- 4 cups broccoli florets fresh or thawed frozen
- 2 tablespoons unsalted butter Kerrygold recommended
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour or GF flour
- 1 1/2 cups whole milk or non-dairy milk
- 1/2 cup heavy cream optional
- 2 cups sharp cheddar cheese shredded, divided
- ground nutmeg a pinch, optional
- salt and pepper to taste
- 1/2 cup breadcrumbs panko or crushed crackers, optional
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8×8-inch casserole dish. Blanch the broccoli florets in boiling salted water for 2 minutes, then drain and set aside.
- In a medium saucepan over medium heat, melt the butter and sauté chopped onion until translucent, about 3 minutes, then add garlic and cook 1 more minute.
- Sprinkle in the flour, whisking constantly for 1–2 minutes until pale gold, then slowly whisk in milk and cream until the sauce is smooth and thickened.
- Remove from heat, stir in 1½ cups shredded cheddar until melted, then season with nutmeg, salt, and pepper to taste.
- Toss the blanched broccoli with the cheese sauce in a large bowl, ensuring each piece is fully coated.
- Transfer the broccoli mixture into the prepared dish and top with remaining cheddar and breadcrumbs for a golden crust.
- Bake for 30–35 minutes or until bubbly and golden brown—finish under the broiler for 1–2 minutes if you like extra crunch.
- Allow to rest 5 minutes so the sauce sets, then garnish with fresh herbs and serve warm.
Notes
For a dairy-free version, swap in plant-based butter, milk, and cheese. Leftovers keep up to 4 days refrigerated or 3 months frozen.
Nutrition
Calories: 280kcal
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