This easy Broccoli Casserole is creamy, cheesy, and the perfect vegetarian main dish or crowd-approved side dish for your next holiday gathering or weeknight family dinner.
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No one can resist broccoli with it’s baked with a creamy cheese sauce!
In the first year of my marriage, I had two dinner-oriented goals:
- Convince my husband to like vegetables (without necessarily adding bacon like in this Cauliflower Casserole).
- Find a staple holiday side dish to bring to family gatherings.
Thanks to this broccoli casserole recipe, I was able to accomplish both goals simultaneously. (My Broccoli Rice Casserole, Chicken Broccoli Rice Casserole, and Broccoli Quinoa Casserole are also crowd-pleasers!)
Even the usual veggie nay-sayer can’t deny broccoli when coated in ooey-gooey cheese sauce. But a reduced amount of butter, non-fat milk, and white whole wheat flour keep the recipe on the healthier side, so you don’t have to reserve it for holidays!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Broccoli. I use fresh, not frozen. If you do want to use frozen broccoli, I suggest thawing it overnight in the fridge prior to boiling for best results. Then finish the recipe as directed. Note that your broccoli will be much softer.
- Panko Breadcrumbs. For the crispiest, crunchiest, broccoli bake topping you’ll ever scarf down (also tops my Spinach Casserole).
- Parmesan Cheese. Adds a little sharpness to the crispy breadcrumb topping. Asiago, Romano, or Pecorino cheese would also work well.
- Cheddar Cheese. Using an extra-sharp cheddar ensures this cheesy broccoli bake is packed with optimal flavor. (Extra-sharp cheddar is also the secret to my favorite Broccoli Cauliflower Soup.)
- Whole Wheat White Flour. Sneaks in a little whole grain goodness and thickens the creamy cheese sauce. You can also use all-purpose flour if that’s what you have on hand.
- Milk. I went for non-fat milk to lighten this typically indulgent baked broccoli side dish. Though feel free to use any milk you like.
- Spices. A blend of garlic powder, mustard powder, and cayenne adds just the right amount of interest.
5 Star Review
“Thank you for the recipe. I made it per the directions and it was a big hit at Thanksgiving dinner.”
— Melanie —
How to Make Broccoli Casserole
Make the Topping. Stir the breadcrumbs with the Parm and melted butter.
Blanch the Broccoli. This recipe yields tender-crisp broccoli that still has a little bite. If you prefer a softer, more tender broccoli, you may boil the broccoli and/or bake it for longer until it reaches your desired level of doneness.
Prepare the Cheese Sauce. Be sure to use freshly grated cheddar so it melts smoothly!
Sauce the Broccoli. Add the broccoli and toss in the sauce to coat. Spread it into a single layer (yes, we are using the same pan).
Bake. Top the broccoli casserole with the breadcrumb mixture and bake until hot and the topping is crisp. ENJOY!
Tip!
For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesn’t burn.
What to Serve With Broccoli Casserole
This is the kind of all-purpose side dish that goes with just about any protein. Here are some pairing ideas:
- Chicken. Braised Chicken Thighs + broccoli casserole makes for a classic Sunday night dinner.
- Pork. These Breaded Pork Chops are perfect if you’re planning this recipe for a weeknight.
- Holiday Mains. Serve broccoli casserole alongside Crockpot Ham or Thanksgiving Turkey.
More Crowd-Pleasing Veggie Casseroles
Broccoli Casserole
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Ingredients
- 3 tablespoons unsalted butter divided
- ¾ cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 5 cups coarsely chopped broccoli florets (about 1 1/4 pounds)
- ¼ cup white whole wheat flour
- 1 ¾ cups non-fat milk
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon dry mustard
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper optional
- ½ cup freshly grated extra sharp cheddar cheese
Instructions
- Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron (or other ovenproof) skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.
- Meanwhile, bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using). Remove the skillet from the heat, then stir in the cheddar until smooth.
- Add the reserved broccoli, stir to coat, then pat the broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)
- Sprinkle the Panko mixture evenly over the top of the broccoli. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. (Tip: For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesn’t burn.) Let stand 5 minutes, then serve.
Notes
- TO STORE: Leftover broccoli bake may be refrigerated in a covered container for up to 3 days.
- TO REHEAT: Warm in a 350 degree F oven or in the microwave until heated through and steaming.
Nutrition
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I loved this! Made it for mom and I as part of our belated Thanksgiving dinner at home. I made it as the recipe stated. I will say I did use certain products: fat free lactaid instead of milk, 2% milk sharp cheddar cheese instead of regular sharp cheddar, and Smart Balance Light Butter instead of regular butter. The broccoli came out tender with a nice crunch to it like I like it. Mom likes her broccoli much more tender (all but mush), and she wished it was softer. The microwave will fix that for her for the leftovers. All to say, if you have someone who likes softer broccoli, you will need to adjust this recipe’s broccoli boiling time a bit (or let them bond with the microwave). Thank you for this amazing recipe!!!!! :)
Dawn, I am so happy to hear this and totally honored that this recipe was a part of your Thanksgiving spread. Thanks so much for letting me know how it turned out for you!
I’m looking forward to trying this. I like my broccoli really crisp. What are your thought on skipping the boiling part?
Hi Melanie! I would still boil them so that their green color stays set and they are not completely raw, but you can always reduce the boiling time to a minute or two.
Thank you for the recipe. I made it per the directions and it was a big hit at Thanksgiving dinner. Next time I think I will blanch/shock the broccoli. I just like it with a big crunch. And the big flavor that your recipe brings to it.
You’re welcome, Melanie! I’m glad it was a hit at Thanksgiving! Thanks for taking the time to leave this review and your suggestion for big broccoli crunch!
Only one small serving was politely left in my casserole dish! This Delish broccoli side will remain on our family Thanksgiving menu. My sister in law asked me (before leaving) for the recipe. About to forward now!
Hi Heidi! So glad you enjoyed the recipe! Thank you for this kind review!
Can this be made ahead and baked the next day?
Hi Laura! My initial thought would be yes the only problem you may run into is that your creamy sauce will thicken up in the refrigerator, which would require you to bake it longer. If you decide to experiment, let me know how it goes!
Hi there! Can you make this night before without hte topping and add topping in morning? trying to think about how to make it easy for myself the day of thanksgiving?
My initial thought would be yes the only problem you may run into is that your creamy sauce will thicken up in the refrigerator, which would require you to bake it longer. If you decide to experiment, let me know how it goes!
It was a hit! First time making using frozen broccoli and serving it for Thanksgiving to my daughter’s boyfriend. He raved when he saw it – Little did I know this is one of is favorite side dishes! Lucky me! It was delicious and so easy to make.
I didn’t put much cheese in the sauce, though, out of preference. I wanted the parmesan in the topping to stand out more, and the seasonings in the roux with the mustard was good flavor. It was creamy and good and the topping was great. I’ll keep this on our list for sure now :)
YUM, thanks so much for sharing Jean!