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!
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
- This French Onion Green Bean Casserole swaps the crispy onions for ones that are jammy and caramelized. It’s a favorite with my Instagram followers!
- For another classic recipe lightened up, try my Sweet Potato Casserole With Pecans.
- Corn Casserole is perfect for anyone who loves sweet corn!
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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