The Ultimate Cheesy Broccoli Casserole Recipe: A Comfort Food Classic
Nothing beats the comfort of a warm, creamy casserole fresh from the oven. This cheesy broccoli casserole combines tender vegetables with rich cheese sauce to create the perfect side dish for any meal.
Whether you’re planning a family dinner or preparing for holiday gatherings, this recipe delivers every time.
What Makes This Broccoli Casserole Special
This homemade casserole stands apart from typical frozen versions because it uses fresh ingredients and a from-scratch cheese sauce. The combination of cheddar cheese, cream of mushroom soup, and perfectly cooked broccoli creates layers of flavor that complement any main course.
The dish works wonderfully as a vegetable side dish for roasted chicken, grilled steak, or holiday ham. Plus, it’s an excellent way to get kids to eat their vegetables without complaints.
Ingredients You’ll Need
For the Casserole Base
- 2 pounds fresh broccoli florets (or 24 oz frozen broccoli, thawed)
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 2 large eggs, beaten
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup panko breadcrumbs
- 1/2 cup additional cheddar cheese, shredded
- 3 tablespoons butter, melted
- 1/4 teaspoon paprika
Step-by-Step Cooking Instructions
Preparing the Broccoli
Start by preheating your oven to 350°F (175°C). If using fresh broccoli, cut it into uniform bite-sized pieces. This ensures even cooking throughout the casserole.
Bring a large pot of salted water to boil. Add the broccoli florets and cook for 3-4 minutes until they’re bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain thoroughly and pat dry with paper towels.
Pro tip: Removing excess moisture from the broccoli prevents your casserole from becoming watery.
Making the Cheese Sauce
In a large mixing bowl, combine the cream of mushroom soup, sour cream, and mayonnaise. Whisk until the mixture is smooth and well combined.
Add the beaten eggs, minced garlic, and diced onion to the mixture. Stir in 2 cups of shredded cheddar cheese, salt, and black pepper. Mix everything together until you have a creamy, uniform sauce.
Assembling the Casserole
Grease a 9×13 inch baking dish with butter or cooking spray. Add the prepared broccoli to the dish, spreading it evenly across the bottom.
Pour the cheese sauce mixture over the broccoli, making sure to coat all the vegetables. Use a spoon to gently mix everything together, ensuring the sauce reaches every corner of the dish.
Creating the Perfect Topping
In a separate bowl, combine the panko breadcrumbs, melted butter, remaining cheddar cheese, and paprika. Mix until the breadcrumbs are evenly coated with butter.
Sprinkle this crunchy topping evenly over the casserole. This creates a beautiful golden-brown crust that adds texture contrast to the creamy interior.
Baking Instructions
Place the assembled casserole in the preheated oven and bake for 25-30 minutes. The top should be golden brown and the edges should be bubbling.
Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Recipe Variations and Substitutions
Protein Additions
Transform this vegetable casserole into a complete meal by adding:
- Cooked chicken breast, diced
- Crispy bacon pieces
- Ham chunks
- Ground turkey
Cheese Alternatives
While cheddar works perfectly, you can experiment with:
- Gruyere cheese for a more sophisticated flavor
- Monterey Jack for mildness
- Swiss cheese for nuttiness
- A blend of multiple cheeses
Vegetable Combinations
Mix in other vegetables to create variety:
- Cauliflower florets
- Diced bell peppers
- Sliced mushrooms
- Corn kernels
Storage and Reheating Tips
This make-ahead casserole stores beautifully in the refrigerator for up to 4 days. Cover tightly with aluminum foil or transfer to an airtight container.
For meal prep, you can assemble the entire casserole up to 24 hours before baking. Just cover and refrigerate, then add an extra 5-10 minutes to the baking time.
To reheat leftovers, cover with foil and warm in a 325°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.
Nutritional Benefits
Broccoli is packed with vitamin C, fiber, and antioxidants. This casserole provides a good source of calcium from the cheese and protein from the eggs. While it’s definitely a comfort food, it still delivers important nutrients your body needs.
Serving Suggestions
This creamy broccoli bake pairs wonderfully with:
- Roasted turkey or chicken
- Grilled pork chops
- Baked salmon
- Holiday prime rib
- Simple grilled vegetables
The rich, cheesy flavor complements both simple weeknight meals and special occasion dinners.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly. Make sure to thaw it completely and drain excess water before using. You can skip the blanching step when using frozen broccoli.
How do I prevent the casserole from being watery?
The key is removing excess moisture from the broccoli. Whether using fresh or frozen, make sure to drain and pat the broccoli dry with paper towels before assembling the casserole.
Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole up to 24 hours before baking. Cover tightly and refrigerate, then bake as directed, adding a few extra minutes if needed.
What can I substitute for cream of mushroom soup?
You can use cream of celery soup, cream of chicken soup, or make a homemade white sauce using butter, flour, and milk for a from-scratch version.
How do I know when the casserole is done?
The casserole is ready when the top is golden brown and the edges are bubbling. A knife inserted in the center should come out clean, and the internal temperature should reach 165°F.
Can I freeze this broccoli casserole?
Yes, this casserole freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.
Cheesy Broccoli Casserole
A warm, creamy broccoli casserole with a rich cheddar cheese sauce and a buttery panko topping. Perfect as a comforting side dish for family dinners or holiday gatherings, made with fresh ingredients and baked until golden and bubbly.
Ingredients
For the Casserole:
- 2 pounds fresh broccoli florets (or 24 oz frozen broccoli, thawed)
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 2 large eggs, beaten
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping:
- 1 cup panko breadcrumbs
- 1/2 cup cheddar cheese, shredded
- 3 tablespoons butter, melted
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- If using fresh broccoli, cut into uniform bite-sized florets.
- Bring a large pot of salted water to a boil. Add broccoli and cook 3–4 minutes until bright green and tender-crisp.
- Transfer broccoli to an ice bath to stop cooking, then drain very well and pat dry.
- In a large bowl, whisk together cream of mushroom soup, sour cream, and mayonnaise until smooth.
- Whisk in the beaten eggs, then add onion, garlic, 2 cups shredded cheddar, salt, and black pepper. Stir to combine.
- Add broccoli to the prepared baking dish and spread evenly.
- Pour the cheese mixture over the broccoli and gently stir in the dish to coat evenly.
- In a separate bowl, combine panko, melted butter, 1/2 cup shredded cheddar, and paprika until the crumbs are evenly moistened.
- Sprinkle the topping evenly over the casserole.
- Bake for 25-30 minutes, until the top is golden brown and the edges are bubbling.
- Let rest 5-10 minutes before serving.
Notes
- Fresh vs. frozen broccoli: Frozen works well - thaw fully and drain. You can skip the blanching step for frozen but still pat very dry to avoid a watery casserole.
- Pro tip: Removing excess moisture from the broccoli is key to a creamy, not watery, casserole.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding 5-10 extra minutes if needed.
- Variations (proteins): Add cooked diced chicken, crispy bacon, ham, or browned ground turkey.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 498Total Fat: 37gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 119mgSodium: 938mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 17g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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