Broccoli Cheese Casserole

Broccoli Cheese Casserole is a comfort food classic side dish, featuring frozen broccoli, an easy homemade cheese sauce, and topped with a mixture of buttery cracker crumbs!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings to 6 servings

Calories 330kcal

Author Samantha Skaggs

Equipment

8- x 8-inch Glass Baking Dish (2-quart)

Ingredients

20 to 24 ounces frozen broccoli florets thawed & drained
2 tablespoons butter
1 clove garlic minced
2 tablespoons all-purpose flour
1 ¼ cup milk at room temperature
4 ounces (½ block) cream cheese softened & cut into cubes
1 ½ cups shredded sharp cheddar DIVIDED
¼ teaspoon smoked paprika
¼ teaspoon prepared mustard
½ teaspoon salt
Freshly ground black pepper to taste

For the Topping:

½ cup crushed butter crackers
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter

Instructions

With rack in center position, preheat oven to 350°F. Grease an 8- by 8-inch square baking dish (or any 2-quart baking dish) or spray with nonstick cooking spray; set aside.
In a medium saucepan set over medium heat, melt the butter. Add the garlic and sauté until fragrant, about one minute. Stir in the flour and whisk continuously for 1 minute. Slowly whisk in the milk. Increase the heat to a simmer and whisk continuously for 1 to 2 minutes, until the sauce is smooth and thickened. Reduce the heat, stir in the softened cream cheese, and cook, stirring frequently, until completely melted.
Remove pot from the heat and whisk in 1 cup of the shredded cheddar – ½ cup at a time – until fully incorporated. Stir in paprika, mustard, salt, and pepper, adjusting to taste and adding more, if necessary.
Fold the drained broccoli into the cheese sauce and stir until evenly coated. Transfer to the prepared baking dish and smooth the the top. Sprinkle with the remaining (½-cup) shredded cheddar.
In a small bowl, combine the cracker crumbs, Parmesan, and butter. Sprinkle over the broccoli cheese mixture in the baking dish.
Bake for 30 to 40 minutes, until the broccoli and cheese are bubbly and the top is golden brown.

Video

Notes

Nutrition info was calculated using 24 ounces of broccoli divided between 6 servings.
This recipe can be made with fresh broccoli, requiring one extra step. Simply blanch or lightly steam about 8 cups of broccoli florets before proceeding with the recipe, ensuring that your florets aren't too large and are of roughly equivalent sizes.
Choose a saucepan/pot/Dutch oven that's not too big to make the cheese sauce but that's big enough to stir in all of the broccoli. I used a 3.5-quart Dutch oven.

Nutrition