This creamy broccoli casserole is a from scratch side dish with a silky cheddar and Parmesan sauce, tender broccoli florets, and a golden panko crust. It has all the comfort of a classic bake without any canned soup.
The sauce comes together in a pot in minutes, the broccoli goes straight in, and the oven does the rest. It is a dependable dish for weeknight dinners, potluck tables, and big family meals, and it can be prepared ahead of time so you are not rushed at the last minute.
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Why This Creamy Broccoli Casserole Recipe Works
Making the sauce from scratch gives you full control over flavor and thickness. Butter, garlic, and flour form a base, then warm milk and chicken broth are whisked in for a sauce that coats the back of a spoon. Stirring in the cheeses off the heat keeps the sauce smooth.
Raw broccoli goes into the sauce and finishes cooking in the oven. Covering the dish with foil for the first 25 minutes steams the florets until just tender, and uncovering it for the final 20 minutes browns the topping and thickens the sauce.
Panko mixed with melted butter and Parmesan gives a crisp, golden crust that contrasts with the soft filling. A short rest after baking lets the sauce settle, so each portion holds together on the plate.
Ingredients for Creamy Broccoli Casserole
- 1 1/4 pounds broccoli florets, from 2 large heads
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 6 tbsp all purpose flour
- 2 cups milk, warm if possible
- 1 1/2 cups low sodium chicken broth, warm if possible
- 1 1/2 cups freshly grated cheddar
- 1/2 cup grated Parmesan, for the sauce
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs, for the topping
- 1/4 cup grated Parmesan, for the topping
- 1 1/2 tbsp unsalted butter, melted, for the topping
Broccoli. Cut the florets to a similar size, about bite size, so they soften at the same pace.
Cheddar. Sharp cheddar stands up to the other flavors. Grate it from a block for the smoothest sauce.
Parmesan. It adds a nutty, salty depth to both the sauce and the topping.
Warm liquids. Warm milk and broth blend into the roux more easily and help prevent lumps.
Panko. These airy crumbs stay crisp on top of a creamy base far better than fine breadcrumbs.
How to Make Creamy Broccoli Casserole
1. Heat the oven Heat the oven to 350 degrees F and lightly grease a 9×13 baking dish. Stir the panko, 1/4 cup Parmesan, melted butter, and a pinch of salt and pepper together for the topping.
2. Start the sauce Melt 4 tablespoons butter in a large pot over medium heat. Cook the garlic for 1 minute until fragrant, then stir in the flour for another minute.
3. Add the liquids Pour in half the milk while whisking, then whisk in the rest of the milk and the broth until smooth.
4. Thicken Cook for 4 to 5 minutes, whisking now and then, until the sauce is thick enough to coat a spoon.
5. Add the cheese Turn off the heat and stir in the cheddar and 1/2 cup Parmesan until melted, then season with salt and pepper.
6. Combine Add the broccoli to the pot and stir until every floret is coated, then spread the mixture in the baking dish.
7. Bake Sprinkle the topping over the casserole, cover with foil, and bake for 25 minutes. Remove the foil and bake 20 minutes more until deep golden. Rest for 5 minutes.
How to Serve Creamy Broccoli Casserole
Serve the casserole warm as a side for oven baked BBQ chicken, Dutch oven pot roast, or a baked ham. It also pairs nicely with mashed potatoes and gravy and fluffy dinner rolls for a big family dinner.
How to Store and Reheat Creamy Broccoli Casserole
Cool the casserole, cover it, and refrigerate for up to 3 days. Reheat portions in the microwave or covered with foil in a hot oven at 350 degrees F until the center reaches 165 degrees F. Because the sauce is milk based, freezing is not recommended, since it can separate when thawed.
Tips and Variations for Creamy Broccoli Casserole
Drain frozen broccoli. If you use frozen florets, thaw and drain them well, or the sauce will turn watery.
Warm the liquids. A minute in the microwave helps the milk and broth blend into the roux without lumps.
Grate your own cheese. Packaged shreds contain starch that can make the sauce feel gritty.
Make it ahead. Assemble the dish without the topping up to a day ahead. Add the topping and add 5 to 10 minutes to the bake time.
Add protein. Stir in cooked chicken or diced ham to turn it into a main dish.
Add more vegetables. Cauliflower or carrots can replace some of the broccoli.
Swap the broth. Use vegetable broth instead of chicken broth for a meat free version.
Store leftovers safely. Cool within 2 hours and refrigerate promptly, as explained in this Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Creamy Broccoli Casserole
Can I make creamy broccoli casserole ahead of time?
Yes. Assemble it without the topping up to a day ahead and refrigerate. Add the topping right before baking and allow a few extra minutes.
Can I use frozen broccoli in creamy broccoli casserole?
Yes, but thaw it completely and squeeze out the extra water. Frozen broccoli is softer and holds more moisture than fresh.
How do I keep creamy broccoli casserole from being watery?
Use a thick sauce, cook the flour fully, drain frozen broccoli well, and rest the dish for 5 minutes after baking so it can set.
Can I use a different cheese?
Yes. Monterey Jack, Colby, Swiss, or a mix all melt well in place of cheddar.
Can I make it gluten free?
Use a one to one gluten free flour blend for the sauce and gluten free panko for the topping.
Creamy Broccoli Casserole
Equipment
- 9×13 inch baking dish
- Large pot
- Whisk
- Box grater
Ingredients
Main Ingredients
- 1 ¼ lb broccoli florets from about 2 large heads
- 4 tbsp unsalted butter for the sauce
- 4 cloves garlic minced
- 6 tbsp all purpose flour
- 2 cup milk warm if possible
- 1 ½ cup low sodium chicken broth warm if possible
- 1 ½ cup freshly grated cheddar
- ½ cup grated Parmesan for the sauce
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup panko breadcrumbs for the topping
- ¼ cup grated Parmesan for the topping
- 1 ½ tbsp unsalted butter melted, for the topping
Instructions
Cooking
- Topping. Heat the oven to 350 degrees F and mix the panko, 1/4 cup Parmesan, and melted butter.
- Sauce base. Cook the garlic in 4 tbsp butter for 1 minute, then stir in the flour for 1 minute.
- Liquids. Whisk in the milk and broth and simmer 4 to 5 minutes until thick.
- Cheese. Off the heat, stir in the cheddar and 1/2 cup Parmesan, then season.
- Assemble. Fold in the broccoli and spread in a 9×13 dish. Add the topping and cover with foil.
- Bake. Bake covered 25 minutes, uncover, and bake 20 minutes more until golden. Rest 5 minutes.
