Simple Creamy Broccoli Casserole – Cozy, Comforting, and Weeknight-Friendly
This Simple Creamy Broccoli Casserole is the kind of dish you make once and keep in your back pocket forever. It’s warm, comforting, and cheesy without being heavy. The ingredients are easy to find, the steps are straightforward, and it pairs well with just about anything.
Serve it alongside roast chicken, baked fish, or enjoy it as a meatless main with a crisp salad. If you’re after something quick, dependable, and satisfying, this casserole delivers every time.
Ingredients
Method
- Prep the oven and dish: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
- Prepare the broccoli: Cut broccoli into small florets. Bring a large pot of salted water to a boil. Blanch florets for 2 minutes until bright green and just tender. Drain and rinse under cold water. Pat dry well. If using frozen broccoli, thaw and squeeze out excess moisture.
- Make the roux: In a medium pot, melt the butter over medium heat. Stir in flour and cook, whisking, for 1 minute to remove the raw taste.
- Build the sauce: Slowly whisk in the milk, then the broth, until smooth. Simmer 2–3 minutes, stirring, until slightly thickened and creamy.
- Add flavor and cheese: Lower the heat and whisk in cream cheese until melted. Stir in 1 cup cheddar, Parmesan, garlic, onion powder, Dijon, paprika, salt, and pepper. Taste and adjust seasoning. The sauce should be well-seasoned because it will mellow in the oven.
- Combine with broccoli: Add the broccoli to the sauce and fold gently to coat every floret.
- Assemble: Spread the mixture into the baking dish. Sprinkle the remaining 1/2 cup cheddar on top.
- Add the topping: Mix breadcrumbs or crushed crackers with olive oil or melted butter. Scatter evenly over the casserole.
- Bake: Bake uncovered for 18–22 minutes, until bubbling at the edges and the top is golden.
- Rest and serve: Let it sit for 5–10 minutes before serving so the sauce sets slightly. Garnish with a pinch of paprika or chopped parsley if you like.
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Get Your Program TodayWhat Makes This Recipe So Good
This casserole hits the sweet spot between creamy and fresh. You get tender broccoli in a velvety sauce, finished with a golden, lightly crunchy top.
It’s simple, yet feels complete.
- Balanced texture: Soft, saucy broccoli with a crisp baked topping.
- No canned soup required: A quick homemade sauce keeps flavors clean and bright.
- Versatile: Works as a side or main, and easy to adapt for different diets.
- Make-ahead friendly: Assemble earlier, bake when you’re ready.
- Family-approved: Mild, creamy flavors that even picky eaters enjoy.
Shopping List
- Fresh broccoli: About 6–7 cups florets (from 2 large heads) or use frozen, thawed and well drained
- Butter: 4 tablespoons
- All-purpose flour: 3 tablespoons
- Milk: 2 cups (whole or 2% for best texture)
- Chicken or vegetable broth: 1/2 cup
- Cream cheese: 4 ounces, softened
- Shredded cheddar: 1 1/2 cups, divided (mild or sharp)
- Parmesan: 1/4 cup, finely grated
- Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
- Onion powder: 1 teaspoon
- Dijon mustard: 1 teaspoon (optional, for depth)
- Salt and black pepper: To taste
- Paprika: 1/2 teaspoon (optional, for color)
- Breadcrumbs or crushed crackers: 1/2 cup, for topping
- Olive oil or melted butter: 1 tablespoon, to mix with topping
Instructions
- Prep the oven and dish: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole pan.
- Prepare the broccoli: Cut broccoli into small florets. Bring a large pot of salted water to a boil.
Blanch florets for 2 minutes until bright green and just tender. Drain and rinse under cold water. Pat dry well.
If using frozen broccoli, thaw and squeeze out excess moisture.
- Make the roux: In a medium pot, melt the butter over medium heat. Stir in flour and cook, whisking, for 1 minute to remove the raw taste.
- Build the sauce: Slowly whisk in the milk, then the broth, until smooth. Simmer 2–3 minutes, stirring, until slightly thickened and creamy.
- Add flavor and cheese: Lower the heat and whisk in cream cheese until melted.
Stir in 1 cup cheddar, Parmesan, garlic, onion powder, Dijon, paprika, salt, and pepper. Taste and adjust seasoning. The sauce should be well-seasoned because it will mellow in the oven.
- Combine with broccoli: Add the broccoli to the sauce and fold gently to coat every floret.
- Assemble: Spread the mixture into the baking dish.
Sprinkle the remaining 1/2 cup cheddar on top.
- Add the topping: Mix breadcrumbs or crushed crackers with olive oil or melted butter. Scatter evenly over the casserole.
- Bake: Bake uncovered for 18–22 minutes, until bubbling at the edges and the top is golden.
- Rest and serve: Let it sit for 5–10 minutes before serving so the sauce sets slightly. Garnish with a pinch of paprika or chopped parsley if you like.
How to Store
- Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
- Reheat: Warm individual portions in the microwave or reheat the whole dish at 325°F (165°C) until hot.
Add a splash of milk if needed to loosen the sauce.
- Freeze: Assemble but don’t bake. Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, then bake as directed, adding 5–10 extra minutes if needed.
Health Benefits
Broccoli is the star here, offering fiber, vitamin C, vitamin K, and antioxidants.
It’s a nutrient-dense vegetable that supports immunity, bone health, and digestion. The light blanch keeps color and nutrients intact.
The creamy sauce feels indulgent, but you can control what goes into it. Using milk instead of heavy cream keeps it lighter.
The dish still satisfies thanks to the mix of cheddar, Parmesan, and cream cheese, which add flavor so you can use less overall.
If you want to go even lighter, you can swap part of the milk for unsweetened almond milk or use reduced-fat dairy. Just keep a little cheese for taste and texture. The fiber from the broccoli helps keep you full and balances the richness.
Pitfalls to Watch Out For
- Watery casserole: Excess moisture from broccoli can thin the sauce.
Dry the florets well after blanching, and squeeze thawed frozen broccoli.
- Grainy sauce: Add milk gradually and whisk. Keep heat moderate and melt cheeses on low to avoid curdling.
- Underseasoning: The sauce should taste slightly bold before baking. Salt and pepper matter here.
- Soggy topping: Don’t cover the casserole while baking.
Oil or butter your breadcrumbs so they crisp.
- Overcooking broccoli: Blanch briefly. It will continue to cook in the oven.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend for the roux and gluten-free breadcrumbs or crushed rice crackers for the topping.
- Low-carb: Skip the breadcrumbs and finish with extra Parmesan for a crisp, cheesy crust. Use a touch of xanthan gum or reduce the sauce longer instead of flour.
- Vegetarian: Use vegetable broth.
This recipe is already meatless.
- Extra protein: Stir in cooked diced chicken, turkey, ham, or a can of well-drained white beans.
- Different cheeses: Try Gruyère for nutty depth, Monterey Jack for meltiness, or a little smoked cheddar for a subtle smoky note.
- Add-ins: Mushrooms sautéed in butter, caramelized onions, or a handful of peas can round it out. A pinch of red pepper flakes adds gentle heat.
- Dairy-free: Use plant butter, unsweetened almond or oat milk, and a dairy-free cream cheese and shredded cheese alternative. Thicken with cornstarch slurry if needed.
FAQ
Can I use frozen broccoli?
Yes.
Thaw it completely and squeeze out as much water as you can. Pat dry before mixing with the sauce so it doesn’t water down the casserole.
Do I have to blanch the broccoli first?
It’s best to blanch for a couple of minutes. Raw florets can release water and stay too firm.
Blanching sets the color, removes rawness, and helps the sauce cling.
What can I use instead of cream cheese?
Use 1/2 cup sour cream or plain Greek yogurt stirred in off the heat. The texture will be slightly lighter, but still creamy and tangy.
Can I make it ahead?
Yes. Assemble up to a day in advance, cover, and refrigerate.
Add the breadcrumb topping right before baking to keep it crisp. You may need a few extra minutes in the oven if it’s cold.
How do I prevent the sauce from separating?
Keep the heat moderate, add milk slowly, and melt cheeses gently at the end. Avoid boiling after the cheese is added.
Whisk steadily for a smooth sauce.
What size pan should I use?
A 9×13-inch dish works well. Any similar 3-quart casserole dish is fine. If using a smaller but deeper dish, add a few extra minutes to the bake time.
Can I skip the topping?
Absolutely.
The dish will still be creamy and satisfying. If you skip it, sprinkle a little extra cheese on top so it browns nicely.
Final Thoughts
Simple Creamy Broccoli Casserole is the kind of recipe that makes weeknights easier and holidays warmer. It’s flexible, comforting, and full of familiar flavors.
With a few pantry staples and fresh broccoli, you get a satisfying dish that suits many tables. Make it as written the first time, then customize it to your taste. It’s a reliable keeper—no fuss, just good food.
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