There’s something about a warm, bubbly Broccoli Cheese Casserole that feels like a hug on a plate — especially in cool, seasonal months when comfort food takes center stage. This hearty casserole highlights tender broccoli florets wrapped in a creamy, cheesy sauce and topped with a crisp, buttery crumb that everyone at the table will love. It’s simple enough for a weeknight but special enough for holiday sides. If you enjoy from-scratch, feel-good dishes and like experimenting with casseroles, you might also want to peek at an easy 4-Ingredient Ground Beef Casserole for more cozy dinner ideas.
Ingredients & Equipment
Ingredients
- 4 cups broccoli florets
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1/2 cup crushed Ritz crackers
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
Notes on ingredients
- Broccoli: Fresh florets give the best texture; you can use frozen if needed (see cooking tips below). If using frozen, thaw and drain well to avoid a watery casserole.
- Cream of mushroom soup: Acts as the base for the sauce; you can substitute cream of chicken or make a quick béchamel for a fresher flavor.
- Cheese: Sharp cheddar gives the best flavor, but a mix of cheddar and Monterey Jack or Gruyère can be delicious.
- Topping: The breadcrumb + crushed Ritz mixture gives great crunch and a hint of buttery flavor. For a gluten-free version, use gluten-free breadcrumbs and crackers or crushed nuts.
Equipment and helpful tools
- Large mixing bowl
- 9×9-inch or similar greased casserole dish (an 8×11 works too)
- Measuring cups and spoons
- Mixing spoon or spatula
- Baking sheet (if you prefer to roast broccoli first)
- Oven-safe thermometer (optional)
- Cheese grater (if shredding your own cheddar)
- Food processor or resealable bag and rolling pin (to crush crackers evenly)
Tip: A blender isn’t necessary, but a slotted spoon is handy for draining frozen broccoli. If you like an extra-roasted flavor, a baking tray to roast florets before mixing is very helpful. You might also use a kitchen thermometer to check internal temperature if you’re ensuring safe reheating.
(Include one internal link naturally) If you enjoy casserole classics, also check out this tasty Cheesy Hamburger Potato Casserole for another crowd-pleasing option.
Step-by-Step Instructions (with tips)
Below is a clear, easy-to-follow method for making Broccoli Cheese Casserole, along with variations and useful kitchen tips.
1. Preheat and prep
- Preheat your oven to 350°F (175°C). Grease your casserole dish lightly with butter or nonstick spray.
- Tip: Preheating is important so the casserole bakes evenly and the topping gets golden.
2. Prepare the broccoli
- If using fresh broccoli, cut into bite-size florets and blanch for 2–3 minutes in boiling water, then plunge into ice water to stop cooking. Drain well. If using frozen, thaw completely and squeeze out excess moisture with a clean kitchen towel or paper towels.
- Variation: For a deeper flavor, roast the broccoli on a baking sheet at 425°F (220°C) for 12–15 minutes until edges are charred, then use roasted florets in the casserole.
3. Combine the sauce ingredients
- In a large bowl, combine the broccoli florets, 1 can of cream of mushroom soup, 1/2 cup milk, 1/2 teaspoon garlic powder, and salt and pepper to taste. Mix until broccoli is well-coated.
- Tip: Taste the mixture before adding cheese and adjust seasoning; some canned soups are salty, so go light on added salt at first.
4. Add the cheese
- Stir in the 1 cup shredded cheddar cheese until evenly distributed. Reserve a small handful to sprinkle on top before baking if you like an extra cheesy surface.
5. Transfer to casserole dish
- Transfer the broccoli-cheese mixture to your greased casserole dish and spread it evenly. Smooth the top with a spatula so the topping will adhere uniformly.
6. Make the crunchy topping
- In a separate bowl, mix 1/2 cup breadcrumbs with 1/2 cup crushed Ritz crackers. For extra richness, stir in 2 tablespoons melted butter and a pinch of smoked paprika or dried herbs. Sprinkle the breadcrumb mixture evenly over the casserole.
- Tip: Crushing crackers in a food processor gives a fine, even crumb; alternatively place them in a sealed bag and roll with a rolling pin.
7. Bake until bubbly
- Bake in the preheated oven for 30–35 minutes until the casserole is heated through and the topping is golden brown. If you reserved extra cheese, you can add it in the last 5–7 minutes of baking to melt and brown slightly.
- Tip: If the topping browns too quickly, tent loosely with foil for the final 10–15 minutes to prevent burning while ensuring the center heats through.
8. Rest and serve
- Remove from the oven and let rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to portion.
Additional variations & flavor ideas
- Add-ins: Stir in cooked bacon bits, sautéed mushrooms, or caramelized onions for extra depth.
- Protein boost: Mix in shredded rotisserie chicken or cubed ham to turn this into a main-dish casserole.
- Lighter version: Substitute half-and-half or a milk-thickened roux for a lighter sauce, and use panko breadcrumbs tossed with lemon zest for brightness.
- Vegan swap: Use a dairy-free cheese and a creamy cashew sauce in place of the soup for a vegan-friendly casserole (use gluten-free crackers if needed).
(Include one internal link naturally) For another slow-cooker comfort meal that pairs well with this, see the Crockpot Hamburger Potato Casserole.
Storage, Freezing & Make-Ahead Tips
Storage
- Refrigerator: Cool the casserole to room temperature, then cover tightly with foil or an airtight lid. Store in the fridge for up to 3–4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until heated through (about 20–30 minutes for a whole dish), covering loosely to prevent over-browning.
Freezing
- Freeze before baking: Prepare the casserole up to the point of adding the breadcrumb topping. Cover tightly with plastic wrap and foil, or use a freezer-safe container. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, add the topping, and bake at 350°F for 35–45 minutes until bubbly.
- Freeze after baking: You can freeze baked casserole portions wrapped well for up to 2 months. Reheat covered at 350°F until warmed through. The topping may be less crisp than freshly baked; re-crisp under the broiler for a minute or two if needed.
Portioning advice
- Bake in individual ramekins for easy single servings and straightforward reheating.
- For family-style dinner prep, assemble in a larger pan and slice into even portions once slightly cooled. Portion leftovers into meal-prep containers for lunches.
Make-ahead ideas
- Assemble the casserole the night before (without the topping) and keep covered in the fridge. Add the topping and bake when ready. This makes weeknight dinners effortless and reduces oven time.
How to Use / Serve This Dish
Serving ideas
- As a side dish: Pair this Broccoli Cheese Casserole with roast chicken, baked ham, or turkey for holiday meals. Its creamy texture complements roasted meats and tangy cranberry sauces.
- As a main dish: Serve with a crisp green salad, crusty bread, or a grain like quinoa or farro to round out the meal. Add a protein like shredded chicken or diced ham to make it more substantial.
- For potlucks: Keep a small slow cooker on warm to maintain the casserole’s temperature during gatherings, and bring extra topping separately to refresh crispness when serving.
Creative variations and plating
- Stuffed peppers: Spoon casserole into halved bell peppers, top with additional cheese, and bake until peppers are tender.
- Casserole-stuffed shells: Mix the broccoli-cheese filling with ricotta and stuff into jumbo pasta shells for a pasta-casserole hybrid.
- Crispy breakfast twist: Top leftover casserole with a fried egg and a sprinkle of hot sauce for a savory breakfast or brunch option.
Presentation tips
- Garnish with fresh chopped parsley, chives, or a squeeze of lemon to brighten the richness.
- For a party, spoon into a shallow, attractive baking dish and finish with a scattering of toasted breadcrumbs or crushed crackers for a pretty, crunchy top.
FAQ
Q: Can I use frozen broccoli instead of fresh? A: Yes. Thaw frozen broccoli completely and squeeze out excess moisture before mixing. If you skip this step, the extra water can make the casserole watery and affect baking time.
Q: What can I substitute for cream of mushroom soup? A: You can use cream of chicken soup, a homemade béchamel (butter + flour + milk), or a blended mixture of low-sodium broth and a touch of cornstarch for thickening. For a fresher taste, sauté some mushrooms and onions, then stir them into a simple milk-thickened sauce.
Q: How long will leftovers last in the fridge? A: Properly stored in an airtight container, leftovers will keep for 3–4 days. Reheat to an internal temperature of 165°F (74°C) for food safety.
Q: How do I keep the topping crunchy when reheating? A: Reheat covered in the oven until warmed through, then uncover and broil for 1–2 minutes to re-crisp the topping. Alternatively, re-toast extra breadcrumb mix in a skillet with butter and sprinkle it on top just before serving.
Conclusion
Broccoli Cheese Casserole is a cozy, crowd-pleasing dish that pairs creamy comfort with a crunchy finish — perfect for seasonal dinners, potlucks, and holiday tables. Whether you keep it classic with the mushroom soup base and Ritz topping or customize it with roasted broccoli, bacon, or different cheeses, it’s a forgiving recipe that welcomes creativity. If you’d like extra inspiration or alternate takes on broccoli casseroles and comfort-food sides, take a look at this Awesome Broccoli-Cheese Casserole Recipe, this detailed Broccoli Casserole Recipe – Tastes Better From Scratch, and a homey Homemade Broccoli Cheese Casserole Recipe for more variations. Try it out this season — then share the warmth (and the recipe) with friends and family.
Broccoli Cheese Casserole
Ingredients
Main Ingredients
- 4 cups broccoli florets Fresh florets give the best texture; frozen can be used.
- 1 can cream of mushroom soup Acts as the base for the sauce; can substitute cream of chicken.
- 1 cup shredded cheddar cheese Sharp cheddar is best, or a mix of cheddar and Monterey Jack.
- ½ cup milk Use for creaminess.
- ½ cup breadcrumbs For topping.
- ½ cup crushed Ritz crackers Adds buttery flavor; can substitute with gluten-free options.
- to taste salt and pepper Season according to preference.
- ½ teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your casserole dish lightly with butter or nonstick spray.
- If using fresh broccoli, cut into bite-size florets and blanch for 2–3 minutes in boiling water, then plunge into ice water to stop cooking. Drain well.
- If using frozen broccoli, thaw completely and squeeze out excess moisture with a clean kitchen towel or paper towels.
Combine Ingredients
- In a large bowl, combine the broccoli florets, cream of mushroom soup, milk, garlic powder, and salt and pepper to taste. Mix until well-coated.
- Stir in the shredded cheddar cheese until evenly distributed, reserving a small handful to sprinkle on top before baking if desired.
Assemble Casserole
- Transfer the broccoli-cheese mixture to your greased casserole dish and spread it evenly.
- In a separate bowl, mix breadcrumbs and crushed Ritz crackers, then sprinkle evenly over the casserole.
Bake
- Bake in the preheated oven for 30–35 minutes until heated through and the topping is golden brown.
Serve
- Remove from the oven and let rest for 5–10 minutes before serving.
