Introduction
Looking for a comforting dish that combines the goodness of vegetables with irresistible cheesy flavor? This Broccoli and Cheddar Casserole is exactly what you need. I’ve perfected this recipe to create the perfect balance of crisp-tender broccoli and rich, melty cheddar cheese, all wrapped in a creamy sauce that’ll have everyone asking for seconds. What makes this casserole special is its versatility – it works beautifully as both a main dish and a side, perfect for family dinners or potluck gatherings.
Ingredients
- 2 pounds fresh broccoli florets, cut into bite-sized pieces
- 3 cups sharp cheddar cheese, freshly grated (divided)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Blanch the broccoli in boiling water for 3-4 minutes until bright green and barely tender. Immediately transfer to an ice bath to stop the cooking process.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and cook until translucent (about 5 minutes), then add garlic and cook for another minute.
- Sprinkle flour over the butter mixture and whisk constantly for 1 minute to create a roux.
- Gradually pour in milk and cream while whisking continuously to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
- Remove from heat and stir in 2 cups of cheddar cheese until melted. Season with salt, pepper, and paprika.
- Combine the sauce with the drained broccoli and transfer to the prepared baking dish.
- Mix remaining cheese with panko breadcrumbs and melted butter, then sprinkle over the casserole.
- Bake for 25-30 minutes until golden brown and bubbly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Recipe Notes
For best results, keep these helpful tips in mind:
- Don’t skip the blanching step – it ensures your broccoli maintains its bright color and perfect texture.
- Grate your own cheese rather than using pre-shredded varieties. Fresh-grated cheese melts more smoothly and provides better flavor.
- Make sure to drain the blanched broccoli thoroughly to prevent a watery casserole.
- The casserole can be assembled up to 24 hours in advance and refrigerated before baking.
- For a gluten-free version, substitute the flour with cornstarch and use gluten-free breadcrumbs.
- Leftovers will keep well in an airtight container for up to 3 days in the refrigerator.
Broccoli and Cheddar Casserole
A comforting dish combining broccoli and cheddar cheese in a creamy sauce. Works as a main dish or side.
Ingredients
- 2 pounds fresh broccoli florets cut into bite-sized pieces
- 3 cups sharp cheddar cheese freshly grated (divided)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Blanch the broccoli in boiling water for 3-4 minutes until bright green and barely tender. Immediately transfer to an ice bath to stop the cooking process.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and cook until translucent (about 5 minutes), then add garlic and cook for another minute.
- Sprinkle flour over the butter mixture and whisk constantly for 1 minute to create a roux.
- Gradually pour in milk and cream while whisking continuously to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
- Remove from heat and stir in 2 cups of cheddar cheese until melted. Season with salt, pepper, and paprika.
- Combine the sauce with the drained broccoli and transfer to the prepared baking dish.
- Mix remaining cheese with panko breadcrumbs and melted butter, then sprinkle over the casserole.
- Bake for 25-30 minutes until golden brown and bubbly.
