Easy Cheesy Broccoli Casserole: The Ultimate Comfort Food

Name: Savory Broccoli Cheese Casserole Magic Quick Easy Method
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large head of broccoli, cut into small florets; 2 tablespoons unsalted butter; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 ½ cups whole milk; 1 cup chicken or vegetable broth; 1 teaspoon Dijon mustard; ½ teaspoon smoked paprika; ¼ teaspoon black pepper; 2 cups shredded sharp cheddar cheese, divided; 1 cup crushed Ritz crackers (or breadcrumbs) for topping

You know those nights when you need a dinner that feels like a warm hug but you don’t have hours to spend in the kitchen? Yeah, me too. That’s exactly why this Easy Cheesy Broccoli Casserole recipe is my saving grace. It’s creamy, dreamy, and packed with flavor that both kids and adults will adore. The best part? It comes together with minimal fuss, using simple ingredients that you might already have in your fridge and pantry. It’s the kind of reliable, comforting dish that turns a chaotic weeknight into a cozy family gathering around the table.

Table of Contents

Why You’ll Love This Broccoli Cheese Casserole

Effortless & Quick: From prep to table in under an hour, this is the definition of a weeknight warrior meal.
Kid-Approved Magic: Cheese + broccoli = a combination that even the pickiest of little eaters can’t resist.
Budget-Friendly: No fancy, hard-to-find ingredients here. It’s delicious without breaking the bank.
Totally Customizable: Throw in some cooked chicken, swap the cheeses, or add a crunchy topping to make it your own.

Savory Broccoli Cheese Casserole Magic Quick Easy Method

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Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x

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Description

Easy broccoli cheese casserole recipe Quick prep tech with savory cheddar bake Perfect side dish method for family dinners Get the simple steps now

Ingredients

Scale

1 large head of broccoli, cut into small florets

2 tablespoons unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 ½ cups whole milk

1 cup chicken or vegetable broth

1 teaspoon Dijon mustard

½ teaspoon smoked paprika

¼ teaspoon black pepper

2 cups shredded sharp cheddar cheese, divided

1 cup crushed Ritz crackers (or breadcrumbs) for topping

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Instructions

Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking dish.

Blanch the broccoli. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green. Immediately drain and plunge them into a bowl of ice water. Drain again and set aside.

Melt the butter over medium heat in a large skillet. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Sprinkle the flour over the onion and garlic. Cook, stirring constantly, for about one minute to form a roux.

Slowly pour in the milk and broth, whisking constantly. Bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring often, until thickened.

Remove the skillet from the heat. Stir in the Dijon mustard, smoked paprika, black pepper, and 1 ½ cups of the shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.

Gently fold the blanched broccoli florets into the cheese sauce until evenly coated.

Pour the cheesy broccoli mixture into your prepared baking dish. Top with the remaining ½ cup of cheddar cheese and the crushed Ritz crackers.

Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.

Let it cool for about 5-10 minutes before serving.

Notes

A creamy, cheesy, and delicious broccoli casserole that is the ultimate comfort food. This easy recipe comes together quickly for a perfect weeknight dinner the whole family will love.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 285 kcal
Sugar: 5 g
Fat: 19 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 12 g

Gather Your Ingredients

Here’s what you’ll need to create this cheesy masterpiece. For the best flavor, I highly recommend using freshly shredded cheese from a block—it melts so much smoother!

1 large head of broccoli, cut into small florets
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup chicken or vegetable broth
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
¼ teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1 cup crushed Ritz crackers (or breadcrumbs) for topping

Let’s Make This Casserole!

Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking dish.
Start by blanching the broccoli. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for just 2-3 minutes until they turn bright green. Immediately drain and plunge them into a bowl of ice water to stop the cooking. This keeps them perfectly tender-crisp. Drain again and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic. Cook, stirring constantly, for about one minute to form a roux. This is the secret to a lump-free sauce!
Slowly pour in the milk and broth, whisking constantly to avoid any lumps. Bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, stirring often, until it has thickened nicely.
Remove the skillet from the heat. Stir in the Dijon mustard, smoked paprika, black pepper, and 1 ½ cups of the shredded cheddar cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and glorious.
Gently fold the blanched broccoli florets into the cheese sauce until everything is evenly coated.
Pour the cheesy broccoli mixture into your prepared baking dish. Top with the remaining ½ cup of cheddar cheese and the crushed Ritz crackers.
Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
Let it cool for about 5-10 minutes before serving. This helps the sauce set just enough so you get perfect scoopfuls!

Equipment You’ll Need

A large pot for blanching broccoli
A large skillet or Dutch oven
A 9×13 inch baking dish
Your trusty whisk and a good spatula

Tips & Tricks for Casserole Success

Don’t skip blanching the broccoli! It might seem like an extra step, but it’s the key to getting that perfect texture—crisp-tender, not mushy. If you’re in a real pinch, you can use a bag of frozen broccoli florets; just be sure to thaw and drain them very well. For a little extra crunch and flavor, try mixing some melted butter into your Ritz cracker topping before sprinkling it on. And hey, if your sauce looks a little thin after you mix it, don’t panic. It will thicken up beautifully in the oven.

What to Serve With Your Casserole

This casserole is a star on its own, but it loves company! For a simple, satisfying dinner, pair it with a light, crisp green salad to balance the richness. A side of crusty bread is also non-negotiable for soaking up every last bit of that cheesy sauce. If you’re feeding a crowd, it’s the perfect companion to some holiday ham or grilled sausages.

Nutrition Information

This nutritional breakdown is an estimate per serving. Please note that values can vary based on the specific ingredients you use.

This Easy Cheesy Broccoli Casserole has secured its spot as a family favorite in my home, and I have a feeling it’s about to become one in yours, too. It’s the perfect answer to “what’s for dinner?” on any night of the week. The combination of tender broccoli and that impossibly creamy, sharp cheddar sauce is just pure comfort in a dish. I’d love to hear how it turns out for you!

Your Broccoli Casserole Questions, Answered

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole (minus the cracker topping), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, add the topping and pop it in the oven. You might need to add a few extra minutes to the baking time since it will be going in cold.

How should I store and reheat leftovers?

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the oven at 350°F until warmed through, which helps maintain the texture of the topping. The microwave also works in a pinch!

Can I use frozen broccoli instead of fresh?

You can! Thaw a 16-ounce bag of frozen broccoli florets completely and drain off any excess liquid very well. Pat it dry with paper towels to prevent your sauce from getting watery.

What other cheeses can I use?

Cheddar is classic, but feel free to experiment! A Gruyère and cheddar blend would be incredibly luxurious. For a little kick, a Monterey Jack with peppers would be delicious. The type of cheese you use can really make this dish your own.