Description
Cheesy Broccoli Casserole is a creamy, flavorful side dish that pairs perfectly with any meal. Tender broccoli is coated in a rich cheese sauce and topped with a buttery, crunchy cracker topping. It’s easy to make, comforting, and always a crowd-pleaser for family dinners or special occasions.
Ingredients
For the Casserole:
- 2 pounds broccoli florets, cut into bite-sized pieces (about 10 cups)
- 3 tablespoons salted butter
- ½ medium onion, finely diced
- 3 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- ¼ teaspoon salt
- 1 ½ cups milk
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
For the Topping:
- 1 cup coarsely crushed buttery crackers (such as Ritz)
- ¼ cup shredded sharp cheddar cheese
- 2 tablespoons salted butter, melted
Instructions
- Preheat oven to 375°F.
- Bring a large pot of water to a boil. Add broccoli and cook 2–3 minutes until tender-crisp. Drain and transfer to a 3-quart baking dish.
- In a medium saucepan, cook onion in butter over medium heat until tender, about 5 minutes.
- Stir in flour, dry mustard, and salt; cook 1 minute more.
- Gradually add milk, whisking until smooth. Continue whisking over medium heat until thick and bubbly.
- Add cream cheese and stir until smooth. Remove from heat and mix in cheddar and Parmesan cheeses.
- Pour sauce over broccoli and stir to coat evenly.
- In a small bowl, combine crushed crackers, ¼ cup cheddar, and melted butter. Sprinkle over broccoli.
- Bake 20–25 minutes until sauce is bubbly and topping is golden brown.
Notes
-
- Serve hot as a side dish with roasted meats, grilled chicken, or baked fish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warmed through to retain the creamy texture and crisp topping.
- for potluck or buffet-style meals, transfer to a slow cooker on low to keep warm without overcooking.