Baked Broccoli Cheese Casserole Side Dish

Fresh broccoli florets get steamed just until tender, then covered in a homemade cheddar and American cheese sauce flavored with shallot and garlic, no canned soup or rice involved. A crisp panko topping goes on before it bakes, and the whole side comes together in about 35 minutes. This one stays a simple broccoli and cheese side, not a rice casserole, so it’s easy to serve alongside a full plate.

A Broccoli Casserole That Skips the Velveeta

If you grew up with the broccoli casserole where a block of Velveeta or a jar of Cheez Whiz got melted straight over the broccoli, you know how good that combination can be, and this one works off the same theory with a real, from-scratch sauce instead.

Sharp cheddar carries the flavor, but it’s a cup of American cheese from the deli counter that keeps the sauce smooth instead of turning grainy or breaking once it comes out of the oven. That’s the part most homemade versions don’t include, either the sauce separates or it’s so mild it needs a can of soup or a pile of rice to carry any flavor at all. This one holds together on its own, no shortcuts needed beyond a proper roux. It’s the casserole one reader told me was already locked into her Thanksgiving lineup the year she tried it, and it’s the one I keep coming back to for the same reason.

Steamed First So It Stays Crisp Tender

Most broccoli casseroles turn mushy because the broccoli goes in raw and cooks the whole time it’s in the oven. Here it’s steamed in the microwave for about 8 minutes first, so the oven only needs 15 minutes to melt the cheese and brown the topping. Less time in the oven means the florets stay tender instead of breaking down.

Why This One Skips the Rice

That growing-up version usually came with rice stirred in too, which made the whole dish heavy next to turkey and mashed potatoes at a holiday meal. This version leaves the rice out, so it’s broccoli in a real cheese sauce, not a rice bake, the kind of side that sits well next to stovetop candied yams made with canned sweet potatoes without weighing down the plate.

The Same Trick I Use in My Queso

The American cheese in this sauce is a trick I borrowed from my queso dip, where it keeps the cheese from separating even after sitting out for an hour. It does the same job here, so you can make the casserole ahead or reheat leftovers without a greasy pan.

Panko Won Over Ritz Crackers

I tried this with crushed Ritz crackers first, since that’s the usual choice, but they became soft once they sat on the warm sauce. Panko tossed with butter and parmesan, adds flavor, and stays crisp even after the casserole sits a few minutes before serving.

What You’ll Need for This Broccoli Side

The full list of ingredients can be found in the Recipe Card below.

• Fresh broccoli: use fresh florets, not frozen. Frozen broccoli releases too much water as it cooks and waters down the sauce. Cut it into even, bite sized pieces so it steams at the same rate.
• Sharp cheddar, and American cheese: get the American cheese from the deli counter rather than pre-wrapped singles, it’s better quality and melts smoother.
• Half-and-half: this is the sweet spot for the sauce. Heavy cream makes it too rich, and milk won’t give you enough body.
• Panko breadcrumbs: find these on the bread or baking aisle, tossed here with melted butter and parmesan for the topping.

What I’d Tell You Before You Start

• Broccoli heads vary a lot in size, so two heads doesn’t always mean a full 8 cups of florets. Measure before you start, and if you’re short, add more broccoli rather than end up with more sauce than vegetable in the dish.
• Cut the broccoli into even, bite sized pieces so it all steams at the same rate. Pieces that are too big stay firm in the middle while the smaller ones turn mushy.
• Let the casserole rest about 10 minutes after it comes out of the oven. The sauce is thin right when it’s hot, and resting gives it time to set up so it doesn’t run all over the plate.
• If you’re making this ahead, assemble everything except the panko topping and refrigerate. Add the panko right before it goes in the oven so it stays crisp instead of going soft.

How to make Broccoli Casserole

Step 1: Steam the broccoli

Step 2: Make the sauce

Sauté a shallot and garlic until soft and add flour. Slowly add the half-and-half and bring it to a boil. It will thicken slightly but will not be as thick as a béchamel  sauce.  Remove from the heat and add cheese.

Step 3: Add the topping

Step 4: Layer the casserole

Step 5: Add the topping and bake

If making this ahead, wait to add the panko topping until right before baking.

How to serve this Broccoli Casserole with Breadcrumbs

Let this casserole rest for about 10 minutes before serving. That will allow it to set while you bake some sour cream and cheddar yeast rolls tied into knots. As the cheese sauce cools a little, it will become less soupy and will not run all over the plate.

This broccoli casserole proves a homemade cheese sauce doesn’t take much more time than the jarred stuff, and it earns its place among my go-to side dish recipes any night of the week.

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Baked Broccoli Cheese Casserole Side Dish

Author: Barbara Curry

Fresh broccoli florets get steamed just until tender, then covered in a homemade cheddar and American cheese sauce flavored with shallot and garlic, no canned soup or rice involved. A crisp panko topping goes on before it bakes, and the whole side comes together in about 35 minutes. This one stays a simple broccoli and cheese side, not a rice casserole, so it's easy to serve alongside a full plate.

5 from 2 votes

Print Pin

PREP: 20 minutes minutes

COOK: 15 minutes minutes

TOTAL: 35 minutes minutes

Servings: 12

Ingredients

 

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• ▢ ¾ cups panko breadcrumbs
• ▢ ½ cup parmesan cheese
• ▢ 6 tablespoons butter melted (divided)
• ▢ 2 heads broccoli florets (about 8 cups) cut into bite size florets
• ▢ 1 shallot (about ¼ cup) chopped fine
• ▢ 2 garlic minced
• ▢ 3 tablespoons flour
• ▢ 3 cups half-and-half
• ▢ 2 cups sharp cheddar cheese 8 ounces
• ▢ 1 cup American Cheese 4 ounces
• ▢ 2 teaspoons hot sauce
• ▢ 1 teaspoon dry mustard

Instructions

 

• Preheat the oven to 400º.
• Place cut broccoli in a microwave safe bowl with ¼ teaspoon of salt. Cover with plastic wrap and microwave for 8 minutes, until it is tender but not mushy. Drain and pour into a 9 x 13 baking dish.
• Melt 3 tablespoons of butter in a saucepan and add shallots and garlic cooking over medium heat until softened about 2 minutes. Add flour and whisk cooking for a minute. Slowly whisk in half-and-half and then turn to high and bring to a boil. Remove from the heat, it will be only slightly thickened. Add cheddar and American cheese, hot sauce, mustard, 11/2 teaspoons salt and ½ teaspoon pepper and whisk until the cheese has melted and it is smooth.
• In a small bowl combine panko, 3 tablespoons melted butter and parmesan.
• Pour the cheese sauce over the broccoli and stir to combine. Cover with panko mixture.
• Bake uncovered for 15 minutes until the cheese is bubbly around the edges and the top is golden brown. Let cool for about 10 minutes before serving.

Video

Barbara’s Tips + Notes

• Don’t swap out the American cheese, it’s what keeps this sauce smooth instead of grainy.
• It’s done when the edges are bubbling and the top is golden, about 15 minutes.
• Store covered in the fridge for 3 to 5 days, or freeze and reheat in the oven.
• Making this ahead? Skip the panko until right before baking so it stays crisp.

Nutrition

Calories: 324kcal | Carbohydrates: 15g | Protein: 14g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 532mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 92mg | Calcium: 428mg | Iron: 1mg

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