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Cheesy Broccoli Casserole Recipe
Ben Carraoli

Cheesy Broccoli Casserole Recipe

I have to admit, I wasn’t always a fan of broccoli. Growing up, I mostly tolerated it—until my mom smothered it in cheese. That changed everything! Recently, I tried making a cheesy broccoli casserole from scratch, and wow—it instantly became a family favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh broccoli florets blanched for 2-3 minutes
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk or half & half for extra creaminess
  • 2 cups shredded sharp cheddar cheese
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup crushed butter crackers like Ritz
  • 2 tablespoons melted butter for topping
  • ¼ cup extra shredded cheddar for topping

Method
 

  1. Start by boiling fresh broccoli for 2-3 minutes, then drain. This ensures the broccoli stays tender but still slightly crisp after baking. Blanching also helps preserve the bright green color.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux, then slowly add milk. Stir until smooth and creamy, then fold in shredded cheddar cheese until melted. Season lightly with garlic powder, salt, and pepper.
  3. Place the blanched broccoli in your baking dish and pour the cheese sauce evenly over the top. Toss gently to coat all pieces in the creamy sauce for even flavor.
  4. Combine crushed crackers with melted butter and extra shredded cheddar. Sprinkle evenly over the broccoli and cheese. This topping will bake into a golden, crunchy finish that’s irresistible.
  5. Bake the casserole in a preheated oven at 350°F (175°C) for about 20 minutes until bubbling and golden on top. If you like it extra crispy, broil for 1-2 minutes. Let it cool slightly before serving.

Notes

  • I always shred my own cheddar—it melts so much smoother than pre-shredded cheese.
  • Don’t skip blanching the broccoli; it makes a huge difference in texture.
  • I like to lightly toast the cracker topping in butter before sprinkling—it gives extra crunch.
  • Stir in a pinch of paprika for a warm, subtle flavor.
  • Let the casserole rest 5 minutes after baking; it helps set the sauce.