Broccoli cheese casserole is a beloved comfort food classic that combines tender broccoli florets with a creamy, cheesy sauce, often baked until bubbly and golden. Whether served at holiday dinners, potlucks, or weeknight family meals, this casserole is a go-to dish for those looking for something both indulgent and full of vegetables. The richness of melted cheese paired with the freshness of broccoli makes for a perfect balance of flavor and texture. Its popularity stems not only from its delicious taste but also from its adaptability—you can make it ahead, customize it with different cheeses, or sneak in extra vegetables, making it an ideal dish for busy cooks and picky eaters alike.
The History of Broccoli Cheese Casserole
The origins of broccoli cheese casserole can be traced to mid-20th-century American home cooking, where casseroles became a symbol of convenience and community. After World War II, with the rise of processed and canned foods, casseroles grew in popularity due to their simplicity, affordability, and ability to feed a crowd. Cream of mushroom or cream of chicken soup became common bases, while vegetables like green beans, broccoli, or cauliflower were added for bulk and nutrition. The broccoli and cheese pairing likely gained popularity due to its presence in school cafeterias and family dinner tables alike, where it was a palatable way to encourage children to eat their greens. Over time, the humble broccoli cheese casserole evolved, with home cooks and chefs experimenting with fresh ingredients, gourmet cheeses, and artisan breadcrumbs, turning this once-simple dish into a versatile culinary staple found in both humble kitchens and upscale comfort food menus.
Ingredients Breakdown
- Broccoli (4–5 cups of florets, fresh or frozen): Fresh broccoli is best for texture, but frozen can be used in a pinch. Steam or blanch lightly before adding to the casserole.
- Cheese (2–3 cups shredded; cheddar is traditional): Sharp cheddar adds depth, but feel free to mix in mozzarella, Monterey Jack, Gruyère, or even cream cheese for extra richness.
- Cream or milk (1 cup): Adds smoothness and helps create a luscious sauce. Whole milk or half-and-half are ideal for creaminess.
- Butter (2–4 tablespoons): Used to sauté aromatics or make a roux if making the sauce from scratch. Adds richness and flavor.
- Onion and garlic (optional, finely chopped): These aromatics deepen the flavor base of the casserole.
- Flour (2 tablespoons): Helps thicken the cheese sauce if you’re making a roux.
- Cream of mushroom or cream of chicken soup (optional, 1 can): A traditional shortcut to create a creamy, savory base without making a sauce from scratch.
- Breadcrumbs or crushed crackers (½ cup, optional): Sprinkled on top for a crispy, golden topping. Ritz crackers, panko, or homemade breadcrumbs all work well.
- Eggs (1–2, optional): Sometimes added for structure and to bind the ingredients.
- Salt, pepper, and other seasonings (to taste): Mustard powder, paprika, or a dash of hot sauce can enhance flavor without overpowering the dish.
Step-by-Step Recipe
- Prepare the Broccoli: If using fresh broccoli, cut into bite-sized florets and lightly steam or blanch for 2–3 minutes until just tender but still bright green. If using frozen, thaw and drain well to avoid excess moisture.
- Make the Cheese Sauce (if not using soup): In a saucepan, melt butter over medium heat. Add finely chopped onion and garlic (if using), and sauté until soft. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk or cream and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in shredded cheese until melted and smooth. Season with salt, pepper, and any desired spices.
- Combine Ingredients: In a large mixing bowl, combine the cooked broccoli with the cheese sauce. If using cream of soup, mix it with a bit of milk to loosen the consistency before folding in the broccoli and cheese. Add beaten eggs if using.
- Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch casserole dish and spread evenly.
- Add Topping: Sprinkle with more shredded cheese and breadcrumbs or crushed crackers for crunch. Dot with small pieces of butter for extra browning.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 25–30 minutes, or until bubbly around the edges and golden brown on top. Let cool slightly before serving to allow it to set.
Tips for the Perfect Broccoli Cheese Casserole
- Blanching or steaming the broccoli beforehand prevents it from becoming mushy during baking while preserving its bright color.
- Drain all excess water from broccoli before mixing to avoid a watery casserole.
- Use freshly shredded cheese instead of pre-shredded for better melt and flavor, as bagged shredded cheese contains anti-caking agents.
- If using cream of soup, dilute with a little milk or broth for a smoother, creamier result.
- Bake uncovered to allow the top to brown and crisp up nicely.
- Let the casserole rest for a few minutes after baking to firm up for easier slicing.
- Customize the thickness of the sauce—thicker for a firm casserole, thinner for a creamier texture.
Variations and Customizations
- Low-Carb/Keto Version: Skip the flour and breadcrumbs. Use heavy cream and cheese only for the sauce, and top with crushed pork rinds for crunch.
- Vegan/Dairy-Free: Substitute dairy cheese with plant-based cheese, use a vegan cream or cashew sauce, and coconut oil or olive oil in place of butter.
- Add Protein: Include diced cooked chicken, ham, turkey, or crumbled bacon for a more filling main dish.
- Different Vegetables: Mix in cauliflower, mushrooms, spinach, or peas to diversify the flavor and texture.
- Spicy Twist: Add a dash of hot sauce, cayenne pepper, or diced jalapeños for a little heat.
- Tex-Mex Style: Use pepper jack cheese, black beans, and taco seasoning. Top with crushed tortilla chips instead of breadcrumbs.
- Herb Upgrade: Mix in fresh or dried thyme, parsley, or chives for a fresh, herby touch.
Health Considerations and Nutritional Value
Broccoli cheese casserole, while rich and comforting, can be tailored to suit a variety of dietary needs. Broccoli itself is a powerhouse vegetable—rich in fiber, vitamin C, vitamin K, iron, and antioxidants that support heart and immune health. When paired with calcium-rich cheese, it becomes a good source of protein and essential nutrients, especially for growing children and active adults. However, traditional versions using heavy cream, butter, and processed soups can be high in saturated fat, sodium, and calories. To make it lighter, opt for reduced-fat cheese and milk, skip the canned soup, and use olive oil instead of butter. Adding more vegetables or using low-fat dairy can make the dish healthier without sacrificing taste. For those avoiding gluten, use a gluten-free flour for the roux and gluten-free breadcrumbs or omit the topping altogether. Overall, when made with mindful ingredient choices, broccoli cheese casserole can be a hearty, nutritious part of a balanced meal.
FAQ
Q: Can I make broccoli cheese casserole ahead of time?
A: Yes, you can assemble it a day in advance, cover, and refrigerate. When ready to bake, let it come to room temperature first or add a few extra minutes to the baking time.
Q: Can I freeze broccoli cheese casserole?
A: Definitely. Bake it first, let it cool, then wrap well and freeze for up to 2 months. Reheat in the oven from frozen or thaw overnight first.
Q: Can I use frozen broccoli?
A: Yes, just make sure to thaw and drain it thoroughly before using to prevent excess moisture.
Q: What’s the best cheese to use?
A: Sharp cheddar is classic, but blending it with Gruyère, mozzarella, or Monterey Jack can enhance the flavor and creaminess.
Q: Why is my casserole watery?
A: This can happen if the broccoli isn’t drained well or if frozen broccoli is used without thawing. Also, avoid overcooking before baking to retain its structure.
Q: Can I skip the soup?
A: Absolutely. You can make a homemade cheese sauce with butter, flour, milk, and shredded cheese instead.
Q: Is it possible to make this without eggs?
A: Yes, eggs are optional and mostly used for binding. You can leave them out, especially if making a creamier, scoopable casserole.
broccoli cheese casserole
Ingredients
- 1 10.5-ounce can of condensed cream of mushroom soup
- 1 cup of mayonnaise
- 1 large egg beaten
- ¼ cup finely chopped onion
- 3 10-ounce packages of frozen broccoli florets
- 8 ounces of shredded sharp Cheddar cheese
- Salt and pepper to taste
- A dash of paprika
Instructions
- Gather all of your ingredients and place them into individual glass bowls for easy access and organization.
- Preheat your oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish to prevent sticking.
- In a medium mixing bowl, whisk together the condensed cream of mushroom soup, mayonnaise, beaten egg, and chopped onions until the mixture is fully blended and smooth.
- Transfer the frozen broccoli florets to a large mixing bowl, breaking them apart if they’re clumped together. Pour the soup mixture over the broccoli and stir until everything is well coated. Add the shredded sharp Cheddar cheese and mix thoroughly. Spread the combined mixture evenly into the prepared baking dish, then season the top with salt, pepper, and a dash of paprika.
- Place the dish in the preheated oven and bake for 45 minutes to 1 hour, or until the cheese is fully melted and the top is golden brown.
- Remove from the oven, let it cool slightly, serve, and enjoy!