This broccoli cheese casserole brings creamy, cheesy comfort to the Thanksgiving table, with tender broccoli under a crisp golden topping. I love how it pairs easily with holiday favorites and can be prepared ahead to make the big meal feel a little simpler.
Why You’ll Love This Broccoli Cheese Casserole
This casserole combines tender broccoli with a rich cheddar sauce and a buttery cracker topping. It’s hearty enough to please the whole table, but simple enough to make alongside the rest of your Thanksgiving menu. You can also assemble it ahead, then bake it just before serving.
Broccoli Cheese Casserole Ingredients & Substitutions
- 2 pounds broccoli florets, fresh or frozen and thawed
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup low-sodium chicken broth
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup sour cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup crushed buttery crackers
For a vegetarian version, use vegetable broth instead of chicken broth. Mild cheddar works in place of sharp cheddar, and plain Greek yogurt can stand in for the sour cream. If using frozen broccoli, thaw and drain it well so the casserole does not turn watery.
Step-by-Step Instructions to Make Broccoli Cheese Casserole
1. Prepare the broccoli
Heat the oven to 350°F. If using fresh broccoli, steam or boil the florets for 3 to 4 minutes, just until bright green and barely tender. Drain thoroughly. Thawed frozen broccoli should also be drained and patted dry.
2. Make the cheese sauce
Melt 2 tablespoons of butter in a saucepan over medium heat. Add the onion and cook until softened, about 4 minutes, then stir in the garlic. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and broth. Cook until the sauce thickens, about 3 to 5 minutes.
3. Add the cheese and combine
Take the saucepan off the heat. Stir in 1 1/2 cups of cheddar, the sour cream, salt, and pepper until smooth. Fold in the broccoli, then spoon the mixture into a greased 9-by-13-inch baking dish.
4. Add the topping and bake
Melt the remaining 2 tablespoons of butter and mix it with the crushed crackers. Sprinkle the remaining 1/2 cup of cheddar over the casserole, then add the cracker mixture. Bake for 25 to 30 minutes, until bubbling around the edges and golden on top. Let it rest for 5 minutes before serving.
Tips for Success
- Drain the broccoli well. Extra water can thin the sauce and soften the topping.
- Shred cheddar from a block for a smooth, creamy sauce.
- Cook the flour in the butter briefly before adding liquid to avoid a raw flour taste.
- For an extra-crisp topping, add the cracker mixture during the last 15 minutes of baking.
- Let the casserole rest for a few minutes after baking so it is easier to serve.
Variations of Broccoli Cheese Casserole
Add sliced mushrooms or finely chopped carrots for more vegetables. For a little extra savory flavor, stir in a pinch of smoked paprika. You can swap the crackers for panko breadcrumbs, or use a mix of cheddar and Monterey Jack for a milder, stretchy cheese layer.
Serving Suggestions: What to Pair with Broccoli Cheese Casserole
This casserole is right at home beside roast turkey, mashed potatoes, gravy, and cranberry sauce. It also pairs well with roasted chicken, glazed carrots, or a crisp green salad. Since it’s rich and cheesy, fresh or lightly seasoned sides help balance the plate.
Storage & Reheating Instructions
Cool leftovers, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the covered baking dish in a 325°F oven until heated through. To help the topping crisp back up, uncover the dish for the last few minutes. For make-ahead prep, assemble the broccoli and sauce in the baking dish, cover, and refrigerate for up to 1 day. Add the cracker topping just before baking, and allow a few extra minutes in the oven if the casserole is cold.
Memories Made Around the Table
I always enjoy having a bubbling casserole dish on the Thanksgiving table. The cheesy broccoli is familiar and comforting, and the crunchy topping gives everyone something to scoop up with a little of everything else on their plate. It’s the kind of side that often earns requests for seconds.
FAQs
Can I make broccoli cheese casserole ahead of time?
Yes. Assemble the broccoli and cheese mixture up to a day ahead, cover, and refrigerate. Keep the cracker topping separate and add it just before baking for the best texture.
Can I use frozen broccoli?
Yes. Thaw it completely and drain it well before mixing it with the sauce. Patting it dry helps prevent excess moisture in the casserole.
How do I know when the casserole is done?
It is ready when the edges are bubbling, the center is hot, and the top is golden. Let it rest for about 5 minutes before serving.
Can I freeze broccoli cheese casserole?
You can freeze the baked casserole in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and reheat until hot. The cracker topping may be softer after freezing.
Final Thoughts
This broccoli cheese casserole is a cozy, dependable Thanksgiving side with tender vegetables, plenty of cheddar, and a crunchy top. Make it ahead when you can, then bring it to the table warm and bubbling.
Broccoli Cheese Casserole
Equipment
- 1 9-by-13-inch baking dish greased
- 1 Saucepan
- 1 Whisk
Ingredients
- 2 pounds broccoli florets fresh or frozen and thawed
- 4 tablespoons unsalted butter divided
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup low-sodium chicken broth or vegetable broth for a vegetarian version
- 2 cups sharp cheddar cheese shredded and divided (1 1/2 cups for the sauce and 1/2 cup for the topping)
- 0.5 cup sour cream or plain Greek yogurt
- 0.5 teaspoon kosher salt or to taste
- 0.25 teaspoon black pepper
- 1 cup buttery crackers crushed
Instructions
- Heat the oven to 350°F. If using fresh broccoli, steam or boil the florets for 3 to 4 minutes, just until bright green and barely tender. Drain thoroughly. Thawed frozen broccoli should also be drained and patted dry.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add the onion and cook until softened, about 4 minutes, then stir in the garlic. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and broth. Cook until the sauce thickens, about 3 to 5 minutes.
- Take the saucepan off the heat. Stir in 1 1/2 cups of cheddar, the sour cream, salt, and pepper until smooth. Fold in the broccoli, then spoon the mixture into a greased 9-by-13-inch baking dish.
- Melt the remaining 2 tablespoons of butter and mix it with the crushed crackers. Sprinkle the remaining 1/2 cup of cheddar over the casserole, then add the cracker mixture. Bake for 25 to 30 minutes, until bubbling around the edges and golden on top. Let it rest for 5 minutes before serving.