Broccoli Cheese Casserole with Breadcrumb Topping

There’s something magical about a dish that brings comfort with every bite, and this Broccoli Cheese Casserole does exactly that. It’s the kind of recipe I turn to when I need something warm, cheesy, and downright satisfying—without spending hours in the kitchen. With just a handful of ingredients and minimal prep, you’ll have a creamy, golden-topped casserole ready in no time.

This has been a family favorite in my house for years, especially on those busy weeknights when we crave something cozy. My kids (who usually side-eye anything green) actually ask for seconds—that’s how good it is. The secret? A rich, velvety sauce hugging tender broccoli, all topped with buttery breadcrumbs that crisp up just right in the oven. It’s simple, yes, but sometimes the simplest dishes are the ones we love most.

Whether you’re serving it as a side for Sunday dinner or making it the star of a meatless meal, this Broccoli Cheese Casserole never disappoints. Trust me, once you try it, you’ll understand why it’s a staple in my kitchen—and maybe yours too!

Why You’ll Love This Broccoli Cheese Casserole

Oh my gosh, where do I even start? This isn’t just another side dish—it’s basically a warm, cheesy hug in a baking dish. Here’s why it’s going to become your new go-to:

• That dreamy, creamy texture: The combo of cream of mushroom soup, sour cream, and all that melty cheddar cheese creates a sauce that’s so rich and velvety, it just coats every single broccoli floret perfectly.
• It comes together in a flash: Seriously, from chopping to popping it in the oven, we’re talking 15 minutes of prep. It’s my secret weapon for those “I-have-no-idea-what-to-make-for-dinner” nights.
• Total kid-bait (and adult-approved!): I’m not kidding, the cheesy goodness in this one wins over even the most stubborn veggie skeptics. My kids don’t even realize they’re eating something green!
• Incredibly versatile: Serve it as a side with a roast chicken, make it the main event for a vegetarian meal, or bring it to a potluck—it fits in absolutely everywhere and everyone always asks for the recipe.

Ingredients for Broccoli Cheese Casserole

Okay, let’s talk ingredients. You’ll be shocked at how simple this list is—most of it is probably already in your kitchen. Here’s what you’ll need to make this cheesy masterpiece:

• 4 cups broccoli florets, chopped: Fresh is my go-to for that perfect crunch, but frozen works in a pinch (just thaw and drain it well).
• 2 cups shredded cheddar cheese: Sharp cheddar is my favorite for maximum flavor, but feel free to mix it up with Colby Jack or even a bit of mozzarella for extra gooeyness.
• 1 can (10.5 oz) condensed cream of mushroom soup: This is the base of that luscious sauce. If you’re not a mushroom fan, cream of chicken soup works just as well.
• 1/2 cup milk (whole or 2%): Whole milk makes the sauce extra creamy, but 2% will do the job if that’s what you’ve got.
• 1/2 cup sour cream: This adds a tangy richness to the sauce. Greek yogurt is a great swap if you’re out of sour cream.
• 1/2 teaspoon garlic powder: Trust me, it’s a game-changer for flavor. Fresh garlic works too, but powder blends in more evenly.
• 1/2 teaspoon onion powder: Adds a subtle savory note that complements the cheese and broccoli perfectly.
• 1/4 teaspoon black pepper: Just a little kick to balance all that cheesy goodness.
• 1 cup breadcrumbs: I use plain, but seasoned breadcrumbs add extra flavor if you want to get fancy.
• 2 tablespoons melted butter: This is what makes the topping golden and irresistible. Don’t skip it!

See? Nothing too fancy, just good, honest ingredients that come together to make something truly special. And if you’re feeling adventurous, you can always throw in some extras—like cooked chicken or beef bacon—to make it heartier. But honestly, it’s perfect as is.

How to Make Broccoli Cheese Casserole

Alright, let’s get to the fun part—making this cheesy, bubbly masterpiece. It’s so easy, you’ll wonder why you haven’t been making it every week. Follow these steps, and you’ll have a casserole that’s golden, creamy, and downright irresistible.

Step 1: Prep the Broccoli

First things first, let’s get that broccoli ready. I like to steam mine because it keeps the florets nice and tender without losing their bright green color. Just toss the chopped broccoli into a steamer basket over boiling water for about 5-7 minutes, or until it’s just tender. If you’re in a hurry, you can boil it instead—just drop it into a pot of salted boiling water for 3-4 minutes. Either way, make sure you drain it well so your casserole doesn’t end up watery.

Step 2: Combine the Sauce

While the broccoli’s cooking, let’s whip up that dreamy sauce. Grab a big mixing bowl and add the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, and black pepper. Stir it all together until it’s smooth and creamy. Don’t worry if it looks a little thin at this point—it’ll thicken up beautifully in the oven. Taste it and adjust the seasonings if you like. I sometimes add a pinch of cayenne for a little kick, but that’s totally optional.

Step 3: Assemble and Bake

Now comes the fun part—putting it all together! Preheat your oven to 350°F (175°C) and grab a greased baking dish. Toss the cooked broccoli and shredded cheese into the sauce mixture and stir until everything’s evenly coated. Pour it all into your baking dish and spread it out evenly. In a small bowl, mix the breadcrumbs with the melted butter until they’re nice and crumbly, then sprinkle them over the top of the casserole. Pop it in the oven and bake for 25-30 minutes, or until it’s bubbly around the edges and the topping is golden brown. Trust me, your kitchen is going to smell amazing!

Let it cool for about 5 minutes before serving—it’ll be easier to scoop and the flavors will have a chance to settle. Then dig in and enjoy every cheesy, broccoli-filled bite!

Tips for the Best Broccoli Cheese Casserole

After making this casserole more times than I can count, I’ve picked up a few tricks that take it from good to “oh-my-goodness-I-need-seconds” amazing. Here are my absolute must-know tips:

Fresh broccoli makes all the difference: While frozen works in a pinch, fresh broccoli gives that perfect tender-crisp texture that holds up beautifully in the creamy sauce. Just don’t overcook it during prep—you want it slightly underdone since it’ll soften more in the oven.

Let it rest before serving: I know it’s tempting to dive right in when it comes out of the oven all bubbly and golden, but resist! Letting it sit for 5-10 minutes allows the sauce to thicken up just right so it doesn’t run everywhere when you scoop it.

Shred your own cheese: Those pre-shredded bags are convenient, but they contain anti-caking agents that can make your sauce grainy. Take the extra minute to shred a block of cheddar—you’ll notice the difference in how smoothly it melts into that velvety sauce.

Toast your breadcrumbs first: For extra crispy, golden topping perfection, toast your breadcrumbs in a dry skillet for 2-3 minutes before mixing with the butter. It adds this incredible nutty flavor and ensures they stay crisp even after baking.

One last bonus tip from my kitchen disasters: watch your baking dish size! Too small and it’ll bubble over (messy!), too large and the sauce dries out. A 9×13-inch dish is just right for this recipe. Now go make some cheesy magic!

Ingredient Substitutions and Variations

One of the things I love most about this Broccoli Cheese Casserole is how flexible it is. Got a picky eater at home? No problem. Out of an ingredient? I’ve got you covered. Here are some easy swaps and fun twists to make this recipe work for you:

Broccoli options: Fresh broccoli is my go-to, but frozen broccoli works just as well in a pinch. Just make sure to thaw and drain it thoroughly to avoid a watery casserole. You can even mix it up with cauliflower or a broccoli-cauliflower blend for a little variety.

Cheese swaps: While sharp cheddar is my favorite, don’t be afraid to experiment. Colby Jack, Monterey Jack, or even a bit of Gruyère can add a delicious twist. Want extra creaminess? Throw in some cream cheese or a handful of mozzarella.

Soup alternatives: Not a fan of cream of mushroom? Cream of chicken soup is a great substitute, and it adds a nice savory flavor. If you’re looking for something lighter, try a homemade white sauce or even a can of cheddar cheese soup for an extra cheesy kick.

Add some protein: Want to turn this into a main dish? Toss in some cooked chicken, diced ham, or crumbled beef bacon. It’s a great way to make the casserole heartier and more filling.

Gluten-free options: Swap out the breadcrumbs for gluten-free ones or even crushed gluten-free crackers. Make sure to check that your cream soup is gluten-free too, or use a homemade version.

Spice it up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture. It’s a small tweak, but it adds a nice kick that balances the richness of the cheese.

The beauty of this recipe is that it’s so forgiving. Feel free to get creative and make it your own—it’s hard to go wrong with cheesy, creamy goodness!

Serving Suggestions for Broccoli Cheese Casserole

Oh, the places this casserole can go! Honestly, it’s like the ultimate team player—it pairs beautifully with just about anything. Here are my favorite ways to serve it:

Classic Sunday dinner: Picture this—juicy roasted chicken, fluffy mashed potatoes, and this cheesy broccoli casserole stealing the show. It’s comfort food heaven on a plate.

Holiday superstar: This has become my go-to side for Thanksgiving and Easter dinners. It holds its own next to glazed ham or turkey, and let’s be real—anything covered in melty cheese gets devoured at holiday gatherings.

Meatless Monday main: When I want something hearty but vegetarian, I’ll serve generous scoops with a crisp green salad and some crusty bread. Bonus points if you add cherry tomatoes and balsamic dressing!

Potluck perfection: Need a dish that travels well and always disappears fast? This is it. I bring it to everything from backyard BBQs (it’s amazing with grilled sausages) to church suppers.

Leftover magic: If by some miracle you have leftovers (rare in my house!), try reheating a scoop topped with a fried egg for breakfast. Trust me—cheesy broccoli plus runny yolk is life-changing.

Really though, this casserole shines wherever you put it. The only wrong way to serve it? Not at all!

Storing and Reheating Broccoli Cheese Casserole

Let’s talk leftovers—though in my house, we rarely have any! But if you’re lucky enough to have some of this cheesy goodness left, here’s how to keep it tasting just as amazing as when it first came out of the oven.

Storing leftovers (if you have any!)

Once your casserole has cooled to room temperature, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It’ll keep in the fridge for 3-4 days—though I doubt it’ll last that long! Just make sure to refrigerate it within two hours of baking to keep it fresh.

Reheating like a pro

When you’re ready to enjoy your leftovers, you’ve got options:

• Oven method (best for crispy topping): Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for about 15-20 minutes, then remove the foil and bake another 5 minutes to crisp up that breadcrumb topping. It’ll taste almost as good as fresh!
• Microwave (for when you’re starving now): Scoop individual portions into microwave-safe dishes and heat in 30-second bursts, stirring in between. It won’t be as crispy, but it’ll still be deliciously cheesy.

Freezing for future cravings

Yes, you can freeze this casserole! Here’s how I do it:

1. Let the baked casserole cool completely (this prevents ice crystals from forming).
2. Wrap the whole dish tightly in plastic wrap, then foil.
3. Or, portion it out into freezer-safe containers.
4. Label with the date—it’ll keep for 2-3 months.

To reheat from frozen: Thaw overnight in the fridge first, then bake at 350°F (175°C) covered for 30 minutes, uncovered for 10-15 more. The breadcrumbs might not get quite as crispy, but the flavor will still be fantastic.

One last tip: If you know you’re going to freeze some, you might want to bake it in a disposable aluminum pan—then you won’t tie up your good baking dish! Now you’ve got cheesy broccoli goodness whenever the craving hits.

Broccoli Cheese Casserole FAQs

I get asked about this recipe all the time—which makes sense because who doesn’t have questions about cheesy perfection? Here are the answers to the ones that pop up most often in my kitchen (and my DMs!):

Can I make this casserole ahead of time?
Absolutely! Assemble everything (right up to adding the breadcrumb topping), cover tightly, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven—you might need to add 5-10 extra minutes since it’s going in cold. The breadcrumbs can wait to go on until right before baking if you want them extra crisp.

How do I prevent a soggy casserole?
Three secrets: 1) Drain your broccoli really well after cooking—I even pat it dry with paper towels. 2) Don’t skip the resting time after baking (those 5 minutes let the sauce set). 3) If using frozen broccoli, thaw it completely and squeeze out excess moisture in a clean kitchen towel. Soggy casserole, be gone!

Can I use different vegetables?
Oh yes! Cauliflower’s a natural swap, but I’ve also used Brussels sprouts (halved), asparagus pieces, or even a mix. Just keep the total veggie volume about the same. Root vegetables might need pre-roasting since they take longer to soften.

What’s the best way to reheat leftovers without drying them out?
My trick? Sprinkle a teaspoon of milk over the portion before reheating (oven or microwave). It keeps the sauce creamy. For single servings, I’ll sometimes top with a sprinkle of fresh cheese before reheating—melts right into the sauce.

Can I make this without canned soup?
You bet! For a from-scratch version, melt 3 tbsp butter, whisk in 3 tbsp flour, then slowly add 1 cup milk and 1/2 cup chicken or veggie broth until thickened. Season with salt, pepper, and a pinch of thyme. Use this instead of the canned soup—it’s delicious!

Nutritional Information

Okay, let’s talk numbers—because even though this is pure comfort food, I know some of you like to keep track! (Me? I’m usually too busy going back for seconds.) These values are estimates per serving, and remember, actual numbers might vary based on your exact ingredients.

Per serving (about 1/6 of the casserole):

• Calories: 280
• Fat: 18g (10g saturated)
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 4g
• Protein: 12g
• Sodium: 620mg

A quick heads-up—if you make swaps (like using low-fat cheese or milk), the numbers will change. And hey, if you’re adding extras like beef bacon or chicken (yum!), just factor those in too. But honestly? Some things are worth every delicious calorie—and this cheesy, broccoli-packed goodness is definitely one of them!

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