This Cheesy Broccoli Casserole is made from scratch with tender broccoli florets, an easy cheese sauce, and a buttery crumbs topping.




  • Fresh broccoli best in this recipe
  • Boil or steam broccoli just until tender-crisp (do not overcook)
  • Frozen broccoli can be used in place of fresh but the casserole will be softer (defrost first)
  • Whether using fresh or frozen, drain very well to keep the sauce from getting watery.


  • Cheese sauce can be made with any cheese you’d like
  • Dry mustard adds a bit of depth, if you don’t have any, add a small dash of Worcestershire or dijon mustard


  • Buttery round crackers (like Ritz) can be replaced with any kind of crackers or even chips
  • Panko bread crumbs can be used, add a bit of extra butter to the topping


You can swap out other veggies (cauliflower or asparagus) for some or all of the broccoli. Add in ham or leftover Chicken Breasts to make this a main dish.

Pasta or rice are great additions but do soak up some of the sauce so if you’re adding rice, I’d suggest using a Broccoli Rice Casserole or Broccoli and Cheese Casserole recipe to get the best ratios.

ingredients to make Cheesy Broccoli Casserole

How to Make Broccoli Casserole

This casserole is as easy as 1,2,3!

  1. Boil or steam broccoli until tender-crisp.

Overhead shot of Cheesy Broccoli Casserole sauce in pots before and after stirring together

  1. Prepare the cheese sauce (per recipe below).
  2. Toss with broccoli.

pouring cheese over broccoli to make Cheesy Broccoli Casserole

  1. Top with buttery crumbs and bake until golden and bubbly.

To Make Ahead of Time

Prepare as directed keeping the topping in a separate container. Cover and refrigerate up to 48 hours.

To bake remove from the fridge 30 minutes before baking. Bake 15 minutes and stir. Add crumb mixture and bake an additional 20 minutes or until hot and bubbly. You may need to add up to an additional 10 minutes to heat through.


To reheat broccoli casserole, cover with aluminum foil and bake in the oven at 350 degrees.

In the microwave (without foil of course) reheat until heated through. The crumbs won’t be as crisp in the microwave.

Overhead view of a baked broccoli casserole

More Broccoli Faves

Did you enjoy this Cheesy Broccoli Casserole? Be sure to leave a rating and a comment below!

cooked Cheesy Broccoli Casserole in the dish with a spoon
4.99 from 51 votes↑ Click stars to rate now!
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Cheesy Broccoli Casserole

This creamy broccoli and cheese casserole is pure comfort food and a delicious side dish for any meal!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
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  • 2 pounds fresh broccoli cut into bite sized pieces (approx. 10 cups)
  • 3 tablespoons butter
  • ½ medium onion diced
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon dry mustard powder
  • 1 ½ cups milk
  • 4 ounces cream cheese
  • 1 cup sharp cheddar cheese shredded
  • ½ cup parmesan cheese shredded


  • 1 cup buttery crackers coarsely crushed
  • ¼ cup sharp cheddar cheese shredded
  • 2 tablespoons butter melted


  • Preheat oven to 375°F.
  • Boil broccoli in a large pot for 2-3 minutes or until tender crisp. Drain very well.
  • In a saucepan, cook onion in butter until tender. Add in flour, dry mustard, and salt. Allow to cook 1 minute.
  • Add milk a little bit at a time whisking after each addition until smooth. Continue whisking over medium heat until thick and bubbly. Stir in cream cheese until smooth.
  • Remove from heat and add in cheddar and parmesan cheeses. Toss with broccoli and pour into a 3qt baking dish.
  • Combine topping ingredients and sprinkle over broccoli cheese mixture. Bake for 20-25 minutes or until heated through and bubbly.



Fresh broccoli can be substituted with 2 pounds frozen broccoli, thawed and well drained. Texture will be softer.
Additional gently steamed vegetables can be added.
4.99 from 51 votes

Nutrition Information

Calories: 315 | Carbohydrates: 18g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 514mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 101.6mg | Calcium: 338mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish
Cuisine American
Cheesy Broccoli Casserole with a spoon and writing
close up of Cheesy Broccoli Casserole with writing
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ingredients to make Cheesy Broccoli Casserole with plated dish and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This was perfect! Very cheesy and creamy! So much better making this casserole completely from scratch! Thank you!5 stars

  2. This was incredibly tasty! Only thing I did was add some cubed ham but there are so many directions you can go with this! so good!5 stars

  3. I could have tinkered with ingredients to make something like this, but I really, really wanted just the perfect cheesy broccoli casserole on the coldest night of the year. And here it is. Thank you!5 stars

  4. Broccoli and cheese sauce looks lovely,I have made it with coulflour before,but I made 2 packets of cheese sauce with milk and poured it on top with grated cheese,5 stars

  5. Wow, what a great casserole! I happened to have all the ingredients and it came out so delicious.
    I served it with 3 cheese and spinach ravioli. The only thing missing maybe would have been some
    garlic bread but it was a huge success. Thank you for sharing that wonderful casserole.5 stars

  6. Oh my, this recipe was excellent!! It was so simple and quick, and it was just so good! No need to change a thing. Thank you 5 stars

  7. I just want to say thanks for all the little tidbits of help you place in each recipe. This really helps expand recipes to new heights!! Thanks!

  8. My FAVORITE, but I use broccoli, carrots, and cauliflower ALL FRESH OF COURSE sometimes I add halved brussel sprouts. In a hurry you can cheat with cubed Velveeta. If using I bake a bit first , stir then add cracker topping and then finish baking. Just sayin.

  9. Made this tonight with a few change- I didn’t have mustard powder so I used Dijon mustard instead and it added a great taste to the whole dish! I also used short grain rice- takes a bit longer to cook (45 mins on stove top) but worth the wait! Will be using this recipe again :-)5 stars

  10. Nice recipe, sounds better than one I tried which used canned soup! I like to use Evaporated Milk in my casseroles. They come out much creamier than with regular milk. Thanks for this recipe. A very Happy Thanksgiving to you & your family. :-)4 stars