Broccoli Cheddar Casserole
This Cheddar Broccoli Casserole is a cheesy, flavorful crowd favorite—bright green broccoli baked in a rich cheese sauce with a crispy topping. It’s the perfect 8-ingredient side dish you can make ahead of time!
Servings: 12 servings
Calories: 267kcal
Ingredients
- 1/2 cup salted butter divided
- 1/4 cup all-purpose flour
- 12 ounces evaporated milk or half and half
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces American or Velveeta cheese
- 22 ounces frozen broccoli florets
- 6 ounces medium cheddar cheese divided
- 30 buttery round crackers 1 sleeve
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish with butter or non-stick cooking spray.
- In a large skillet, melt 1/4 cup of the butter over medium heat. Once melted, whisk in flour. Cook for about 1-2 minutes, until bubbly but not browned.
- Gradually whisk in evaporated milk or half and half, milk, garlic powder, and salt and black pepper. Cook, stirring constantly, until the mixture thickens and is smooth, about 3-5 minutes.
- Remove from the heat and stir in American or Velveeta cheese and 4 ounces of the cheddar cheese until melted and smooth.
- Pour the frozen broccoli florets in the skillet, and stir until the broccoli is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it in a single layer.
- Melt the remaining butter in a medium bowl in the microwave. Combine the melted butter with the remaining cheddar cheese and cracker crumbs. Sprinkle the cracker mixture evenly over the top of the casserole.
- Bake uncovered 30-35 minutes, or until bubbly and the top is golden brown.
Notes
Pro Tips and Substitutions
- Broccoli Variations: Fresh broccoli florets can be used if you prefer, just blanch it briefly before mixing.
- Cheese Options: Use a mix of your favorite cheeses in this broccoli cheese casserole recipe like sharp cheddar cheese, Monterey Jack, or mozzarella for different flavor profiles.
- Sauce Substitute: For a healthier version, swap evaporated milk with low-fat milk. The texture will be slightly thinner.
- Crunchy Topping: Regular crushed crackers or cheese crackers both work great. Panko breadcrumbs offers a great crunch too! For a gluten-free version, try gluten-free crackers or roasted panko bread crumbs.
- Add-ins: Mix in cooked bacon bits or a pinch of red pepper flakes for extra flavor.
Storage and Freezing
Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven or microwave until hot. Freeze individual portions or the entire casserole for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.Nutrition
Calories: 267kcal | Carbohydrates: 14g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 623mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 881IU | Vitamin C: 47mg | Calcium: 326mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!