Cheesy Broccoli Casserole is one of my most dependable side dishes. With its creamy base and golden, buttery topping, it always gets compliments from friends and family. The recipe takes just a few minutes of preparation and works just as well for family weeknight dinners as it does for holiday meals.
This cheesy broccoli casserole is one of those dishes I grew up enjoying at nearly every family holiday. Right next to the baked ham and sweet potato casserole, we would always find a large dish of this bubbly comfort dish. It was very nearly my favorite part of the meal.
If you like these kinds of practical side dishes that are easy to make and well-received, you’ll also enjoy my Old Fashioned Southern Style Green Beans or Classic Macaroni and Cheese. Both are dependable recipes I turn to often.
This post was originally published on November 24, 2015. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 55 Minutes
Servings: 6
Primary Ingredient(s): Broccoli, cheese, mushroom soup, sour cream, onion, butter, bread crumbs
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
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“SO glad I found this recipe. It was one of my mom’s signature sides for our holiday meals before she passed away. I could never find the recipe I thought was right… until I found this one. I made it tonight and it was just as I remembered and brought back so many fond memories.”
— Kerrie
Ingredient Notes
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- Broccoli – In my opinion, fresh broccoli florets are best for good texture and flavor. Fresh broccoli holds up better during baking, where frozen broccoli can become a bit mushy. If you must use frozen, be sure to thaw it completely and allow time to drain all the excess water. Too much moisture will make the casserole runny.
- Cream of mushroom soup – Canned creamed soups are a standard in Southern casserole cooking, where they take the place of a homemade bechamel. To be honest with you, they all taste pretty much the same to me, so you can easily swap for cream of chicken or cream of celery if you prefer.
- Cheddar cheese – I prefer sharp cheddar for its bolder flavor. If you prefer a milder option, use mild cheddar or Monterey Jack. Whatever you choose, use freshly grated cheese, not purchased pre-shredded.
- Sour cream – Adds creaminess with a bit of tang. If you want a lighter option, plain Greek yogurt can be used, but it will slightly change the texture.
- Onion and garlic – These aromatics add more savory flavor to the creamy base.
- Dijon mustard – Just a teaspoon brightens the creamy base and brings out the flavor of the cheese. Maille is my preferred brand.
- Panko bread crumbs and butter – For that buttery, crispy topping! Feel free to use regular breadcrumbs or crushed crackers as an alternative.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Cheesy Broccoli Casserole
This is one of the easiest comfort food dishes that I make. It is a great recipe to get the kids involved in, or to give to a beginner cook who wants to contribute to a big holiday meal.
- Preheat the oven to 350°F. Lightly grease an 8×8‑inch baking dish and set it aside.
- If using fresh broccoli, steam the florets until just tender, about 3‑4 minutes. Be sure to drain them well so they don’t add extra moisture to the casserole.
- In a large bowl, combine the soup, sour cream, cheese, onion, garlic, mustard, salt, and pepper. Stir until smooth.
- Gently fold in the broccoli, making sure every piece is coated in the cheesy sauce.
- Pour the mixture into the prepared baking dish.
- In a small bowl, mix the breadcrumbs with the butter. Sprinkle the breadcrumbs and butter evenly over the top of the broccoli mixture.
- Bake uncovered for 30‑35 minutes until the casserole is bubbly and the top is golden.
- Give the casserole a few minutes to cool and set up before serving.
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- Drain the broccoli well. Whether you’re using fresh or frozen broccoli, make sure it’s thoroughly drained. Excess moisture can water down the casserole and make it runny.
- Let it rest before serving. Give the casserole at least 10 minutes to cool and set up after baking.
- Taste the sauce before baking, you may need more salt or pepper because of difference tastes in brands of cheese.
- For a darker topping, put it under the broiler for the last 1‑2 minutes but watch carefully.
- For the best texture, use freshly shredded cheese. It melts more smoothly.
Recipe Variations to Try
- For a protein boost, stir in cooked chicken or diced ham before baking.
- Add a pinch of smoked paprika or cayenne for a mild heat.
- Swap Panko for crushed butter crackers, seasoned breadcrumbs, or even crushed cornflakes.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
If you’d like to freeze for later, assemble the casserole (without the topping), wrap tightly, and freeze. When ready to cook, thaw overnight in the fridge, add the topping, and bake as directed.
Questions About “Recipe Name”
Yes. You can double all ingredients and bake it in a 9×13‑inch dish instead of the smaller 8×8. The baking time may need to be extended by 5 to 10 minutes. Keep an eye on the center to make sure it is hot and bubbly before removing from the oven.
You can assemble the entire casserole, cover it, and refrigerate it for several hours before baking. For best results, dont’ add the breadcrumb topping until just before baking so it stays crisp.
If the topping starts to brown before the casserole is heated through, loosely cover the dish with foil during the last 10 to 15 minutes of baking. That will help prevent over-browning while the inside finishes cooking.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Cheesy Broccoli Casserole
Ingredients
- 4 cups fresh broccoli florets or frozen, thawed
- 10.5 ounces cream of mushroom soup
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 small onion finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup Panko bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- If using fresh broccoli, steam florets until just tender, about 3-4 minutes. Drain well.4 cups fresh broccoli florets
- In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheddar, chopped onion, garlic, Dijon mustard, salt, and pepper. Stir until smooth and fully blended.10.5 ounces cream of mushroom soup, 1 ½ cups shredded sharp cheddar cheese, 1 cup sour cream, 1 small onion, 1 teaspoon minced garlic, 1 teaspoon Dijon mustard, Salt and pepper to taste
- Gently fold in the broccoli florets, making sure everything is evenly coated.
- Pour the mixture into the prepared baking dish.
- In a small bowl, mix Panko bread crumbs and melted butter and sprinkle over the casserole.1 cup Panko bread crumbs, 2 tablespoons melted butter
- Bake uncovered for 30-35 minutes, until bubbly and golden on top.
- Let cool for a few minutes before serving.
Notes
- Use fresh broccoli for the best texture. If using frozen, thaw and drain well to avoid excess moisture.
- Sharp cheddar adds the most flavor, but Monterey Jack or Gouda work well for a milder taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
SO glad I found this recipe. It was one of my mom’s signature sides for our holiday meals before she passed away. I could never find the recipe I thought was right… until I found this one. I made it tonight and it was just as I remembered and brought back so many fond memories.
That broccoli casserole is so good, isn’t it? It’s so good that it was one of the recipes I chose to include in my cookbook! Perfect for everyday and for company as well.
VERY TASTY! I doubled the recipe (since I was having dinner guests) and I served it as ‘one’ of my sides to Spiral Cut Ham on New Year’s Day. Everyone raved about it, so thank you Lana, for another WINNER recipe!
I used two large heads of broccoli from my garden for the six rather large servings. If I make it again, one head will be plenty. It was a shame to use so much broccoli in this recipe, but then I live alone and it was not for a festive occasion.
Broccoli is one vegetable that everybody in my house loves, and it looks like it’s even better nestled in this casserole. Delicious, I must try it!
I have a head of broccoli I noticed this morning that needs to be dealt with. Now I know exactly what will happen; this sounds SO good. Side dish? I don’t know…might just be the main course!
You’re right, this could easily serve as the main. I often find myself more interested in the sides, anyway.
I love broccoli, but tend to make it simply – steamed or stir-fried. This beautiful casserole really inspires me to up my broccoli game:) Thanks Lana
I do like it prepared simply, too, Laura but this cheesy casserole is great for an occasional treat!
I love Broccoli Casserole! I could eat this for lunch all by itself!
Yes! I did exactly that, Cynthia :-)
There is no better way to get kids to eat their vegetables than baking them in a delicious sauce. What a fabulous and easy dish to make for any night of the week and I love that you can put it together so quickly when the craziness of the holidays gets a little out of control. Winner Lana!
Jane – yes, this is a great weeknight recipe (you can substitute a simple bread crumb topping for the almonds) or works equally well for a holiday dinner.
Can’t beat the combo of broccoli and cheese! Love the almond addition.
Thanks, Megan. The almonds do give a nice crunchy texture to the casserole.
I wish I’d had this option growing up–I might have actually enjoyed broccoli as a kid! This sounds great, Lana! I hope you and your family have a wonderful Thanksgiving celebration this year!
Really…what kid doesn’t like something drowned in cheese sauce?
Such an easy, elegant side for Thanksgiving! It trumps green bean casserole by a mile!!
Yes. Although I do like that old green bean casserole once in a while… :-)
Best broccoli ever?? YUP!
Thanks, Sues! We think it’s pretty darned good!