Recipes » Side Dish Recipes » Broccoli Casserole

Broccoli Casserole

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5 from 2 votes
A cheesy baked broccoli casserole topped with sliced almonds.
Prep Time 20 minutes
Cook Time 35 minutes

Broccoli Casserole is such a simple recipe, perfect for weeknight dinners or a great addition to any holiday meal!

Several years ago, I was a member of a blogging group that did a monthly virtual get-together. The group’s members took turns developing the month’s theme and everyone created dishes for a dinner based on that month’s theme.

A cheesy baked broccoli casserole topped with sliced almonds. https://www.lanascooking.com/broccoli-casserole

One year we did a vegetarian Thanksgiving and even if you weren’t planning on cooking a vegetarian Thanksgiving, that menu had lots of really great ideas for starters, side dishes, and desserts. I’ve kept all the links to those great recipes and they’re at the end of this post so you can see the full menu.

My contribution to the vegetarian Thanksgiving theme was a lovely, cheesy Broccoli Casserole. This is such a simple recipe. It won’t tax your patience on Thanksgiving Day, and it won’t take much time either.

Children especially enjoy this combination with its generous measure of sharp Cheddar and cream cheeses.

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How to Make Broccoli Casserole:

Preheat the oven to 350 degrees.

Place a large pot of salted water on high heat and bring to a boil while you prepare the broccoli.

Prepping fresh broccoli

Wash the broccoli. Cut or break the tops into florets and peel and slice the stalks. I particularly like the stalks myself, but if you want to use all florets, please do.

Broccoli cooking in boiling water.

Add the broccoli to the boiling salted water. When the water returns to the boil, cook for 3 minutes. Let the broccoli drain in a colander while you prepare the sauce.

Adding milk to sauce for the casserole

Place the pot in which the broccoli was boiled over medium heat and add 2 tablespoons of the butter. When the butter has melted, sprinkle in the flour. Cook, stirring constantly, for 2 to 3 minutes. Add the milk in a slow, steady stream while stirring. Cook until the mixture begins to thicken.

Adding cheddar and cream cheeses to the sauce.

Add the Cheddar and cream cheese and stir continuously until both are melted.

Add sour cream, salt, and pepper to sauce

Remove the pot from the heat and add the sour cream, salt, and pepper.

Add broccoli to sauce.

Add the drained broccoli to the sauce and stir gently to coat.

Casserole mixture in a baking dish.

Turn into a casserole dish.

Casserole topped with almonds and butter.

Bake for 15 minutes. Remove from oven and sprinkle the top with the sliced almonds and dot with the remaining 2 tablespoons butter. Return to the oven and continue cooking for 20 additional minutes.

Let stand for 10-15 minutes before serving. Sauce will thicken during the standing time.

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A serving of broccoli casserole on a small plate.

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Broccoli Casserole

A cheesy baked broccoli casserole topped with sliced almonds.
5 from 2 votes
Print It Rate It
Course: Side Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 514kcal
Author: Lana Stuart

Ingredients

  • 1 1/2 lbs fresh broccoli
  • 4 tblsp. butter divided
  • 2 tblsp. flour
  • 1 cup milk
  • 4 oz. cream cheese room temperature
  • 4 oz. sharp Cheddar cheese grated
  • 1/2 cup sour cream
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup sliced almonds

Instructions

  • Preheat the oven to 350 degrees.
  • Place a large pot of salted water on high heat and bring to a boil while you prepare the broccoli.
  • Wash the broccoli. Cut or break the tops into florets. Peel and slice the stalks.
  • Add the broccoli to the boiling salted water. When the water returns to the boil, cook for 3 minutes. Let the broccoli drain in a colander while you prepare the sauce.
  • Place the pot the broccoli was boiled in over medium heat and add 2 tablespoons of the butter. When the butter has melted, sprinkle in the flour. Cook, stirring constantly, for 2 to 3 minutes. Add the milk in a slow, steady stream while stirring. Cook until the mixture begins to thicken. Add the Cheddar and cream cheese and stir continuously until both are melted. Remove the pot from the heat and add the sour cream, salt, and pepper.
  • Add the drained broccoli to the sauce and stir gently to coat. Turn into a casserole dish.
  • Bake for 15 minutes. Remove from oven and sprinkle the top with the sliced almonds and dot with the remaining 2 tablespoons butter. Return to the oven and continue cooking for 20 additional minutes.
  • Let stand for 10-15 minutes before serving. Sauce will thicken during the standing time.

Nutrition Information

Serving: 1 | Calories: 514kcal | Carbohydrates: 47g | Protein: 16g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 415mg | Fiber: 6g | Sugar: 4g

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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19 Comments

  1. 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!

  2. 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.

  3. 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!

  4. 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!

    1. You’re right, this could easily serve as the main. I often find myself more interested in the sides, anyway.

  5. 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

  6. 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!

    1. 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.

  7. 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!