Name: Broccoli Cheese Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups broccoli florets (fresh or frozen); 1 tablespoon olive oil; 1/2 onion, chopped; 2 cloves garlic, minced; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1 can (10.5 oz) cream of mushroom soup; 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 cup breadcrumbs (optional for topping)

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This Broccoli Cheese Casserole is everything I want in a comforting side dish—creamy, cheesy, and packed with tender broccoli. It’s the kind of recipe I keep coming back to when I want something simple but full of flavor. The velvety cheese sauce coats the broccoli perfectly, and a crunchy breadcrumb topping adds just the right texture. Whether I’m making it for a holiday spread or a weeknight dinner, it always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups broccoli florets (fresh or frozen)

1 tablespoon olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 can (10.5 oz) cream of mushroom soup

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 cup breadcrumbs (optional for topping)

Directions

I start by preheating my oven to 350°F (175°C).

Then I blanch the broccoli florets in boiling water for 2-3 minutes until they’re just tender, drain them, and set them aside.

In a skillet, I heat the olive oil over medium heat, then sauté the chopped onion and garlic for about 2-3 minutes until soft and fragrant.

In a large bowl, I mix the cream of mushroom soup, milk, cheddar, Parmesan, salt, pepper, and garlic powder until everything’s smooth and well combined.

I add the cooked broccoli and sautéed onions and garlic to the bowl, stirring to coat everything in the cheesy mixture.

Then I transfer the mixture to a greased baking dish and spread it out evenly.

If I want a crunchy topping, I sprinkle breadcrumbs over the top.

Finally, I bake it for 25-30 minutes, or until the top is golden and the casserole is bubbling.

Servings and timing

This recipe makes about 6 servings. It takes roughly 10 minutes to prep and 30 minutes to bake, for a total of 40 minutes. Each serving contains approximately 220 kcal.

Variations

When I want to mix things up, I like to swap out the cream of mushroom soup for cream of chicken for a different flavor. Sometimes I add cooked, shredded chicken or diced ham to turn this into a more filling main dish. I’ve also used different cheeses like mozzarella or Gouda, depending on what I have in the fridge. For a low-carb option, I skip the breadcrumbs or use crushed pork rinds instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave individual portions or pop the whole dish back into the oven at 350°F until warmed through. If I’m reheating it in the oven, I usually cover it with foil to keep the top from over-browning.

FAQs

How do I make this casserole ahead of time?

I usually assemble the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When I’m ready to serve, I just bake it as directed, adding a few extra minutes if it’s cold from the fridge.

Can I use frozen broccoli?

Yes, I can use frozen broccoli without any issues. I just make sure to thaw and drain it well before adding it to the mix to avoid excess moisture.

What cheese works best in this casserole?

I typically use sharp cheddar for bold flavor and Parmesan for depth, but any melty cheese works—like Monterey Jack or Gruyère. I like mixing two types for the best taste.

Is this recipe gluten-free?

Not as-is, but I can easily make it gluten-free by using a gluten-free cream of mushroom soup and swapping out the breadcrumbs with a gluten-free version or omitting them entirely.

Can I freeze Broccoli Cheese Casserole?

Yes, I can freeze it either before or after baking. If freezing unbaked, I make sure all ingredients are cool before assembling. I wrap it tightly and freeze for up to 2 months. When ready, I thaw it overnight and bake as directed.

Conclusion

This Broccoli Cheese Casserole is one of those dependable, go-to dishes I love having in my rotation. It’s cozy, flavorful, and flexible enough to suit whatever ingredients I have on hand. Whether I serve it at a holiday dinner or as a weeknight comfort food, it never disappoints.

Recipe:

Broccoli Cheese Casserole

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Print Recipe

This creamy Broccoli Cheese Casserole is the ultimate comfort food side dish, made with tender broccoli, cheddar cheese, and a velvety mushroom sauce. Topped with crunchy breadcrumbs, it’s an easy broccoli casserole that’s perfect for holidays, potlucks, or weeknight dinners. Use fresh or frozen broccoli and enjoy a cheesy, flavorful bake every time!

Total Time: 40 minutes
Yield: 6 servings

Instructions

Preheat oven to 350°F (175°C).
Blanch broccoli florets in boiling water for 2–3 minutes, drain, and set aside.
In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic for 2–3 minutes until soft.
In a large bowl, mix cream of mushroom soup, milk, cheddar cheese, Parmesan, salt, pepper, and garlic powder until smooth.
Stir in the broccoli, sautéed onion, and garlic until evenly coated.
Transfer the mixture to a greased baking dish and spread evenly.
Sprinkle breadcrumbs on top, if using.
Bake for 25–30 minutes, until bubbling and golden brown on top.