This easy Broccoli Cheese Casserole recipe is creamy, savory and all kinds of delicious! Made with fresh broccoli, seasoned cheddar and cream cheese sauce, this side dish is ready in 30-minutes and ALWAYS a crowd favorite!
BROCCOLI CHEESE CASSEROLE
The classic combination of broccoli and cheese is the perfect vegetarian dinner or side dish for when you want some downright delicious comfort food.
There are those certain dishes that make a regular appearance on our dinner table, and oven baked broccoli swimming in cheese is one of those dishes.
Also, “with cheese” is the ONLY way I can get my kids to eat the “green tree vegetable”. 🙄 Which is why we can live on Broccoli Cheese Soup and Chicken Broccoli Shells and Cheese FOR DAYS!
Broccoli Cheese Casserole is easy to make, foolproof, and delicious, and what’s even better is that it can be made ahead! 🙌 If I were you, I’d plan on making a double batch – make one for now and keep the other one in the fridge for tomorrow.
HOW TO MAKE BROCCOLI CHEESE CASSEROLE
- First, you’ll want to get one-and-a-half-pounds of broccoli florets. You can pick up a bag of fresh broccoli florets at your supermarket.
- Add the broccoli florets to boiling water; cover and cook for 3 minutes. or just until crisp-tender. Drain.
- Transfer broccoli to a greased 2.5 to 3 quart baking dish and set aside.
- In a mixing bowl combine cream cheese, sour cream, cheddar cheese, grated parmesan cheese, minced garlic plus seasonings, and stir until thoroughly combined.
- Stir cream cheese mixture into the broccoli and mix until combined.
- Bake in the oven for 17 to 20 minutes or until mixture is bubbly and lightly browned on top.
- Remove from oven and let stand 5 minutes before serving.
HOW TO MAKE THIS CASSEROLE AHEAD
- Cook broccoli in boiling water for 4 minutes.
- Transfer to a baking dish and add in the cheese mixture.
- Wait for everything to cool down to room temperature, then cover with foil and set in the fridge for 1 day.
- When ready, remove cover, stir everything together, and bake until mixture is hot and bubbly.
HOW TO STORE LEFTOVERS
- If your baking dish comes with a lid, keep the contents in the baking dish; cover with the lid and keep in the fridge for up to 3 days.
- You can also store the casserole in an airtight container and refrigerate.
CAN I ADD CHICKEN TO THIS CASSEROLE?
Absolutely, as long as the chicken is cooked and shredded up, or cubed. Would work perfectly with a rotisserie chicken.
MORE BROCCOLI CHEESE RECIPES
- Garlicky and Cheesy Cauliflower Broccoli Bake
- Creamy Broccoli and Cheese with Bacon
- Broccoli Cheese Veggie Dip
- Broccoli and Cheese Chicken Quinoa Casserole
ENJOY!
TOOLS USED IN THIS RECIPE
This easy Broccoli Cheese Casserole recipe is creamy, savory and all kinds of delicious! Made with fresh broccoli, seasoned cheddar and cream cheese sauce, this side dish is ready in 30-minutes and ALWAYS a crowd favorite!
- 1 ½ pounds broccoli florets
- 8 ounces cream cheese, room temperature, cut in cubes
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian Seasoning
- salt, to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- crushed red pepper flakes for garnish, optional
- Preheat oven to 350˚F.
- Grease a 2.5 quart to 3 quart baking dish with butter and set aside.
- In a large skillet, bring 1/2 inch of salted water to a boil.
- Add the broccoli; cover and cook over high heat until crisp-tender, about 3 to 4 minutes.
- Drain and transfer broccoli to prepared baking dish; set aside.
- In a mixing bowl combine cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic, Italian Seasoning, salt, and pepper; mix until incorporated.
- Add cream cheese mixture to the broccoli and stir until thoroughly combined.
- Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top.
- Remove from oven and let stand 5 minutes before serving.
- Optionally, garnish with crushed red pepper flakes and serve.
WW FREESTYLE POINTS: 10
- REDUCE POINTS DOWN TO 6 by using Neufchatel Cheese in place of full fat cream cheese; use reduced fat sour cream, too, and fat free cheddar cheese.
NET CARBS: 7 grams
HOW TO MAKE AHEAD
- Cook broccoli in boiling water for 4 minutes.
- Transfer to a baking dish and add in the cheese mixture.
- Wait for everything to cool down to room temperature, then cover with foil and set in the fridge for 1 day.
- When ready, remove cover, stir everything together, and bake until mixture is hot and bubbly.
I made this tonight. I boiled as the recipe calls for, I premixed the cheeses so I could just stir in the broccoli. The broccoli completely came apart. I dumped a big glob of green stuff into a baking dish. It ended up kind of a paste. I’m sure it’s my fault, but it’s a no from me.
Cheese mixture was too thick. I added heavy cream, more sour cream, 2 tbsp mayonnaise, extra cheddar. Baked for 50 mins.
the sauce was much too thick. I put it in my mixer to try to get everything combined but it was still way to thick. When I mixed it with the broccoli I had to incorporate it with my hands, trying to combine it but it was big clumps and never really was a sauce. Now I’m trying how to fix it before dinner guests arrive. Not sure what I did wrong. Wondering if the cubes of cream cheese should have stayed cubes and not tried to mash it all together.
I am so sorry it didn’t work out. 🙁 I can only assume that maybe the cream cheese wasn’t soft enough? The cream cheese has to be at room temperature, softened, for the sauce to work properly. Adding some liquid, like milk, or more sour cream, will help.
The taste is great but the dish itself was not what I expected. I waited 45 minutes for it to become bubbly, even put the temperature up to 400F, but it did not look at all like the dish on the picture. Still super tasty though
I’d love to dig right into this casserole! What a great dish to have on the table!
This sounds delish and just what I’m looking for. But I haven’t made it yet. I’m wondering about the “sauce” …. seems like it will be too thick to stir into the cooked broccoli. Doesn’t seem like there will be enough liquid to stir. Do you melt the cream cheese 1st? For those that have tried it, please let me know. Thanks.
I’m making it now and I agree it seems thick, even after I melted it in the microwave. Debating whether to add cream. The hot broccoli does make it easier to stir. Also, the picture looks like the cheddar was added to the top, instead of mixed in. I’ll let you know how it goes
Had this for dinner tonight. The full recipe seemed a bit much so I halved it. I shouldn’t have, lol This was very very good. I added some precooked chunked up chicken to the mix, a little bit of red bell pepper and a couple of slices of cooked chopped up bacon.
That sounds awesome. My daughter loved this, she does not eat meat. I expected leftovers, there wasn’t much:)
I love Broccoli, but adding cheese, Game changer!
I looove casseroles like this, this looks so delicious!
What a great side dish! I sure love all that cheese!
What a savory recipe, indeed! Served this for dinner and it has instantly become a family favorite recipe in our home! Delicious!
LOVE this tasty side dish, and my kids devour it too!
LOVE this broccoli casserole! Such a delicious side dish my daughter loves and doesn’t realize she’s eating vegetables. THANK YOU!
I need to try this immediately, it looks so good!
So much flavor in one dish, it was hard not to eat the whole thing in one sitting! Can’t wait to enjoy some leftovers with dinner again tomorrow!
Made it and loved it! This will go into our regular rotation!
This just might be one of the best ways to eat broccoli!! SO cheesy & delicious!!