Broccoli Cheese Casserole Recipe

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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 with a serving spoon.


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.

Broccoli Florets in a baking dish.


  • 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. 

Broccoli casserole uncooked.


  • 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.


  • 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.

Cheesy Broccoli Casserole


Absolutely, as long as the chicken is cooked and shredded up, or cubed. Would work perfectly with a rotisserie chicken.




4.76 from 25 votes
Broccoli Cheese Casserole with a serving spoon.

Broccoli Cheese Casserole 

11 11 11
WW Freestyle: 10
Prep Time10 mins
Cook Time20 mins
Resting Time5 mins
Total Time35 mins
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!
Course: Dinner, Side Dish
Cuisine: American
Servings: 6
Calories: 283


  • 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.


  • 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
  • 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.
Nutrition Facts
Broccoli Cheese Casserole 
Amount Per Serving
Calories 283 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g65%
Cholesterol 70mg23%
Sodium 347mg14%
Potassium 442mg13%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 4g4%
Protein 12g24%
Vitamin A 1500IU30%
Vitamin C 101.5mg123%
Calcium 290mg29%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: baked cheese recipe, broccoli casserole, broccoli cheese casserole, christmas dinner side, keto friendly recipes, keto side dishes, low carb dinner ideas, thanksgiving side dish, vegetarian dinner idea

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58 Responses

    As this was baking I was reading the reviews so I took it out and looked at it and it was definitely too thick. So I added some whipping cream to it to thin it up some it still came out a little thick but oh it’s good, delicious. I actually used frozen broccoli so I just warmed it up enough to thaw it out and then proceeded to make the sauce it really is good. Thank you so much for the recipe.

  2. Angie

    This is DELICIOUS!! I was never a fan of broccoli but I am trying to like it. Plain broccoli is a no go for me so when I saw this recipe I thought it looked amazing and I gave it a try. I followed the recipe almost exactly. I microwaved my room temperature cream cheese because I thought it would be creamier and it did not get clumpy at all. I used a mixture of shaved Parmesan, Asiago and Romano cheeses because I didn’t have any grated Parmesan. I saved a half cup of the cheddar cheese and sprinkled on top. The only thing I would do differently would be to add a little more salt than I did, I didn’t want to over do it but that was an easy fix, I just added it at the table. Thank you for sharing this! It was so easy to make and tastes wonderful!

  3. Karen Hopkins

    Made this for my son and me. Yummy! We love broccoli and cauliflower so will add more next time as I had plenty of the cheese mixture. Don’t forget to cube cream cheese for better mixing. I forgot. Clean up the dishes as you go. Will be adding this to my recipe rotation.

  4. Cassandra

    I made this recipe following suggestions from other commenters… I microwaved the cream cheese, added a few tablespoons more of sour cream, added 2 tbsp of heavy cream, left out the cheddar (added in later),… then once all the ingredients (minus cheddar) were mixed, I microwaved again for about 15-20 seconds. I put the broccoli in a bowl and added the cream cheese mixture. I lightly tossed it all together. Its going to look like there isn’t enough sauce– there is! Just wait. Once I pour the broccoli and sour cream mix into the buttered casserole/pan, I sprinkled the cheddar on top. Baked for the time listed. I stirred 1/2 way through cooking. I think I added the rest of the bag of cheddar on top. It was delicious. I would definitely make again.

  5. Anne Gerhardt

    I added pasta shells and tuna and made it into a casserole. Didn’t have cream cheese but I had 8oz mascarpone so I used that instead. Turned out really, really yummy! Thanks for posting the recipe.

  6. Jen

    Very good. I added chicken and it needed a little more moisture and flavor. So next time I’ll add add additional sour cream and cheddar cheese.

  7. sooz

    i’ve made this several times. i added the chicken and used the entire sour cream. it is excellent, it’s my new favorite! my husband loves it too.
    i have celiac disease, i’m so grateful that many of your recipes are gluten free.
    thanks 😊

      1. Shaon

        I wish i had read the comments first. The sauce was waaaaaaay too thick, and i did use room temperature cream cheese. The flavor was very, very good, but next time I’ll use less cream cheese, less sour cream, add milk or cream and heat and stir the sauce until it’s a workable consistency, then pour it over the broccoli in the pan. I’ll then sprinkle more grated cheddar on top.

  8. Theresa

    I had a ton of frozen broccoli so I used that instead. I used about 30 oz. I used all the same proportions for the cheeses and spices. I didn’t have any minced garlic so I used about 1/2 tsp of garlic powder. I baked and cut up about 5 slices of turkey bacon and put that in with the broccoli. I didn’t worry so much about mixing the broccoli into the cheese mixture. I sort of just scooped and pressed the cheese mixture into the broccoli. I had some Parmesan cheese leftover and I didn’t want to put it back in the fridge so I sprinkled it on top. It didn’t look exactly like the picture but it came out great. My 2 year old loved it. Luckily she is a fan of garlic and cheese. Will definitely make again!

  9. Julia

    This was SO good. I recommend microwaving the cheese mixture to make it creamier before adding it to the broccoli. I also put the broiler on for a minute to toast the cheese.

    1. Ruth Pontiflet

      Thanks Julia for microwave recommendation! I followed the recipe directions exactly and I thought that perhaps a step in the directions was omitted in error! I could not mix the cheese mixture with the broccoli but had to placed on top.

      1. MarLa

        OMG amazing!! I just spoon cheese mixture in clumps, halfway thru I mix (hella easier) and one more time before serving with the water that the broccoli gives off since steamed only 4 min. KETOfabulous

        1. Katerina Petrovska

          Yes, you do. I wouldn’t try to make this recipe without it since the cream cheese is the main ingredient in this particular cheese-sauce.

  10. Cheryl Porter

    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.

    1. Alisha Holbert

      Another recipe calls for cooking the cream cheese with heavy cream and butter. I sauteed a small shallot and the garlic in butter first before adding the cream cheese, heavy cream and sour cream. This gets the clumps down when you cook it. Then add the cheddar cheese and parmesan into the pot to melt. I added mustard powder, paprika, italian seasoning, red chili flakes, salt and pepper. Then I poured over steamed broccoli, threw in some riced cauliflower too. It’s a thicker sauce but I loosened up with more heavy cream and sour cream. Sprinkled parm over top and voila! Very tasty!

  11. Bonnie

    Cheese mixture was too thick. I added heavy cream, more sour cream, 2 tbsp mayonnaise, extra cheddar. Baked for 50 mins.

  12. Linda

    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.

    1. Katerina Petrovska

      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.

  13. Annick

    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

    1. Ginny

      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.

      1. Eileen Ciluffo

        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

        1. Natisha Lavondo

          I tried this recipe as instructed but the picture does look like the broccoli is placed in the dish the cheese on top and the sauce spread out in different places. I’ll try it that was next time.

  14. Susan

    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.

    1. Sharon Williams

      That sounds awesome. My daughter loved this, she does not eat meat. I expected leftovers, there wasn’t much:)

  15. Jacque Hooper

    What a savory recipe, indeed! Served this for dinner and it has instantly become a family favorite recipe in our home! Delicious!

  16. Billy

    LOVE this broccoli casserole! Such a delicious side dish my daughter loves and doesn’t realize she’s eating vegetables. THANK YOU!

  17. Sara Welch

    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!

    1. Lynn

      Love this recipe, even turned it into a breakfast casserole but making wells in the mix bake halfway and cracking some eggs in them and continue baking for the remaining time. My new go to breakfast food.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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