Go Back
+ servings

Creamy Broccoli Cheese Casserole

Tender broccoli and cream sauce topped with a crispy cheesy crumb coating -- this broccoli cheese casserole is the perfect vegetable side for your next holiday meal!
Prep Time 30 mins
Cook Time 45 mins
Resting Time 15 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 12
Calories 108 kcal


  • Large saucepan
  • medium saucepan
  • Oven-safe baking dish


  • 20 ounces frozen broccoli florets 2 (10z) bags
  • 1 cup chopped onions
  • 4 Tablespoons butter divided
  • 2 Tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 ounces cream cheese cubed
  • 1 cup cheddar cheese shredded
  • 1 cup cornflakes crushed


  • Preheat oven to 350°F.
  • Cook broccoli according to the package directions. Drain.
    steamed broccoli in ceramic dish
  • Melt 2TB of butter in saucepan. Add onions and cook on low heat until the onions are soft.
  • When the onions are cooked, add the 2 TB of flour and stir it in until it is smooth. Add 1 tsp. salt and ½ tsp of pepper.
    cooking onions, flour, and milk
  • Add the 1 cup of milk and stir continuously until the mixture is hot and smooth.
    cooking a cream sauce with milk and diced onions
  • Add the cream cheese and stir until it is incorporated into the mixture.
    making cream sauce with milk and cream cheese
  • Place cooked broccoli in a casserole dish. Pour the sauce over it and mix.
    pouring cream sauce over steamed broccoli
  • Top with shredded cheddar cheese.
    topping broccoli casserole with shredded cheese
  • Melt 2 TB of butter and toss with 1 cup of crumbs. Sprinkle the crumb and butter mix over the broccoli.
    making broccoli casserole
  • Bake at 350 until the casserole is bubbly and browned on top, about 40 to 45 minutes.
    broccoli casserole ready to bake


Milk--You can use whatever type of milk you have on hand. If you use non-dairy milk, make sure it is unsweetened and unflavored.
Flour--The original recipe called for all-purpose flour. I use gluten-free flour and it works fine.
Cheese--You could use non-dairy cheese for this. I can't vouch that it will taste the same, but if you use a good quality non-dairy cheese, it will taste great. Otherwise, I buy a block of sharp cheddar cheese and shred it myself. You get a better tasting cheddar in the blocks without the fillers that pre-grated has. That being said, if you buy an 8 oz. bag of shredded cheddar cheese, that will do the trick.
Crumbs--the original recipe called for soft bread crumbs. I've never used these. I have always used crushed cornflakes. I love the taste that the cornflakes bring to the casserole. I also like that cornflakes are gluten-free. You could use crushed Ritz crackers. I have also used cereals such as Crispix. My sister told me that she now uses those canned fried onions. 
Broccoli--I look for the frozen florets, but you can use any kind of frozen broccoli. I've got a favorite brand of frozen broccoli that I love and the taste in this casserole was great. Look for a good quality broccoli. You could use fresh of course. Frozen is perfect because it is already measured and is very convenient to keep on hand.


Calories: 108kcalCarbohydrates: 8gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 21mgSodium: 321mgPotassium: 202mgFiber: 2gSugar: 2gVitamin A: 566IUVitamin C: 44mgCalcium: 108mgIron: 1mg
Keyword broccoli, casserole, cheese, sides, vegetables
Tried this recipe?Let us know how it was!