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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!
Course Side Dish
Cuisine American
Keyword broccoli, casserole, cheese, sides, vegetables
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 108kcal
Cost $5

Equipment

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

Ingredients

  • 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

Instructions

  • 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

Notes

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.

Nutrition

Calories: 108kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 321mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 1mg