Classic Broccoli Cheese Casserole
This classic broccoli cheese casserole is a comforting and cheesy side dish, perfect for any meal. Tender-crisp broccoli florets are smothered in a rich, creamy cheddar cheese sauce and topped with a buttery cracker crust.
Equipment
- Large Pot
- Ice Bath
- Medium Saucepan
- Whisk
- 9x13 inch Baking Dish
Ingredients
Main Ingredients
- 1.5 lbs fresh broccoli florets (about 6 cups)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 2 cups shredded sharp cheddar cheese divided (8 oz)
- 1 cup crushed Ritz crackers or Panko breadcrumbs mixed with 2 tbsp melted butter (for topping)
Instructions
Preparation
- Boil salted water and cook broccoli florets for 2-3 minutes until tender-crisp. Drain immediately and transfer to an ice bath to stop cooking, then drain thoroughly.
- Melt butter in a saucepan over medium heat, then whisk in flour for 1 minute to create a roux. Gradually whisk in milk until smooth, then continue whisking until the sauce thickens, about 3-5 minutes.
- Remove the sauce from heat and stir in Dijon mustard, garlic powder, pepper, salt, and 1.5 cups of shredded cheddar cheese until melted and smooth.
Assembly & Baking
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spread the blanched broccoli evenly in the dish and pour the cheese sauce over it.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese and then the crushed Ritz crackers over the casserole. Bake for 20-25 minutes until bubbly and golden, then let stand for 5-10 minutes.
Notes
For an extra kick, a pinch of cayenne pepper can be added to the cheese sauce. You can also experiment with different cheese blends for a unique flavor.