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Best Recipe for Broccoli Casserole

Watch broccoli disappear in a flash for holidays, potlucks or Sunday dinner with this Broccoli Casserole made without any canned soups! It's elevated with seasoned, caramelized, roasted broccoli (no mushy or bland broccoli here!), and a from scratch, creamy, cheesy sauce infused with both sharp cheddar and Parmesan. Top this make-ahead friendly irresistibly creamy casserole with your favorite toppings from Ritz to panko, to stuffing!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American

Ingredients

ROASTED BROCCOLI
  • 1 1/2 pounds broccoli florets, cut into bite-size pieces
  • 1 1/2 tablespoons olive oil
  • 1/4 tsp EACH salt, pepper, paprika
CHEESE SAUCE
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon chicken bouillon (granulated, crushed cube, or base)
  • 1/2 tsp EACH dried parsley, onion powder, garlic powder
  • pinch of cayenne
  • 1 cup freshly shredded sharp cheddar cheese
  • 1/4 cup freshly shredded Parmesan cheese
RITZ TOPPING (OPTIONAL, SEE NOTES FOR PANKO)
  • 1 sleeve Ritz crackers, crumbled
  • 2 1/2 Tablespoons unsalted butter

Instructions

    Cup of Yum
  1. Prep: Preheat oven to 425 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray; set aside. Line a large baking sheet (21x15, or 2 half sheets) with foil for easy cleanup and spray with cooking spray.
  2. Roast broccoli: Add the broccoli to the baking sheet(s) and drizzle with the olive oil; season with the salt, pepper and paprika. Toss until evenly coated, then spread into an even layer. Roast for 15 minutes (meanwhile make cheese sauce). Remove the roasted broccoli, then lower the heat to 350 degrees F.
  3. Make sauce: In a large saucepan (I use this braiser), melt 2 tablespoons butter with 2 tablespoons olive oil over medium-low heat. Whisk in the flour, then cook, while whisking, for 3 minutes. Reduce heat to low, then gradually whisk in milk and chicken broth. Add Dijon, chicken bouillon and all spices/seasonings.
  4. Add cheese: Bring sauce to a boil, whisking constantly, then reduce heat to a simmer, whisking often until thickened to desired consistency. Reduce heat to low and whisk in cheddar until melted followed by Parmesan cheese until melted.
  5. Combine: Add broccoli and stir until evenly coated. Taste and season with salt and pepper to taste, realizing the Ritz will add some salt (I add ¼ teaspoon salt and ¼ teaspoon pepper). Transfer to the greased 9x13 baking dish.
  6. Topping: Combine Ritz and melted butter in a bowl and stir until combine. Evenly sprinkle over the cheesy broccoli.
  7. Bake: Bake, uncovered, for 15-20 minutes, or until cheese sauce is bubbly. Broil for a couple minutes until crackers are golden. Cool for 5 minutes before serving.

Notes

  • Panko topping: Melt one tablespoon butter with one tablespoon olive oil in a large saucepan over medium heat. Add 3/4 cup panko and stir to coat. Continue cooking until crumbs become golden brown.
  • Make Ahead: Assemble the casserole according to instructions but don’t add the topping.  Cover the casserole with foil and refrigerate for up to 2 days.  When ready to bake, let the casserole sit on the counter while the oven preheats. Bake for 30 minutes at 350 degrees F or until heated through and bubbly around the edges.
  • Storage: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 4 days.
  • To reheat: Bake, covered, at 350 degrees F for 20, uncover, and bake until hot and bubbly or microwave for 90 seconds, then at 15-second intervals, as needed, until heated through.