Broccoli Casserole (From Scratch!)
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
12 servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
American
Broccoli Casserole (From Scratch!)
Description
This casserole starts with fresh broccoli boiled briefly until tender yet firm, then cooled in cold water. Sautéed onions and mushrooms in butter deepen the savory notes. A roux-based white sauce is made with butter, flour, and whole milk, thickened and enriched with sharp cheddar cheese infused directly into the sauce. The broccoli, mushroom-onion mix, and sauce are combined before baking.
A mixture of crushed Ritz crackers and melted butter creates the topping, which forms a golden, crunchy layer when baked at 400°F. The contrasting textures between creamy sauce, tender vegetables, and crispy topping make the dish satisfying.
This casserole can be served as a side dish accompanying meats or as a comforting vegetarian option. It holds well for leftovers refrigerated for up to three days and reheats easily in the microwave or oven. Variations include adding cooked chicken, ham, or cooked rice to tailor the dish to different preferences. Preparing the casserole a day ahead without the topping helps develop flavors and eases cooking day tasks. Freezing is possible without topping, then adding it fresh before baking.
Ingredients
- 3 pound broccoli cut into bite-size pieces, florets
- 8 tablespoons butter divided, unsalted
- ½ yellow onion finely chopped, medium
- 8 ounces white button mushrooms finely chopped
- 5 tablespoons all-purpose flour
- 4 cups milk whole
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 8 ounces cheddar cheese shredded and divided, sharp
For the Topping
- 30 Ritz crackers crushed
- 2 tablespoons butter melted, unsalted
Instructions
- Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish; set aside.
- Bring a large pot of water to boil, add the broccoli and boil for 3 to 5 minutes, until still firm, but tender enough that a fork can pierce through. Drain the broccoli in a colander and rinse with cold water.
- In a medium skillet over medium-high heat, melt 3 tablespoons of the butter, then add the onion and mushrooms. Cook, stirring occasionally, until the mushrooms release liquid and it has all evaporated, about 10 minutes. Transfer to a bowl and set aside.
- In a medium saucepan over medium heat, melt the remaining 5 tablespoons of butter, then add the flour and stir until the mixture is lightly browned and has a nutty aroma, 1 to 2 minutes. Slowly begin to add the milk, whisking constantly until all of the milk has been added. Cook for 2 to 3 minutes, until the mixture begins to thicken. Add one-third of the shredded cheese and stir until completely melted. Remove from the heat and stir in the reserved onions and mushrooms, then stir in the salt and pepper.
- Place the broccoli in the prepared baking dish and sprinkle with another one-third of the shredded cheese. Pour the sauce over the broccoli, then sprinkle with the remaining third of the shredded cheese. In a small bowl, combine the Ritz cracker crumbs and melted butter until all of the crumbs are moistened. Sprinkle evenly over the top of the casserole.
- Bake in the preheated oven until the top is golden brown and the sauce is bubbling, 15 to 25 minutes. Remove from the oven and let sit for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
- Use fresh broccoli and boil just until tender to maintain desirable texture.
- Sauté mushrooms and onions until liquid evaporates to concentrate flavor before mixing in.
- Make the roux-based cheese sauce carefully to avoid lumps and enrich with sharp cheddar.
- Crush Ritz crackers finely and mix with melted butter for a crisp topping.
- Remove 1 cup broccoli per cup of added mix-ins like cooked chicken, ham, or rice to balance volume.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat in microwave or oven.
- Prepare casserole in advance without topping; add topping just before baking.
- Freezing is possible without topping; thaw overnight and add topping before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 53mg | 18% |
| Sodium | 452mg | 19% |
| Potassium | 563mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 101.9mg | 113% |
| Calcium | 296mg | 30% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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