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Broccoli Cheese Casserole

Allow me to introduce you to the ultimate side dish, Broccoli Cheese Casserole! Topped with a homemade cheesy cream of chicken soup and buttery ritz crackers, you can't go wrong with this incredible, easy to make side dish!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 people
Calories: 335 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 8 ounces Cabot Vermont Sharp Cheddar Cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 2 pounds fresh broccoli florets
Buttery Cracker Topping
  • ¼ cup unsalted butter melted
  • 30 buttery crackers like Ritz (crushed)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Shred the 8 ounce block of Cabot cheddar cheese, this should produce about 2 1/2 cups of shredded cheese. Measure out 1/4 cup of shredded cheese, then set the rest aside.
  3. Add the 2 tablespoons butter to a large skillet on the stove over medium-high heat, once melted, add the garlic and saute 1 minute.
  4. Add the salt, pepper, paprika and cornstarch, stir to combine and cook for 3-4 minutes.
  5. Add the chicken broth to the skillet, stir to combine everything, then simmer 1-2 minutes.
  6. Reduce the heat on the stove to medium-low and add the half-and-half.
  7. Simmer on the stove for 6-8 minutes, stirring occasionally.
  8. Remove the skillet from the heat and stir in the shredded cheese, reserving ¼ cup for topping the casserole
  9. Add the broccoli florets to a large oven-safe baking dish. I used a 9 inch by 13 inch casserole dish.
  10. Cover with the creamy, cheesy sauce from the skillet.
  11. Toss until the broccoli florets are coated in the sauce.
  12. In a small bowl, combine the melted butter, crushed crackers and reserved ¼ cup shredded cheddar cheese.
  13. Sprinkle the cracker topping evenly over the casserole.
  14. Place in the oven and bake for 30 minutes.

Notes

  • Vegetarian Option - to make this recipe vegetarian, simply use vegetable broth instead of chicken broth.
  • Low Carb Option - omit the buttery cracker topping. Simply top the casserole with the reserved 1/4 cup shredded cheddar cheese. This will reduce the carbs per serving from 19, down to 12 and the net carbs down to 9 per serving.
  • Gluten Free Option - use the low carb option above, or replace the buttery crackers with a gluten free cracker or gluten free panko breadcrumbs.

Nutrition Information

Calories 335kcal (17%) Carbohydrates 19g (6%) Protein 12g (24%) Fat 25g (38%) Saturated Fat 14g (70%) Cholesterol 64mg (21%) Sodium 725mg (30%) Potassium 462mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1424mg (28%) Vitamin C 104mg (116%) Calcium 312mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 335

% Daily Value*

Calories 335kcal 17%
Carbohydrates 19g 6%
Protein 12g 24%
Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 64mg 21%
Sodium 725mg 30%
Potassium 462mg 10%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1424mg 28%
Vitamin C 104mg 116%
Calcium 312mg 31%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.