This is the classic all natural broccoli cheese casserole from scratch that your kids will eat, your partner will love, and your friends will rave about…basically it’s your new signature side.
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This all natural, 5 ingredient broccoli cheese casserole is the way it should be done, without cans.
Put the can opener back in the drawer, we’re using fresh broccoli, quality sharp cheese, pure butter, and creamy half and half, and that pretty much guarantees success. Old school frozen broccoli/canned soup casserole doesn’t stand a chance. And with my make ahead recipe you aren’t sacrificing convenience one bit.
The recipe is no frills, meaning there’s no superfluous ingredients to get in the way of the pure pleasure of creamy cheesy broccoli, which is what made this casserole so universally popular in the first place. It’s important to use good quality sharp cheese so the flavor comes through, I have a pet peeve about cheese sauces made with bland mozzarella or Monterey Jack cheese ~ no flavor at all!
Sharp cheddar cheese is best for broccoli cheese casserole
- I’m partial to a nice sharp cheddar cheese. You can use white or yellow but yellow will give you a more appetizing color.
- Other sharp cheeses like Gruyere, Emmenthal, Parmesan, Asiago, and Gouda will work, too, but cheddar is easy and readily available.
Yes, pre-shredded is fine!
- Pre-shredded is fine, but you get what you pay for. I love the new premium shredded cheeses from Tillamook (Farmhouse Shreds) and for this casserole I tried a new one, from Kerrygold that was great. I mixed them because I couldn’t decide which one to use. They both have great flavor and melt smoothly ~ and I really appreciate the convenience.
No frozen broccoli allowed!
Some veggies aren’t meant to be frozen, and broccoli is one of them. The texture becomes mushy, and besides, it’s so easy to grab a few stalks in the produce aisle. I chop up the stems, too, they’re delicious and nutritious.
Don’t cook the broccoli to death!
The secret to a great broccoli casserole has a lot to do with how you par-cook the broccoli. I just blanch the florets in boiling water for about 2-3 minutes (no more!) then drain and plunge in ice water. Then I dry them on a clean kitchen towel. The result is bright green broccoli that doesn’t get mushy.
A quick homemade white sauce replaces canned soup
The creamy cheese sauce is made quick and easy with just 4 all natural ingredients…butter, flour, half and half, and cheese. This classic homemade white sauce takes the place of a can of soup. I swear it’s as easy as opening that can.
- Melt butter in a saucepan and add flour, stirring to combine.
- Cook, stirring constantly, for a few minutes, without browning.
- Slowly add in milk or half and half, stirring or whiskling constantly, until the mixture thickens. Note: you don’t need to bring it to a boil. I usually switch to a silicone spatula at the end to keep the sauce from sticking to the pan or scorching.
- That’s it!
Flavor variations for the cheese sauce
If you’ve used good quality sharp cheese and you still want to punch up the flavor in this casserole, here are a few suggestions…
- 1-2 teaspoons of your favorite prepared mustard
- minced garlic
- Worcestershire sauce (to taste)
- cayenne pepper, smoked paprika, or nutmeg
- taco seasoning
- a few dashes of hot sauce
- onion salt or garlic salt in place of regular salt
Yes you can make this broccoli cheese casserole ahead
- The entire casserole can be assembled and the wrapped and refrigerated for up to a day ahead.
- Bring the casserole to room temperature (about 2 hours on the counter) before baking.
Top it with a final layer of cheese and then you have two choices ~ pop it in the fridge to bake another day, or pop in the oven for immediate gratification!
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Broccoli Cheese Casserole From Scratch
Ingredients
- 1 1/2 lb Broccoli crowns (some stem is fine)
- 4 Tbsp butter
- 1/4 cup all purpose flour
- 2 cups half and half
- salt
- 3 cups grated sharp cheddar cheese, divided
Instructions
- If making immediately, preheat oven to 350F
- Cut the broccoli, stems included, into bite sized pieces. Plunge in boiling water for 2-3 minutes exactly, then drain and put in ice water to stop cooking. When cold, drain on a clean kitchen towel.
- Meanwhile melt the butter in a saucepan and add the flour, stirring to combine. Cook, stirring constantly, for a few minutes, without browning. Slowly add in the half and half, stirring or whiskling constantly, until the mixture thickens. Note: you don't need to bring it to a boil. I usually switch to a silicone spatula at the end to keep the sauce from sticking to the pan or scorching.
- Remove from heat and let cool for 2 minutes. This is important because you don't want the super hot sauce to cause the cheese to curdle. Add 2 cups of the cheese, and stir gently until it melts and the sauce is smooth. Season with salt to taste.
- Toss the broccoli with the warm cheese sauce until evenly coated, and then spoon into a baking dish. Top with the remaining cup of cheese. If making immediately, bake for 35-40 minutes, or until the cheese is bubbly and starting to turn golden on top. You can run it under the broiler briefly at the end for some browning if you like.
- If making ahead, cover tightly with foil and refrigerate. Remove from the fridge and let come to room temperature before baking (about 2 hours.) The baking time will probably be slightly longer for the make ahead casserole.
Notes
Nutrition
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This is delicious I used sharp cheddar what size casserole dish did you use? Also, to make in
I love this casserole. But it made way more than I needed and I’m left with a lot. Will this freeze well?
You can freeze it but I feel that the texture suffers a bit. If you do freeze it you’ll want to use it within a couple of months.
I made this tonight it was delicious will definitely make again. Thank you for this wonderful recipe. ?
Do you have the approximate nutritional values for this recipe?
can you freeze this casserole after baking?
I had a scrumptious broccoli and egg and cheese casserole that was the best I ever tasted. I was told the recipe included 2 pk. frozen broccoli, 6-8 eggs, 2 c. shredded cheddar, and 2 cans cream of broccoli soup and 1 tsp. baking powder or soda (not sure which?). I was promised the recipe in detail but she went on vacation and forgot and I don’t want to wait till she gets back. So, help, if you can…my granddaughter is coming to stay next week and she is a vegetarian. Therefore, I would really appreciate it if you have ever heard of such a recipe and send it to me.
BTW I also did not grow up with my mom making casseroles and everything was from scratch. She was French and an amazing cook! This casserole was so delicious and moist. If you are able to help me I would appreciate it!
Thank you and bless you, Diane
try a teaspoon of mustard in the white sauce makes an awful difference even if you dont like mustard
Thanks for that tip!
This looks amazing! Have you ever tried replacing the flour with either almond or coconut flour?
I haven’t, but it’s worth a try!
Made this broccoli casserole recipe last night. Doubled it. family thought it was bland, so am wondering if you might be able to suggest a sauce that I could cover the leftovers with to spice up for dinner tonight.
If you found it bland I would definitely try a sharper cheese next time Debra. You might also add a topping of cheese to the leftovers.
A drop or 2 of Tabasco in the white sauce.
Can I make this ahead of time and cook it the next day?
I think that should be fine Mary. I would leave it out to come to room temperature, or close, before baking.
Can you add chicken breast, if so how would you do this
I think I’d add cooked shredded or cubed chicken breast in with the rest of the ingredients before baking.