May 20, 2024

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This fresh Broccoli Cheese Casserole is made with onions, garlic, and cheddar all in a tasty cream sauce and topped with a cheesy buttery cracker crumb topping. It is always hit with family and friends and it is a great side dish for almost any main entree. I love to serve it with grilled pork tenderloin or roasted chicken. Enjoy this easy fresh broccoli recipe made without canned soup all year round

This fresh Broccoli Cheese Casserole is made with onions, garlic, mayonnaise, eggs, and cheddar in a tasty cream sauce all topped with cheesy buttery cracker crumb topping.

How to make Broccoli Cheese Casserole

First, steam the broccoli for about 4-5 minutes and drain it in a colander to remove any excess moisture.

While the broccoli is draining in the colander melt a little bit of butter in a large skillet over medium heat. Add the onion and cook until it is soft. Then reduce the heat to medium-low and add the garlic. Cook for 1 minute while stirring. Sprinkle in the flour and cook for 2 minutes while stirring. Then stir in the dry ground mustard and slowly stir in the milk. Cook for several minutes or until the mixture is smooth and slightly thickened. Season with salt and fresh ground black pepper to taste. Remove the mixture from the heat and let it cool while you chop the broccoli into bite-sized pieces.

How to make Broccoli Casserole

In a large bowl combine the broccoli, cooled cream sauce, 1 1/4 cups shredded cheddar cheese, mayo, and eggs. Season with a little more salt and pepper. Spoon the broccoli mixture into a baking dish. Top with the remaining cheddar cheese and crushed crackers. Bake for 30-40 minutes or until lightly browned on the top.

Bake broccoli cheddar casserole for 30-40 minutes or until lightly browned on the top.

Recipe tips

  • Use fresh or frozen broccoli. If using frozen skip the steaming step.
  • Any buttery cracker like Ritz will work. Crush them with a rolling pin in a zipper bag.
  • This dish is best eaten fairly promptly while it is warm and the crackers are crunchy.
  • If desired, cream of chicken or cream of mushroom soup can be substituted for the butter, flour, ground mustard, and milk. Just use a little olive oil to saute the onion and garlic and then add it to the bowl with the other ingredients.
  • Other veggies to add include carrots, peas, green beans, or cauliflower.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave.
Any buttery cracker like Ritz will work. Crush them with a rolling pin in a zipper bag.

How to prepare this casserole in advance

To prepare this broccoli casserole in advance simply prepare it up to the point of spooning the broccoli mixture into a casserole dish and topping it with the remaining cheese. Do not top with crushed crackers. Instead, cover the casserole dish with two layers of plastic wrap and refrigerate for up to 2 days. When ready to enjoy remove the casserole from the fridge and warm up to room temperature for about 45 minutes. Remove the plastic wrap, sprinkle with crushed crackers, and bake according to the recipe directions.

A  Broccoli Cheese Casserole made with fresh broccoli, onions, garlic, and cheddar in a creamy base all topped with melted cheddar and a buttery cracker topping.

More broccoli recipes to try!

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Broccoli Cheese Casserole

Broccoli Cheese Casserole

A  Broccoli Cheese Casserole made with fresh broccoli, onions, garlic, and cheddar in a creamy base all topped with melted cheddar and a buttery cracker crumb topping. 

  • Author: Beth Pierce
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: side dish
  • Method: stovetop
  • Cuisine: American
  • 8 cups fresh broccoli florets
  • 2 tablespoons butter
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • ¼ teaspoon ground mustard
  • 1 ¼ cups milk
  • Kosher salt and fresh ground black pepper to taste 
  • 2 cups shredded cheddar cheese
  • 1 cup mayonnaise
  • 2 large eggs lightly beaten
  • 1 sleeve Ritz crackers crushed

Instructions

  1. Preheat the oven to 350 degrees.  Spray a 9×9 inch casserole dish with nonstick cooking spray. 
  2. Steam the broccoli for 4-5 minutes and drain it in a colander to drain. Chop it into bite-sized pieces. 
  3. Melt the butter in a large skillet over medium heat. Add the onion and cook until it is soft. Reduce the heat to medium-low and add the garlic. Cook for 1 minute while stirring. Sprinkle in the floor and cook for 2 minutes while stirring.  
  4. Stir in the ground mustard. Slowly stir in the milk. Cook for several minutes or until the mixture is smooth and slightly thickened. Season with salt and fresh ground black pepper to taste. Remove the mixture from the heat and let it cool. 
  5. In a large bowl combine the broccoli, cooled cream sauce, 1 1/4 cups shredded cheddar cheese, mayo, and eggs. Season with a little more salt and pepper. Spoon the broccoli mixture into the prepared baking dish. Top with the remaining cheddar cheese and crushed crackers. Bake for 35-40 minutes or until lightly browned on the top and heated through. 

Notes

  • Use fresh or frozen broccoli. If using frozen skip the steaming step.
  • Any buttery cracker like Ritz will work. Crush them with a rolling pin in a zipper bag.
  • This dish is best eaten fairly promptly while it is warm and the crackers are crunchy.
  • If desired cream of chicken or cream of mushroom soup can be substituted for the butter, flour, ground mustard, and milk. Just use a little olive oil to saute the onion and garlic and then add it to the bowl with the other ingredients.
  • Other veggies to add include carrots, peas, green beans, or cauliflower.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave.  

Keywords: how to make broccoli and cheese casserole, broccoli and cheese casserole, broccoli and cheddar casserole

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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.


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