Can I use frozen broccoli?

Absolutely! Just thaw it completely and drain it like you're trying to squeeze water from a stone. Frozen broccoli is already partially cooked, so it's actually pretty convenient.

Can I make this keto?

Sure thing! Use almond flour instead of regular flour, heavy cream instead of milk, and crushed pork rinds instead of crackers. Want more ideas? Check out these keto-friendly casserole recipes .

Can I add other vegetables?

Of course! Cauliflower, green beans, asparagus, zucchini – go crazy. Just make sure they're cooked and drained properly first. Need timing help? These vegetable cooking time guides are super helpful.

Why is my casserole soggy?

Nine times out of ten, it's because the broccoli wasn't drained well enough. Pat that green stuff dry with paper towels if you have to – soggy casserole is nobody's friend.

Can I make this broccoli casserole recipe -soup ahead?

Totally! Make the whole thing without the topping, stick it in the fridge, and add the crackers right before baking. Or bake it completely and just reheat it later.

Can I freeze Broccoli casserole recipe -soup?

Yep! It freezes great for 1-3 months. Some people like to bake it first, others freeze it unbaked – both work fine.

How long does broccoli casserole recipe -soup keep?

It'll stay good in the fridge for 3-5 days. Sometimes I think it tastes even better the next day when all the flavors have had time to get acquainted.

Broccoli casserole recipe -soup: Best 4 cheeses for rich flavor

Description

A cheesy, creamy, crunchy-topped broccoli casserole that ditches canned soup for homemade magic – perfect for any occasion from holiday feasts to cozy weeknight dinners.

Ingredients

Scale

6 cups fresh or frozen broccoli florets (drained well)
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk or cream
2 cups shredded sharp cheddar cheese (plus more for topping)
1/2 cup mayonnaise or Greek yogurt
2 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup crushed Ritz crackers or panko
2 tablespoons melted butter (for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
If using fresh broccoli, blanch for 4 minutes or roast for 15 minutes until tips are browned. If using frozen, thaw and drain well.
In a skillet, melt 3 tbsp butter. Add chopped onion and cook until translucent. Add garlic and cook 1 minute more.
Whisk in flour and cook for 1-2 minutes. Slowly add milk while whisking. Cook until thickened, about 3-5 minutes.
Remove from heat. Stir in salt, pepper, paprika, and 2 cups shredded cheese until melted.
In a large bowl, mix broccoli, cheese sauce, mayo or yogurt, and eggs until combined.
Pour mixture into baking dish. Top with additional shredded cheese.
Mix crushed crackers with 2 tbsp melted butter and sprinkle on top.
Bake 45-60 minutes, until bubbly and golden. Broil last few minutes for extra crispy top if desired.
Let cool a few minutes before serving. Enjoy!

Notes

Make ahead by assembling everything but the topping and refrigerating. Add cracker topping just before baking. Keeps 3-5 days refrigerated or freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 720mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 13g
Cholesterol: 90mg