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Wooden spoon lifting a scoop of cheesy broccoli casserole with a crunchy topping from a baking dish

Creamy Cheddar Broccoli Casserole

This comforting and classic broccoli casserole features perfectly tender-crisp broccoli florets enveloped in a rich, creamy sharp cheddar cheese sauce, topped with a golden, buttery panko crust. It's a perfect side dish for any family meal or holiday gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Broccoli
  • 2 lbs fresh broccoli florets about 6-7 cups, cut into bite-sized pieces
For the Creamy Cheese Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1 tsp Dijon mustard optional, for depth
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese or other good melting cheese like Gruyere
For the Crispy Topping
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter melted
  • 1/4 cup grated Parmesan cheese optional
  • pinch paprika optional, for color

Equipment

  • Large pot with steamer basket
  • 9x13 inch baking dish
  • Medium saucepan
  • Whisk
  • Large mixing bowl

Method
 

Prepare the Broccoli
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Steam the broccoli florets in a large pot with a steamer basket for 5-7 minutes, or until tender-crisp. They should be bright green and slightly soft but still hold their shape. Drain well and set aside.
Make the Cheese Sauce
  1. In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be a pale blonde color.
  2. Gradually whisk in the milk, a little at a time, until smooth and no lumps remain. Continue to whisk as the sauce thickens, about 3-5 minutes. Bring to a gentle simmer.
  3. Remove the saucepan from the heat. Stir in the Dijon mustard (if using), garlic powder, onion powder, salt, and black pepper. Add the shredded sharp cheddar cheese and Monterey Jack cheese, stirring until completely melted and smooth.
Assemble the Casserole
  1. In a large mixing bowl, combine the steamed broccoli with the creamy cheese sauce. Stir gently to ensure all the broccoli is coated.
  2. Pour the broccoli mixture into the prepared 9x13 inch baking dish, spreading it evenly.
Prepare and Add Topping
  1. In a small bowl, combine the panko breadcrumbs, 3 tablespoons melted unsalted butter, grated Parmesan cheese (if using), and paprika (if using). Stir until the panko is evenly coated.
  2. Sprinkle the panko topping evenly over the broccoli mixture in the baking dish.
Bake and Serve
  1. Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the panko topping is golden brown and crispy.
  2. Remove from oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly.

Notes

For an extra layer of flavor, you can add cooked, crumbled bacon to the cheese sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.