A made-from-scratch Broccoli Casserole with tender broccoli baked in a creamy cheese sauce. Also known as Broccoli Gratin, this is arguably the ultimate way to consume tons and tons of broccoli!
Creamy Broccoli Casserole
I’m about as much of a carnivore as a girl can be. And yet, even I would happily have this Broccoli Casserole for dinner any night of the week. Not even just as a side. As the main. It’s that good.
I mean, this isn’t just another boring broccoli dish. THIS is broccoli baked with thick, creamy sauce that’s loaded with cheesy parmesan and garlic flavours – made from scratch without canned soup (the thought never crossed my mind, but apparently there are many recipes that do this!).
Broccoli heaven. ❤
Well, let’s be completely honest here. This broccoli recipe is all about that cheese sauce. So I make sure there’s plenty of it!!!
Mac and Cheese – in broccoli form!
If you love my Baked Mac and Cheese, then you’re going to love this Broccoli Casserole. Because that’s basically what this recipe is. Mac and Cheese – minus the Mac, plus broccoli.
The same cheesy sauce. And that same gorgeous buttery, crunchy breadcrumb topping. In my world, Broccoli Casserole doesn’t happen without a crunchy topping!
Broccoli gratin / broccoli bake / broccoli casserole….
Truthfully, I am not really sure what to call this recipe. I guess it’s basically Cauliflower Cheese… in broccoli form. I wanted to sound all Frenchy fancy and call it Broccoli au Gratin. Then I wondered whether I should just bluntly call it a Broccoli Bake. Very Aussie – I think.
After flopping back and forth, I settled on the most neutral name I could think of – Broccoli Casserole.
But actually, never mind what I think. What do you think this should be called? Let me know in the comments below and I’ll change the recipe name if necessary!! – Nagi
PS This is how I have this as a meal – with hunks of crusty bread on the side for dunking / piling / wiping bowl clean. YUM.
WATCH HOW TO MAKE IT
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Creamy Broccoli Casserole
Ingredients
- 600g / 1.2 lb broccoli florets , small to medium (2 large heads, Note 1)
- 60g / 4 tbsp unsalted butter
- 4 garlic cloves , minced
- 6 tbsp plain flour
- 2 cups milk , preferably warm (full or low fat)
- 1 1/2 cups chicken broth/stock , preferably warm
- 1.5 cups cheddar cheese, freshly grated (Note 2)
- 1/2 cup grated parmesan cheese
- Salt and pepper
Topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 20g / 1.5 tbsp unsalted butter, melted
Instructions
- Preheat oven to 180C/350F.
- Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
- Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
- Add flour and cook for 1 minute, stirring constantly.
- While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
- Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
- Turn off heat, add cheeses, stir in (don’t worry if it doesn’t melt fully). Then do a taste test and add a bit of salt if required.
- Add broccoli and stir well to coat.
- Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
- Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
- Stand for 5 minutes before serving.
Recipe Notes:
* Sauce consistency: The Sauce thins slightly once baked due to liquid leached by the broccoli. So make the consistency of the sauce in the pot slightly thicker than what you want the end result to be.
* The broccoli in this casserole is cooked to tender. If you are partial to tender crisp broccoli, then steam the broccoli first until it is just under tender crisp, steam dry to remove excess water from florets. Cook the cheese sauce slightly longer so it is quite thick, stir through broccoli etc, then bake UNCOVERED for just 20 – 25 minutes until top is golden.
* This will serve 5 to 6 generously, or 8 to 10 as part of a larger menu. 4. Nutrition per serving, assuming 6 servings. It’s a generous serving for a side – a heaped cup.
Originally published May 2015, post updated with new words, new photos and recipe video added. Recipe slightly tidied up but is fundamentally the same recipe, but here is the old recipe just in case it’s what you’re after.Nutrition Information:
More fabulous Broccoli recipes
LIFE OF DOZER
There’s a Dozer buried under there somewhere….
I made this for Easter Dinner and my husband enjoyed it. He said it helped him to actually like the broccoli. lol! And I love the cheesey sauce. I followed all directions except I made this with broccoli and cauliflower, from frozen. I was able to get out the extra liquid from steaming then in the microwave. The sauce was perfectly creamy!
Great recipe! I highly recommend it for any meal and especially when trying to get children to eat their vegetables. I use to make something similar when my daughters were little and they like veggies still today.
That is amazing Debbie! I am happy we could convert him to the green side!! N x
This was so good! I used half sharp American and half English cheddar. I added 1/4 tsp of ground nutmeg to the roux. This would be delicious leftover with tuna, chicken or ham mixed in.
just made this reciepe… amazing. planning so many dinners. added seeded mustard, would recommend
I have made this many times now. It is simply delicious and easy to make. It’s become a family favourite when my babies return to the nest for Monday night dinners.
Nagi I have made many of your recipes now and every one is delicious. I love your work, thankyou so much for sharing all of your creations! xx
Can this recipe be frozen ?
Hi Tena, this one is better fresh as you may find it goes watery and splits if frozen. N x
This is so yummy! Its easy and a family favorite!
We made this for a Thanksgiving dinner side dish for the first time last week (along with your Corn Casserole) and it was a huge family hit. Broccoli in a creamy cheese sauce with a crunchy topping will be an annual Thanksgiving favorite from here on out. And lots of other times as well. Thanks again. Best wishes to you and Dozer.
Since you asked, I vote for Broccoli Gratin. It deserves the slightly uptown title.
Recommendations for making this in advance and reheating? Microwave react ok? Or is it a bad idea all around?
Hi Lewis, if you’re making in advance, I would make until step 9, but only add the topping and bake when you’re ready to serve 🙂 N x
Absolutely delish! I served with a baked potato. Definitely a keeper, would be great for holidays and potlucks.
I look through your recipes almost daily to decide what we’ll eat the next day and they always turn out great!! But this, just wow!!!!! It was amazing and loved by the whole family.
Hi Nagi,
I’m planning on making this tonight, but doing it half broc and half cauli. Do you think the cauliflower will cook in the same time or should I steam it a bit first?
Hi Nagi,
What do you think of adding cooked rice and making it a broccoli rice casserole?! I’m thinking everything would stay the same? Yes? 😊
I made this casserole for Thanksgiving and was a little nervous because I have never made before. It turned out absolutely delicious!!!!! Everyone loved it. It came out perfect and the directions were spot on. I will make it for all of my holidays in the future. Thank you for sharing. You have so many recipes that look delicious, can’t wait to try a lot more.
Thanks so much for letting me know Kim!
I’m making this again today for Thanksgiving. My family thinks I’m a great cook thanks to your amazing recipes. Thank you , thank you. Happy Thanksgiving to all🍁
followed directions exactly and it was delicious. but for thanksgiving, i am swapping the panko for those ‘required’ fried onions that usually go on green bean casserole. but my grandkids like green beans with just butter. so this will be the adult veggie.
Nagi, What size casserole dish do we use for this? You have made me motivated to cook! I have successfully executed your Italian Meatballs, Meatloaf, Pot Roast, and Honey Garlic Chicken. My family has loved them all! Thank you so much!
Hi Lisa, this is a 12 cup dish. I hope you love this one too! ❤️
This is insanely delicious! I put in half the broccoli, added some spinach and shredded some baked chicken breast and mixed it though. The cheese sauce has so much flavor! Love your recipies!!!
Sounds great Bec!
Good idea, will try this one. Dozer has sooooo many toys. Have good week.
I hope you love it Vera, and don’t even get me started on Dozer’s toy collection!!
Hey Nagi,
Wondering about making ahead. I was reading the comments below and you’d said to let it cool and then refrigerate: do I put the whole dish together and then just skip the bake until the next day (leave the topping off until baking I’m guessing), or do I bake as per recipe, cool, refrigerate and then reheat the next day (how long do you think it will take to reheat if this is the way you suggest)? I want to make this for our Mother’s Day celebration this Sunday, but have many hours to drive to get to the celebration, so won’t be able to prepare it all on the day.
Thanks!
Becca 🙂
Hi Becca, I’d make it and keep the topping separate, then bake on the day before serving. I hope you love it!
Thanks Nagi!
Cheers,
Becca
So, I’m not a Recipe Tin Eats amateur any longer. I decided to combine this recipe with the garlic prawn Mac n cheese. Sorry, I wanted to add meat to this and the prawn Mac n cheese is totally decadent. I started by sautéing the shrimp, removed them from the pan and made this recipe as directed, but adding cooked ditalini pasta. I baked the casserole according to the recipe and added the shrimp and bread crumb topping after the first 20ish minutes. Then broiled to delicious crunchy, creamy perfection. Love your recipes! Seriously. They always, ALWAYS turn out great. Even Frankenrecipes. 😜
Sounds divine Heather!!!