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Home Broccoli recipes

Creamy Broccoli Casserole (Gratin)

By:Nagi
Published:18 Jul '18Updated:8 Nov '21
118 Comments
Recipe v Video v Dozer v

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!

Close up of a spoon scooping up a serving of creamy garlic parmesan Broccoli Casserole

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!!!

Preparation steps for Creamy Garlic Parmesan Broccoli Casserole

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!

Overhead photo of creamy Broccoli Casserole topped with a golden crunchy topping in a white casserole dish, fresh out of the oven ready to be served.

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.

Creamy Garlic Parmesan Broccoli Casserole in a rustic dark bowl, ready to be eaten.

WATCH HOW TO MAKE IT

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Close up of a spoon scooping up a serving of creamy garlic parmesan Broccoli Casserole

Creamy Broccoli Casserole

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Bake, Vegetable
French influence
5 from 22 votes
Servings4 as main, 8 as side
Tap or hover to scale
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RECIPE VIDEO ABOVE. This is the broccolli version of Cauliflower Cheese! Tender broccoli smothered in a creamy garlic-parmesan cheese sauce which is pretty much the one I use for everybody's favoure Mac and Cheese. It's nice and saucy, rather than being stodgy and so thick you can cut into it like cake, so there's extra cheese sauce to spoon over once served.

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:

1. You’ll need around 1 kg / 2 lb of broccoli with stalks to get 600 g of florets. It’s around 8 cups (imagine piling them into a pack and squishing in). Cut / break florets the same size to ensure even cooking, around 4-5cm / 1.5 – 2″ long with the thickest part of the stem no wider than 1cm/ 2/5″, otherwise it might not cook through properly.
2. Or tasty, gruyere, monterey jack, pepper jack or other melting cheese of choice other than mozzarella. IMPORTANT: Use freshly grated. Store bought grated has anti caking agents and give the sauce a slight powdery feel.
3. General:
* 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:

Calories: 359cal (18%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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118 Comments

  1. Debbie says

    April 19, 2022 at 10:33 am

    5 stars
    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.

    Reply
    • Nagi says

      April 19, 2022 at 2:25 pm

      That is amazing Debbie! I am happy we could convert him to the green side!! N x

      Reply
  2. Lind says

    January 17, 2022 at 1:23 pm

    5 stars
    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.

    Reply
  3. Brett Gibbs says

    September 21, 2021 at 8:03 pm

    5 stars
    just made this reciepe… amazing. planning so many dinners. added seeded mustard, would recommend

    Reply
  4. Leanne says

    August 12, 2021 at 7:34 am

    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

    Reply
  5. Trena says

    May 25, 2021 at 11:14 am

    Can this recipe be frozen ?

    Reply
    • Nagi says

      May 26, 2021 at 4:10 pm

      Hi Tena, this one is better fresh as you may find it goes watery and splits if frozen. N x

      Reply
  6. Stephanie A. says

    April 30, 2021 at 2:15 pm

    This is so yummy! Its easy and a family favorite!

    Reply
  7. Roger says

    November 30, 2020 at 5:00 pm

    5 stars
    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.

    Reply
    • Roger says

      November 30, 2020 at 5:06 pm

      5 stars
      Since you asked, I vote for Broccoli Gratin. It deserves the slightly uptown title.

      Reply
  8. Lewis says

    November 20, 2020 at 4:14 am

    Recommendations for making this in advance and reheating? Microwave react ok? Or is it a bad idea all around?

    Reply
    • Nagi says

      November 20, 2020 at 1:18 pm

      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

      Reply
  9. Ruth B says

    October 13, 2020 at 11:08 am

    5 stars
    Absolutely delish! I served with a baked potato. Definitely a keeper, would be great for holidays and potlucks.

    Reply
  10. Sally Byrne says

    June 29, 2020 at 10:37 pm

    5 stars
    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.

    Reply
  11. Katrina says

    April 17, 2020 at 2:31 pm

    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?

    Reply
  12. Ana says

    February 3, 2020 at 2:36 am

    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? 😊

    Reply
  13. Kim says

    December 12, 2019 at 2:21 am

    5 stars
    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.

    Reply
    • Nagi says

      December 12, 2019 at 6:29 am

      Thanks so much for letting me know Kim!

      Reply
      • Kim H says

        November 27, 2020 at 1:57 am

        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🍁

        Reply
  14. nanny says

    November 23, 2019 at 9:33 am

    5 stars
    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.

    Reply
  15. Lisa Ann Smith says

    July 9, 2019 at 11:22 am

    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!

    Reply
    • Nagi says

      July 9, 2019 at 5:54 pm

      Hi Lisa, this is a 12 cup dish. I hope you love this one too! ❤️

      Reply
  16. Bec says

    July 6, 2019 at 3:57 pm

    5 stars
    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!!!

    Reply
    • Nagi says

      July 6, 2019 at 4:21 pm

      Sounds great Bec!

      Reply
  17. Vera G says

    May 28, 2019 at 7:28 pm

    Good idea, will try this one. Dozer has sooooo many toys. Have good week.

    Reply
    • Nagi says

      May 28, 2019 at 7:57 pm

      I hope you love it Vera, and don’t even get me started on Dozer’s toy collection!!

      Reply
  18. Becca says

    May 8, 2019 at 4:12 pm

    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 🙂

    Reply
    • Nagi says

      May 8, 2019 at 7:57 pm

      Hi Becca, I’d make it and keep the topping separate, then bake on the day before serving. I hope you love it!

      Reply
      • Becca says

        May 9, 2019 at 6:28 am

        Thanks Nagi!

        Cheers,

        Becca

        Reply
  19. Heather Black Alexander says

    January 27, 2019 at 5:34 pm

    5 stars
    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. 😜

    Reply
    • Nagi says

      January 28, 2019 at 9:24 am

      Sounds divine Heather!!!

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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