Creamy Broccoli and Cheddar Casserole Recipe

Meet the ultimate side dish: Broccoli Cheese Casserole. This comforting casserole pairs a rich homemade cheesy “cream of chicken” style sauce with sharp cheddar and a crunchy, buttery cracker topping. It’s simple to prepare, crowd-pleasing, and easy to adapt to vegetarian or gluten-free diets — see the tips below.

If you’re hunting for a standout side for holiday meals or a cozy weeknight accompaniment, this Broccoli Cheddar Casserole delivers. It highlights two stars — broccoli and cheddar — and balances them with a homemade creamy sauce and a buttery, crunchy topping. Serve it alongside roasted or grilled proteins, or enjoy a generous bowl as a satisfying vegetarian main.

This recipe centers on a homemade, cheesy cream base made from a savory roux, chicken or vegetable broth, and half-and-half, finished by folding in plenty of sharp cheddar. The topping brings texture and buttery flavor using crushed round crackers mixed with extra cheese and melted butter. The result is a casserole that’s rich and creamy inside with a crisp, golden top.

Ingredients

Below are the ingredients and suggested substitutions so you can tailor the casserole to dietary needs. For exact measurements, see the ingredient list in the recipe card further down.

• Unsalted butter — used to build the sauce and to blend with the cracker topping for richness.
• Garlic cloves — fresh garlic gives brighter flavor; substitute garlic powder if needed.
• Salt, black pepper, and paprika — simple seasonings that bring depth to the sauce.
• Cornstarch — thickens the sauce for a smooth, velvety texture.
• Chicken broth — provides savory base notes; use vegetable broth to make the casserole vegetarian.
• Half-and-half — creates a creamy sauce. Heavy cream will also work; milk tends to yield a thinner sauce.
• Sharp cheddar cheese — the main flavor component. One 8-ounce block shredded yields about 2 1/2 cups.
• Fresh broccoli florets — best texture and appearance. Frozen can be used, but fresh produces a firmer bite.
• Buttery round crackers (for example, buttery salted crackers) — crushed and mixed with cheese and butter for the topping. Use gluten-free crackers or gluten-free panko to make this gluten free.

Instructions

Make the cheesy cream base:

1. Preheat the oven to 350°F.
2. Shred an 8-ounce block of sharp cheddar (about 2 1/2 cups). Reserve 1/4 cup for the topping and set the rest aside.
3. In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves and sauté about 1 minute until fragrant. (If using garlic powder, add it with the spices below and skip sautéing.)
4. Stir in 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp paprika, and 2 tablespoons cornstarch. Cook the mixture for 3–4 minutes, stirring constantly, to cook out the raw starch.
5. Pour in 1 cup chicken (or vegetable) broth, stir to combine, and simmer for 1–2 minutes.
6. Reduce heat to medium-low and add 1 cup half-and-half. Simmer 6–8 minutes until the sauce thickens, stirring occasionally.
7. Remove from heat and stir in the shredded cheddar, saving the reserved 1/4 cup for the topping.

Assemble and bake the casserole:

1. Place 2 pounds fresh broccoli florets in a 9×13-inch (or similar) oven-safe baking dish.
2. Pour the cheesy sauce over the broccoli and toss gently so the florets are evenly coated.
3. In a small bowl, combine 1/4 cup melted butter, about 30 crushed buttery crackers, and the reserved 1/4 cup shredded cheddar. Sprinkle this cracker mixture evenly over the casserole.
4. Bake uncovered at 350°F for 30 minutes, until bubbling and the topping is golden brown.