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Broccoli Cheese Casserole

This broccoli cheese casserole is a comforting dish made with tender roasted broccoli coated in a creamy cheese sauce, topped with crunchy breadcrumbs, and baked until golden and bubbling. Its rich, cheesy flavor and crispy topping create a cozy, nostalgic meal perfect for weeknights. The final dish has a warm, gooey interior with a crisp, golden crust on top.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups broccoli florets fresh or frozen, thawed
  • 1 can cream of mushroom soup 10.5 oz can
  • 0.5 cup milk
  • 1 cup shredded cheddar cheese sharp or mild
  • 1 cup breadcrumbs panko or crushed Ritz
  • 2 tbsp butter melted for topping
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • to taste salt and pepper

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Whisk
  • Mixing bowls
  • Small bowl
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
  2. Wash and chop the broccoli into bite-sized florets. Bring a large pot of water to a boil, then blanch the broccoli for about 2 minutes until vibrant green and just tender. Drain well and set aside.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, and a pinch of salt and pepper until smooth. The mixture should be creamy and fragrant with hints of garlic.
  4. Add the blanched broccoli to the sauce, gently tossing to coat each floret evenly. Spread the mixture into your prepared baking dish, creating an even layer with a vibrant green color.
  5. Sprinkle the shredded cheddar cheese generously over the broccoli mixture, allowing it to melt into the sauce during baking. The cheese should look evenly distributed and start to peek through the broccoli.
  6. In a small bowl, combine the breadcrumbs with melted butter and a pinch of paprika if desired. Mix until the crumbs are coated and slightly clumpy.
  7. Sprinkle the breadcrumb mixture evenly over the cheese layer, creating a crunchy, golden topping. Lightly press the crumbs into the cheese to help them adhere.
  8. Bake the casserole uncovered for 25-30 minutes until the top is golden brown and bubbling. The aroma of melted cheese and toasted breadcrumbs will fill your kitchen.
  9. Remove the casserole from the oven and let it rest for about 5 minutes. This helps the dish set and makes slicing easier.
  10. Slice into squares and serve hot, enjoying the creamy, cheesy interior with a crispy topping. This comforting dish is perfect for a cozy weeknight dinner.

Notes

Feel free to add cooked bacon or a splash of hot sauce for extra flavor. For a lighter version, substitute Greek yogurt for the cream of mushroom soup.