If you've ever wondered how to make broccoli casserole that is creamy, flavorful and never watery, this tested version gets it right every time!
Through plenty of testing, I've found the key to a lighter broccoli cheese casserole is getting the balance of creaminess and structure just right. Cottage cheese blends smoothly into the base for extra protein and a rich texture without relying on canned soup, while broccoli, mayo and two cheeses create layers of flavor. It's topped with buttery crackers that bake up golden, salty and crisp! It's exactly the way a broccoli casserole should be!
This Broccoli and Cheese Casserole Recipe is a Winner
- Feeds a crowd: this feeds a big group making it perfect for the holidays.
- Basic Ingredients: this has really simple ingredients and its perfect for a beginner cook.
- Versatile: I use cottage cheese to bump up the protein but you can use Greek yogurt or sour cream as well. It’s also easy to change up the spices or cheeses.
What You'll Need to Make the Best Broccoli Casserole
- Broccoli: fresh is best, but frozen does work. Just read my tips below and in the recipe card so you can reduce any extra liquid in the casserole the frozen broccoli produces.
- Cheese: mozzarella cheese, cheddar cheese, cottage cheese
- Mayonnaise and Dijon: flavor makers that add to the creamy sauce
- Spices: garlic powder, onion powder, salt and pepper
- Butter: I use salted butter but unsalted will also work.
- Crackers: breadcrumbs will also work nicely.
How to Make Broccoli Casserole
- First, steam the broccoli. You can accomplish this by steaming in the microwave, most grocery store fresh or frozen broccoli that comes in a plastic bag has directions to quickly steam the broccoli in a couple minutes. Alternatively you can steam it on the stove top. Once the broccoli has been lightly steamed break apart any large florets if you want them to be smaller and more uniform. Set aside.
- Next, add the cottage cheese, Dijon, and spices to a bowl. Use an immersion blender (or food processor) to blend until smooth. This is important and if you skip this step the sauce will not turn out nice and creamy.
- Stir in the shredded cheddar and mozzarella cheese. Fold in the steamed broccoli. Spoon the mixture into a 9x13 casserole dish. Top with cheddar cheese.
- Last, and in my opinion, the most important step is to combine the melted butter with crushed, salted crackers. Sprinkle those buttery babies all over the casserole and pop in the oven!
How long to cook broccoli casserole
Since the broccoli is steamed ahead of time broccoli casserole cooks quite quickly. You just need to pop this dish in the oven for 18-22 minutes, or until the crackers are golden brown and perfectly crisp.
Can you Make Broccoli Casserole Ahead of time?
Yes, broccoli and cheese casserole can be made ahead of time. Here are a few things to keep in mind. You can assemble the entire casserole ahead of time, except the cracker topping. Cover tightly and store in the refrigerator up to 24 hours. When ready to bake add the butter cracker topping and follow the baking directions.
Tips for Making Cheese Broccoli Casserole
- Fresh broccoli provides the best texture, and helps prevent it from being soggy.
- If there is any excess liquid in the broccoli blot it with paper towels before mixing.
- Blending the cottage cheese ensures a perfectly creamy base.
- Add the cracker topping just before baking to keep it crisp.
- Let the casserole rest 10 minutes before serving for cleaner slices.
What goes with Cheddar Broccoli Casserole?
This is an excellent holiday dish and pairs well with favorites like ham in a slow cooker, dry brine turkey, or pork tenderloin. The cheesy casserole compliments classics like sweet potatoes, or buttery garlic green beans.
Storing Leftovers
- Store leftovers in an airtight container in the fridge up to 4 days.
- Reheat individual portions in the microwave or in the air fryer or oven at 350 degrees F until warmed through.
- For best texture, reheat uncovered in the oven or air fryer so the topping stays crisp.
- I do not suggest freezing.
Easy Broccoli Cheese Casserole FAQs
Fresh broccoli provides a better taste and texture. Frozen broccoli can release a lot more liquid, the consistency is better with fresh broccoli.
Yes, I do find that frozen broccoli produces more liquid. If you choose to use frozen broccoli steam according to the package directions. Use paper towels to remove any liquid by gently blotting the broccoli. It is important to remove as much liquid as possible.
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Cheese Broccoli Casserole
Video
Ingredients
Broccoli Cheese Casserole
- 32 ounces fresh broccoli florets steamed
- 1 cup cottage cheese
- ¼ cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
Cracker Topping
- 1 cup shredded sharp cheddar cheese
- 8 tablespoons butter melted
- 2 + cups crushed crackers
Instructions
- Preheat the oven to 350 degrees F.
- Lightly steam the broccoli until fork tender (follow package directions, usually 4-6 minutes, or follow this tutorial, do not overcook the broccoli or it will be mushy). Set aside.
- In a large mixing bowl add the cottage cheese, dijon and seasonings. Use an immersion blender and blend until smooth (or a food processor). Do not skip this step, otherwise the sauce will not be nice and creamy.
- Next, add the shredded cheddar and mozzarella, stir in the broccoli until well coated.
- Grease a 9x13 baking dish and turn the broccoli mixture out into the dish.
- Top with the remaining shredded cheddar cheese.
- Combine the melted butter and cracker crumbs. Sprinkle with crumbs over the broccoli.
- Bake 18-23 minutes until the cheese has melted and the crackers are golden brown.
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
