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Homemade Broccoli Cheese Casserole is one of those comforting recipes that never seems to go out of style. It’s simple, filling, and a great way to turn a head of broccoli into something the whole family looks forward to eating.
Tender broccoli, a rich cheese sauce, and a buttery, golden topping come together in a dish that works just as well for a busy weeknight dinner as it does for a holiday table. It also reheats beautifully, which makes leftovers something to look forward to.
If you’re craving a warm, cheesy side dish that comes together with everyday ingredients, this homemade broccoli cheese casserole is a recipe worth keeping on hand. Here’s how to make it.
Ingredients:
- 6 cups broccoli florets
- 8 ounces cream cheese, softened
- 10 oz can of cream of mushroom soup
- 1 cup cheddar cheese, shredded
- ¼ cup parmesan cheese, grated
- 1 tbsp minced
garlic - 1 teaspoon Italian Seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup panko bread crumbs
Directions:
- Preheat the oven to 350˚F.
- Use cooking spray or a light butter coating to grease a 9×13-inch casserole dish.
- Place the broccoli in a steaming basket over a pot of boiling water, or use your preferred method, and steam for 4 minutes. The goal is to partially cook the broccoli so it finishes cooking in the oven.
- Once steamed, transfer the broccoli to a large bowl and set it aside.
- In a medium bowl, combine the following ingredients to create your creamy mixture: cream cheese, cream of mushroom soup, cheddar cheese, parmesan cheese, and seasonings, and stir well until combined.
- Add the creamy cheese mixture to the bowl with the broccoli. Toss everything together until the broccoli pieces are evenly coated with the sauce.
- Pour the broccoli and cream mixture into your prepared casserole dish, spreading it to an even layer.
- Sprinkle bread crumbs over the top.
- Place the dish on the middle rack of your preheated oven. Bake for 20 minutes until slightly browned.
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Homemade Broccoli Cheese Casserole
Broccoli cheese casserole: Blend broccoli, cheese, mayo, eggs, onion, soup, bake at 350°F for 30-35 mins. Delightful comfort food!
Ingredients
- 6 cups broccoli florets
- 8 ounces cream cheese softened
- 10 oz. can cream of mushroom soup
- 1 cup cheddar cheese shredded
- ¼ cup parmesan cheese grated
- 1 tbsp minced garlic
- 1 tsp Italian Seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup panko bread crumbs
Instructions
- Preheat the oven to 350˚F.
- Use cooking spray or a light butter coating to grease a 9×13-inch casserole dish.
- Place the broccoli in a steaming basket over a pot of boiling water, or use your preferred method, and steam for 4 minutes. The goal is to partially cook the broccoli so it finishes cooking in the oven.
- Once steamed, transfer the broccoli to a large bowl and set it aside.
- In a medium bowl, combine the following ingredients to create your creamy mixture: cream cheese, cream of mushroom soup, cheddar cheese, parmesan cheese, and seasonings, and stir well until combined.
- Add the creamy cheese mixture to the bowl with the broccoli. Toss everything together until the broccoli pieces are evenly coated with the sauce.
- Pour the broccoli and cream mixture into your prepared casserole dish, spreading it to an even layer.
- Sprinkle bread crumbs over the top.
- Place the dish on the middle rack of your preheated oven. Bake for 20 minutes until slightly brown.
