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Cheesy Broccoli Casserole

Cheesy broccoli casserole combines tender-crisp broccoli with a creamy cheddar sauce and a buttery cracker topping. Baked until golden and bubbling, it makes a comforting, crowd-friendly side dish.
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Prep Time 15 minutes
Cook Time 31 minutes
resting 5 minutes
Total Time 51 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the broccoli and cheese sauce
  • 2 lb broccoli florets
  • 7 tbsp unsalted butter divided (4 tablespoons for the sauce and 3 tablespoons for the topping)
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp dry mustard
  • 8 oz sharp cheddar cheese shredded (about 2 cups)
For the topping
  • 1 cup buttery round crackers crushed, such as Ritz (about 20 crackers)

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the broccoli and cheese sauce
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring a large pot of water to a boil.
  4. Add the broccoli and cook for 2 to 3 minutes, until bright green and just tender-crisp.
  5. Drain the broccoli well.
  6. Melt 4 tablespoons of the butter in a medium saucepan over medium heat.
  7. Whisk in the flour and cook for 1 minute.
  8. Gradually whisk in the milk and cook, whisking often, for 3 to 5 minutes, until the sauce is thick and bubbling.
  9. Stir in the salt, pepper, and dry mustard.
  10. Remove the saucepan from the heat.
  11. Stir in the cheddar until melted.
  12. Fold the cheese sauce into the broccoli.
  13. Transfer the mixture to the prepared baking dish.
Top and bake
  1. Melt the remaining 3 tablespoons butter.
  2. Stir the melted butter into the crushed crackers.
  3. Sprinkle the topping evenly over the casserole.
  4. Bake for 20 to 25 minutes, until the topping is golden and the sauce is bubbling around the edges.
  5. Let the casserole rest for 5 minutes before serving.

Notes

For the best texture, drain the broccoli well before mixing it with the cheese sauce. Refrigerate leftovers for up to 4 days; freezer storage is possible, though the cracker topping may soften. For a gluten-free variation, use a gluten-free flour blend and gluten-free buttery crackers.