Print

Holiday Cheesy Broccoli Casserole

Creamy holiday cheesy broccoli casserole baked in a white ceramic dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fresh broccoli florets are enveloped in a rich, creamy cheese sauce and baked under a buttery cracker topping. This comforting casserole transforms a simple vegetable into a celebratory side dish perfect for holidays and cozy family dinners.

Ingredients

Scale
  • 1 1/2 pounds fresh broccoli florets (about 2 large heads)
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup chicken or vegetable broth
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère or Swiss cheese
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup crushed buttery crackers (like Ritz) or panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain well and set aside.
  3. In a large saucepan or Dutch oven, melt 3 tablespoons butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the onions and cook, stirring constantly, for 1-2 minutes to form a roux.
  5. Slowly whisk in the warm milk and broth until smooth. Continue whisking until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove saucepan from heat. Stir in 1 1/2 cups of the cheddar cheese, all of the Gruyère, sour cream, Dijon mustard, smoked paprika, and nutmeg. Season generously with salt and pepper.
  7. Gently fold the blanched broccoli florets into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, mix the crushed crackers with the 2 tablespoons of melted butter. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top evenly with the buttery cracker crumbs.
  9. Bake for 25-30 minutes, until the sauce is bubbling and the topping is golden brown. Let cool for 5 minutes before serving.

Notes

For a smoother sauce, shred cheese from a block instead of using pre-shredded. The casserole can be assembled (without topping) a day ahead, covered, and refrigerated. Add topping and bake when ready. To freeze, assemble without topping, wrap tightly, and freeze for up to 2 months. Thaw in refrigerator before baking.

Nutrition

Find it online: https://harmonymeal.com/holiday-cheesy-broccoli-casserole/