A made-from-scratch Broccoli Casserole with tender broccoli baked in a creamy cheese sauce. Also known as Broccoli Gratin, this is arguably the ultimate way to consume tons and tons of broccoli!
Creamy Broccoli Casserole
I’m about as much of a carnivore as a girl can be. And yet, even I would happily have this Broccoli Casserole for dinner any night of the week. Not even just as a side. As the main. It’s that good.
I mean, this isn’t just another boring broccoli dish. THIS is broccoli baked with thick, creamy sauce that’s loaded with cheesy parmesan and garlic flavours – made from scratch without canned soup (the thought never crossed my mind, but apparently there are many recipes that do this!).
Broccoli heaven. ❤
Well, let’s be completely honest here. This broccoli recipe is all about that cheese sauce. So I make sure there’s plenty of it!!!
Mac and Cheese – in broccoli form!
If you love my Baked Mac and Cheese, then you’re going to love this Broccoli Casserole. Because that’s basically what this recipe is. Mac and Cheese – minus the Mac, plus broccoli.
The same cheesy sauce. And that same gorgeous buttery, crunchy breadcrumb topping. In my world, Broccoli Casserole doesn’t happen without a crunchy topping!
Broccoli gratin / broccoli bake / broccoli casserole….
Truthfully, I am not really sure what to call this recipe. I guess it’s basically Cauliflower Cheese… in broccoli form. I wanted to sound all Frenchy fancy and call it Broccoli au Gratin. Then I wondered whether I should just bluntly call it a Broccoli Bake. Very Aussie – I think.
After flopping back and forth, I settled on the most neutral name I could think of – Broccoli Casserole.
But actually, never mind what I think. What do you think this should be called? Let me know in the comments below and I’ll change the recipe name if necessary!! – Nagi
PS This is how I have this as a meal – with hunks of crusty bread on the side for dunking / piling / wiping bowl clean. YUM.
WATCH HOW TO MAKE IT
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Creamy Broccoli Casserole
Ingredients
- 600g / 1.2 lb broccoli florets , small to medium (2 large heads, Note 1)
- 60g / 4 tbsp unsalted butter
- 4 garlic cloves , minced
- 6 tbsp plain flour
- 2 cups milk , preferably warm (full or low fat)
- 1 1/2 cups chicken broth/stock , preferably warm
- 1.5 cups cheddar cheese, freshly grated (Note 2)
- 1/2 cup grated parmesan cheese
- Salt and pepper
Topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 20g / 1.5 tbsp unsalted butter, melted
Instructions
- Preheat oven to 180C/350F.
- Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
- Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
- Add flour and cook for 1 minute, stirring constantly.
- While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
- Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
- Turn off heat, add cheeses, stir in (don’t worry if it doesn’t melt fully). Then do a taste test and add a bit of salt if required.
- Add broccoli and stir well to coat.
- Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
- Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
- Stand for 5 minutes before serving.
Recipe Notes:
* Sauce consistency: The Sauce thins slightly once baked due to liquid leached by the broccoli. So make the consistency of the sauce in the pot slightly thicker than what you want the end result to be.
* The broccoli in this casserole is cooked to tender. If you are partial to tender crisp broccoli, then steam the broccoli first until it is just under tender crisp, steam dry to remove excess water from florets. Cook the cheese sauce slightly longer so it is quite thick, stir through broccoli etc, then bake UNCOVERED for just 20 – 25 minutes until top is golden.
* This will serve 5 to 6 generously, or 8 to 10 as part of a larger menu. 4. Nutrition per serving, assuming 6 servings. It’s a generous serving for a side – a heaped cup.
Originally published May 2015, post updated with new words, new photos and recipe video added. Recipe slightly tidied up but is fundamentally the same recipe, but here is the old recipe just in case it’s what you’re after.Nutrition Information:
More fabulous Broccoli recipes
LIFE OF DOZER
There’s a Dozer buried under there somewhere….
This is insanely delicious! I put in half the broccoli, added some spinach and shredded some baked chicken breast and mixed it though. The cheese sauce has so much flavor! Love your recipies!!!
Sounds great Bec!
Good idea, will try this one. Dozer has sooooo many toys. Have good week.
I hope you love it Vera, and don’t even get me started on Dozer’s toy collection!!
Hey Nagi,
Wondering about making ahead. I was reading the comments below and you’d said to let it cool and then refrigerate: do I put the whole dish together and then just skip the bake until the next day (leave the topping off until baking I’m guessing), or do I bake as per recipe, cool, refrigerate and then reheat the next day (how long do you think it will take to reheat if this is the way you suggest)? I want to make this for our Mother’s Day celebration this Sunday, but have many hours to drive to get to the celebration, so won’t be able to prepare it all on the day.
Thanks!
Becca 🙂
Hi Becca, I’d make it and keep the topping separate, then bake on the day before serving. I hope you love it!
Thanks Nagi!
Cheers,
Becca
So, I’m not a Recipe Tin Eats amateur any longer. I decided to combine this recipe with the garlic prawn Mac n cheese. Sorry, I wanted to add meat to this and the prawn Mac n cheese is totally decadent. I started by sautéing the shrimp, removed them from the pan and made this recipe as directed, but adding cooked ditalini pasta. I baked the casserole according to the recipe and added the shrimp and bread crumb topping after the first 20ish minutes. Then broiled to delicious crunchy, creamy perfection. Love your recipes! Seriously. They always, ALWAYS turn out great. Even Frankenrecipes. 😜
Sounds divine Heather!!!
Hi im sure in your Mac and Cheese using australian Tasty cheese was off limits, is that the same here? Thanks!!
Your creamy broccoli casserole will be on my menu Sunday night, sounds delicious.
Woot!
What size dish did you use? Would 9×13 work? Thanks!
Hi Sue, an 8-10 cup capacity dish would be perfect!
Hello Nagi
Your Creamy Broccoli Casserole is looking awesome. It feels mouth watering. i think its too yummy to test.
Thank you Sharma! 🙂
Fantastic, another one of your great recipes Nagi. Made it with my own home grown brocolli..
We have both white and orange cheddar in the states. Also many other kinds, like red English cheddar.
LOVE red cheddar!!
Love THIS , love, love Cheese ! DID YOU test THIS one on DOZER ? HOW Many tops is HE having-SPOILED for choice……
Too much garlic, I thought??!!
Hello.
I wanted to make this tomorrow and wanted to know what type of cheese you used in the video. I know you stated cheddar in the ingredients but I have never seen white cheddar cheese before. Thanks.
I made this on Friday and it was delicious and very easy to make. Thanks for the recipe!
White cheddar does exist and when it is the ‘aged’ white cheddar it is delicious.
Hi Alexandria! Cheddar cheese is pale yellow here in Australia, not the bright orange in the states! N x
Needed to make some substitutions as hubby is diabetic and will spike if he even LOOKS at wheat. So, cornstarch instead of flour and (believe it or not) crushed pork rinds for the panko. All loved it. Am planning on doing it with cauliflower also 🙂
WOAH!!! That’s genius. GENIUS! Can I put your changes in the recipe notes for GF option???
Nagi. The Broccoli with the Cream Dressing was sooo delicious…much better than steamed w/butter which I usually made. Yes…a second serving too, w/crusty bread…( I tend to snack after dinner with something I really like…especially it being a chees-e sauce. Thanks.
I LOVE HEARING THAT!!! 😂
Could frozen broccoli be used? (Defrost/drain and add) Do you think it would become too mushy? If you think it would work I have an over abundance of frozen cauliflower, broccoli, carrot and squash mix in the freezer is love to use in a mixed veggie casserole
Hi Bryn! That will be fine, I would just reduce the covered baking time by 10 minutes 🙂
I know I’m late to the party on this one Nagi – but this looks yummy. I think I would like to add some cauliflower in as well. Would that work???? And what other veggies do you think could be added that would compliment??? If zucchini was added, would it overcook and get slushy?
And I’m even later! Sorry for the late response Lisa, YES to cauliflower! N x
Has anyone ever doubled this? Would a 9×13 work if I doubled recipe?
That should be just fine!
This was delish. Made it last night for dinner along with your baked pumpkin with cinnamon (minus the yoghurt dressing as the gratin was already so creamy). Both delicious and nutritious – as easy which is a bonus! And I am such a fan of things that are good for lunch leftovers for work the next day. Thanks again 🙂
Can I put this together the day before and then bake it?
Yup! Let it cool then cover and refrigerate 🙂
I’m so glad you enjoyed this Nycolle! Thanks for letting me know! N x PS And thanks for reminding me of the baked pumpkin, it’s SO GOOD!
This was delicious and I already had all the ingredients in my fridge and cupboard to make it. I actually added about 1 cup of leftover brown rice that I had and it tasted awesome coated in the gratin sauce! Thanks for the recipe!
– Jennifer
I’m so glad you enjoyed it Jennifer! Thanks so much for coming back to let me know! N x
can i make this, minus the baking the day before?
Yes you can! Works great! I would sprinkle the crunchy topping on the next day though. 🙂