Broccoli Casserole Recipe
Tender broccoli florets smothered in a creamy cheese sauce, baked to golden perfection—this Broccoli Casserole Recipe is the ultimate comfort food side dish that’s easy, family-friendly, and vegetarian.
This broccoli casserole is one of those dishes that feels like a warm hug on a plate. Originating from midwestern potlucks, it’s taken on many forms over the years—some folks add rice, others sneak in bacon. But here, I keep it simple and wholesome: fresh broccoli, tangy Greek yogurt, sharp cheddar, a crunchy panko topping, and just the right blend of seasonings. It’s perfect for holiday dinners, busy weeknights, or whenever you need a crowd-pleasing side. As a 50-year-old home cook, I’ve tested this recipe against holiday chaos, picky eaters, and last-minute invites—and it never disappoints. Plus, with plenty of fiber and protein, it’s healthier than the boxed stuff, yet still cheesy enough to win over even the biggest comfort-food lovers.
Why You’ll Love This Recipe
• Cheesy crowd-pleaser—melty cheddar meets tender broccoli.
• Ready in under an hour—perfect for busy weeknights.
• Vegetarian-friendly—no meat required, but you won’t miss it.
• Family-approved—kids ask for seconds (and adults, too!).
• Make-ahead ease—assemble ahead, bake when you need it.
• Healthy twist—Greek yogurt boosts protein and cuts fat.
• Versatile side dish—pairs with roast chicken, ham, or steak.
• Crunchy topping—golden panko gives every bite a little pop.
Ingredients
• 1 lb (450g) fresh broccoli florets, trimmed and chopped (frozen works—thaw and drain).
• 1 cup plain whole-milk Greek yogurt (for rich creaminess; Fage or Chobani recommended).
• 1 cup shredded sharp cheddar cheese (Cabot Extra Sharp or Kraft).
• ½ cup grated Parmesan cheese (Parmigiano-Reggiano if you want a nutty note).
• ½ cup mayonnaise (Hellmann’s or Duke’s adds tang).
• 1 small yellow onion, finely chopped (sweet or vidalia).
• 2 cloves garlic, minced.
• 1 tsp kosher salt (Diamond Crystal) and ½ tsp freshly ground black pepper.
• ½ tsp garlic powder (optional, for extra savory depth).
• 1 cup panko breadcrumbs (Progresso or Japanese-style for flakier crunch).
• 2 Tbsp unsalted butter, melted (Land O’Lakes).
• 1 Tbsp chopped fresh parsley (optional, for a splash of color).
Directions
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray—this helps the edges crisp up.
2. Blanch the Broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook 2–3 minutes until bright green and just tender. Drain well and pat dry—excess water makes a soggy casserole.
3. Mix the Base: In a big mixing bowl, whisk together Greek yogurt, mayonnaise, garlic, salt, pepper, and garlic powder. Stir in chopped onion, minced garlic, shredded cheddar, and half the Parmesan until evenly combined.
4. Combine & Transfer: Gently fold in the blanched broccoli until every floret is coated. Taste and adjust seasoning—sometimes I add a pinch more salt or pepper here. Then spread the mixture into your prepared baking dish.
5. Top with Crunch: In a small bowl, toss panko breadcrumbs with melted butter and the remaining Parmesan. Sprinkle evenly over the broccoli mixture for that crave-worthy golden top.
6. Bake to Perfection: Slide the dish into the oven and bake 25–30 minutes, until the cheese is bubbling and the topping is lightly browned. If you want extra color, broil for the last 1–2 minutes—just watch it carefully so it doesn’t burn.
7. Rest & Serve: Let the casserole rest 5 minutes—this helps it set and makes serving neater. Garnish with fresh parsley, then dig in while it’s warm!
Servings & Timing
Makes: 8 generous side-dish servings
Prep Time: 20 minutes (including blanching)
Cook Time: 30 minutes (plus 2 minutes optional broil)
Total Time: 50 minutes
Variations
• Sprinkle crumbled cooked bacon or pancetta over the top for a smoky, meaty twist.
• Swap sharp cheddar for Gruyère or Fontina for a nutty, rich flavor.
• Go gluten-free by using GF breadcrumbs or crushed rice crackers.
• Turn it vegan: use dairy-free yogurt, vegan mayo, and plant-based cheese plus olive oil in place of butter.
• Stir in ½ cup cooked rice or quinoa to make it more filling—think cozy casserole meets casserole.
• Add a teaspoon of Dijon mustard or a dash of hot sauce for a tangy kick.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 3 months—thaw overnight in the fridge before reheating.
Reheat: Cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 2–3 minutes, stirring halfway.
Make-Ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours ahead—pop it in the oven straight from the fridge (just add a few extra minutes to the bake time).
Notes
• Use fresh broccoli if you can—frozen sometimes releases too much water.
• Pat broccoli dry after blanching to avoid a soggy bake.
• Feel free to adjust cheeses: a milder Monterey Jack keeps it kid-friendly, while pepper Jack adds zip.
• Let the casserole rest before cutting so it holds its shape.
• For extra crispiness, switch half the panko for crushed buttery crackers (think Ritz).
FAQs
Q: Can I skip the blanching step?
A: Technically yes, but raw broccoli can stay too firm and won’t absorb the creamy sauce as well—blanching ensures tenderness.
Q: Is this truly vegetarian?
A: Absolutely—no meat here; if you need vegan, just swap in dairy-free alternatives.
Q: How do I prevent watery casserole?
A: Drain and pat dry the broccoli thoroughly, and don’t skip the rest time after baking.
Q: Can I use shredded bags of cheese instead of grating fresh?
A: Pre-shredded cheese often has anti-caking agents, which can affect melt; for best texture, shred your own.
Q: What’s the best dish to bake this in?
A: A ceramic or glass 9×13 pan heats evenly and browns nicely—nonstick metal can get too hot on the edges.
Q: Can I add other veggies?
A: Sure—cauliflower, carrots, or even peas mix in nicely; just blanch them too.
Q: How do I make it ahead for a crowd?
A: Assemble in disposable foil pans, cover tightly, refrigerate, then bake per instructions at your potluck host’s place.
Q: What wine pairs with this casserole?
A: A crisp Chardonnay or a light Pinot Grigio complements the cheesy, creamy notes without overpowering.
Conclusion
This Broccoli Casserole Recipe brings together healthy greens, tangy yogurt, and melty cheese in an easy, make-ahead side that’s always a hit—whether it’s a cozy weeknight or a holiday feast. Give it a try, leave a comment to share your tweaks, and don’t forget to explore my other family-friendly recipes for more cheesy, baked comfort food delights!
Broccoli Casserole Recipe
Ingredients
- 1 lb fresh broccoli florets trimmed and chopped
- 1 cup plain whole-milk Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup panko breadcrumbs
- 2 Tbsp unsalted butter
- 1 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Boil broccoli florets for 2–3 minutes. Drain and pat dry.
- Whisk together Greek yogurt, mayonnaise, garlic, salt, pepper, and cheeses. Stir in onion and garlic.
- Fold in blanched broccoli. Spread mixture in the baking dish.
- Toss panko breadcrumbs with melted butter. Sprinkle over the broccoli mixture.
- Bake for 25–30 minutes until bubbly and golden brown. Optionally, broil for 1–2 minutes.
- Let the casserole rest for 5 minutes. Garnish with parsley and serve.
