Creamy Broccoli Casserole
This Creamy Broccoli Casserole is a cheesy, baked comfort food side dish loaded with tender broccoli and a rich three-cheese sauce—ready in under an hour!
Ingredients
- 4 cups broccoli florets fresh or frozen, thawed
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup milk whole or 2%
- 1/2 cup heavy cream
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese plus extra for topping
- 1/2 cup grated Parmesan cheese optional
- 1 cup breadcrumbs or panko for topping
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- Pinch of nutmeg optional
- Chopped parsley or chives for garnish
Instructions
- Preheat to 350°F (175°C) and grease a 9×9-inch baking dish with butter or non-stick spray.
- Bring a pot of salted water to a boil, add broccoli florets for 2 minutes until bright green, then drain and pat dry.
- In a large skillet over medium heat, melt butter. Add chopped onion and cook 3–4 minutes until translucent, then stir in garlic and cook 1 minute more.
- Sprinkle in the flour, whisking constantly for 1 minute to remove the raw taste.
- Slowly whisk in milk and heavy cream until smooth and thickened, then remove from heat and stir in cream cheese, sour cream, cheddar, and Parmesan until creamy.
- Toss blanched broccoli into the cheese sauce, then spread the mixture into the prepared baking dish.
- Sprinkle remaining cheddar and breadcrumbs over the casserole, then bake for 20–25 minutes until bubbly and golden.
- Allow the casserole to rest 5 minutes before serving and garnish with chopped parsley or chives if desired.
Notes
Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw before reheating. For extra crisp topping, broil on high for 1–2 minutes.
Nutrition
Calories: 350kcal
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