Broccoli and Cheese Casserole

This vegetarian side dish is comfort food at its finest. Tender broccoli is sauced with creamy Cheddar and crowned with a buttery, crunchy cracker topping. It's sure to steal the show.
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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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4 tablespoons unsalted butter, plus more for the pan

1/2 cup finely chopped yellow onion

3 tablespoons all-purpose flour

1 1/2 cup hot milk

1 1/2 cups grated sharp Cheddar (about 6 ounces)

2 heads broccoli, cut into 2-inch pieces, quickly steamed (see Cook's Note)

1 1/2 cups crushed butter crackers (from about 1 sleeve)


  1. Preheat the oven to 350 degrees F.
  2. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add the broccoli to the cheese sauce and pour into the buttered casserole dish.
  3. Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.

Cook’s Note

To steam, put the broccoli in a microwave-safe bowl. Add a little water to the bottom of the bowl and top with a microwave-safe plate. Microwave on high for 2 to 3 minutes, until bright green and crisp-tender.

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