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GET IT NOWMy Broccoli Cheese Casserole Recipe Is The Coziest Way To Eat Your Veggies
I took the inspiration for this broccoli cheese casserole from my popular 5-ingredient broccoli cheese soup — it’s got all the same cozy flavors but in a melty, scoopable form. I made it one day when I planned to make the soup but didn’t have quite enough broth, and it was the best happy accident because this broccoli casserole made the perfect side for our healthy dinner. Since then, I’ve made it for busy weeknights, for holidays, and everything in between. Here’s why:
- Tender broccoli in creamy cheese sauce – This sauce is thick, rich, and oh-so-cheesy. And the quick cook time leaves the broccoli perfectly tender instead of lifeless.
- Just 6 simple, natural ingredients – Plus salt and pepper. And unlike many broccoli casserole recipes, mine uses whole foods only — not a single spoonful of flour, thickeners, or that mystery canned cream-of-something soup.
- Quick and easy – My broccoli cheddar casserole can be on the table in 15 minutes flat. It’s simpler than many recipes I’ve seen that require you to boil and drain the broccoli, then mix in a separate bowl.
- Every occasion recipe – I make this easy side dish for holidays, potlucks, weeknights, meal prep… the list goes on. It’s versatile enough for a casual dinner or a special occasion.
If you’re craving something cheesy and comforting, make this broccoli cheese casserole recipe with me!
Ingredients & Substitutions
Here I explain the best ingredients for my broccoli casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Broccoli – Kind of a must for a broccoli and cheese casserole, right? I use and recommend fresh broccoli here. Frozen broccoli works, but turns out softer.
- Cheeses – Cream cheese and cheddar (I prefer sharp cheddar cheese, but mild is fine). Both thicken the sauce and make it cheesy. Feel free to swap the cheddar with Monterey Jack, Parmesan, mozzarella, or whatever melty cheese you love.
- Garlic – I highly recommend freshly minced! If you’re in a rush, you can substitute 2 teaspoons of jarred minced garlic, or stir 1/2 teaspoon of garlic powder in with the cream cheese.
- Broth – You can make your own with my easy chicken broth recipe, use your favorite brand, or swap in vegetable broth instead for a vegetarian option. Otherwise, bone broth works great for extra nutrients.
- Unsalted Butter – I use this to sauté the garlic for flavor, but olive oil works as well.
- Sea Salt & Black Pepper
How To Make Broccoli And Cheese Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sauté the garlic. Melt the butter in a large pot or Dutch oven, then toss in the garlic and let it cook until it smells amazing.
- Cook the broccoli. Pour in the chicken broth, add the broccoli, and give it a stir. Let it simmer uncovered, until the broccoli is bright green and tender.
- Melt the cheeses. Stir in the cream cheese and shredded cheese, until smooth and melty. Adjust salt and pepper to your taste.
- Pour everything into a baking dish. (The bigger one in this set is the perfect size!) Sprinkle more cheese on top.
- Bake your broccoli cheese casserole in the oven. It won’t take long, just until the cheese on top is melty!
My Recipe Tips
- Use room temperature cream cheese. Cold cream cheese takes longer to melt and can leave lumps. I set it out about half an hour before. If you forget, you can microwave it for 30 seconds to soften.
- I recommend broccoli florets on the larger side. I find that small ones get mushy more easily and break apart when stirring with the sauce.
- The timing for cooking the broccoli is important. It should be tender and bright green. If you cook it too long during the simmering step, it’ll be mushy by the end. But if you don’t let it get tender first, it’ll release extra moisture later and your broccoli casserole can turn out watery.
- Keep the heat high enough when simmering the broccoli. If it just heats without a good simmer, it’ll still soften, but you’ll have too much liquid inside.
- The ideal baking dish for this casserole isn’t full size. The one I have pictured here (it’s a 2-pack and I use the larger one for this broccoli cheese casserole recipe) is smaller than a standard 9×13. A full-sized one would leave the sauce too spread out and not coating your broccoli well, so if all you have is a big one, I recommend multiplying the recipe by 1.5X. (You can easily do that on the recipe card below by changing the number of servings from 6 to 9.)
- To save time this week, grab extra broccoli and cheddar for my other recipes. I often do this to repurpose the same ingredients without getting bored. You can use the same veggies and cheese to make my broccoli fritters or broccoli quiche!
Broccoli Cheese Casserole (15-Min Recipe)
Make my broccoli cheese casserole recipe in 15 minutes! Tender broccoli in cheesy cheddar sauce is a perfect side for weeknights or holidays.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large pot or Dutch oven over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute, until fragrant.
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Add the chicken broth right away once the garlic is done, to prevent burning it. Then, stir in the broccoli florets.
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Increase heat to bring the broth to a boil. Reduce heat and simmer uncovered for 4-8 minutes, stirring occasionally, until the broccoli is bright green and just starting to get crisp-tender.
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Gently stir in the cubed cream cheese and 2 cups (256 grams) of the shredded cheddar cheese, until smooth. (It will take a couple minutes of stirring.) Add salt and pepper to your taste.
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Transfer the broccoli mixture to a medium casserole dish (I use the larger one from this set). Sprinkle the remaining 1/2 cup (64 grams) of shredded cheese on top.
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Bake broccoli cheese casserole in the oven for about 5 minutes, until the cheese is melted.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get a smooth sauce, avoid mushy broccoli or a watery casserole, and choose the right baking dish.
- Variations: See my recipe variations here for options to add rice, proteins, or other veggies, and even another cooking method.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: My broccoli cheese casserole is perfect for meal prep because you can assemble the whole thing in advance. When ready to serve, uncover and bake for about 20 minutes, until hot.
- Reheat: You can microwave individual portions, or reheat the entire dish like I described above.
- Freeze: Cool completely, then cover with plastic wrap (pressed down to prevent freezer burn) and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Broccoli Cheese Casserole
Recipe Variations
I kept the base of this broccoli cheese casserole easy and simple, but have also changed it up in these ways:
- Add rice – Stir in 4 cups of cooked rice (or cooked cauliflower rice) after melting the cheeses.
- Add other veggies – Sometimes I saute mushrooms, chopped onion, carrots, and/or bell peppers before adding the garlic. You can also replace some of the broccoli with cauliflower, which is similar to my broccoli cauliflower casserole.
- Add protein – Turn this broccoli casserole into a full meal with diced ham, shredded chicken (my favorite addition), ground beef, sausage, or even pulled pork. If using raw meat, cook it first before adding the garlic, or if it’s already cooked, stir it in after melting the cheeses. For a different flavor that still includes broccoli, try my chicken broccoli casserole or chicken bacon ranch casserole.
MAYA’S TIP: Make these adjustments if you have at least 2 cups of extra add-ins:
- Add an extra 1/4 to 1/2 cup of broth, 2-4 ounces of cream cheese, and 1/2 to 1 cup of cheddar. This will ensure you have enough sauce.
- Use a larger casserole dish. I use this larger one when I have significant add-ins to ensure it all fits.
- Toppings – For extra richness, I love a few tablespoons of cooked bacon over this cheesy broccoli casserole. Just crumble on before baking.
- Instant Pot – I actually made this version first (years ago) and now prefer the simpler stovetop + oven method above, but I kept this option here for you. To make it, use the Instant Pot’s Saute mode to saute the garlic in butter. Add broccoli and broth, seal, and pressure cook for 0 minutes (yes, set it to 0!). Once it pressurizes (takes about 5 minutes), do a quick release and melt in the cheeses. Transfer to a casserole dish and bake as usual.
Serving Ideas
There are endless ways to enjoy this broccoli cheese casserole recipe. I usually choose depending on the occasion:
- Weeknight mains – I make crispy baked chicken thighs or chicken leg quarters most often. You can whip up my air fryer shrimp or baked salmon quickly if you’re craving seafood, or skillet pork chops or air fryer steak for more hearty options.
- Dinner for guests – If we have company, I try to make the main dish a little more interesting, but still easy. My garlic butter chicken, Crock Pot pork tenderloin, or Tuscan salmon are great options.
- Date night – For a romantic evening, serve this broccoli casserole with halibut, sirloin steak, lobster tails, or for something more unique, my Chilean sea bass with beurre blanc.
- Holiday centerpieces – This is one of my favorite veggie options for Thanksgiving, and it’s a great recipe for Christmas if you celebrate. For your showstopping main, you can’t go wrong with my roasted turkey (or roasted turkey breast for a smaller crowd), beef tenderloin, or prime rib roast.
95 Comments
Heather Severson
0Love all your recipes , this one is fantastic definitely a new family tradition to add to the weeks dinners.
Wholesome Yum D
0I’m so happy to hear that, Heather! It means a lot that this recipe earned a spot in your weekly dinners, thank you for making it part of your family traditions!
Pati
0I’m wondering if I can replace the broccoli with green beans?
Maya | Wholesome Yum
0Hi Pati, I think you can, but they might overcook with the timing of this recipe as written. Please let me know how it goes if you try it!
Gwen
0Hi, as far as the Instant Pot I have learned that if you set the time on 0 all veggies come out perfect. Manual button and 0 time. Has not failed me yet.
Barb
0Can you make this into a main course without meat. Don’t mind the Cheese Barb
Maya | Wholesome Yum
0Hi Barb, Yes, you certainly can! It has 17 grams of protein per serving, so it’s pretty filling even without meat. You can use veggie broth in place of chicken broth if you want it to be vegetarian. Hope you love it!
An'Yai Hill
0i love how my family prased me on how cheesy and great it was this was my first time cooking for my whole family and I’m 11 years old and I can”t to seeyour next dish😁
Maya | Wholesome Yum
0Wow, thank you so much, An’Yai! Congratulations on cooking for your whole family for the first time, what a big accomplishment at 11. Your family should be so proud. I can’t wait to hear what you make next!
Carol
0Is this any different from your Cheesy Broccoli Casserole? https://www.wholesomeyum.com/broccoli-cheese-casserole/
Maya | Wholesome Yum
0Hi Carol, It’s the same recipe, the link is the same as the page you left your comment on.
Alexis
0love you too so much
Brenda
0I’m not sure why but mine turned out very watery. I went back over the ingredients and instructions and had everything right. I even added more broccoli and shredded cheese but it didn’t help.
Hayley
0This is the best broccoli & cheese I’ve ever had. My 9 yr old daughter absolutely loves it!
Wholesome Yum D
0That’s such a win, Hayley! I’m so glad you and your daughter loved it, especially when the kiddos ask for more!
Maya | Wholesome Yum
0Hi Brenda, I haven’t had this happen before, but my guess would be that the broccoli wasn’t cooked for long enough, and so released water later on. It can vary depending on the size of your florets. I would cook it for a bit longer next time if cutting the same size florets you did this time. Hope this helps!
Maya | Wholesome Yum
0Update: I’ve done more testing and added additional tips above to avoid a watery result. Hope this helps!
Mary
0Can I use frozen florets?
Maya | Wholesome Yum
0Hi Mary, Yes, frozen ones will work fine!
Sarah
0Flavors are great, but even though I stuck to the recipe, I’ve made more of a broccoli soup in a casserole dish. I will prepare broccoli in the instant pot again with the butter and garlic, that was awesome. May even just use it as a soup and skip trying the casserole. I read the recipe looking to see if I should have drained the liquid and didn’t see it, but please let me know if I did. Thank you!
Maya | Wholesome Yum
0Hi Sarah, Sorry to hear that, I’m glad you still liked the flavor. I’ve never had this turn out soupy, maybe there was a difference in how you measured the ingredients? You shouldn’t need to drain the liquid – it combines with the cheeses to make a sauce. In any case, next time you can easily add more cheese and/or cream cheese to thicken.
Maya | Wholesome Yum
0Update: I did more testing and added additional tips above to avoid a watery result. Hope this helps!
Pam
0Made a half recipe for two in my instant pot. Really delicious! I might reduce the cream cheese a little next time. Super easy. Thanks
Maya | Wholesome Yum
0Thank you, Pam! Enjoy!
Mendy Stockwell
0I made this recipe a few days ago when I made the keto salmon recipe. This was so good! This will definitely be on our menu again soon!
Sarah
0My kids were surprised that there was no meat in this. It was so yummy. I have made this 2x: once with chicken added in for supper and recipe as is for lunch!
Carol L
0This looks really good. I’m trying to find keto meals in jars for long term storage as well as meal preps. I think this would be a good one to try with freeze dried/dehydrated broccoli, homemade chicken bouillon, powdered cream cheese and (since I don’t like “yellow” :Cheddar) either powdered Swiss or white cheddar, and according to a few comments, about half of what is asked for, freeze dried chicken dices, and maybe either F.D. cauliflower and/or zucchini for a punch of other vegetables….
Let you know how it goes!
Confused Person
0I’m confused. This recipe has salt and pepper as ingredients, but the steps don’t mention when they are supposed to be added?
Wholesome Yum D
0Hi, You can adjust salt and pepper to taste in step #5.
John
0If I’m adding cooked shredded chicken, at what point do I put it in?
Maya | Wholesome Yum
0Hi John, I would add it after the cheeses melt.
John
0Thank you. Also, if you don’t mind, I have a couple more questions regarding this recipe.
1) After adding in the broccoli and chicken broth, how long would I cook under high pressure in an Instant Pot?
2) In the last step, if I only have an Instant Pot, can I transfer everything to a oven safe bowl, place it on a trivet, place it in the Instant Pot, and cook on high pressure for 5 minutes?
Sorry for the questions 🙁 I’m new to cooking and learning through recipes like yours.
Maya | Wholesome Yum
0No worries! I’ve updated this post and the Instant Pot instructions are under the variations section. You set the time to 0 minutes for the broccoli and broth step, and the broccoli is done by the time the Instant Pot comes to pressure. Yes, you could finish the cooking process in the Instant Pot if you like. Hope this helps!
Tina Richardson
0So tasty… used garlic and onion flakes for extra seasoning. Definitely a keeper.
Sheri
0I can’t wait to try this recipe, it reads delicious and easy!
shawndale
0delish
SuzieHomeHacker
0Ingredients list is ok, but I altered. 15 min prep is only applicable if using pre chopped veg & cheese. Where are the measurements?
Maya | Wholesome Yum
0Hi Suzie, You can find the full list of ingredients (with amounts) and instructions on the recipe card, right above where you left this comment. I do use pre-shredded cheese but it only takes me a couple minutes to chop the broccoli. Of course you’re welcome to use pre-cut florets if you like.
David Morrison
0Made this for Comida today and it was awesome. I halved the broccoli and replaced the missing half with zucchini and red sweet rep pepper. Even my “broccoli hater” liked it so definitely adding it the program. Thanks for sharing it.
JD
0Didn’t turn into a casserole very watery so I turned it into broccoli cheddar soup the next day. Added more spices other than garlic like salt, pepper and a little Dijon mustard.
Maya | Wholesome Yum
0Hi JD, Sorry to hear it turned out watery. It sounds like the broccoli was undercooked, so released more water once it was mixed with the other ingredients to form the casserole. I’d cook the broccoli for a bit longer next time. Glad you were able to salvage it to make soup!
Myrna
0My husband and I both enjoyed this recipe. It reminds me of a casserole my friend’s Mom made. Very tasty and easy!!
Monta Ramirez
0This will be a welcome healthy substitute for boxed Mac and cheese.
Natalie
0Made this last night – delicious! Thanks for sharing!
Joy
0This was a quick and easy recipe, a welcome way to use the broccoli I had overbought. My husband who isn’t fond of this vegetable loved the taste. However we both felt the cheese overwhelmed the taste of the broccoli. In future I will skip the cream cheese and reduce the shredded.
Andie
0Oh my my my! I will be making this delicious recipe again and again and again! Loved it so much.
Andie
0This was so good! I love finding delicious ways to help my kiddos eat more veggies!
Teresa F
0Amazing! My husband asked me to make it again tonight 🙂
Cindy
0Delicious! I made the stove top method. The family loved it. Said it wast the best broccoli and cheese casserole version! This will be on a regular rotation in our house.
SANDY
0I must not have hit enter. Thanks so much for answering quickly.
Sandy Bender
0How do you make it for only 8 servings? I changed the number of servings, but nothing changed. I only have an 8-quart instapot. Thank you.
Maya | Wholesome Yum
0Hi Sandy, When you adjust to 8 servings on the recipe card, the amounts should update.
Donna
0Made this tonight and it was delicious…
Jenny
0Can you make this casserole in another way without using crock pot?
Maya | Wholesome Yum
0Hi Jenny, This recipe does not use the Crock Pot. All you need is your stovetop and oven. 🙂
Jr
0I don’t have an instant pot ????
I have a slow cooker and/or stove.
Maya | Wholesome Yum
0Hi Jr, I updated the recipe for the stovetop and oven.
Debra Patrick
0This is absolutely a wonderful tasting casserole! So glad that you use cream cheese and not sour cream.
Danielle
0I do not have a pressure cooker, here is what I did. It turned out FANTASTIC! I steamed my broccoli in the microwave. In a pot, melt butter. Once melted add garlic until fragrant. Add chicken broth. Add in broccoli. Add cream cheese & shredded cheese. Add salt & pepper. I mixed it until just combined. Put it in a glass pan and topped with bread crumb mixture (bread crumbs, melted butter, shredded cheese) in a 350 degree oven for 10 min. SO GOOD!!!!
Mary
0I love this recipe! And my family does too! I have made this several times since finding it a few months ago. I don’t have a pressure cooker, but was easily able to modify for the stove/oven. Thank you so much for posting this yummy recipe!
Cathy Enderby
0The broccoli becomes mushy, but I really like it that way. It was super easy to make. I made this ahead of time and bake it later. It tasted great. I would recommend you steam your broccoli on the stovetop to your liking, add all the ingredients and bake in the oven.
Anne
0For those of us without a pressure cooker slow cooker, how is it made in the oven?
Maya | Wholesome Yum
0Hi Anne, I updated the recipe for the stovetop and oven.
Jan Mowbray
0This was very good. I added cooked chicken to make it a meal on its own and I prepared the dish using the stove top and finishing it in the oven. I’ll make this again.
Susan
0Delicious! But because my instant pot requires 1 1/2 c of liquid to come to pressure, I used more chicken broth than the recipe called for. Instead of draining some off I left it, and ended up with more of a broccoli soup than a casserole. But no worries, I served it in bowls 🙂 along with the meal. I will eat the leftovers as broccoli cheddar soup!
Shawn
0I made this at 4 serving calculation. Added a bit of onion (because I had some to use up). It was very tasty but not very appealing visually because the cream cheese and cheddar cheese were too gooey when melted (like others have posted, mine became more like a dip than a casserole). When I reheat the leftovers I may try adding some pre-steamed cauliflower to use some of the extra sauce. As I said, the taste was very good so I will definitely try it again but next time will try finishing in the oven so that it is ‘drier’.
JoyM
0This is so yummy! Since I only had half of the broccoli called for, I also added fresh yellow squash and zucchini. I was concerned it wouldn’t have much flavor but it was VERY flavorful! We had it with tri-tip. Our family has been enjoying your recipes. Thank you
Anna
0My husband and I both loved this dish. I didn’t have the chicken broth when I started so instead of running to the store for one item, I made my own veggie broth with herbs I had on had. The recipe was quick and easy with great results!
arianak04
0Enjoy the recipe, nailed the dinner on a weekday! I had to adjust the amount of ingredients since I have one large Broccoli! Served with chicken breast!
Debbie
0Hi Maya! I love your recipes. So quick, easy and tasty! I have not found one yet that I didn’t like. I am wondering if I could use frozen broccoli for this recipe, or do you think it would go mushy? Thank you!
pam willetts
0Reminds me of a recipe made years ago that included rice and used frozen broccoli florets and was baked. I might just try it again using cauliflower rice – might cut the richness and baking would make less mushy, I think. It was a very popular potluck recipe and a family favorite.
Wendy
0New to the Keto/low carb world of cooking.. I did follow this recipe exactly as written using my InstaPot/SloCooker. It did turn out but we thought it was just too mushy and too rich. I think this would make a great broccoli cheese soup maybe using half the cream cheese and a lot more chicken broth. Maybe I’ll give it a try this winter! I did like that it was a FAST Prep and Cook recipe.
Maya | Wholesome Yum
0Hi Wendy, It’s definitely a rich casserole. 🙂 It’s actually based on my broccoli cheese soup recipe here, if that’s more up your alley.
Brian
0Cooking instructions if you don’t have a pressure cooker?
Wholesome Yum M
0Hi Brian, This recipe has been updated to include a version using the stovetop and oven.