By:Nagi
122 Comments
A made-from-scratch Broccoli Casserole with tender broccoli baked in a creamy cheese sauce. Also known asBroccoli Gratin, this isarguably 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 wouldhappily 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 scratchwithout 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 itBroccoli au Gratin. Then I wondered whether I should just bluntly call it aBroccoli 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
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 10 minutes mins
Bake, Vegetable
French influence
5 from 25 votes
Servings4 as main, 8 as side
Tap or hover to scale
RECIPE VIDEO ABOVE.This is the broccolli version of Cauliflower Cheese! Tender broccoli smothered in a creamy garlic-parmesan cheese sauce which is pretty much the one I use for everybody's favoure Mac and Cheese. It's nice and saucy, rather than being stodgy and so thick you can cut into it like cake, so there's extra cheese sauce to spoon over once served.
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:
1. You’ll need around 1 kg / 2 lb of broccoli with stalks to get 600 g of florets. It’s around 8 cups (imagine piling them into a pack and squishing in). Cut / break florets the same size to ensure even cooking, around 4-5cm / 1.5 – 2″ long with the thickest part of the stem no wider than 1cm/ 2/5″, otherwise it might not cook through properly.
2. Or tasty, gruyere, monterey jack, pepper jack or other melting cheese of choice other than mozzarella. IMPORTANT: Use freshly grated. Store bought grated has anti caking agents and give the sauce a slight powdery feel.
3. General:
* 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:
Calories: 359cal (18%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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122 Comments
Sq saysHey Nagi, do you need to parboil or precook the broccoli at all for this recipe?
Reply
- Liz Lyons says
I have made this many times and always a winner with my family.
The sauce and topping are so delicious and versatile – I often use a mix of veg, good to use up bits I have leftover.
I’ve have also mixed in a tin of salmon and pouch of cooked rice to make it a one pan meal.Reply
- Kiera says
i made this and it was perfect, as always, next time i think ill add a little dijon into the sauceReply
- Ranju says
Awesome recipe and so easy to assemble! Thx again for such wonderful recipes 🙏Reply
- Debbie says
I made this for Easter Dinner and my husband enjoyed it. He said it helped him to actually like the broccoli. lol! And I love the cheesey sauce. I followed all directions except I made this with broccoli and cauliflower, from frozen. I was able to get out the extra liquid from steaming then in the microwave. The sauce was perfectly creamy!
Great recipe! I highly recommend it for any meal and especially when trying to get children to eat their vegetables. I use to make something similar when my daughters were little and they like veggies still today.Reply
- Nagi says
That is amazing Debbie! I am happy we could convert him to the green side!! N x
Reply
- Lind says
This was so good! I used half sharp American and half English cheddar. I added 1/4 tsp of ground nutmeg to the roux. This would be delicious leftover with tuna, chicken or ham mixed in.Reply
- Brett Gibbs says
just made this reciepe… amazing. planning so many dinners. added seeded mustard, would recommendReply
- Leanne says
I have made this many times now. It is simply delicious and easy to make. It’s become a family favourite when my babies return to the nest for Monday night dinners.
Nagi I have made many of your recipes now and every one is delicious. I love your work, thankyou so much for sharing all of your creations! xxReply
- Trena says
Can this recipe be frozen ?
Reply
- Nagi says
Hi Tena, this one is better fresh as you may find it goes watery and splits if frozen. N x
Reply
- Stephanie A. says
This is so yummy! Its easy and a family favorite!
Reply
- Roger says
We made this for a Thanksgiving dinner side dish for the first time last week (along with your Corn Casserole) and it was a huge family hit. Broccoli in a creamy cheese sauce with a crunchy topping will be an annual Thanksgiving favorite from here on out. And lots of other times as well. Thanks again. Best wishes to you and Dozer.Reply
- Roger says
Since you asked, I vote for Broccoli Gratin. It deserves the slightly uptown title.Reply
- Lewis says
Recommendations for making this in advance and reheating? Microwave react ok? Or is it a bad idea all around?
Reply
- Nagi says
Hi Lewis, if you’re making in advance, I would make until step 9, but only add the topping and bake when you’re ready to serve 🙂 N x
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- Ruth B says
Absolutely delish! I served with a baked potato. Definitely a keeper, would be great for holidays and potlucks.Reply
- Sally Byrne says
I look through your recipes almost daily to decide what we’ll eat the next day and they always turn out great!! But this, just wow!!!!! It was amazing and loved by the whole family.Reply
- Katrina says
Hi Nagi,
I’m planning on making this tonight, but doing it half broc and half cauli. Do you think the cauliflower will cook in the same time or should I steam it a bit first?Reply
- Ana says
Hi Nagi,
What do you think of adding cooked rice and making it a broccoli rice casserole?! I’m thinking everything would stay the same? Yes? 😊Reply
- Kim says
I made this casserole for Thanksgiving and was a little nervous because I have never made before. It turned out absolutely delicious!!!!! Everyone loved it. It came out perfect and the directions were spot on. I will make it for all of my holidays in the future. Thank you for sharing. You have so many recipes that look delicious, can’t wait to try a lot more.Reply
- Nagi says
Thanks so much for letting me know Kim!
Reply
- Kim H says
I’m making this again today for Thanksgiving. My family thinks I’m a great cook thanks to your amazing recipes. Thank you , thank you. Happy Thanksgiving to all🍁
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- nanny says
followed directions exactly and it was delicious. but for thanksgiving, i am swapping the panko for those ‘required’ fried onions that usually go on green bean casserole. but my grandkids like green beans with just butter. so this will be the adult veggie.Reply
- Lisa Ann Smith says
Nagi, What size casserole dish do we use for this? You have made me motivated to cook! I have successfully executed your Italian Meatballs, Meatloaf, Pot Roast, and Honey Garlic Chicken. My family has loved them all! Thank you so much!
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- Nagi says
Hi Lisa, this is a 12 cup dish. I hope you love this one too! ❤️
Reply
- Bec says
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!!!Reply
- Nagi says
Sounds great Bec!
Reply
