Dessert

The Best Broccoli Cheese Casserole Recipe

Name: The Best Broccoli Cheese Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 7 to 8 cups broccoli florets (about 2 to 3 crowns); 2 shallots, finely chopped; 1 leek (white and pale green parts only), cleaned and sliced; 2 cloves garlic, minced; 1/2 cup dry white wine (e.g., Sauvignon Blanc) or substitute with 1/4 cup vegetable or chicken broth plus a splash of sherry or white wine vinegar; 2 cups whole milk or plain unsweetened cashew milk; 2 tablespoons olive oil (for sautéing); 2 tablespoons all-purpose flour; 1 cup sharp white cheddar cheese, shredded (can substitute with Gruyere for nuttier flavor); 3/4 cup panko breadcrumbs (use gluten-free if needed); 2 tablespoons olive oil (for panko topping); Salt, to taste; Black pepper, to taste

Bynova cole November 22, 2025November 22, 2025

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Introduction

This Broccoli Cheese Casserole is a delicious and elegant twist on a classic comfort food, perfect for holiday gatherings or any special occasion. Crisp-tender broccoli florets bathed in a creamy, cheesy sauce with a crispy panko topping make it a crowd-pleaser for both kids and adults. Ready in just 40 minutes, it’s easy to make ahead and sure to impress your guests.

A black oval baking dish holds a broccoli gratin with three visible layers: the bottom layer is creamy white sauce mixed with bright green broccoli pieces, topped with a thick layer of light golden breadcrumbs that have toasted patches of dark golden brown, creating a crunchy texture on top. Next to the baking dish on the right, a scoop of the gratin sits on a white ornate plate with a shiny silver spoon, showing the creamy sauce and green broccoli with the breadcrumb topping. The scene is set on a white marbled surface with scattered grated cheese and small bowls of more breadcrumbs, white cloth with black stripes folded partially under the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 to 8 cups broccoli florets (about 2 to 3 crowns)
2 tablespoons olive oil, divided
2 shallots, finely chopped
1 leek, white and pale green parts only, sliced
2 cloves garlic, minced
1/2 cup dry white wine (such as Sauvignon Blanc) or vegetable/chicken broth with a splash of white wine vinegar
3 tablespoons all-purpose flour
2 cups whole milk (or plain unsweetened cashew milk)
2 cups sharp white cheddar cheese, shredded
1 cup panko breadcrumbs (use gluten-free if preferred)
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Steam the broccoli either by microwaving the florets with 1/4 cup water in a covered microwave-safe bowl for about 5 minutes until crisp-tender, or by steaming on the stovetop in a steamer basket over boiling water for 5 minutes. Drain and set aside.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped shallots and sliced leeks, cooking until softened, about 8 to 10 minutes. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
Step 3: Pour in the white wine or broth/vinegar mixture. Cook, stirring often, for 2 to 3 minutes until the liquid has mostly evaporated.
Step 4: Sprinkle the flour over the onions and stir constantly for 1 to 2 minutes, ensuring the flour cooks through and coats the mixture evenly.
Step 5: Gradually whisk in the milk and bring to a simmer over medium-high heat. Cook, whisking occasionally, until the sauce thickens, about 4 to 5 minutes. Season with salt and pepper. Stir in the shredded cheddar cheese and continue stirring until melted and smooth, about 1 minute.
Step 6: Remove the skillet from heat and stir in the steamed broccoli, coating each floret with the cheese sauce. Transfer the mixture to a greased 11×7-inch baking dish.
Step 7: In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil, mixing with your hands until the crumbs are evenly coated. Scatter the panko mixture evenly over the casserole. Bake, uncovered, at 350ºF for 20 minutes or until the topping is golden and the casserole is bubbling.

Tips & Variations

Use Gruyere cheese instead of white cheddar for a nuttier and more robust flavor.
For a gluten-free version, substitute regular panko breadcrumbs with gluten-free panko.
To save time, steam the broccoli up to 2 days ahead and store it in the refrigerator.
Add a pinch of nutmeg to the cheese sauce for subtle warmth and depth.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or heat the entire casserole in the oven at 350ºF, loosely covered with foil, for 15 to 25 minutes until heated through. Add a splash of broth if the sauce seems dry. You can also freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black round skillet holds a broccoli casserole topped with golden crispy breadcrumbs. The casserole shows a creamy white sauce mixed with bright green broccoli florets and stems spread evenly. The top layer is textured with crumb topping, browned to a mix of light and deep golden patches. A golden spoon with a white handle is scooping some casserole from the side, showing soft broccoli and creamy sauce underneath the crumb layer. The skillet rests on a cloth with stripes against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can steam the broccoli up to two days in advance and keep it refrigerated. Assemble the casserole a few hours before baking but wait to add the panko topping until just before baking to keep it crisp.

What if I don’t have white wine?

If you don’t have white wine, use vegetable or chicken broth mixed with a splash of white wine vinegar or sherry. Just be sure to cook the mixture down until most of the liquid has evaporated for the best flavor.

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