The Best Broccoli Cheese Casserole Recipe
This Broccoli Cheese Casserole is a creamy, cheesy comfort food ideal for holiday gatherings like Thanksgiving and Christmas. Crisp-tender broccoli florets are enveloped in a luscious white cheddar cheese sauce enhanced with sautéed shallots, leeks, and a splash of white wine. A golden, crunchy panko topping adds texture and appeal, making it a crowd-pleaser for both kids and adults. It’s make-ahead friendly, quick to prepare, and provides an elegant yet cozy vegetable side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Broccoli
- 7 to 8 cups broccoli florets (about 2 to 3 crowns)
Vegetables and Aromatics
- 2 shallots, finely chopped
- 1 leek (white and pale green parts only), cleaned and sliced
- 2 cloves garlic, minced
Liquids
- 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)
Thickening and Coating
- 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)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Steam the Broccoli: Steam the broccoli florets until crisp-tender, about 5 minutes. You can microwave the broccoli with 1/4 cup water covered loosely with plastic wrap for 5 minutes, then drain, or steam on the stovetop by placing florets in a steamer basket over boiling water for 5 minutes.
- Sauté Shallots and Leeks: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped shallots and leeks, cooking and stirring for 8 to 10 minutes until softened. Then add minced garlic and sauté for 1 to 2 minutes until fragrant.
- Deglaze the Pan: Pour in white wine or broth and vinegar mixture, and cook for 2 to 3 minutes, stirring often, until most of the liquid has evaporated.
- Stir in Flour: Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to coat and cook out raw flour taste.
- Add Milk and Cheese: Whisk in milk and bring mixture to a simmer on medium-high heat. Cook for 4 to 5 minutes, whisking occasionally, until thickened. Season with salt and pepper. Stir in the shredded cheddar cheese and continue stirring until melted and sauce is smooth, about 1 minute.
- Combine Broccoli with Cheese Sauce: Remove pan from heat and fold the steamed broccoli florets into the cheese sauce, ensuring all florets are well coated.
- Prepare Casserole and Add Topping: Transfer the broccoli-cheese mixture to a greased 11×7-inch baking dish. In a small bowl, toss panko breadcrumbs with 2 tablespoons olive oil until evenly coated. Sprinkle the panko topping evenly over the casserole.
- Bake: Bake uncovered in a preheated oven at 350°F (175°C) for 20 minutes, or until the panko is golden brown and the casserole is bubbly.
Notes
- Make-ahead: Steam broccoli up to 2 days in advance and refrigerate. Prepare casserole 4 to 6 hours ahead but add panko topping right before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Microwave individual portions or reheat whole casserole covered loosely with foil in a 350°F oven for 15 to 25 minutes. Add a splash of broth if needed to moisten sauce.
- Freezing: Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.
- For gluten-free option, use gluten-free panko breadcrumbs.
- To reduce calories and saturated fat, substitute whole milk with unsweetened cashew milk.
Keywords: broccoli cheese casserole, holiday side dish, cheesy casserole, baked broccoli recipe, comfort food, Thanksgiving side, Christmas side