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Easy Cheesy Broccoli Casserole

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: broccoli casserole
Servings: 8 servings
Calories: 350kcal
Author: Kristin


  • 2 ½ pounds broccoli florets roughly chopped (7-8 cups)
  • ¼ cup flour
  • ¼ cup butter
  • 1 3/4 cups half & half
  • 8 ounces about 2 1/4 cups freshly shredded sharp cheddar cheese (divided)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 sleeve butter crackers like Ritz, about 30
  • ¼ cup butter melted


  • Preheat the oven to 350 degrees F. Spray a medium sized rectangle baking dish (about 11x7) with cooking spray and set aside.
  • Bring a large pot of water to boil. Add broccoli and boil for 3-4 minutes. Drain and set aside.
  • In a medium saucepan, melt butter over medium heat. Whisk in flour, garlic powder and paprika and cook for several minutes until golden. Add half & half and bring to a simmer until thickened. Remove from heat and stir in cheese (reserve 1/4 cup for topping). Stir in salt and black pepper. Taste and add salt as desired.
  • Arrange broccoli in the baking dish. Pour cheese sauce over the broccoli and gently stir to coat.
  • In a small bowl, combine crushed crackers with melted butter and stir in the remaining cheese. Sprinkle cracker mixture evenly over the casserole.
  • Bake uncovered at 350 degrees for about 20-25 minutes, or until sauce is bubbly and topping is browned. If topping isn't browned enough, place under the broiler for a few minutes.
  • Let stand 10 minutes before serving.
  • To freeze, bake and cool casserole completely, then cover tightly with plastic wrap and foil. Thaw in the refrigerator, then bake as directed in step 6.


Calories: 350kcal | Carbohydrates: 15g | Protein: 13g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 79mg | Sodium: 494mg | Potassium: 544mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1770IU | Vitamin C: 126.9mg | Calcium: 330mg | Iron: 1.5mg