There’s something magical about pulling a bubbling cheesy broccoli casserole out of the oven – the way the golden crust shimmers and that irresistible cheesy aroma fills the kitchen. I’ve been making this recipe for years, ever since my mom first showed me how to transform simple broccoli into something extraordinary. It became our family’s go-to comfort food for Sunday dinners, and now my kids beg me to make it at least twice a month. What I love most is how this dish manages to be both nostalgic and fresh – the crispy topping giving way to that luscious, creamy center packed with tender broccoli florets.

The secret? Using three different cheeses (yes, three!) and just the right amount of seasoning to make every bite pop. Over the years, I’ve perfected the balance – enough cheese to please the pickiest eaters but not so much that the broccoli gets lost. As a vegetarian cook for over 15 years, I’ve learned that the best veggie dishes are the ones even meat-lovers can’t resist. This casserole fits the bill perfectly. Whether it’s a cozy family meal or a potluck where you need to impress, this dish never lets me down.

Why You’ll Love This Cheesy Broccoli Casserole

• Creamy dreamy texture – The combo of three cheeses melts into the perfect velvety sauce that coats every broccoli floret
• Kid-approved veggies – Even broccoli skeptics can’t resist when it’s smothered in this cheesy goodness
• Potluck perfection – Travels well and always disappears first from the buffet table
• Weeknight easy – Ready in about 30 minutes with simple ingredients you probably have on hand
• Customizable – Add proteins or swap cheeses to make it your own signature dish

Ingredients for Cheesy Broccoli Casserole

Let’s talk ingredients – because the magic happens when you choose the right ones! This isn’t one of those recipes where you can just toss in whatever’s in your fridge. Each component plays a special role in creating that perfect creamy, cheesy texture we all love. Here’s what you’ll need to make my go-to version (and yes, I’m including my little chef’s notes because I’ve learned these details matter):

• 4 cups fresh broccoli florets (chopped) – About 1 large head, cut into bite-sized pieces (stems trimmed but not wasted – I save those for soup!)
• 1 cup packed shredded cheddar cheese – Measure after shredding, and please don’t use pre-shredded – it’s coated with anti-caking agents
• 1 cup shredded mozzarella cheese – The stretch factor makes all the difference
• 1/2 cup sour cream (full-fat recommended) – This is where the creaminess comes from, don’t skimp!
• 1/2 cup mayonnaise – My secret for extra richness
• 1/4 cup grated Parmesan cheese – The flavor booster that makes people ask “what’s that delicious taste?”
• 1/4 cup breadcrumbs – Plain or seasoned both work
• 1/4 teaspoon garlic powder – Not fresh garlic, which can burn
• 1/4 teaspoon onion powder – The subtle background note
• Salt and pepper to taste – I start with 1/4 tsp salt and go from there

Ingredient Notes & Substitutions

Now, I know life happens and sometimes you need to swap things out. Here’s what works (and what doesn’t) based on my many kitchen experiments:

Broccoli options: Fresh is best, but frozen works in a pinch – just thaw completely and squeeze out ALL the water (I press mine between paper towels). Nobody wants a watery casserole!

Mayo swaps: Light mayo is okay if you must, but the full-fat version gives that luxurious mouthfeel. Greek yogurt can work too, but it will be tangier.

Breadcrumb alert: For gluten-free folks, crushed crackers or gluten-free panko work beautifully. Just avoid anything too coarse that won’t crisp up nicely.

Remember: The better your ingredients, the better your casserole will taste. It’s worth that extra minute to shred your own cheese or properly dry that broccoli – trust me!

How to Make Cheesy Broccoli Casserole

Alright, let’s get cooking! I’ve made this casserole so many times I could probably do it in my sleep, but I’ll walk you through each step just like I did when teaching my niece last Thanksgiving. Don’t worry – it’s easier than it looks, and I promise the results are worth every minute!

Prep the Broccoli

First things first – let’s get that broccoli ready. I steam mine for exactly 5 minutes (set a timer!) until it turns that gorgeous bright green color but still has a slight crispness. You want tender-crisp, not mushy! Immediately drain it in a colander and give it a few good shakes to get rid of excess water. Here’s my trick: I actually spread the steamed florets on a clean kitchen towel for a minute to absorb any lingering moisture. Trust me, this extra step prevents a soggy casserole disaster!

Mix the Cheesy Sauce

Now for the fun part – making that luscious cheese sauce! In your largest mixing bowl (I grab my favorite yellow Pyrex), combine the sour cream and mayonnaise first. Mix them really well until completely smooth – no lumps allowed! Then sprinkle in the garlic powder, onion powder, salt, and pepper. Stir again until everything’s evenly distributed. Only now do we add the cheeses – start with half the cheddar and mozzarella (save the rest for topping!) and all the Parmesan. The mixture should look like the most tempting cheese dip you’ve ever seen. At this point, my kids always sneak a taste!

Assemble & Bake

Time to bring it all together! Gently fold your perfectly prepped broccoli into the cheese sauce until every floret gets coated. Pour this heavenly mixture into your greased baking dish (I use a 9×13 for golden edges) and spread it evenly with a spatula. Now shower the top with remaining cheeses and breadcrumbs – I like to press lightly so they adhere. Pop it into your preheated 350°F oven (don’t you dare skip preheating!) and bake for 20 minutes. You’ll know it’s ready when the edges bubble and the top turns golden brown. The aroma will have your whole family gathered in the kitchen!

Broiling Tip

Want that extra crunch? Here’s my pro move: Switch your oven to broil for the last 2-3 minutes. But watch it like a hawk! I learned this the hard way when I got distracted by my dog and nearly burned a batch. Just until the topping gets extra crispy and beautiful – then pull it out immediately and let it rest for 5 minutes before serving (this helps the sauce set perfectly).

Tips for Perfect Cheesy Broccoli Casserole

After making this casserole more times than I can count, I’ve learned a few secrets that take it from good to knock-your-socks-off amazing. These little tricks make all the difference:

• Dry that broccoli like your life depends on it – After steaming, I pat the florets dry with paper towels. Watery broccoli = watery casserole (and nobody wants that!)
• Room temperature dairy is your friend – Take the sour cream and mayo out of the fridge 30 minutes early. They’ll blend smoother and create the creamiest sauce.
• Don’t skip the resting time – Let the casserole sit for 5 minutes after baking. That patience pays off with perfect slicing and that gorgeous cheese pull effect!
• Season in layers – I add a pinch of salt to the broccoli before mixing and another pinch to the cheese sauce. This builds flavor throughout.
• Freshly grated cheese matters – The pre-shredded stuff just doesn’t melt as beautifully. It’s worth the extra minute to shred your own!

Remember – great cooking isn’t about fancy techniques. It’s these small, thoughtful touches that make all the difference in creating something truly special.

Serving Suggestions

Oh, the possibilities! This cheesy broccoli casserole shines as the star of the show or plays perfect supporting role. My family loves it alongside simple roasted chicken – the crispy skin and juicy meat balance the creamy casserole beautifully. For carb lovers (hi, that’s me!), warm garlic bread is mandatory for scooping up every last cheesy bite. And here’s my finishing touch: a sprinkle of fresh parsley adds that pop of color and freshness that makes the whole dish sing.

It’s also fantastic with grilled pork chops or as part of a holiday spread next to glazed ham. When I’m feeling fancy, I’ll add lemon zest to the parsley garnish for an extra brightness that cuts through all that richness. The best part? Leftovers (if you’re lucky enough to have any!) make an incredible omelette filling the next morning – just saying!

Storage & Reheating

Here’s the deal with leftovers (if you’re lucky enough to have any!) – this casserole keeps beautifully in the fridge for up to 3 days when stored in an airtight container. When reheating, skip the microwave and go for the oven at 300°F for about 15 minutes. Trust me, this gentle heat brings it back to life without drying out that precious cheese sauce. Pro tip: I sometimes sprinkle a tiny bit of extra cheese on top before reheating for that fresh-from-the-oven look!

Nutritional Information

Now, I’m no dietitian, but I know folks like to have an idea of what they’re eating. Keep in mind these numbers can vary depending on your exact ingredients (especially if you go wild with the cheese like I sometimes do!). The values below are rough estimates per serving based on my standard recipe:

That said, here’s what you’re looking at nutrition-wise for about 1/6th of the casserole (which, let’s be real, nobody stops at just one serving – it’s too darn good!):

• Calories: Around 250 – but packed with calcium and vitamin C from all that broccoli!
• Protein: A solid 10g per serving – the cheeses really deliver here
• Carbs: About 12g, mostly from the breadcrumbs and broccoli
• Fiber: 2g – thank you, broccoli florets!

Remember, these are just ballpark figures. If you’re tracking nutrition closely, you’ll want to calculate based on your specific brands and measurements. But honestly? Some comfort foods are worth enjoying without overanalyzing – and this is one of them in my book!

Cheesy Broccoli Casserole FAQs

After years of making this casserole (and fielding questions from friends and family), I’ve heard it all! Here are the answers to the most common questions that pop up:

Can I freeze this cheesy broccoli casserole?
Oh honey, I learned this one the hard way – dairy-based casseroles don’t freeze well. The sauce separates and gets grainy when thawed. Trust me, it’s worth making fresh or enjoying leftovers within 3 days. My solution? I’ll prep the ingredients ahead (chopped broccoli, mixed dry seasonings) but assemble right before baking.

Can I use frozen broccoli instead of fresh?
Absolutely! I do this all the time when fresh isn’t available. Just thaw completely (overnight in the fridge works best) and SQUEEZE out all that excess water between paper towels. Seriously, wring it like you mean it – soggy broccoli is the enemy of a perfect casserole!

How to make it gluten-free?
Easy peasy! Just swap regular breadcrumbs for gluten-free panko or crushed gluten-free crackers. I’ve even used crushed pork rinds for an extra crispy topping (sounds weird, tastes amazing!). The rest of the ingredients are naturally gluten-free, so no other changes needed.

Irresistible 3-Cheese Broccoli Casserole Recipe That Crushes Cravings

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting cheesy broccoli casserole perfect for family dinners or potlucks.

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Ingredients

Scale 1x2x3x

• 4 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Steam the broccoli florets until tender, about 5 minutes. Drain well.
3. In a large bowl, mix sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
4. Add the steamed broccoli and half of the cheddar and mozzarella cheeses. Stir to combine.
5. Transfer the mixture to a greased baking dish.
6. Sprinkle the remaining cheeses and breadcrumbs on top.
7. Bake for 20 minutes or until bubbly and golden.
8. Let it cool slightly before serving.

Notes

• Use frozen broccoli if fresh is unavailable. Thaw and drain well.
• Add cooked chicken or ham for extra protein.
• For a crispy top, broil for the last 2–3 minutes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 250
• Sugar: 3g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 35mg

Keywords: cheesy broccoli casserole, easy casserole, vegetarian side dish