Broccoli Cheese Casserole Recipe
This Broccoli Cheese Casserole is made with onion, garlic, two different kinds of cheeses, and then topped with buttery crackers and just bakes in the oven!
Servings: 10 servings
Calories: 282kcal
Ingredients
- 6 tbsp unsalted butter
- 1 small sweet onion diced
- 4 garlic cloves finely chopped
- 4 tbsp all purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese shredded
- 1 cup swiss cheese shredded
- 1 tsp ground mustard
- 1/4 tsp ground nutmeg
- 1/4 cup sour cream
- 4 cups frozen broccoli florets
- 3 tbsp grated parmesan cheese
- 1 1/2 cups crushed ritz crackers about 26 crackers
- 1 tsp kosher salt divided
- 1/4 tsp fresh black pepper
Instructions
- Preheat the oven to 400 degrees and grease a shallow baking dish.
- Melt the butter in a large saucepan over medium heat. Add the diced onion, a 1/4 teaspoon of salt, and stir to combine. Cook, stirring frequently, for 5 minutes. Reduce the heat to medium low if the onions start to brown too quickly.
- Add garlic and cook, stirring frequently for 1 minute.
- Add flour and cook, continuing to stir for 1 more minute.
- Slowly pour in the milk, whisking constantly. Once all the milk has been added, cook for 3 minutes or until the milk just begins to simmer.
- Add half of the shredded cheese, ground mustard, and sour cream, then reduce the heat to low and stir until the sauce begins to thicken. Season with 3/4 teaspoon of salt and 1/4 teaspoon of pepper to taste. Remove from heat.
- Stir in the frozen broccoli. Transfer the broccoli and cheese mixture to the greased baking dish. Cover the casserole with the remaining cheese.
- Bake the casserole for 15 minutes. Top with crushed ritz crackers and a heavy sprinkle of grated parmesan, then bake for an additional 5-8 minutes, or until heated through and bubbly.
- Let cool for 5 minutes and enjoy!
Notes
How to Store & Reheat this Broccoli Cheese Casserole
- Fridge: Once baked, your casserole will keep in the fridge for 3 to 4 days. I like to portion it out into small airtight containers so it's easy to grab and go.
- Freezer: Let the casserole cool completely, then pack it into freezer-safe containers. It'll keep well for up to 2 months. Remember to label it so you don't forget what's in there boos!
- Reheating: Pop it in the oven at 350°F for about 15-20 minutes, or microwave individual portions in 1-minute bursts until heated through.
Nutrition
Calories: 282kcal | Carbohydrates: 15g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 284mg | Potassium: 237mg | Fiber: 1g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 30mg | Calcium: 320mg | Iron: 1mg