Broccoli Cheese Casserole
This Broccoli Cheese Casserole is the perfect simple side dish for busy parents — creamy, cheesy, and made with everyday ingredients. The broccoli stays tender without going mushy, and the creamy cheese sauce thickens beautifully in the oven, making it a comforting, family-friendly bake that pairs well with almost any main.
It’s one of those flexible recipes you can pull together quickly, and it works just as well for a regular weeknight as it does for Christmas dinner. You can keep it soft and simple for little ones, or add a crunchy topping for those who love a contrast in texture.
Why Broccoli Cheese Bake Just Works
- Simple comfort food made from everyday ingredients
- Kid-friendly — creamy, mild, and yum!
- Make-ahead friendly and great for feeding a crowd
- Works as a flexible Christmas side dish or weeknight veggie bake
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Broccoli — Fresh florets hold up best, but frozen broccoli also works. Thaw and drain well to avoid extra water in the casserole.
- Cream cheese — This makes the sauce extra silky. Full-fat melts best, but reduced-fat works too, just slightly less creamy.
- Milk — Any milk works; whole milk or trim milk gives the smoothest sauce, but you can absolutely use a plant based milk.
- Cheddar cheese — A strong cheddar gives more flavour, but Colby or Tasty work well for milder palates.
- Cornstarch slurry (optional) — Helps the sauce thicken more quickly in the oven. Skip if you prefer a looser sauce.
- Breadcrumb topping — Adds golden crunch. Swap for crushed crackers or panko. For gluten-free versions, use GF breadcrumbs.
Broccoli Cheese Casserole Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Baked Broccoli Cheese recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Steam or microwave the broccoli until just tender. It should be bright green and still holding its shape. Drain it well and pop it into your baking dish — too much moisture makes the sauce runny.
Step two: Warm the milk and cream cheese together on the stovetop (or microwave in short bursts), whisking until smooth. Don’t worry if it looks thin — it thickens in the oven.
Step three: Stir in most of the grated cheddar. It melts into a pourable cheese sauce that will coat the broccoli beautifully.
Step four: Pour the cheese mixture over the broccoli and gently stir to coat every floret
Step five: Stir melted butter through the breadcrumbs and remaining grated cheese. then sprinkle evenly over the top.
Step six: Bake at 375°F (190°C) for 20–25 minutes, until the edges are bubbling and the top is a lovely golden colour.
Let it sit for a few minutes so the sauce can thicken, then scoop and enjoy!
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Top Tips
Here is how you can make these Broccoli Cheese Casserole perfectly every time!
- Don’t overcook the broccoli — it softens further in the oven.
- Drain well — excess water can thin the sauce.
- Choose strong cheddar for more flavour without adding extra ingredients.
- For gluten-free — use GF breadcrumbs or skip the topping.
- Make ahead — assemble and refrigerate, then bake when needed (add 5–10 minutes if baking from cold).
- Prep the broccoli early — for beautifully bright green broccoli, plunge it into iced water after cooking. This stops it overcooking and keeps the colour vibrant. You can prep the broccoli 1–2 days in advance and store it in the fridge until you’re ready to assemble the casserole.
How to Make This Recipe Suitable For Baby Led Weaning
- Choose a mild cheddar for a gentler flavour.
- Skip the breadcrumb topping if your baby struggles with mixed textures.
- Keep nice long stalks on the florets when you are prepping, these will make perfect baby handles!
- When you cook the broccoli make sure it is finger or fork squishable.
- Avoid adding salt — the cheese already contains sodium.
- Serve soft, cooled pieces
Broccoli Cheese Casserole
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Ingredients
- 4 cups broccoli florets about 1 pound, about 400 grams
- 4 oz cream cheese 113 grams
- 1 cup milk
- 1 ½ cup grated cheddar cheese
Optional Extra Thickening
- 2 Tablespoons milk
- 2 teaspoons corn starch
Optional Crunchy Topping
- ½ cup breadcrumbs
- 1 Tablespoon butter melted
Instructions
- Prep the broccoliSteam or microwave the broccoli until just tender (about 3–4 minutes). Drain well and add to a medium baking dish.
- Make the cream cheese baseHeat the cream cheese and milk in pot on the stove top, whisk until the smooth and warm. alternatively you can do this in a microwave, heat the milk and cheese for 30 second bursts, whisking after each burst.
- Add the cheddarStir 1 cup of the grated cheddar into the warm mixture until melted.(The mixture will be pourable — it thickens in the oven.)
Optional Extra Thickening
- Mix together the small measure of milk and with the corn starch/corn flour, to make a thickening slurry. Add this to the warmed milk and cheese mixture before pouring it over the broccoli.
- CombinePour the cheese mixture over the broccoli and gently stir to coat.
- Make the toppingMix breadcrumbs + melted butter + remaining ½ cup cheddar, then sprinkle evenly over the casserole.
- BakeBake at 375°F (190°C) for 20–25 minutes, or until the top is golden and the edges are bubbling.
- ServeAllow to cool slightly — the sauce thickens as it rests.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.