Broccoli-cheese casserole is a conventional vegetable side meal that’s equally at home on the church dinner table as on the Thanksgiving dinner spread. While some versions utilize condensed soup as a base, our dish features a sauce made with entire milk and Cheddar cheese, thickened with a standard flour-and-butter roux. You can make this dish ahead of time by preparing it up until the point it enters into the oven, and after that refrigerating it until required.

Find out how to make broccoli-cheese casserole, and discover your brand-new family-friendly preferred veggie side dish.
Ingredients in Broccoli-Cheese Casserole
We keep things fairly simple in this casserole, with classic components like milk, cheese, and butter crackers for the topping. Here’s what you need from the pantry and refrigerator:

Fresh broccoli florets: Found in any fruit and vegetables department– you can even steam the broccoli right in the bag!
Entire milk: The base of the velvety sauce rather of cream of mushroom soup.
Cheddar cheese: For the tacky partner to the broccoli.
Onion and garlic: Provides the tasty base of the casserole.
Mayo: Adds creaminess without flour or cream.
Dijon mustard: A tip of tang helps to brighten up the casserole filling.
Buttery crackers: They make a crispy and delicious topping, flecked with fresh parsley for color and flavor.
How To Make Broccoli-Cheese Casserole
Our recipe for broccoli cheese casserole remains in its most conventional type. Find the complete dish further below. This is a brief introduction before you get started:

Step 1. Steam the broccoli: Place broccoli in a large microwave-safe bowl with water. Steam on high until tender.
Action 2. Make the casserole sauce: Cook onions and garlic until tender. Add flour to pan, and cook. Add the milk and mayonnaise and spices. Include in the cheese and broccoli.
Step 3. Bake the casserole: Add the casserole filling to a baking dish covered with cooking spray. If you’re ready to bake the casserole, put in a 350 ° F oven, cover with aluminum foil, and bake 45 minutes up until golden and bubbly.
Or prep for a future meal: If you’re making this casserole ahead of time, let the it cool for about 30 minutes. Cover with aluminum foil, and chill in the fridge up until prepared to bake.
Step 4. Make topping: While the casserole bakes, combine remaining butter (that you melt in the microwave) with butter crackers and parsley. Eliminate the aluminum foil, include the cracker topping, and broil until the topping is golden brown.
What Kind of Cheese Should You Use in Broccoli-Cheese Casserole?
Our dish calls for shredded sharp Cheddar cheese. This cheese, which can be bought in block or pre-shredded form, strikes simply the ideal balance of cheesy tanginess.

If you choose a milder casserole, usage routine Cheddar. If you love the sharper flavor, opt for extra-sharp Cheddar. We utilized standard orange Cheddar cheese, but white Cheddar works completely well, too, though your sauce will end up paler.

Can I Use Frozen Broccoli?
This dish requires fresh broccoli, which will stand up to the longer cooking time of a casserole. You can replace the very same quantity of frozen broccoli. Just steam the broccoli according to the plan directions, and follow the remainder of the dish.

What Crackers To Put on Broccoli-Cheese Casserole
The topping of buttery, crispy crackers is one of the best parts of this casserole. Any butter cracker can be used.

We used Club Crackers, and about a sleeve of them (38-40 crackers) was needed. Ritz Crackers or Trader Joe’s Social Snackers would also work well. If you want a lot more cheese flavor, grab cheese crackers like Cheez-It.

What To Serve With Broccoli-Cheese Casserole
This cheesy, soothing meal is a terrific side dish with a meaty main dish. Attempt it with roast chicken or chicken breast, pork chops, or, for a meatless meal, grilled portobello mushrooms.
Components
2 (32-oz.) pkg. fresh broccoli florets

1/4 cup water

4 Tbsp. unsalted butter, divided

1 cup chopped yellow onion (from 1 medium onion).

2 tsp. minced garlic (about 2 large garlic cloves).

1/4 cup all-purpose flour.

2 cups whole milk.

1/2 cup mayonnaise.

1 Tbsp. Dijon mustard.

1 tsp. kosher salt.

1 tsp. black pepper.

8 oz. sharp Cheddar cheese, shredded (about 2 cups).

1 1/2 cups crushed rectangle-shaped buttery crackers (about 40; such as Club Original Crackers).

2 Tbsp. sliced fresh flat-leaf parsley.