This broccoli cheese casserole will convince even the most reluctant picky eaters that broccoli is, in fact, worth eating! Ready in 30 minutes, it makes an easy weeknight side dish.
I enjoy many broccoli recipes, including roasted broccoli and broccoli salad. Alas, not everyone in my household agrees that broccoli is yummy, so I created this broccoli cheese casserole. It's a reliable way to serve broccoli to picky children, but adults love it, too. I especially like how easy it is to make – it’s ready in 30 minutes, and you can add protein to turn it into a complete meal.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Fresh broccoli: Frozen and defrosted broccoli works, too, but fresh broccoli tastes better and has a better texture.
- Mayonnaise: I prefer avocado oil mayonnaise, but any mayonnaise will work.
- Mustard: I use Dijon mustard. This traditional French mustard is creamier and less vinegary than yellow mustard.
- To season: Kosher salt, black pepper, garlic powder, and cayenne pepper.
- Grated cheddar: I use extra-sharp cheddar. I love its intense flavor.
Variations
- Add protein, such as a cup of shredded rotisserie chicken. If you do, increase the sauce by about 50%. So, add ¼ cup more mayonnaise, and increase the mustard and spices (but not the salt) by 50%.
- Add ¼ cup of bacon bits or chopped cooked bacon to the mixture.
- You can use additional spices, such as onion powder and, my personal favorite, dried thyme. You can use ½ teaspoon of each.
- Replace the mayonnaise with sour cream, or use ¼ cup of each. I prefer mayonnaise, but sour cream works, too.
- A nice variation is to make it pizza-flavored. So you make it the same way, but use 1 cup of no-sugar pizza sauce (such as Rao's) instead of the creamy sauce (there's no need to add water) and 1 cup of shredded mozzarella instead of the cheddar.
Instructions
Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.
Lightly pre-cook the broccoli before placing it in the baking dish. You can do this in the microwave (see this recipe for microwave broccoli). To prepare the creamy sauce, combine mayonnaise, mustard, spices, and grated cheddar.
Add the broccoli to the sauce.
Transfer the mixture to a baking dish and sprinkle it with more cheese. Bake until hot and bubbly. Serve immediately.
Delicious. Made this unique vegetable dish for our Church luncheon. I doubled the recipe with no problems. Broccoli was perfectly cooked using the microwave method. Delicious and healthy. This is a recipe that will become a staple in my diet. Next time I may crumble in Bacon! Such a flexible, healthy recipe. Thank you.
Pamela Pursell
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Delicious. Made this unique vegetable dish for our Church luncheon. I doubled the recipe with no problems. Broccoli was perfectly cooked using the microwave method. Delicious and healthy. This is a recipe that will become a staple in my diet. Next time I may crumble in Bacon! Such a flexible, healthy recipe. Thank you.Recipe Tip
If your baking dish is broiler-safe, you can broil the casserole in the middle of the oven until browned, 2-3 minutes. This method is better than baking because it browns the cheese without overcooking the broccoli.
Recipe FAQs
Yes. But cook it minimally and lightly, or it will become overcooked and mushy.
You can use fresh or frozen broccoli. So, it's one of those side dishes you can always whip up, even if you're out of fresh produce. However, this casserole tastes significantly better when made with fresh broccoli. So whenever possible, that's what I use.
I don't, but you can whisk 2-3 eggs and mix them into the mayonnaise mixture to add volume and make the casserole sturdier. Adding eggs will turn it into a casserole you can slice rather than scoop.
Yes. You can keep them in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or in the microwave at 50% power. If reheating a cold baking dish in the oven, remove it to the counter 30 minutes before placing it into a hot oven. You can also freeze the cooled casserole for up to three months. Thaw it overnight in the fridge before reheating.
Serving Suggestions
Just like cabbage casserole and cauliflower casserole, this casserole is a versatile side dish that pairs well with a variety of dishes. But since I bake it in a 400°F oven, I like to serve it with main dishes I can cook in the same oven. So, I often serve it with one of the following:
Recipe Card
30-Minute Broccoli Cheese Casserole
Video
Ingredients
- Olive oil spray
- 1 pound fresh broccoli florets - small florets work best
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper - just a pinch if you don't like spicy food
- 1 cup cheddar cheese - grated, divided
Instructions
- Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil.
- Place the broccoli florets in a large microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high until tender-crisp, about 3 minutes.
- Meanwhile, in another large bowl, prepare the creamy sauce. Mix the mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, cayenne pepper, and half the grated cheddar cheese. Add a small amount of water to thin the mixture, about 1 tablespoon.
- Drain the broccoli well and add it to the creamy sauce. Gently toss to coat.
- Transfer the coated broccoli to the prepared baking dish. Lightly spray the top with olive oil. Evenly sprinkle the remaining cheddar on top.
- Bake the casserole until golden brown and bubbly around the edges, 15-20 minutes. Let it rest for 5 minutes before serving.
Notes
- If your baking dish is broiler-safe, you can broil the casserole in the middle of the oven until browned, 2-3 minutes. This method is better than baking because it browns the cheese without overcooking the broccoli.
- You can use fresh or frozen broccoli. So, it's one of those side dishes you can always whip up, even if you're out of fresh produce. Having said that, this casserole does taste significantly better with fresh broccoli.
- To make this a complete meal, add protein, such as a cup of shredded rotisserie chicken. If you do, increase the sauce by about 50%. So, add ¼ cup more mayonnaise, and increase the mustard and spices (but not the salt) by 50%.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or in the microwave at 50% power. If reheating a cold baking dish in the oven, remove it to the counter 30 minutes before placing it into a hot oven.
- You can also freeze the cooled casserole for up to three months. Thaw it overnight in the fridge before reheating.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Joan Kornfeind says
Very good