30-Minute Broccoli Cheese Casserole

This delicious broccoli cheese casserole will convince even the most reluctant picky eaters that broccoli is, in fact, worth eating!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 225kcal

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

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.

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.