Broccoli Cheese Casserole
An amazing holiday side dish! With fresh broccoli, a delicious homemade cheddar cheese sauce, and a buttery cracker topping.
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Servings: 8
Equipment
- 8 by 8 or 9 by 9 baking dish
- medium sauce pan
- steamer basket (optional)
Ingredients
- 1 large head (approx. 3 cups) broccoli cut off the stem and chopped, bite-sized
- 4 tbsp butter
- 2 tbsp flour
- ¼ tsp salt and pepper each
- ½ cup milk or half and half
- 3 eggs beaten
- 8 ounces shredded sharp cheddar cheese
- ¾ cup crackers (like Ritz or Townhouse) crushed
- 2 tbsp butter melted
Instructions
- Preheat oven 325°FSpray baking dish with nonstick cooking spray.
- Steam the broccoli. Fill the saucepan with about 2 inches of water. Place chopped broccoli into a steamer basket. Cover and steam until tender-crisp (10-15 minutes). Drain. Chop broccoli into smaller pieces if desired, or leave as is.
- In the saucepan, melt the butter on medium-low heat. Whisk in flour, salt, and pepper then the milk until smooth. Add cheese and stir constantly until the cheese is melted and smooth. Turn off the heat. Stir in the broccoli and eggs.
- Pour mixture into the baking dish. Top with crushed crackers and melted butter.
- Bake 30 minutes or until the top is golden and cheese is bubbly. Let cool slightly then serve.
- Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or oven.
Notes
Frozen Broccoli- The recipe can be made with frozen broccoli. Drain excess moisture before adding to the cheese sauce.
Make-Ahead- You can make this casserole up to 3 days ahead to make Thanksgiving day cooking easier. Make the casserole but leave out the cracker crumb and butter topping. Refrigerate until ready to bake then add the cracker and butter topping before baking. If baking cold you may need to add about 10 extra minutes to the baking time.
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