Broccoli Cheese Casserole (15 minutes!)

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Cheesy Broccoli Casserole is one of my favorite dishes Broccoli Recipes Open all year round! It’s the perfect side dish, impressive enough to add to the holiday table, yet quick and easy enough to serve on a weeknight, at a party, or at a potluck.it’s easy Broccoli Cheese Casserole Recipe Actually Inspired by My Popular (Equally Simple) 5 Ingredient Broccoli Cheese Soup. The ingredients are pretty much the same – it’s just (more) thicker so it’s in casserole form.

I initially used my pressure cooker, but the recipe has since been updated to include the option to use the stovetop, which does not require any special equipment. Two versions of the Broccoli and Cheese Casserole are included below!

Why You’ll Love This Easy Broccoli Cheese Casserole Recipe

Cheesy Creamy Sauce
Perfect Crunchy Tender Vegetables
Just 6 Simple Ingredients (Add Salt and Pepper)
Ready in just 15 minutes
thick and doesn’t need any flour, thickeners or cream of chicken soup
easy to make ahead and freeze
Naturally gluten-free, low-carb, and one of the easiest meals healthy side dishes

Cheesy broccoli casserole in a baking dish, close up.

Ingredients and Substitutes

This section explains how to choose the best ingredients for this broccoli cheese casserole recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

unsalted butter – For sautéing garlic and adding flavor to casseroles. Cheddar cheese is quite salty, so I prefer unsalted butter for this recipe. You can substitute olive oil if you like.
garlic – Fresh is best, but you can also use canned minced garlic. If you don’t have any on hand, you can substitute 1/2 teaspoon of garlic powder; just add it at the same time as the cream cheese.
broth – I used low sodium chicken broth, otherwise the broccoli cheese casserole will become too salty. If you want to keep your casserole vegetarian, use vegetable broth instead. otherwise, bone broth Also great for extra nutrition.
broccoli – Apparently you need broccoli for this broccoli casserole recipe! Cut it into equal, bite-sized pieces, but not so small that they will crumble when stirred later. I used fresh broccoli florets, but you can also use frozen broccoli for the same cooking time (it will cook softer).
sea salt and black pepper – A must have for seasoning vegetables.
cream cheese – Regular or low fat works. For easier mixing, let the cream cheese soften to room temperature before using, but it’s okay to forget.You’ll need 8 oz of cream cheese, but if you don’t have enough, you can use 1/2 cup mayonnaise.
cheddar cheese – Shredded cheddar brings the best flavor to this dish, but you can use any melted cheese you like. Monterey jack, Parmesan, or mozzarella cheese can be tasty substitutes.

How to Make Broccoli Casserole

This section shows how to make a broccoli cheese casserole, with step-by-step photos and technical details to help you visualize the process.For full instructions, including amounts and temperatures, see recipe card below.

Saute the garlic. melted butter cauldron or dutch oven on the stove, or pressure cooker. Add minced garlic and sauté till fragrant.
Cook the broccoli. Add chicken broth and broccoli florets. Stir. Cook until the broccoli is bright green and tender. (For stovetop, bring broth to boil and simmer uncovered, stirring occasionally. For pressure cooker, cook at high pressure.)

Melt the cheese. Add the cream cheese cubes and shredded cheese. Blend until smooth.
bake. Transfer the broccoli cheese mixture to the baking dish (this is the perfect size). Sprinkle more shredded cheese on top. Bake the broccoli cheese casserole in the preheated oven until melted.

Recipe Variations

This easy broccoli casserole recipe with cheddar cheese can stand alone as a hearty side dish (or even a main course!), but you can always switch things up by adding these additions:

Broccoli Rice and Cheese Casserole – add 4 cups of cooked rice (or Cauliflower Fried Rice) into the pan at the same time as the cream cheese. You’ll need to double the amount of cream cheese and cheddar and use a larger casserole.
add other vegetables – Change up the broccoli casserole recipe by adding cauliflower florets, asparagus, bell peppers, mushrooms or green beans. Just replace some of your 8 cups of broccoli (as you like) with one of these other vegetables.
add protein – diced ham, chicken wire, or ground beef or sausage can turn a cheesy broccoli casserole into a hearty main dish. Cook the raw meat in the pot before adding the garlic in the first step.You can also try mine Broccoli Chicken Casserole, Chicken Compilationor Chicken Bacon Ranch CasseroleHas a similar flavor.
toppings – In addition to the extra cheddar, this broccoli cheese casserole would be great with crumbled bacon (I use any leftover bacon in the oven to this end! ), scallions, or drizzle ranch dressing.

storage instructions

shop: Store leftovers in the refrigerator for up to 4 days.
Meal Prep: Make the cheesy broccoli casserole ahead and cover with aluminum foil or plastic wrap. When you’re ready to serve, uncover and warm in the oven.
Reheat: Microwave for about 1 minute, or heat the entire casserole in a 350°F oven for about 20 minutes. Stir if any separation occurs.
freeze: Let the broccoli cheese casserole cool completely, then cover with plastic that is flush with the top (to prevent freezer burn), then cover with foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, or reheat from frozen.

What to Serve With Broccoli Casserole Recipe

There are so many ways to make this broccoli and cheese casserole. I like to keep it simple with a simple protein:

More Cheese Casserole Recipes

A cheesy casserole that can turn a vegan into a vegan! Try these other favorites:

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instruct

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Preheat oven to 350°F (177°C).
in a cauldron or dutch oven Heat on the stove over medium heat, or use the sauté setting instant pot, melt the butter. Add minced garlic.speculation 1 minuteuntil the fragrance is released.
Add the chicken broth as soon as the garlic is done cooking to keep it from burning. Then, add the broccoli florets. Stir.
For the stovetop method: Increase the heat to bring the broth to a boil, then simmer, uncovered, and wait 4-8 minutesstirring occasionally, until the broccoli is bright green and tender.

For the Instant Pot method: Cover the Instant Pot with the lid and turn the dial to the seal position. Press the Steam button and choose 1 minute. Press start. The pressure cooker will pressurize (about 5 minutes), then cook for 1 minute. Immediately stop cooking with the quick release. Let all the steam escape, then open the lid when no more steam comes out. (The lid should open and come loose easily.) The broccoli will be bright green and tender.
Turn off the heat. Gently stir in cubed cream cheese and 2 cups (256 g) shredded cheese until smooth.
Transfer broccoli mixture to casserole. Sprinkle remaining 1/2 cup (64 g) shredded cheese over top.
Bake Broccoli Cheese Casserole in the Oven for approx. 5 minutesuntil the cheese is melted.

recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 387

fat 31.4 grams

protein 17.1 grams

total carbohydrates 12.1 grams

net carbs 8.9 grams

fiber 3.2 grams

sugar 3.7 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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