This Broccoli Casserole is the perfect comforting side dish. Tender broccoli is tossed in a creamy cheese sauce, topped with crushed cheese crackers, and baked until melty and crispy.
Bring a large pot of salted water to a boil and add the broccoli. Cook for 2-3 minutes (less if you like more texture, more if you like them softer).
Drain broccoli well (you may want to lay them on paper towel to absorb some moisture) and add to a lightly greased 9x13" baking dish.
Preheat oven to 400 degrees F.
Make the cheese sauce:
In a large skillet, heat butter over medium heat.
Add onion and cook until translucent.
Stir in garlic, Italian seasoning, salt and pepper and cook 1 minute.
Add flour and stir until no white remains.
Whisk in milk until smooth. Continue cooking and whisking until thickened, about 4-5 minutes.
Stir in 2 cups cheese and pour over broccoli in pan. Stir to coat.
Top with remaining ½ cup shredded cheese and crushed cheese crackers.
Bake at 400 degrees F for 20 minutes or until hot and bubbly. Serve.
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Notes
Tips:
To make ahead: you can prep this recipe up to the point of baking, cover and refrigerate up to 4 days before baking. Keep in mind that heating a cold casserole will take slightly longer in the oven.
Substitutions:
You can use any kind of milk you like or even cream -- a higher fat dairy will have a richer flavor, but all work great.
You can swap the cheddar cheese for any kind you like, or a variety!
You can swap the crushed crackers for Panko bread crumbs if you prefer.
You can use frozen broccoli -- simply ensure it is not stuck together, then stir together with the sauce and bake as usual.