Loaded with Italian seasoning and garlic, this cheesy broccoli casserole will be a hot and bubbly weeknight favorite for everyone in the family— even the little ones. Ready in 35 minutes, all you have to do is mix and bake.
Easy Cheesy Broccoli Casserole
Topped with golden, melty goodness, this cheesy broccoli casserole will become a weeknight favorite from the first time you put it on the table. Even if you’ve got some picky eaters at home, broccoli might just become their new favorite vegetable once they try this dish.
Mixed with a homemade cream cheese sauce, this casserole is the perfect opportunity to use up all your leftover bits of cheese in the fridge. Got leftover rotisserie chicken? Add it in too! This recipe is super versatile and easy. All you have to do is boil the broccoli, whisk the sauce, mix, and bake. That’s not too bad, is it?
With a great mix of crisp and creamy textures and flavors, this cheese and broccoli bake will definitely redefine how you feel about weeknight baking adventures. Ready in 35 minutes, I’d say this casserole is so worth it— and anyone with a cheese-smothered smile will agree with me too.
What You’ll Need
Don’t skip the Italian seasoning. It’s the secret flavor punch for this cheesy broccoli casserole. Check out the recipe card at the bottom of the post for full ingredient amounts.
- Broccoli florets
- Cream cheese
- Sour cream
- Cheddar cheese – Feel free to use your favorite cheese blend or bits of all your leftover cheese.
- Parmesan cheese – Freshly grated parmesan is best for this.
- Garlic – You can substitute it for 1-2 teaspoons of garlic powder.
- Italian seasoning
- Salt and ground pepper
Can I Use Frozen Broccoli?
Sure! However, you’ll need to let it thaw first so that your casserole doesn’t end up swimming in its own excess moisture. Pop the frozen broccoli into the fridge overnight for the best results. If you’re in a hurry, run the bag under warm water for 5-10 minutes. Then open the bag and give the broccoli florets a quick rinse as well to remove any remaining ice crystals.
How to Make Broccoli Cheese Casserole
Boiling broccoli for less than 5 minutes and making a quick homemade sauce is about as hard as it gets for this cheesy broccoli casserole.
- Prepare the dish. Preheat the oven to 350 F. Grease a 2.5-3 quart baking dish with butter. Set it aside.
- Boil the broccoli. Bring 1/2″ of salted water to a boil in a large skillet or pot. Add the broccoli and let it cook for 3-4 minutes or until crisp-tender. Drain it and place it in the prepared baking dish.
- Make the sauce. Combine the cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic, Italian seasoning, salt, and pepper in a medium-sized bowl until well combined.
- Mix it. Add the sauce to the baking dish and stir until the broccoli is coated in the mixture.
- Bake it. Pop the baking dish into the oven for 17-20 minutes or until bubbly and lightly browned on top. Remove it from the oven and let it sit for 5 minutes before serving.
Tips & Variations
These tips and variations will make your cheesy broccoli casserole super easy, yet incredibly flavorful.
- Add turkey. Grilled or shredded turkey are great ways to add protein to this easy casserole.
- Use chicken. Leftover rotisserie chicken is an easy variation of this dish.
- Add more veggies. Adding your favorite veggies like cauliflower or yellow corn into the mix can make this casserole extra healthy and flavorful.
- Make it spicy. Sprinkle this dish with red pepper flakes to taste once baked for a bit of heat. Cayenne pepper works too.
- Line it. Use foil to line the baking dish for easy clean-up when you’re done.
- Don’t over-bake. Remove this dish from the oven once the cheese is hot and bubbly. Letting it bake for much longer can make the sauce seize and separate.
Can This Be Prepared In Advance?
Absolutely! All you have to do is boil the broccoli for 4 minutes, transfer it to the baking dish, and then top it with the cheese mixture. Once it comes down to room temperature, cover the baking dish with foil and refrigerate it for 1 day. When ready to cook, just remove the foil, stir the casserole ingredients, and bake until hot and bubbly.
What to Serve with Broccoli Cheese Bake
I love to serve this cheesy broccoli casserole with non-creamy sides and mains for the perfect balance of flavors. For sides, try it with my Cobb Salad, Chorizo, Rice and Bean Soup, or Crispy Smashed Potatoes. Serve it with my Garlic Butter Oven Baked Tilapia, Juicy Air Fryer Pork Chops, or Cajun Chicken Pasta with Zoodles as mains.
How to Store Leftovers
Once fully cooled, refrigerate this cheesy broccoli casserole in an airtight container for up to 4 days. You can also keep it in the baking dish to reduce clean-up.
To reheat it, sprinkle it with 1-2 teaspoons of milk and then microwave it for up to a minute or until warm. If you’d like to heat it on the stove, just add it to a pan over medium-low heat for 6-7 minutes.
More Easy Casserole Recipes
- Broccoli and Cheese Chicken Quinoa Casserole
- King Ranch Chicken Casserole
- Chicken Broccoli Casserole
- Buffalo Chicken and Rice Casserole
Broccoli Cheese Casserole
Ingredients
- 1 ½ pounds broccoli florets
- 8 ounces cream cheese, room temperature, cut in cubes
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian Seasoning
- salt, to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- crushed red pepper flakes for garnish, optional
Instructions
- Preheat oven to 350˚F.
- Grease a 2.5 quart to 3 quart baking dish with butter and set aside.
- In a large skillet, bring 1/2 inch of salted water to a boil.
- Add the broccoli; cover and cook over high heat until crisp-tender, about 3 to 4 minutes.
- Drain and transfer broccoli to prepared baking dish; set aside.
- In a mixing bowl combine cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic, Italian Seasoning, salt, and pepper; mix until incorporated.
- Add cream cheese mixture to the broccoli and stir until thoroughly combined.
- Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top.
- Remove from oven and let stand 5 minutes before serving.
- Optionally, garnish with crushed red pepper flakes and serve.
Notes
- REDUCE POINTS DOWN TO 6 by using Neufchatel Cheese in place of full fat cream cheese; use reduced fat sour cream, too, and fat free cheddar cheese.
- Cook broccoli in boiling water for 4 minutes.
- Transfer to a baking dish and add in the cheese mixture.
- Wait for everything to cool down to room temperature, then cover with foil and set in the fridge for 1 day.
- When ready, remove cover, stir everything together, and bake until mixture is hot and bubbly.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delish! Super easy, accidentally added way more garlic (wrong end of the spout was open) BUT- delicious with that much garlic!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Just made this for meal prep for the week. So easy and so yummy! I added rotisserie chicken meat. The only thing I’d do differently next time is mix the broccoli and sauce in the hot pan before putting it into the baking dish, it was a little hard to mix in the dish.
This is very good and very easy to throw together. I added cheese on top and put it back in the oven for another 5 minutes.
Will be adding chicken and sun dried tomatoes to mine.
Could eggs be added to make a crust less quiche?
As this was baking I was reading the reviews so I took it out and looked at it and it was definitely too thick. So I added some whipping cream to it to thin it up some it still came out a little thick but oh it’s good, delicious. I actually used frozen broccoli so I just warmed it up enough to thaw it out and then proceeded to make the sauce it really is good. Thank you so much for the recipe.
This is DELICIOUS!! I was never a fan of broccoli but I am trying to like it. Plain broccoli is a no go for me so when I saw this recipe I thought it looked amazing and I gave it a try. I followed the recipe almost exactly. I microwaved my room temperature cream cheese because I thought it would be creamier and it did not get clumpy at all. I used a mixture of shaved Parmesan, Asiago and Romano cheeses because I didn’t have any grated Parmesan. I saved a half cup of the cheddar cheese and sprinkled on top. The only thing I would do differently would be to add a little more salt than I did, I didn’t want to over do it but that was an easy fix, I just added it at the table. Thank you for sharing this! It was so easy to make and tastes wonderful!
That’s great to hear! I’m very happy you loved it! Thank YOU! 🙂
Made this for my son and me. Yummy! We love broccoli and cauliflower so will add more next time as I had plenty of the cheese mixture. Don’t forget to cube cream cheese for better mixing. I forgot. Clean up the dishes as you go. Will be adding this to my recipe rotation.
That’s wonderful! I’m very happy you and your son enjoyed it! Thank you for chiming in! 🙂
Can you make this without using cream chees
I made this recipe following suggestions from other commenters… I microwaved the cream cheese, added a few tablespoons more of sour cream, added 2 tbsp of heavy cream, left out the cheddar (added in later),… then once all the ingredients (minus cheddar) were mixed, I microwaved again for about 15-20 seconds. I put the broccoli in a bowl and added the cream cheese mixture. I lightly tossed it all together. Its going to look like there isn’t enough sauce– there is! Just wait. Once I pour the broccoli and sour cream mix into the buttered casserole/pan, I sprinkled the cheddar on top. Baked for the time listed. I stirred 1/2 way through cooking. I think I added the rest of the bag of cheddar on top. It was delicious. I would definitely make again.
I’m very glad you enjoyed it! Thank you for chiming in! 🙂
Added shredded rotisserie chicken and rice cauliflower. Fantastic!!! I wanted more of a meal.
I added pasta shells and tuna and made it into a casserole. Didn’t have cream cheese but I had 8oz mascarpone so I used that instead. Turned out really, really yummy! Thanks for posting the recipe.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Can the leftovers be frozen?
I have not made either of the recipes . I was so mad at all the ads and wine ads and it took forever to even get to the recipes.
Very good. I added chicken and it needed a little more moisture and flavor. So next time I’ll add add additional sour cream and cheddar cheese.
I am very glad you enjoyed it! Thank YOU! 🙂
Can this be made in a slow cooker?
Hi! 👋
Yeah, that would be OK. Cook it for about 2.5, maybe 3 hours, on HIGH.
i’ve made this several times. i added the chicken and used the entire sour cream. it is excellent, it’s my new favorite! my husband loves it too.
i have celiac disease, i’m so grateful that many of your recipes are gluten free.
thanks 😊
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I wish i had read the comments first. The sauce was waaaaaaay too thick, and i did use room temperature cream cheese. The flavor was very, very good, but next time I’ll use less cream cheese, less sour cream, add milk or cream and heat and stir the sauce until it’s a workable consistency, then pour it over the broccoli in the pan. I’ll then sprinkle more grated cheddar on top.
I had a ton of frozen broccoli so I used that instead. I used about 30 oz. I used all the same proportions for the cheeses and spices. I didn’t have any minced garlic so I used about 1/2 tsp of garlic powder. I baked and cut up about 5 slices of turkey bacon and put that in with the broccoli. I didn’t worry so much about mixing the broccoli into the cheese mixture. I sort of just scooped and pressed the cheese mixture into the broccoli. I had some Parmesan cheese leftover and I didn’t want to put it back in the fridge so I sprinkled it on top. It didn’t look exactly like the picture but it came out great. My 2 year old loved it. Luckily she is a fan of garlic and cheese. Will definitely make again!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
This was SO good. I recommend microwaving the cheese mixture to make it creamier before adding it to the broccoli. I also put the broiler on for a minute to toast the cheese.
I am very glad you enjoyed it! Thank YOU! 🙂
Thanks Julia for microwave recommendation! I followed the recipe directions exactly and I thought that perhaps a step in the directions was omitted in error! I could not mix the cheese mixture with the broccoli but had to placed on top.
OMG amazing!! I just spoon cheese mixture in clumps, halfway thru I mix (hella easier) and one more time before serving with the water that the broccoli gives off since steamed only 4 min. KETOfabulous
I made this today!! It’s so good!!!! Thanks!!!
Can I freeze this before baking?
How much chicken would you add to this recipe? Thanks.
I’d say about 2 to 3 cups chopped, or shredded, and already cooked chicken.
Delicious! Reminds me of the broccoli and cheese side dish at Outback. So yummy!
Thank YOU! 🙂
Do you have to put cream cheese
Hi!
Yes, you do. I wouldn’t try to make this recipe without it since the cream cheese is the main ingredient in this particular cheese-sauce.
I made this tonight. I boiled as the recipe calls for, I premixed the cheeses so I could just stir in the broccoli. The broccoli completely came apart. I dumped a big glob of green stuff into a baking dish. It ended up kind of a paste. I’m sure it’s my fault, but it’s a no from me.
Another recipe calls for cooking the cream cheese with heavy cream and butter. I sauteed a small shallot and the garlic in butter first before adding the cream cheese, heavy cream and sour cream. This gets the clumps down when you cook it. Then add the cheddar cheese and parmesan into the pot to melt. I added mustard powder, paprika, italian seasoning, red chili flakes, salt and pepper. Then I poured over steamed broccoli, threw in some riced cauliflower too. It’s a thicker sauce but I loosened up with more heavy cream and sour cream. Sprinkled parm over top and voila! Very tasty!
I am very glad you enjoyed it! Thank YOU! 🙂
Cheese mixture was too thick. I added heavy cream, more sour cream, 2 tbsp mayonnaise, extra cheddar. Baked for 50 mins.
the sauce was much too thick. I put it in my mixer to try to get everything combined but it was still way to thick. When I mixed it with the broccoli I had to incorporate it with my hands, trying to combine it but it was big clumps and never really was a sauce. Now I’m trying how to fix it before dinner guests arrive. Not sure what I did wrong. Wondering if the cubes of cream cheese should have stayed cubes and not tried to mash it all together.
I am so sorry it didn’t work out. 🙁 I can only assume that maybe the cream cheese wasn’t soft enough? The cream cheese has to be at room temperature, softened, for the sauce to work properly. Adding some liquid, like milk, or more sour cream, will help.
The taste is great but the dish itself was not what I expected. I waited 45 minutes for it to become bubbly, even put the temperature up to 400F, but it did not look at all like the dish on the picture. Still super tasty though
I’d love to dig right into this casserole! What a great dish to have on the table!
This sounds delish and just what I’m looking for. But I haven’t made it yet. I’m wondering about the “sauce” …. seems like it will be too thick to stir into the cooked broccoli. Doesn’t seem like there will be enough liquid to stir. Do you melt the cream cheese 1st? For those that have tried it, please let me know. Thanks.
I’m making it now and I agree it seems thick, even after I melted it in the microwave. Debating whether to add cream. The hot broccoli does make it easier to stir. Also, the picture looks like the cheddar was added to the top, instead of mixed in. I’ll let you know how it goes
I tried this recipe as instructed but the picture does look like the broccoli is placed in the dish the cheese on top and the sauce spread out in different places. I’ll try it that was next time.
Had this for dinner tonight. The full recipe seemed a bit much so I halved it. I shouldn’t have, lol This was very very good. I added some precooked chunked up chicken to the mix, a little bit of red bell pepper and a couple of slices of cooked chopped up bacon.
That sounds awesome. My daughter loved this, she does not eat meat. I expected leftovers, there wasn’t much:)
I love Broccoli, but adding cheese, Game changer!
I looove casseroles like this, this looks so delicious!
What a great side dish! I sure love all that cheese!
What a savory recipe, indeed! Served this for dinner and it has instantly become a family favorite recipe in our home! Delicious!
LOVE this tasty side dish, and my kids devour it too!
LOVE this broccoli casserole! Such a delicious side dish my daughter loves and doesn’t realize she’s eating vegetables. THANK YOU!
I need to try this immediately, it looks so good!
So much flavor in one dish, it was hard not to eat the whole thing in one sitting! Can’t wait to enjoy some leftovers with dinner again tomorrow!
Love this recipe, even turned it into a breakfast casserole but making wells in the mix bake halfway and cracking some eggs in them and continue baking for the remaining time. My new go to breakfast food.
That’s wonderful! I am very glad you enjoyed it! Thank you so much! 🙂
Made it and loved it! This will go into our regular rotation!
This just might be one of the best ways to eat broccoli!! SO cheesy & delicious!!