This broccoli cheese casserole will convince even the most reluctant picky eaters that broccoli is, in fact, worth eating!
I enjoy many broccoli recipes, including roasted broccoli and broccoli salad. Alas, not everyone in my household agrees that broccoli is yummy, so I created this broccoli cheese casserole. It's a reliable way to serve broccoli to picky children, but adults love it, too. I especially like how easy it is to make – it’s ready in 30 minutes, and you can add protein to turn it into a complete meal.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Broccoli: I often use a bag of pre-cut broccoli for convenience. These florets can vary in size, so I cut them into similar-sized pieces.
- Mayonnaise: I prefer avocado oil mayonnaise, but any mayonnaise will work.
- Mustard: I use Dijon mustard. This traditional French mustard is creamier and less vinegary than yellow mustard.
- To season: Kosher salt, black pepper, garlic powder, and cayenne pepper.
- Grated cheddar: I use extra-sharp cheddar. I love its intense flavor.
Variations
- 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%.
- Add ¼ cup of bacon bits or chopped cooked bacon to the mixture.
- You can use additional spices, such as onion powder and, my personal favorite, dried thyme. You can use ½ teaspoon of each.
- A nice variation is to make it pizza-flavored. So you make it the same way, but use 1 cup of no-sugar pizza sauce (such as Rao's) instead of the creamy sauce (there's no need to add water) and 1 cup of shredded mozzarella instead of the cheddar.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Lightly pre-cook the broccoli before placing it in the baking dish. You can do this in the microwave (see this recipe for microwave broccoli). To prepare the creamy sauce, combine mayonnaise, mustard, spices, and grated cheddar.
Add the broccoli to the sauce.
Transfer the mixture to a baking dish and sprinkle it with more cheese. Bake until hot and bubbly. Serve immediately.
Delicious. Made this unique vegetable dish for our Church luncheon. I doubled the recipe with no problems. Broccoli was perfectly cooked using the microwave method. Delicious and healthy. This is a recipe that will become a staple in my diet. Next time I may crumble in Bacon! Such a flexible, healthy recipe. Thank you.
Pamela Pursell
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Recipe Tips
- 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 whisk 2-3 eggs and mix them into the mayonnaise mixture to add volume and make the casserole sturdier. Adding eggs will turn it into a casserole you can slice rather than scoop.
Recipe FAQs
You can use fresh or frozen and thawed broccoli. So, it's one of those side dishes you can always whip up, even if you're out of fresh produce. However, this casserole tastes significantly better when made with fresh broccoli. So whenever possible, that's what I use.
You can replace the mayonnaise with sour cream. I prefer mayonnaise, but sour cream works, too.
Yes. I prefer the texture and flavor of Dijon mustard, but yellow mustard works, too.
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.
Serving Suggestions
Just like cabbage casserole and cauliflower casserole, this casserole is a versatile side dish that pairs well with a variety of dishes. But since I bake it in a 400°F oven, I like to serve it with main dishes I can cook in the same oven. So, I often serve it with one of the following:
Recipe Card
Easy 30-Minute Broccoli Cheese Casserole
Video
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition per Serving
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Steve says
This is a great recipe. It made it very creamy and delicious, the way it should be. I used a little extra mayonnaise and a little extra cheese and it was a big hit.
Vered DeLeeuw says
Glad you liked it, Steve! Extra mayo and cheese sound like a great idea.
Thank you for the review! I appreciate it.
Blair says
Delicious!
Jack says
Easy, tasty recipe. Might substitute some sour cream for mayo next time.
Beth Boyes says
Hi. I'll need to double the recipe. Are there any special instructions for that, cook times, can I bake it in one casserole dish, etc?
Vered DeLeeuw says
Hi Beth,
I recommend using a 9 X 13-inch baking dish. Double everything except the salt. Use 1 teaspoon of salt, unless you use Diamond Crystal Kosher Salt, in which case, use 1.5 teaspoons. Baking time should be around 20 minutes. Happy Thanksgiving!
Karen says
This looks delicious. Can you make it the day before?
Vered DeLeeuw says
Hi Karen,
Yes. Cool it completely, wrap it in plastic wrap and foil, and store in the fridge. When ready to reheat, remove the wraps and reheat it uncovered in a 350°F oven. If reheating a cold baking dish in the oven, remove it to the counter 30 minutes before placing it into a hot oven.
Brian says
Easy. Fast. Delicious!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this casserole, Brian!
Pamela Pursell says
EZ Excellence!! Delicious. Made this unique vegetable dish for our Church luncheon (1st Sunday of every month). I doubled the recipe with no problems. Broccoli was perfectly cooked using the microwave method. Delicious and healthy. I am a type II diabetic. This is a recipe that will become a staple in my diet. Next time I may crumble in Bacon! Such a flexible healthy recipe. Thank U
Vered DeLeeuw says
You're very welcome, Pamela! I'm so glad you enjoyed this recipe.
Beth Boyes says
Hi Pamela. I'm going to double the recipe too. Did you cook it all in one pan and did you cook it any longer than the 15-20 mins?
Linda says
I found there was too much Dijon mustard in the recipe. I added cream of mushroom soup, but still couldn't get rid of the Dijon taste.
Vered DeLeeuw says
Hi Linda,
Thanks for the feedback! I wonder if you used a measuring teaspoon (5 milliliters) of Dijon? That amount shouldn't be overpowering.
In any case, if you decide to make this recipe again, feel free to omit the mustard.
Lisa Stuart says
Can I mix together and freeze before cooking it? Or is it better to cook and freeze and reheat
Vered DeLeeuw says
Hi Lisa,
It's better to cook the casserole, freeze it, and reheat it.
Lyn says
Hello! You say you can freeze this for up to 3 months. I would like to make the week before thanksgiving and freeze. How many minutes and what do I set the oven to if I am baking from frozen. Thank you!
p.s. made this for Thanksgiving last year and it was the best dish we had! 🙂
Vered DeLeeuw says
Hi Lyn,
I'm so glad you enjoyed this casserole last year!
I don't recommend reheating the casserole from frozen. You should place it in the fridge for 24 hours before reheating it. Thawing the casserole helps ensure even baking and prevents warm edges and a cold center.
When it's time to reheat, set the oven to 350°F. Cover the baking dish with foil and place it in the oven while the oven heats to prevent shocking a ceramic dish with a high oven temperature.
The center of the casserole should reach 165°F. This should take 30-40 minutes but can vary depending on your oven. That's why it's important to check with a thermometer.