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Broccoli Cheddar Casserole

Broccoli cheddar casserole combines crisp-tender broccoli with a creamy cheddar sauce and a golden buttery cracker topping. Bake it uncovered until the sauce bubbles at the edges, then rest for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 41 minutes
Resting 10 minutes
Total Time 1 hour 6 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 337
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 lb broccoli crowns, cut into bite-size florets
  • 6 tbsp unsalted butter divided
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
  • 8 oz sharp cheddar cheese grated
For the topping
  • 1 cup buttery crackers crushed

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Bring a large pot of water to a boil.
  2. Add the broccoli and cook for 3 to 4 minutes, until bright green and crisp-tender.
  3. Drain the broccoli well.
  4. Heat the oven to 350°F.
  5. Grease a 9x13-inch baking dish.
  6. Melt 4 tablespoons of the butter in a medium saucepan over medium heat.
  7. Whisk in the flour and cook for 1 minute.
  8. Gradually whisk in the milk and cook, stirring, for 4 to 6 minutes, until the sauce thickens and coats the back of a spoon.
  9. Remove the sauce from the heat.
  10. Stir in the kosher salt, black pepper, and garlic powder.
  11. Stir in the cheddar until the cheese melts.
  12. Fold the broccoli into the cheese sauce.
  13. Spread the mixture in the prepared baking dish.
Add the topping and bake
  1. Melt the remaining 2 tablespoons butter.
  2. Toss the crushed crackers with the melted butter.
  3. Sprinkle the cracker mixture evenly over the casserole.
  4. Bake uncovered for 25 to 30 minutes, until the sauce bubbles at the edges and the topping is golden brown.
  5. Rest for 10 minutes before serving.

Notes

For the best texture, drain the broccoli well so excess water does not thin the cheese sauce. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free flour and crackers.