Cheesy Broccoli Casserole
This broccoli casserole recipe is creamy and cheesy and has an irresistible buttery and crunchy topping! It's a classic that will become a favorite in your home.
Servings: 8
Ingredients
- 6 cups broccoli florets see note
- 8 ounces cream cheese (1 block Philly) softened, see note
- 1 cup heavy/whipping cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt & pepper to taste
- 2 cups grated cheddar cheese divided
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup butter melted
- 1 cup Crushed Ritz crackers or panko breadcrumbs
Instructions
- Boil a pot of water for the broccoli. While you're waiting for it to boil, start prepping all the recipe ingredients (ensure they're ready to go before starting the sauce). For the melted butter, I recommend microwaving it in a small bowl and setting it aside until needed.
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Once the water is boiling, add the broccoli and cook it for 2-3 minutes, then drain well and add it to a 9x13 casserole dish.
- To a skillet or medium saucepan, add the cream cheese, cream, onion powder, garlic powder, Dijon, Worcestershire sauce, and some salt & pepper. Cook it over medium-high heat, stirring/whisking nearly constantly until the cream cheese has melted into the sauce (this should take about 5-6 minutes). The sauce consistency should be similar to (or a little thicker than) Alfredo sauce.
- Take the skillet off the heat and stir in half of the cheddar cheese (stir until smooth).
- Pour the sauce over the broccoli, then toss and spread it in an even layer.
- Top the casserole with the remaining cheddar, followed by the parmesan.
- Add the crushed Ritz crackers to the bowl that has the melted butter and stir until they're evenly coated in butter.
- Top the casserole with the buttery Ritz pieces. Bake, uncovered, for 20-25 minutes.
- Let the casserole sit for 5 minutes prior to serving.
Notes
- Wondering how much broccoli to buy? It's not an exact science because broccoli comes in all sizes, sometimes has larger or smaller stems, and you also will cut it into different sized florets every time. For this recipe, I buy between 1.5-2 pounds of broccoli to ensure I have enough for 6 cups. You can always add a bit more than suggested or use the leftover broccoli in another recipe.
- Take the cream cheese out of the fridge at least an hour prior to starting the recipe and/or microwave it in 20-30 second intervals (it should be very soft).
- Serves 6-8 depending on portion size/what it's served with.
Nutrition
Calories: 453kcal | Carbohydrates: 12g | Protein: 14g | Fat: 40g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 527mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1759IU | Vitamin C: 61mg | Calcium: 367mg | Iron: 1mg
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