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broccoli cheese casserole close-up with a spoonful being lifted out of casserole dish

Cheesy Broccoli Casserole

This broccoli casserole recipe is supremely creamy and cheesy and has an irresistible buttery and crunchy topping! If it's not already a family favorite in your home, this classic is sure to become one very soon.
Course Main Course
Cuisine American
Keyword broccoli casserole, broccoli cheddar casserole, broccoli cheese casserole, broccoli gratin
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 453kcal


  • 6 cups broccoli florets see note
  • 8 ounces cream cheese (1 block Philly) softened
  • 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


  • Take the cream cheese out of the fridge at least an hour prior to starting the recipe or microwave it for 20-30 seconds (it should be very soft).
  • 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.


  • Buy around 2 pounds of broccoli to get about 6 cups of florets. It's ok if it's a bit more, and the amount you can fit in a measuring cup will vary a bit depending how small you chop the florets.
  • Serves 6-8 depending on portion size/what it's served with.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


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