Broccoli Casserole Recipe with Buttery Crumb Topping

Every Southern family has their version of broccoli casserole. Growing up, ours was a potluck staple, usually involving a can of cream of mushroom soup, a hefty dollop of mayonnaise, and a sprinkle of cheddar from a bag. It was comforting and familiar, the kind of dish that always showed up at holidays and church suppers.

I loved it, of course, but as I started hosting my own dinners, I knew I wanted to create a broccoli casserole that felt a little more, well, me. I wanted something that tasted homemade from start to finish, with a creamy, luscious cheese sauce and none of the canned stuff. It took some experimenting in my kitchen, a few batches that were good but not quite “it.”

The breakthrough came during a trip to the grocery store when I spotted a little foil-wrapped package of Boursin cheese. I’d always loved it on crackers, with its creamy texture and punch of garlic and herbs. A little lightbulb went off. What if that cheese, the whole package, became the secret heart of my sauce? Y’all, it was a game-changer. It melted into the creamiest, most flavorful sauce imaginable, turning a simple side dish into something truly spectacular.

Skip to My Special Recipe!

Why This Broccoli Casserole Recipe Works

There is a reason broccoli casserole has graced Southern tables for generations. It’s the perfect blend of creamy, cheesy, and comforting, turning a humble vegetable into a side dish that can steal the show. The traditional recipes, often relying on condensed soups, were born from a need for convenience and pantry staples. They are delicious in their own right and carry a heavy dose of nostalgia.

This recipe honors that tradition but elevates it with fresh ingredients and a more sophisticated flavor profile. We are building a classic Mornay sauce from scratch, which sounds fancy but is just a simple butter and flour roux with milk and cheese. This gives you complete control over the flavor and texture, resulting in a sauce that is velvety smooth and free of any processed aftertaste.

The real magic, however, is the Boursin cheese. This is the twist that makes my broccoli casserole recipe stand out. Boursin is a creamy, spreadable cheese packed with garlic and fine herbs. When it melts into the sauce, it infuses the entire dish with a savory, aromatic flavor that perfectly complements the broccoli. It eliminates the need for adding a bunch of extra dried herbs or garlic powder, as all the flavor is packed right in. Paired with nutty Gruyère and a sharp white cheddar, the sauce becomes complex, rich, and absolutely irresistible. The crunchy, buttery cracker and Panko topping is the final touch, providing the perfect textural contrast to the creamy interior.

Ingredients for Broccoli Casserole

The secret to a truly memorable dish is always in the quality of the ingredients. For this broccoli casserole, we’re focusing on fresh components to build layers of flavor from the ground up. Each element plays a crucial role in creating the final, delicious result. Here’s what you will need to gather from your pantry and fridge.

This recipe is built around a trio of incredible cheeses, but one stands out as our secret weapon.

The star of the show is the Boursin Garlic & Fine Herbs cheese. This isn’t your average block cheese. It’s soft, creamy, and comes pre-seasoned with the perfect balance of garlic and delicate herbs. It melts like a dream, creating a flavorful, luxurious base for our sauce that you just can’t get from anything else. It’s my special twist that takes this casserole from good to unforgettable.

• 5 cups fresh broccoli florets (from about 1.5 lbs broccoli)
• 4 tablespoons unsalted butter, divided
• 1 small shallot, finely minced
• 3 tablespoons all-purpose flour
• 1 ½ cups whole milk, warmed
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese, softened
• 4 oz sharp white cheddar cheese, freshly grated
• 4 oz Gruyère cheese, freshly grated
• 1 teaspoon Dijon mustard
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt, plus more for blanching water
• ¼ teaspoon freshly ground black pepper
• ¾ cup Panko breadcrumbs
• ½ cup crushed buttery crackers (e.g., Ritz)
• ¼ cup grated Parmesan cheese

A few notes on these ingredients can make a big difference. Please use fresh broccoli, not frozen, for the best texture. Frozen broccoli releases too much water and can turn mushy. Also, grating your own cheese from a block is a must. Pre-shredded cheeses are coated in anti-caking agents that can make your sauce grainy. For the richest sauce, use whole milk. The extra fat content creates a much creamier consistency than skim or 2% milk would.

Step-by-Step Instructions For Making Broccoli Casserole

Making this creamy, dreamy broccoli casserole is a straightforward process. We’ll start by prepping the broccoli, then we’ll whip up our special cheese sauce, combine everything, and bake it to golden-brown perfection. Don’t be intimidated by making a sauce from scratch, it’s easier than you think, and the payoff in flavor is huge.

1. Preheat Oven and Prep Dish

First things first, let’s get your oven going. Set it to 375°F (190°C) so it’s nice and hot when your casserole is ready to bake. Take an 8×8 inch baking dish or any similar 2-quart casserole dish and grease it lightly. This will prevent the casserole from sticking and make cleanup a breeze later on.

2. Blanch the Broccoli

This is a crucial step for vibrant green, tender-crisp broccoli. Bring a large pot of water to a rolling boil and salt it generously, like you would for pasta. Add your broccoli florets and cook for just 2 to 3 minutes. Immediately drain them and plunge them into an ice bath, which is just a big bowl of ice and water. This stops the cooking process instantly. Once they’re cool, drain them very well and pat them dry with a clean kitchen towel. Wet broccoli will lead to a watery casserole, and nobody wants that.

3. Sauté the Shallot

In a large saucepan or a Dutch oven, melt 3 tablespoons of the butter over medium heat. Add the finely minced shallot and cook, stirring occasionally, until it has softened and you can smell its lovely aroma. This should take about 2 or 3 minutes.

4. Make the Roux

Sprinkle the flour over the softened shallot and melted butter. Whisk it all together constantly for about one minute. This little paste is called a roux, and it’s what will thicken our sauce. Cooking it for a minute helps get rid of any raw flour taste.

5. Build the Béchamel Sauce

Now, while whisking constantly, gradually pour in the warm milk. Adding the milk slowly and whisking vigorously is the key to a perfectly smooth, lump-free sauce. Continue to cook, stirring frequently, until the sauce comes to a simmer and thickens enough to coat the back of a spoon.

6. Create the Cheese Sauce (Mornay)

Remove the saucepan from the heat. This is important to prevent the cheese from separating or becoming grainy. Add the softened Boursin cheese and stir until it’s completely melted. Then, stir in the freshly grated white cheddar and Gruyère a handful at a time until the sauce is velvety and smooth.

7. Season the Sauce

Stir in the Dijon mustard, ground nutmeg, kosher salt, and black pepper. The Dijon adds a subtle tang and the nutmeg enhances the nutty flavor of the cheeses. Give it a taste and add a little more salt or pepper if you think it needs it.

8. Combine and Assemble

Gently fold your blanched and dried broccoli florets into that glorious cheese sauce. Make sure every piece of broccoli is generously coated. Pour this mixture into your prepared baking dish and spread it out evenly.

9. Prepare the Topping

In a small bowl, melt the last tablespoon of butter. Add the Panko breadcrumbs, crushed buttery crackers, and grated Parmesan cheese. Use a fork to toss everything together until the crumbs are all lightly moistened by the butter.

10. Top the Casserole

Sprinkle the crumb topping in an even layer over the broccoli mixture. This combination of Panko, crackers, and Parmesan creates a topping that is extra crispy, golden, and flavorful.

11. Bake to Perfection

Place the dish in your preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the sauce is hot and bubbling around the edges and the topping is a beautiful golden brown.

12. Rest Before Serving

This might be the hardest step! Let the broccoli casserole rest on a wire rack for 5 to 10 minutes before you dig in. This allows the sauce to set up a bit, making it easier to serve.

How To Serve Broccoli Casserole

Once your beautiful broccoli casserole comes out of the oven, bubbling and golden, the possibilities for serving it are nearly endless. It’s a versatile side dish that feels right at home on a holiday table but is simple enough to elevate a weeknight dinner. The rich, creamy cheese sauce and crisp broccoli make it a welcome addition to almost any main course you can think of.

Its natural home is alongside roasted meats. The cheesy goodness is the perfect counterpoint to a crispy-skinned roast chicken, a glazed holiday ham, or a perfectly cooked Thanksgiving turkey. The flavors just meld together beautifully, creating a plate of pure comfort food. I often make this for Easter dinner or Christmas, and it’s always one of the first dishes to disappear from the buffet.

Here are a few of my favorite ways to serve this broccoli casserole:

• As a holiday superstar: Place it on the table next to your Thanksgiving turkey, Christmas prime rib, or Easter ham. It complements all the traditional holiday flavors.
• With Sunday roast dinner: A simple roast chicken or pork loin becomes a feast when served with a scoop of this cheesy casserole and some mashed potatoes.
• Alongside grilled favorites: Don’t just save it for the holidays. It’s fantastic with a grilled steak or pork chops in the summertime. The creamy texture is a wonderful contrast to the smoky char of the grill.
• As a vegetarian main: For a hearty meatless meal, serve a larger portion of the broccoli casserole with a simple green salad and a piece of crusty bread for sopping up any extra cheese sauce.
• For a comforting brunch: It’s also surprisingly delicious served as part of a brunch spread, alongside scrambled eggs, bacon, and fresh fruit.

No matter how you choose to serve it, this dish is all about warmth and comfort. It brings a touch of elegance to the table while still feeling like a big, warm hug in a bowl. It is a true crowd-pleaser that will have everyone asking for the recipe.

How To Store & Reuse Broccoli Casserole Leftovers

If you find yourself with leftovers of this delicious broccoli casserole, consider yourself lucky. It reheats beautifully and can be a lifesaver for a quick lunch or an easy side dish for another night’s dinner. Proper storage is key to making sure it tastes just as good the second time around. The creamy sauce and crunchy topping can be preserved with just a little bit of care.

Once the casserole has cooled completely to room temperature, you can store it right in its baking dish. Simply cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It’s important to let it cool first to prevent condensation from forming, which could make the topping soggy. Leftovers will keep well in the refrigerator for up to 4 days.

Here are my best tips for storing, reheating, and even reusing your broccoli casserole:

• Refrigerating: For short-term storage, the refrigerator is your best bet. Cover the cooled casserole dish tightly and store it for 3-4 days. To reheat, I recommend the oven to help re-crisp the topping. Place the casserole in a 350°F oven for 15-20 minutes, or until it’s heated through. Covering it with foil for the first 10 minutes can prevent the top from getting too dark.
• Freezing: This broccoli casserole also freezes quite well. You can freeze the entire casserole or individual portions. For best results, wrap the cooled casserole dish securely in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. To reheat, you can bake it directly from frozen at 350°F for about 45-60 minutes, or until hot and bubbly. Keep it covered with foil for the first 30 minutes.
• Reusing Leftovers: Get creative with any remaining casserole. My favorite trick is to stir a scoop of leftover broccoli casserole into hot cooked pasta with a splash of pasta water to create an instant, creamy broccoli mac and cheese. You can also use it as a filling for an omelet or as a decadent topping for a baked potato. It’s a great way to transform leftovers into a whole new meal.

With these tips, you can enjoy every last bite of your broccoli casserole, whether it’s fresh from the oven or as a delicious encore performance a few days later. Wasting food is not in my vocabulary, especially when it tastes this good.

Substitutions & Variations For Broccoli Casserole

One of the things I love most about cooking is taking a solid recipe and making it my own with a few tweaks. This broccoli casserole recipe is a fantastic base for experimentation. Whether you need to accommodate a dietary restriction, want to use up what you have in the fridge, or just feel like trying a new flavor combination, there are plenty of ways to put your own spin on it.

The core of this dish is the tender broccoli and the rich, homemade cheese sauce. As long as you keep those elements in mind, you can play around with the details. Changing up the cheeses is one of the easiest ways to alter the flavor profile. The combination of Boursin, sharp white cheddar, and Gruyère is my favorite, but there are so many other delicious possibilities out there.

Here are some of my go-to substitutions and variations to inspire you in your own kitchen:

• Cheese Swaps: Feel free to experiment with the cheese. Instead of Gruyère, try smoked Gouda for a smoky flavor, or use fontina for an extra melty, creamy texture. You could also swap the sharp white cheddar for a classic yellow sharp cheddar or even pepper jack for a little kick.
• Add a Protein: To turn this side dish into a complete meal, add some cooked protein. Stir in shredded rotisserie chicken, crispy crumbled bacon, or diced ham along with the broccoli. It makes for an incredibly satisfying one-dish dinner.
• Different Vegetables: While it’s called broccoli casserole, this recipe works wonderfully with other vegetables. Try it with cauliflower florets (or a mix of broccoli and cauliflower), steamed asparagus, or even green beans. Just be sure to adjust the blanching time accordingly for each vegetable.
• Make it Gluten-Free: For a gluten-free version, simply substitute the all-purpose flour in the roux with a good quality gluten-free all-purpose flour blend. For the topping, use gluten-free Panko and crushed gluten-free crackers. The results are just as delicious.
• Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce along with the other seasonings. You could also add sautéed mushrooms or caramelized onions for another layer of savory flavor.

Don’t be afraid to get creative. Cooking should be fun, and this broccoli casserole is the perfect canvas for your culinary imagination. Let me know in the comments if you discover a new variation that you absolutely love.

5 FAQs About Broccoli Casserole

Here are some straightforward answers to the most common questions I receive about this broccoli casserole recipe. I hope these tips help you get perfect results every single time you make it.

Can I use frozen broccoli for this broccoli casserole?

This is probably the most frequent question I get, and while you technically can use frozen broccoli, I strongly recommend using fresh for this recipe. Fresh broccoli, when blanched correctly, retains a wonderful tender-crisp texture that holds up beautifully in the rich cheese sauce. It provides a nice bite and structure to the casserole.

Frozen broccoli contains a lot more water. Even after thawing and squeezing it dry, it has a tendency to release more moisture during baking, which can lead to a watery or thinned-out cheese sauce. The texture of frozen broccoli is also much softer and can become mushy after being baked in the casserole. If you are in a pinch and must use frozen, be sure to thaw it completely and squeeze out as much excess water as humanly possible with paper towels or a clean kitchen towel before adding it to the sauce. Just be prepared for a softer overall texture in the final dish.

Why is my broccoli casserole sauce grainy?

A grainy cheese sauce is a common frustration, but it is completely avoidable with a couple of simple techniques. The number one culprit is often the cheese itself. Pre-shredded cheeses are coated with starches like potato starch or cellulose to prevent clumping in the bag. These anti-caking agents can prevent the cheese from melting smoothly, resulting in a grainy or gritty texture. Always buy blocks of cheese and grate them yourself right before you use them. It takes a few extra minutes, but the difference in your sauce will be night and day.

The second cause of graininess is heat. Cheese can separate and become oily or grainy if it gets too hot too quickly. That’s why the instructions specify to remove the saucepan from the heat *before* stirring in the cheeses. This allows the residual heat from the thickened milk sauce to melt the cheese gently and evenly. Adding the cheese in small handfuls and stirring until each addition is melted before adding the next also helps ensure a perfectly smooth and creamy sauce.

Can I make this broccoli casserole ahead of time?

Absolutely. This broccoli casserole is a fantastic make-ahead dish, which makes it perfect for holidays or dinner parties when you have a lot to juggle. You can assemble the entire casserole, without the topping, up to two days in advance. Just prepare the broccoli and the cheese sauce, combine them in your baking dish, let it cool completely, and then cover it tightly with plastic wrap and store it in the refrigerator.

When you’re ready to bake, remove it from the fridge about 30 minutes beforehand to let it come to room temperature. This helps it bake more evenly. Prepare the buttery crumb topping right before it goes into the oven, sprinkle it over the top, and bake as directed. You may need to add about 5 to 10 minutes to the baking time since you’re starting with a chilled casserole. Do not add the topping ahead of time, as it will get soggy sitting in the fridge.

What makes this broccoli casserole recipe different from the classic version?

This recipe is my love letter to the classic Southern broccoli casserole, but with a few modern upgrades for an even more delicious result. The biggest difference is that we are making everything from scratch. Many traditional recipes rely on canned condensed cream of mushroom or cream of chicken soup and sometimes mayonnaise for the creamy base. While those versions are beloved, this recipe builds a sauce from a classic butter and flour roux, whole milk, and high-quality cheeses.

The flavor is where this version truly shines. My secret ingredient, a full package of Boursin Garlic & Fine Herbs cheese, melts into the sauce to create a complex, savory flavor profile that you just can’t get from a can. We also use a blend of nutty Gruyère and sharp white cheddar for depth. The topping is another upgrade, using a combination of Panko breadcrumbs and buttery crackers for an extra crispy, golden-brown crust that provides the perfect textural contrast to the creamy interior. It’s familiar comfort food, just elevated.

How do I keep my broccoli casserole from getting watery?

A watery casserole is a common problem, but it’s easy to prevent. The excess moisture almost always comes from the broccoli itself. That’s why the preparation of the broccoli is so important. First, we blanch the fresh broccoli. This pre-cooks it slightly so it doesn’t have to release all its water while baking in the oven. The next step is absolutely critical: the ice bath. Plunging the broccoli into ice water stops the cooking process immediately, locking in its bright green color and crisp texture.

The final, and most important, step to prevent a watery casserole is to dry the broccoli thoroughly after the ice bath. Once it’s completely cool, drain it well in a colander. Then, spread the florets on a clean kitchen towel or a few layers of paper towels and gently pat them dry. You want to remove as much surface moisture as possible before folding the broccoli into your beautiful cheese sauce. Taking these extra few minutes to properly prep your broccoli will guarantee a thick, creamy, and perfect broccoli casserole every single time.

Try These Recipes Next

If you fell in love with this creamy and comforting broccoli casserole, I have a few other recipes that I know you will enjoy making and sharing.

• From Scratch Green Bean Casserole – Say goodbye to the can and hello to fresh green beans in a savory, homemade mushroom cream sauce, all topped with crispy fried onions. It’s another holiday classic made even better.
• Southern Squash Casserole – This is summer comfort food at its finest. Tender yellow squash is baked in a cheesy, creamy sauce and finished with a buttery cracker topping. It’s a must-have for any Southern cook.
• Mashed Cauliflower Mini Casseroles – For a lighter, low-carb take on a comforting side, these individual casseroles are perfect. Creamy mashed cauliflower is mixed with cheese and herbs for a delicious and portion-controlled dish.

Each of these recipes shares that wonderful, comforting quality of a great baked casserole, and I hope they find a place on your family’s table soon.