This Broccoli Cheese Casserole is a cozy, crowd-pleasing dish with tender broccoli, creamy mushroom sauce, and a blend of sharp Cheddar and smoked Gouda for added flavor. With a buttery crunchy cracker topping, it’s the perfect side dish for holiday gatherings or any comfort food craving.
Broccoli Cheese Casserole Recipe
You’ll love this Broccoli Cheese Casserole recipe! It’s one of our favorite comforting, crowd-pleasing side dishes.
With a creamy mushroom base, a kick from Dijon mustard, and the unique blend of sharp Cheddar and smoked Gouda, every bite is bursting with flavor. Try pairing it with Filet Mignon, Crispy Oven Baked Chicken or Honey Lime Chicken for a fantastic dinner!
The buttery Ritz cracker topping adds a satisfying crunch that contrasts perfectly with the gooey cheese filling. Plus, this recipe is easy to prepare and comes together quickly, making it a go-to for busy weeknights or festive family dinners.
Whether you’re serving it at a holiday gathering or a simple family meal, this Broccoli Cheese Casserole is bound to be a hit. The creamy, cheesy texture pairs wonderfully with the tender broccoli, while the hint of cayenne adds a subtle warmth that keeps everyone coming back for seconds.
Check out my YouTube video and print the recipe below. Subscribe to the Living Locurto channel for more easy recipes.
Storage Tips for Broccoli Cheese Casserole
Refrigerator: Allow the casserole to cool to room temperature before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days.
Freezer: This casserole can be frozen if you’d like to prepare it ahead of time. After baking, allow it to cool completely. Then wrap it tightly with plastic wrap and a layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 2-3 months.
Reheating Tips:
- From the refrigerator: Reheat individual servings in the microwave, or cover the whole casserole with foil and warm it in the oven at 350°F until heated through, about 15-20 minutes.
- From the freezer: For best results, thaw in the refrigerator overnight before reheating. Then, bake in a 350°F oven until hot and bubbly, about 25-30 minutes.
Broccoli Cheese Casserole
Equipment
Ingredients
- 2 heads Broccoli florets cut into bite-sized pieces
- 1 tablespoons unsalted butter plus 2 tablespoons melted
- ¼ cup finely chopped onion
- Salt and fresh ground pepper to taste
- 10.5 ounce Condensed cream of mushroom soup (1 can)
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup Sour cream
- ⅛ teaspoon Cayenne pepper
- 4 ounces Shredded sharp Cheddar cheese (about 1.5 cups)
- 4 ounces Shredded Smoked Gouda cheese (about 1.5 cups)
- 2 cups crushed Ritz crackers add crackers to a gallon bag and crush
- ⅛ teaspoon Smoked paprika optional
Instructions
Preheat Oven
- Preheat oven to 400°F.
Cook Broccoli
- Cook broccoli in a large pot of boiling water until tender, about 2 minutes. Drain and rinse with cold water to cool.
Cook Onions
- Melt 1 tablespoon butter in a large skillet or pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 3-4 minutes.
Mix Creamy Sauce
- Add cream of mushroom soup, Worcestershire, mustard, sour cream, cayenne pepper and stir until mixture thickens, about 2 minutes. Remove from heat.
Add Broccoli & Cheese
- Stir in cooled broccoli, cheddar, gouda and season with salt and pepper.
Transfer to Baking Dish
- Transfer to a 2 1/2-quart shallow baking dish.
Top with Crackers & Paprika
- Combine course crushed crackers and 2 tablespoons melted butter. Place crackers evenly over the top and sprinkle with a dash of Smoked Paprika.
Bake and Enjoy!
- Bake until hot, bubbly and browned on top, about 20-25 minutes.
