This warm and comforting Broccoli Cheddar Casserole with crispy fried onion and parmesan topping is an easy side dish that pairs well with just about any main dish, and is perfect for the holidays!

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This Broccoli Cheddar Casserole is like a cross between cheesy broccoli casserole and classic green bean casserole! Loaded with plenty of sharp cheddar, and covered in a parmesan and crispy fried onion topping- this Broccoli Casserole is a show stopping side that's perfect for your holiday table!

With fresh blanched broccoli enveloped in a creamy, cheesy sauce, and crispy onions mixed into the filling and generously scatted on top, this crunchy and creamy dish always has 'em coming back for seconds!

Ingredient Notes
Recipe Tips
Substitutions and Variations
Step by Step Directions (with photos)
Storage and Reheating
Frequently Asked Questions
More great side dishes

Broccoli Cheddar Casserole Recipe Ingredients

Ingredient Notes

Fresh broccoli. I prefer to use fresh broccoli florets for this recipe, for their great texture and flavor. You can use whole broccoli that you prepare yourself, or purchase pre-bagged florets. Before you assemble the casserole, you'll blanch and shock the broccoli in an ice bath to help it soften a bit, as well as retain it's pretty green color.

Half and Half. Richer than milk, but lighter than heavy cream, Half and Half gives the casserole just the right amount of creaminess, without being too rich.

Cream of Mushroom Soup. A thickener and binder in one, this canned soup adds structure and flavor to the casserole. One can is all you need, as it will be blended with half an half and a roux of butter and flour to make the creamy sauce that holds the whole casserole together. I always go for classic Campbell's Cream of Mushroom Soup.

Soy Sauce. A little goes a long way, but this adds a great depth and umami quality to the casserole. You can use low sodium if you like, too! The soy sauce gives the casserole that classic flavor of a green bean casserole, and helps compliment the other flavors in the dish.

Sharp cheddar cheese and parmesan cheese. You'll stir the sharp cheddar right into the sauce mixture, and top the casserole with a layer of grated or shredded parmesan prior to adding the crispy fried onion topping. Both cheeses add a layer of delicious flavor to the casserole. My favorite sharp cheddar for this recipe is Cabot Seriously Sharp Cheddar.

French fried onions. This classic Thanksgiving ingredient gives great flavor and texture to the casserole! You'll mix some of them right into the broccoli and cheddar filling, then generously cover the top before baking to give the top a tasty crunch and tons of great onion flavor!

Recipe Tips

Blanch the broccoli. Briefly cooking the broccoli is boiling salted water, than immediately transferring to an ice bath helps to gently soften the fresh broccoli, as well as help it retain it's bright green color. Just be sure to remove all excess water before preparing the casserole.

Grate your own cheese. Hand grate your own cheddar from a block, using either the large holes on a box grater, or your food processors grating attachment for best results. Pre-shredded cheese contains additives and stabilizers that can affect the final texture and flavor of the Broccoli Cheddar Casserole.

Taste for seasoning. Always taste! Once your casserole is mixed, prior to adding the raw eggs as a binder, taste the casserole, and adjust salt, pepper, or soy sauce as needed.

Don't skip the eggs. You'll add a couple of eggs to the broccoli mixture prior to baking, after mixing the filling well. This acts as a binder, and also gives the casserole and ultra creamy texture. Just crack them right into the bowl with the filling, and fold in to coat.

Substitutions and Variations

Use crackers instead of crispy fried onions. If you want to do more of a classic Broccoli Casserole, you can swap the crispy fried onions for some crushed crackers, such as Ritz Crackers or cheese crackers!

Swap the half and half for whole milk. You can use whole milk in place of the half and half, or do equal parts heavy cream and milk to make your own half and half! Evaporated milk would also work great!

Step by Step Directions (with photos)

cook broccoli in a large pot of boiling water, transfer to an ice bath, and drain well

cook shallot and garlic in butter — cook broccoli in a large pot of boiling water, transfer to an ice bath, and drain well

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Broccoli Cheddar Casserole Recipe

This warm and comforting Broccoli Cheddar Casserole with crispy fried onion and parmesan topping is an easy side dish that pairs well with just about any main dish, and is perfect for the holidays!

Prep Time15

Total Time50

Course: Side Dish

Servings: 10

Equipment

9"x13" baking dish

Ingredients

10 cups broccoli florets (about 2 lbs)
4 tablespoon butter
4 tablespoon all-purpose flour
1 shallot, finely minced
3 cloves garlic, minced or pressed
1 ½ teaspoon Diamond kosher salt
1 teaspoon freshly ground pepper
1 ¼ cups half and half
1 10.5 oz can of cream of mushroom soup
8 oz sharp cheddar cheese, shredded
2 teaspoon soy sauce
2 large eggs
¼ cup grated or shredded parmesan cheese
1 ½ cups French fried onions (divided)

Instructions

Preheat oven to 375 degrees f.
2. Bring a large pot or dutch oven of salted water to a boil. Add broccoli florets and cook for 3 minutes, then immediately transfer with a psider or slotted spoon to a large bowl of ice water to cool. Drain well, and remove any excess liquid.
3. Pour any remaining water from pot, and dry well.
4. Heat butter over medium heat in the same large pot until melted. Add shallot and season with salt and pepper to taste. Cook, stirring occasionally for 2-3 minutes until softened.
5. Stir in garlic and cook 30 seconds, until just fragrant.
6. Add flour and stir well until fully combined. Cook 1 minute, stirring occasionally.
7. Slowly stream in half and half, stirring constantly until fully combined. Cook 1-2 minutes, stirring occasionally, until thickened.
8. Stir in canned cream of mushroom soup until fully combined, and turn off heat.
9. Stir in cheddar and stir until fully melted.
10. Add drained broccoli, 1 cup of the crispy onions (reserve remaining ½ cup for topping), soy sauce, and salt and peeper to the pot, and toss to coat. Taste for seasoning and adjust as needed.
11. Stir in eggs.
12. Transfer mixture to a greased baking dish and cover with Parmesan cheese, and remaining ½ cup french fried onions.
13. Bake 30-40 minutes, until browned and bubbly.

Storage and Reheating

To store leftover casserole, transfer to an airtight container for up to 4 days in the refrigerator.

To freeze, cover well with plastic wrap or foil and freeze for up to 1 month. Thaw prior to baking, and add crispy onions just before baking.

Frequently Asked Questions

Can I make the casserole ahead of time?

Yes! You can make the casserole ahead. Just add the eggs and french fried onions that are mixed in right before baking, and hold off on topping with the crispy onions until you're ready to bake the casserole. The rest can be made 1-2 days ahead an stored in the refrigerator, covered.

Will frozen broccoli work?

While it would yield slightly softer broccoli, you could substitute frozen broccoli florets for the fresh. Just cook them about 1-2 minutes in the boiling salted water, and drain well.

Can I use a different kind of cheese?

If you want to switch things up, you could use mild cheddar or Colby Jack Cheese in place of the sharp cheddar.

What goes well with Broccoli Cheddar Casserole?

This Broccoli Casserole is a great addition to your holiday table, serve with Whole Smoked Turkey, or Crockpot Turkey breast for a smaller crowd! It also goes great with chicken, like my Air Fryer Chicken Quarters, or Air Fryer Rotisserie Chicken!