Creamy Broccoli and Cheese Casserole

Creamy Broccoli and Cheese Casserole


"Creamy broccoli casserole that is a great way to get kids to eat their vegetables! If you are going to freeze or refrigerate until later, do not add the crumbs until you are about to cook it."

Ingredients 1 h {{adjustedServings}} servings 425 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
  3. Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
  4. Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
  5. Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
  6. Bake in the preheated oven until bubbling and browned, about 30 minutes.
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Reviews 14

  1. 19 Ratings


I am currently stuffed to the gills and I STILL want to go sneak a few more forkfuls of this. Despite the fact it's got my dreaded "casserole" in its name, I really liked this! Both Mr. LTH and I thoroughly enjoyed this. It's not the most *healthy* veggie side, so I can't say for sure I'll make it often, but I do see myself making it again. I prepped it the evening before for next day baking. I'd fully intended to toast the bread crumbs before baking, but then i remembered I'm lazy, so I didn't (I did broil for minute at the end of baking to toast them). THANKS for the recipe!


I love this first and foremost becaue it tastes great but also because it doesn't use canned soup, so you can control the sodium levels. I also love how it is built in one pot. How easy is that.


I found this recipe only two weeks ago and have already made it four times!!