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Broccoli Casserole with Cream Cheese

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Broccoli casserole with cream cheese might just be the best way way to enjoy broccoli! This cheesy casserole is a side dish the whole family will enjoy (yes, even the picky eaters). Tender broccoli and crispy bacon are coated in a rich sauce made with cream cheese, cheddar and smokey Gruyere.

Finish it off with a sprinkle of yummy Panko or a buttery cracker (like Ritz crackers) for the perfect crunchy topping, then bake until it’s hot and bubbly.

A casserole dish with creamy broccoli.

This easy broccoli casserole recipe has a flavor similar to our chicken broccoli casserole , but it’s an elevated dish that makes the perfect side for any special occasion or holiday meal.

The flavors are so versatile that it goes with nearly any protein- serve it with ham, chicken, steak, pork chops or fish!

Why this Recipe Works

You might be surprised to discover that there’s no canned cream of mushroom soup in this recipe!

Instead, simple ingredients give this casserole big flavor that the entire family will rave about.

Tender broccoli is elevated with lots of cheese that melts into a rich cream sauce and coats every bit of the veggie. It’s comfort food deluxe, and the perfect addition to any holiday dinner or large gathering!

Broccoli casserole with cream cheese is:

  • Cheesy, buttery and packed with flavor.
  • Versatile and simple to make.
  • A delicious casserole that is sure to be a crowd pleaser.

A casserole dish of creamy broccoli casserole.

The Ingredient List

This creamy casserole is a delicious side dish with cheesy flavors!

Fresh broccoli florets are tossed in a creamy sauce that’s loaded with cheese in this easy broccoli casserole recipe. Three kinds of cheese, to be exact! Cream cheese, smoked Gruyere, and sharp cheddar cheese come together for an incredibly rich flavor you’ll love.

To make it, you will need:

  • Panko or Ritz cracker crumbs
  • grated Parmesan cheese
  • lemon zest
  • butter
  • shallot
  • garlic cloves
  • all-purpose flour
  • milk or half and half
  • Dijon mustard
  • Tabasco hot sauce
  • salt and black pepper
  • cheese: cream cheese, cheddar cheese, and smoked Gruyere cheese
  • bacon crumbles
  • fresh broccoli florets

We should also note that you will need a large pot or Dutch oven for this recipe. It should be large enough to hold all of the broccoli and easily mix it in the cheese sauce.

Recipe Highlights

The cooking process for this simple side dish is pretty straightforward, and most of it comes together in one large pot.

Here’s a step-by-step look at the process, but be sure to view the printable recipe card at the bottom of the page.

Making a roux with butter and flour

Heat a large pot over medium heat. Add the butter, then add the shallot to the melted butter. Cook for 3 to 4 minutes until soft. Stir in the garlic. 

Adding milk to the roux in a pot.

Add the flour and stir for 1 minute. Slowly pour in the milk while stirring. Cook for 3 minutes, whisking frequently. Add the Dijon mustard, hot sauce, salt and pepper.

Stirring in cream cheese and grated cheese.

Remove the pot from the heat and stir in the cream cheese and other cheeses. Stir the cheese mixture until it has melted.

Adding broccoli and bacon to cheese sauce in a pot.

Add the bacon and broccoli florets. Stir until well coated. Transfer the broccoli mixture to a 13 x 9 inch casserole dish.

Making the cracker topping for the casserole.

Combine the topping ingredients in a small dish.

Sprinkling a cracker topping over the broccoli dish.

Sprinkle the topping over the broccoli and cover the casserole with aluminum foil. Bake for 20 minutes. Remove the foil and bake for 20 to 25 more minutes. 

Tips for Success

  • We prefer using fresh broccoli, but you can also use frozen broccoli for this recipe. If you choose to use frozen broccoli, it will need to thaw out completely. Pat it dry before using. Note that the cheese sauce will be slightly watery if you choose to use frozen broccoli over fresh broccoli.
  • Make sure to uncover the casserole during the last 20-25 minutes of bake time. This will allow the top to get nice and golden and crunchy.
  • Store leftovers in an airtight container or cover the dish in plastic wrap. Refrigerate for 3 to 4 days.
A casserole made with broccoli and cheese.

This is one of those easy recipes that works for a crowd, holiday, or your everyday family dinner. It holds up well as leftovers too, which means you can enjoy it for a couple of days!

Broccoli, bacon and cheese are a match made in heaven, and this easy casserole serves as proof. Enjoy!

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More Recipes You Will Love:

Our Instant Pot Chicken Broccoli Rice Casserole is a cheesy and creamy comfort food that is guaranteed to please the entire family. The Instant Pot allows this simple casserole meal to come together quickly- a lifesaver on busy weeknights.

Homemade Condensed Cream of Mushroom Soup is better than the canned stuff! Make a large batch and store it in the freezer to have easy soup on-hand to enjoy on its own or use in other recipes for an extra flavor boost!

Greek Easter Bread is a tender brioche-like sweet bread that is soft, fluffy and perfect for any special occasion! It’s especially delicious as the base for a French toast casserole or breakfast strata.

Our Hamburger potato casserole is a hearty, from scratch recipe (no canned soup).

For More Broccoli Recipes

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A serving of creamy broccoli casserole with cream cheese.

Broccoli Casserole with Cream Cheese

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

There is no canned soup in this recipe. It is a loaded broccoli casserole with cream cheese, bacon, Cheddar cheese, and smokey Gruyere. Top it with Ritz crackers or Panko bread crumbs for a crunchy topping.

It makes the perfect side dish to add to any meal. Serve it with ham, chicken, steak, pork chops, or fish for an easy and delicious dinner.

Ingredients

For the Topping

  • ¾ cup Panko or Ritz cracker crumbs
  • ¼ cup grated Parmesan cheese
  • zest of 1 lemon
  • 3 tablespoons butter, melted

For the Broccoli Casserole

  • 4 tablespoons butter
  • 1 shallot, finely chopped
  • 3 to 4 garlic cloves, minced
  • 5 tablespoons flour
  • 3 cups milk or half and half
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Tabasco hot sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces cream cheese
  • 1-½ cups grated cheddar cheese
  • 1 cup grated smoked Gruyere cheese
  • ½ cup bacon crumbles (from 8 slices)
  • 1-½ pounds broccoli florets

Instructions

  1. Preheat the oven to 350°F. 
  2. Combine the topping ingredients in a small dish and set it aside for later. 
  3. Place a large pot over medium heat (use a pot that is large enough to fit the broccoli later). 
  4. Melt the butter then add the shallot and cook for 3 to 4 minutes until soft. Stir in the garlic. 
  5. Add the flour and stir for 1 minute. 
  6. Slowly pour in the milk while whisking constantly. Cook for 3 minutes while whisking. Stir in the Dijon, hot sauce, salt, and pepper. 
  7. Remove from heat and stir in the cream cheese, cheddar cheese, and Gruyere. Stir until the cheese melts. 
  8. Add the bacon and broccoli florets. Stir until well coated then transfer to a 13 x 9 inch casserole dish. Sprinkle the topping over the broccoli and cover the casserole with aluminum foil. 
  9. Bake for 20 minutes, remove the foil and bake for 20 to 25 more minutes. 

Notes

You can use frozen broccoli in this recipe, but you will need to thaw it and pat it dry. If you use frozen broccoli, the cheese sauce will be slightly watery.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 601mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 13g

Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.

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