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Broccoli Cheese Casserole with Crumb Topping

Author: Kelly the Kitchen Kop



  • Start by making a white sauce or “roux” by melting 1/2 cup butter in a saucepan and then add in 1/2 cup flour. Cook and stir for about a minute.
  • Then add in milk, pouring it slowly to avoid lumps, and keep stirring as it thickens. Once blended well, add in cheddar cheese, mushroom soup, salt, pepper, garlic and sugar – taste test as you go to see what it needs.  If you get this cheese sauce right, the whole recipe will be delicious.
  • Remove from heat so it doesn't burn.
  • Meanwhile, get your broccoli cleaned and ready – I usually cut parts of the stems off.
  • Often I will also add in cauliflower and/or carrots, which I will lightly steam before assembling to bake, just until they are crisp-tender.  Frozen broccoli doesn’t need to be steamed first because it gets done enough just in the oven – if it's fresh broccoli or if you like it really soft, you could steam it for a couple minutes; I like my carrots to still be just a smidge crunchy when they’re done, so I only steam them for a short time, too.
  • Butter a 8 1/2 x 11 glass baking dish.  Place vegetables in the bottom and pour cheese sauce over the top.  Bake 20-30 minutes at 350*.  Meanwhile, melt 8 Tablespoons butter (or more if so desired!) and stir in about 1 1/2 cups bread crumbs or cracker crumbs. When the casserole has about 10-15 minutes left, sprinkle this on top and finish baking until crumbs are golden.  Enjoy!