Broccoli Casserole From Scratch
This delicious broccoli casserole features fresh broccoli coated in a homemade cream sauce, then topped with a buttery, cheesy breadcrumb topping. I've been making this recipe for over 10 years, and it's always a Thanksgiving favorite! It's also a great make-ahead side dish, and you'll find make-ahead instructions in the notes below.
Ingredients
- 2 ½ pounds broccoli florets cut into bite-size pieces (about 10 cups)
- 6 tablespoons butter divided
- 1 cup finely chopped cremini mushrooms
- 1 cup finely chopped yellow onion
- ¼ cup flour
- 1 cup milk whole or 2% preferred
- ½ cup half and half
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup plain Greek yogurt full fat or 2%
- 1 egg lightly beaten
- 1 ½ cups grated cheddar cheese divided
- 1 ¼ cups whole-wheat breadcrumbs (homemade or store-bought, divided)
Instructions
- Preheat the oven to 350°F. Lightly spray a 3-quart baking dish (or a 9x13-inch baking dish) with cooking spray.
- Bring a large pot of water to a boil. Add the broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain well. Place the broccoli in a large bowl.
- Meanwhile, melt 1 tablespoon butter in a medium saucepan over medium heat. Add the mushrooms and onion and cook, stirring occasionally, for about 4 minutes, until softened. Transfer to the bowl with the broccoli.
- In the same saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour until smooth and cook, whisking constantly, for about 1 minute. Gradually whisk in the milk and half and half. Bring to a low simmer, whisking continuously, until the sauce thickens. Remove from heat and whisk in the salt, pepper, and Greek yogurt.
- Pour the sauce over the broccoli, mushrooms, and onion in the bowl. Add the egg, 1 cup cheddar cheese, and ½ cup breadcrumbs. Stir to combine, then transfer to the prepared baking dish.
- Melt the remaining 1 tablespoon butter and stir it into the remaining ¾ cup breadcrumbs. Mix in the remaining ½ cup cheddar cheese. Sprinkle the breadcrumb topping evenly over the casserole.
- Cover with foil and bake for 30 minutes. Uncover and bake for 15-20 minutes more, until the topping is lightly browned and the casserole is hot throughout. Let stand for 10 minutes before serving.
Notes
Greek Yogurt Substitutions: You can substitute plain Greek yogurt with mayonnaise or sour cream, if preferred.
To Make Homemade Breadcrumbs: Preheat oven to 300°F.
In a food processor, pulse 4 slices of whole-wheat bread until fine crumbs form.
Spread the crumbs on a rimmed baking sheet and bake until dry and lightly golden, about 15 minutes (stir after 10 minutes for even browning).
Store any unused breadcrumbs in the freezer for future use. Topping Alternative: Instead of breadcrumbs, you can use crushed Ritz crackers for a crispier topping. Make-Ahead Options: Make Ahead (Unbaked): Assemble the casserole one day ahead, cover, and refrigerate. Before baking, let it sit at room temperature for 30 minutes to take the chill off. Then add 15-20 extra minutes to the bake time since it's cold from the fridge. Make Ahead (Baked & Reheated): My family typically bakes this casserole the day before Thanksgiving and reheats it before serving. To Reheat: Bake at 350°F, covered with foil, for 40-45 minutes, then uncover for 10 minutes to crisp the topping. Oven Space Tip: My family bakes this broccoli casserole (along with other side dishes) after the turkey comes out of the oven. The turkey rests for 45 minutes, which is the perfect time for the side dishes to bake. Doubling the Recipe:If doubling the recipe, bake in two separate baking dishes. A double batch will not fit in a single 9×13-inch dish.
In a food processor, pulse 4 slices of whole-wheat bread until fine crumbs form.
Spread the crumbs on a rimmed baking sheet and bake until dry and lightly golden, about 15 minutes (stir after 10 minutes for even browning).
Store any unused breadcrumbs in the freezer for future use. Topping Alternative: Instead of breadcrumbs, you can use crushed Ritz crackers for a crispier topping. Make-Ahead Options: Make Ahead (Unbaked): Assemble the casserole one day ahead, cover, and refrigerate. Before baking, let it sit at room temperature for 30 minutes to take the chill off. Then add 15-20 extra minutes to the bake time since it's cold from the fridge. Make Ahead (Baked & Reheated): My family typically bakes this casserole the day before Thanksgiving and reheats it before serving. To Reheat: Bake at 350°F, covered with foil, for 40-45 minutes, then uncover for 10 minutes to crisp the topping. Oven Space Tip: My family bakes this broccoli casserole (along with other side dishes) after the turkey comes out of the oven. The turkey rests for 45 minutes, which is the perfect time for the side dishes to bake. Doubling the Recipe:If doubling the recipe, bake in two separate baking dishes. A double batch will not fit in a single 9×13-inch dish.