Classic Broccoli and Cream Cheese Casserole

I’ve always been that person who tries to sneak vegetables into every meal. My kids roll their eyes when they see me adding spinach to smoothies or cauliflower to mac and cheese. But this broccoli and cream cheese casserole? They actually ask for seconds.

This dish started as my way to use up leftover broccoli from Sunday dinners. I’d toss it with some cream cheese, a few simple ingredients, and pop it in the oven while I cleaned up the kitchen. What I didn’t expect was how much my family would love it. Now it’s become our go-to side dish for everything from weeknight dinners to potluck gatherings.

The best part is how easy it comes together. You can use fresh or frozen broccoli, and most of the other ingredients are probably sitting in your fridge right now. It’s comfort food that happens to be packed with vegetables, which makes this mom pretty happy.

What Kind of Broccoli Should I Use?

Fresh broccoli florets are your best bet for this casserole, giving you the most control over texture and flavor. You can buy pre-cut florets from the store to save time, or cut up whole broccoli heads yourself – both work great. If you only have frozen broccoli on hand, that’s totally fine too, just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture. Look for bright green florets without any yellow spots or mushy areas, and try to keep the pieces roughly the same size so they cook evenly in your casserole.

Options for Substitutions

This creamy casserole is pretty forgiving when it comes to swaps and substitutions:

• Broccoli florets: Fresh or frozen broccoli both work great here. If using frozen, make sure to thaw and drain it well first. You can also try cauliflower florets for a similar texture and taste.
• Cream cheese: Make sure your cream cheese is at room temperature for easy mixing. In a pinch, you can substitute with an equal amount of Greek yogurt mixed with 2 tablespoons of butter, though the texture will be slightly different.
• Sour cream: Plain Greek yogurt works as a great substitute here and adds extra protein. You can also use heavy cream if that’s what you have on hand.
• Cheddar cheese: Feel free to mix it up with other melting cheeses like Monterey Jack, Gruyere, or even a Mexican cheese blend. Just stick to good melting cheeses for the best results.
• Parmesan cheese: Romano cheese or Asiago work well as substitutes. If you don’t have any hard cheese, just use a bit more cheddar instead.
• Italian seasoning: You can make your own blend with dried basil, oregano, and thyme, or substitute with garlic powder and dried herbs you have in your pantry.

Watch Out for These Mistakes While Baking

The biggest mistake when making broccoli casserole is overcooking the broccoli beforehand, which turns it mushy and gray – blanch your florets for just 2-3 minutes until bright green and still crisp since they’ll continue cooking in the oven.

Cold cream cheese is another common problem that leads to lumpy, uneven texture, so make sure it’s completely at room temperature or give it a quick 15-second zap in the microwave to soften it up.

Don’t skip draining the broccoli well after blanching, as excess water will make your casserole watery and prevent the cheese from melting properly into that creamy sauce you’re after.

For the best flavor, taste and adjust your seasonings before baking, and if you want extra richness, try mixing in a beaten egg to help bind everything together.

What to Serve With Broccoli and Cream Cheese Casserole?

This creamy broccoli casserole makes a perfect side dish for just about any protein you have on hand. I love serving it alongside roasted chicken, grilled pork chops, or even a simple baked salmon – the rich, cheesy flavors complement meat and fish really well. If you want to make it more of a complete meal, try pairing it with some garlic bread or dinner rolls to soak up all that creamy goodness. For a lighter touch, a crisp Caesar salad or mixed greens with lemon vinaigrette helps balance out the richness of the casserole.

Storage Instructions

Refrigerate: This creamy broccoli casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer leftovers to an airtight container. I actually think it tastes even better the next day after all those flavors have had time to meld together!

Freeze: You can definitely freeze this casserole for up to 3 months, though the texture might be slightly different when you thaw it. I like to portion it out into individual servings in freezer-safe containers so I can grab just what I need for a quick side dish.

Reheat: To warm it back up, just pop it in a 350°F oven for about 15-20 minutes until it’s heated through and bubbly again. You can also microwave individual portions for 1-2 minutes, stirring halfway through. Sometimes I add a sprinkle of extra cheese on top before reheating for that fresh-from-the-oven look.

Preparation Time	10-15 minutes
Cooking Time	22-25 minutes
Total Time	32-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 38-45 g
• Fat: 72-82 g
• Carbohydrates: 40-50 g

Ingredients

For the broccoli:

• 1 1/2 lb broccoli florets (fresh preferred for best texture)

For the creamy cheese mixture:

• 1 tsp Italian seasoning (I use McCormick to taste)
• 1/4 cup sour cream (full-fat for a richer mixture)
• 1 cup shredded cheddar
• Salt, to taste
• 8 oz cream cheese (cubed and softened at room temperature for easy blending)
• 1/4 tsp black pepper
• 2 garlic cloves (freshly minced for best flavor)
• 1/4 cup grated parmesan

For topping (optional):

• Crushed red pepper flakes, for garnish

Step 1: Prepare for Baking

Preheat your oven to 350˚F.

Grease a 2.5 to 3 quart baking dish with butter and set it aside, so it’s ready for when you’ll need to transfer the broccoli.

Step 2: Cook the Broccoli

• 1 1/2 lb broccoli florets
• salt, to taste

In a large skillet, bring about 1/2 inch of salted water to a boil.

Add the broccoli florets, cover, and cook over high heat until they are crisp-tender, which should take about 3 to 4 minutes.

Once cooked, drain the broccoli and transfer it to the prepared baking dish.

Step 3: Make the Cheese Mixture

• 8 oz cream cheese, cubed and at room temperature
• 1/4 cup sour cream
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• salt, to taste
• 1/4 tsp freshly ground black pepper, or as needed

While the broccoli cools slightly in the baking dish, combine the cream cheese (cubed and at room temperature), sour cream, shredded cheddar cheese, grated parmesan cheese, minced garlic, Italian seasoning, salt, and freshly ground black pepper in a mixing bowl.

Mix everything together until fully incorporated.

I like to let the cream cheese sit out a bit longer so it mixes more smoothly with the other ingredients.

Step 4: Combine Broccoli and Cheese Mixture

• broccoli florets from Step 2
• cheese mixture from Step 3

Add the cheese mixture from Step 3 to the broccoli in the baking dish.

Stir thoroughly until the broccoli is evenly coated with the creamy mixture.

Step 5: Bake the Casserole

Bake the casserole in the preheated oven for 17 to 20 minutes, or until the mixture is bubbly and lightly browned on top.

Allow it to stand for about 5 minutes after removing it from the oven before serving.

Letting it rest helps the flavors come together.

Step 6: Garnish and Serve

• crushed red pepper flakes, for garnish

If desired, garnish the baked broccoli casserole with crushed red pepper flakes just before serving for a touch of heat and color.