Broccoli Cheddar Bake

A slice of baked casserole with a golden cheese topping, visible pieces of broccoli and other vegetables, served on a white plate.

This broccoli cheddar bake brings together tender broccoli and a creamy cheese sauce for a simple comfort side. Baked until hot and bubbly, it fits easily next to any main dish.

Course Side Dish, Sides

Cuisine American, International

Keyword broccoli, broccoli casserole, broccoli cheddar, broccoli cheese casserole, broccoli florets, casserole, casserole recipe, cheddar, cheddar cheese, frozen broccoli, sharp cheddar

Prep Time 15

Cook Time 22

Servings Servings

Calories 314kcal

Author Zuzana Paar

Equipment

1 Mixing Bowl
1 Spatula
1 Baking Dish
1 Oven

Ingredients

2 Cups Broccoli Florets
1 Cup Sharp Cheddar Cheese shredded
¾ Cup Cream of Mushroom Soup

US Customary - Metric

Instructions

Preheat oven to 375°Fahrenheit (190°Celsius), grease a small baking dish, and gather the broccoli, cheese, and soup.
Steam broccoli until tender, drain well, and place in a mixing bowl.
Stir in cream of mushroom soup and cheddar until evenly combined.
Spread into the dish and bake 18–22 minutes until hot and bubbly, then cool slightly before serving.

Notes

Use fresh or properly thawed broccoli: Fresh broccoli florets stay tender and bright, while frozen broccoli should be fully thawed and drained. This prevents extra water from making the casserole watery.
Choose the right cheddar: Sharp cheddar gives more flavor and melts evenly in the cheese sauce. Using good-quality cheese makes the broccoli and cheese casserole rich and creamy.
Thicken the cheese sauce properly: Whisk the sauce until it’s smooth and thick enough to coat each floret. A properly thickened sauce prevents the casserole from being runny.
Don’t overcrowd the baking dish: Spread the broccoli evenly to ensure even cooking and browning. Overcrowding can make some florets mushy while others stay undercooked.

Nutrition