Broccoli Cheese Casserole
A comforting and cheesy casserole that transforms broccoli into a family favorite, perfect for weeknights and potlucks.
Ingredients
Vegetables
- 4 to 5 cups broccoli florets (fresh or frozen, drained well) Fresh has more bite; if using frozen, thaw and squeeze out moisture.
Creamy Base
- 8 oz cream cheese, softened Helps create a rich and thick sauce.
- 1/2 cup sour cream (or plain Greek yogurt) Provides tanginess and creaminess.
Cheese
- 2 cups shredded sharp cheddar, plus a little extra for the top Grate your own for better flavor.
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
- 1/2 teaspoon mustard powder Optional, enhances cheese flavor.
Optional Toppings
- 2 tablespoons melted butter For mixing with crushed pork rinds for crunchy topping.
- crushed pork rinds For keto option.
- extra cheese For extra cheesy top.
Instructions
Preparation
- Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- If using fresh broccoli, steam or microwave until bright green and barely tender (about 3 to 4 minutes). If using frozen, ensure it is thawed and moisture is squeezed out.
Mixing
- In a large bowl, combine the softened cream cheese and sour cream until smooth. If needed, microwave the cream cheese for 10 to 15 seconds to soften.
- Add garlic powder, onion powder, salt, pepper, and mustard powder (if using). Stir in shredded cheddar.
- Gently fold in the broccoli until coated.
Baking
- Spread the mixture evenly in the prepared baking dish. Top with extra cheese and any chosen crunchy toppings.
- Bake for 20 to 25 minutes, until bubbly and lightly golden.
Serving
- Let the casserole rest for 5 to 10 minutes before serving to allow it to set up.
Notes
This casserole can be assembled ahead of time. Cover and refrigerate; bake straight from fridge adding 5 to 10 extra minutes if needed.