FREE 5-Ingredient Recipe EBook
- My Broccoli Cheese Casserole Recipe Is The Coziest Way To Eat Your Veggies
- Ingredients & Substitutions
- How To Make Broccoli And Cheese Casserole
- My Recipe Tips
- Broccoli Cheese Casserole (15-Min Recipe) Recipe card
- Recipe Variations
- Serving Ideas
- Recipe Reviews
My Broccoli Cheese Casserole Recipe Is The Coziest Way To Eat Your Veggies
I took the inspiration for this broccoli cheese casserole from my popular 5-ingredient broccoli cheese soup — it’s got all the same cozy flavors but in a melty, scoopable form. I made it one day when I planned to make the soup but didn’t have quite enough broth, and it was the best happy accident because this broccoli casserole made the perfect side for our healthy dinner . Since then, I’ve made it for busy weeknights, for holidays, and everything in between. Here’s why:
- Tender broccoli in creamy cheese sauce – This sauce is thick, rich, and oh-so-cheesy. And the quick cook time leaves the broccoli perfectly tender instead of lifeless.
- Just 6 simple, natural ingredients – Plus salt and pepper. And unlike many broccoli casserole recipes, mine uses whole foods only — not a single spoonful of flour, thickeners, or that mystery canned cream-of-something soup.
- Quick and easy – My broccoli cheddar casserole can be on the table in 15 minutes flat. It’s simpler than many recipes I’ve seen that require you to boil and drain the broccoli, then mix in a separate bowl.
- Every occasion recipe – I make this easy side dish for holidays, potlucks, weeknights, meal prep… the list goes on. It’s versatile enough for a casual dinner or a special occasion.
If you’re craving something cheesy and comforting, make this broccoli cheese casserole recipe with me!
Ingredients & Substitutions
Here I explain the best ingredients for my broccoli casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Broccoli – Kind of a must for a broccoli and cheese casserole, right? I use and recommend fresh broccoli here. Frozen broccoli works, but turns out softer.
- Cheeses – Cream cheese and cheddar (I prefer sharp cheddar cheese, but mild is fine). Both thicken the sauce and make it cheesy. Feel free to swap the cheddar with Monterey Jack, Parmesan, mozzarella, or whatever melty cheese you love.
- Garlic – I highly recommend freshly minced! If you’re in a rush, you can substitute 2 teaspoons of jarred minced garlic , or stir 1/2 teaspoon of garlic powder in with the cream cheese.
- Broth – You can make your own with my easy chicken broth recipe , use your favorite brand, or swap in vegetable broth instead for a vegetarian option. Otherwise, bone broth works great for extra nutrients.
- Unsalted Butter – I use this to sauté the garlic for flavor, but olive oil works as well.
- Sea Salt & Black Pepper
How To Make Broccoli And Cheese Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Sauté the garlic. Melt the butter in a large pot or Dutch oven , then toss in the garlic and let it cook until it smells amazing.
- Cook the broccoli. Pour in the chicken broth, add the broccoli, and give it a stir. Let it simmer uncovered, until the broccoli is bright green and tender.
- Melt the cheeses. Stir in the cream cheese and shredded cheese, until smooth and melty. Adjust salt and pepper to your taste.
- Pour everything into a baking dish. ( The bigger one in this set is the perfect size !) Sprinkle more cheese on top.
- Bake your broccoli cheese casserole in the oven. It won’t take long, just until the cheese on top is melty!
My Recipe Tips
- Use room temperature cream cheese. Cold cream cheese takes longer to melt and can leave lumps. I set it out about half an hour before. If you forget, you can microwave it for 30 seconds to soften.
- I recommend broccoli florets on the larger side. I find that small ones get mushy more easily and break apart when stirring with the sauce.
- The timing for cooking the broccoli is important. It should be tender and bright green. If you cook it too long during the simmering step, it’ll be mushy by the end. But if you don’t let it get tender first, it’ll release extra moisture later and your broccoli casserole can turn out watery.
- Keep the heat high enough when simmering the broccoli. If it just heats without a good simmer, it’ll still soften, but you’ll have too much liquid inside.
- The ideal baking dish for this casserole isn’t full size. The one I have pictured here (it’s a 2-pack and I use the larger one for this broccoli cheese casserole recipe) is smaller than a standard 9×13. A full-sized one would leave the sauce too spread out and not coating your broccoli well, so if all you have is a big one, I recommend multiplying the recipe by 1.5X. (You can easily do that on the recipe card below by changing the number of servings from 6 to 9.)
- To save time this week, grab extra broccoli and cheddar for my other recipes. I often do this to repurpose the same ingredients without getting bored. You can use the same veggies and cheese to make my broccoli fritters or broccoli quiche !
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 tbsp Unsalted butter ▢
- 4 cloves Garlic (minced) ▢
- 1 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian option) ▢
- 8 cups Broccoli florets (~2 large bunches) ▢
- 8 oz Cream cheese (cut into large cubes) ▢
- 2 1/2 cups Cheddar cheese (divided into 2 cups and 1/2 cup) ▢
- 1/4 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 350 degrees F (177 degrees C).
- In a large pot or Dutch oven over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute , until fragrant.
- Add the chicken broth right away once the garlic is done, to prevent burning it. Then, stir in the broccoli florets.
- Increase heat to bring the broth to a boil. Reduce heat and simmer uncovered for 4-8 minutes , stirring occasionally, until the broccoli is bright green and just starting to get crisp-tender.
- Gently stir in the cubed cream cheese and 2 cups (256 grams) of the shredded cheddar cheese, until smooth. (It will take a couple minutes of stirring.) Add salt and pepper to your taste.
- Transfer the broccoli mixture to a medium casserole dish (I use the larger one from this set ). Sprinkle the remaining 1/2 cup (64 grams) of shredded cheese on top.
- Bake broccoli cheese casserole in the oven for about 5 minutes , until the cheese is melted.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get a smooth sauce, avoid mushy broccoli or a watery casserole, and choose the right baking dish.
- Variations: See my recipe variations here for options to add rice, proteins, or other veggies, and even another cooking method.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: My broccoli cheese casserole is perfect for meal prep because you can assemble the whole thing in advance. When ready to serve, uncover and bake for about 20 minutes, until hot.
- Reheat: You can microwave individual portions, or reheat the entire dish like I described above.
- Freeze: Cool completely, then cover with plastic wrap (pressed down to prevent freezer burn) and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Healthy Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Broccoli Cheese Casserole
Recipe Variations
I kept the base of this broccoli cheese casserole easy and simple, but have also changed it up in these ways:
- Add rice – Stir in 4 cups of cooked rice (or cooked cauliflower rice ) after melting the cheeses.
- Add other veggies – Sometimes I saute mushrooms , chopped onion, carrots, and/or bell peppers before adding the garlic. You can also replace some of the broccoli with cauliflower, which is similar to my broccoli cauliflower casserole .
- Add protein – Turn this broccoli casserole into a full meal with diced ham , shredded chicken (my favorite addition), ground beef, sausage, or even pulled pork . If using raw meat, cook it first before adding the garlic, or if it’s already cooked, stir it in after melting the cheeses. For a different flavor that still includes broccoli, try my chicken broccoli casserole or chicken bacon ranch casserole .
MAYA’S TIP: Make these adjustments if you have at least 2 cups of extra add-ins:
Add an extra 1/4 to 1/2 cup of broth, 2-4 ounces of cream cheese, and 1/2 to 1 cup of cheddar. This will ensure you have enough sauce.
Use a larger casserole dish. I use this larger one when I have significant add-ins to ensure it all fits.
Toppings – For extra richness, I love a few tablespoons of cooked bacon over this cheesy broccoli casserole. Just crumble on before baking.
Instant Pot – I actually made this version first (years ago) and now prefer the simpler stovetop + oven method above, but I kept this option here for you. To make it, use the Instant Pot’s Saute mode to saute the garlic in butter. Add broccoli and broth, seal, and pressure cook for 0 minutes (yes, set it to 0!). Once it pressurizes (takes about 5 minutes), do a quick release and melt in the cheeses. Transfer to a casserole dish and bake as usual.
Serving Ideas
There are endless ways to enjoy this broccoli cheese casserole recipe. I usually choose depending on the occasion:
- Weeknight mains – I make crispy baked chicken thighs or chicken leg quarters most often. You can whip up my air fryer shrimp or baked salmon quickly if you’re craving seafood, or skillet pork chops or air fryer steak for more hearty options.
- Dinner for guests – If we have company, I try to make the main dish a little more interesting, but still easy. My garlic butter chicken , Crock Pot pork tenderloin , or Tuscan salmon are great options.
- Date night – For a romantic evening, serve this broccoli casserole with halibut , sirloin steak , lobster tails , garlic butter Instant Pot chicken thighs , or for something more unique, my Chilean sea bass with beurre blanc .
- Holiday centerpieces – This is one of my favorite veggie options for Thanksgiving, and it’s a great recipe for Christmas if you celebrate. For your showstopping main, you can’t go wrong with my roasted turkey (or roasted turkey breast for a smaller crowd), beef tenderloin , or prime rib roast .
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Broccoli Cheese Casserole (15-Min Recipe)
Make my broccoli cheese casserole recipe in 15 minutes! Tender broccoli in cheesy cheddar sauce is a perfect side for weeknights or holidays.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/broccoli-cheese-casserole/
Ingredients
- 1 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 1 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian option)
- 8 cups Broccoli florets (~2 large bunches)
- 8 oz Cream cheese (cut into large cubes)
- 2 1/2 cups Cheddar cheese (divided into 2 cups and 1/2 cup)
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Preheat the oven to 350 degrees F (177 degrees C).
- In a large pot or Dutch oven over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute , until fragrant.
- Add the chicken broth right away once the garlic is done, to prevent burning it. Then, stir in the broccoli florets.
- Increase heat to bring the broth to a boil. Reduce heat and simmer uncovered for 4-8 minutes , stirring occasionally, until the broccoli is bright green and just starting to get crisp-tender.
- Gently stir in the cubed cream cheese and 2 cups (256 grams) of the shredded cheddar cheese, until smooth. (It will take a couple minutes of stirring.) Add salt and pepper to your taste.
- Transfer the broccoli mixture to a medium casserole dish (I use the larger one from this set ). Sprinkle the remaining 1/2 cup (64 grams) of shredded cheese on top.
- Bake broccoli cheese casserole in the oven for about 5 minutes , until the cheese is melted.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get a smooth sauce, avoid mushy broccoli or a watery casserole, and choose the right baking dish.
- Variations: See my recipe variations here for options to add rice, proteins, or other veggies, and even another cooking method.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: My broccoli cheese casserole is perfect for meal prep because you can assemble the whole thing in advance. When ready to serve, uncover and bake for about 20 minutes, until hot.
- Reheat: You can microwave individual portions, or reheat the entire dish like I described above.
- Freeze: Cool completely, then cover with plastic wrap (pressed down to prevent freezer burn) and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Healthy Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- My Broccoli Cheese Casserole Recipe Is The Coziest Way To Eat Your Veggies
- Ingredients & Substitutions
- How To Make Broccoli And Cheese Casserole
- My Recipe Tips
- Broccoli Cheese Casserole (15-Min Recipe) Recipe card
- Recipe Variations
- Serving Ideas
- Recipe Reviews
My Broccoli Cheese Casserole Recipe Is The Coziest Way To Eat Your Veggies
I took the inspiration for this broccoli cheese casserole from my popular 5-ingredient broccoli cheese soup — it’s got all the same cozy flavors but in a melty, scoopable form. I made it one day when I planned to make the soup but didn’t have quite enough broth, and it was the best happy accident because this broccoli casserole made the perfect side for our healthy dinner . Since then, I’ve made it for busy weeknights, for holidays, and everything in between. Here’s why:
- Tender broccoli in creamy cheese sauce – This sauce is thick, rich, and oh-so-cheesy. And the quick cook time leaves the broccoli perfectly tender instead of lifeless.
- Just 6 simple, natural ingredients – Plus salt and pepper. And unlike many broccoli casserole recipes, mine uses whole foods only — not a single spoonful of flour, thickeners, or that mystery canned cream-of-something soup.
- Quick and easy – My broccoli cheddar casserole can be on the table in 15 minutes flat. It’s simpler than many recipes I’ve seen that require you to boil and drain the broccoli, then mix in a separate bowl.
- Every occasion recipe – I make this easy side dish for holidays, potlucks, weeknights, meal prep… the list goes on. It’s versatile enough for a casual dinner or a special occasion.
If you’re craving something cheesy and comforting, make this broccoli cheese casserole recipe with me!
Ingredients & Substitutions
Here I explain the best ingredients for my broccoli casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Broccoli – Kind of a must for a broccoli and cheese casserole, right? I use and recommend fresh broccoli here. Frozen broccoli works, but turns out softer.
- Cheeses – Cream cheese and cheddar (I prefer sharp cheddar cheese, but mild is fine). Both thicken the sauce and make it cheesy. Feel free to swap the cheddar with Monterey Jack, Parmesan, mozzarella, or whatever melty cheese you love.
- Garlic – I highly recommend freshly minced! If you’re in a rush, you can substitute 2 teaspoons of jarred minced garlic , or stir 1/2 teaspoon of garlic powder in with the cream cheese.
- Broth – You can make your own with my easy chicken broth recipe , use your favorite brand, or swap in vegetable broth instead for a vegetarian option. Otherwise, bone broth works great for extra nutrients.
- Unsalted Butter – I use this to sauté the garlic for flavor, but olive oil works as well.
- Sea Salt & Black Pepper
How To Make Broccoli And Cheese Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Sauté the garlic. Melt the butter in a large pot or Dutch oven , then toss in the garlic and let it cook until it smells amazing.
- Cook the broccoli. Pour in the chicken broth, add the broccoli, and give it a stir. Let it simmer uncovered, until the broccoli is bright green and tender.
- Melt the cheeses. Stir in the cream cheese and shredded cheese, until smooth and melty. Adjust salt and pepper to your taste.
- Pour everything into a baking dish. ( The bigger one in this set is the perfect size !) Sprinkle more cheese on top.
- Bake your broccoli cheese casserole in the oven. It won’t take long, just until the cheese on top is melty!
My Recipe Tips
- Use room temperature cream cheese. Cold cream cheese takes longer to melt and can leave lumps. I set it out about half an hour before. If you forget, you can microwave it for 30 seconds to soften.
- I recommend broccoli florets on the larger side. I find that small ones get mushy more easily and break apart when stirring with the sauce.
- The timing for cooking the broccoli is important. It should be tender and bright green. If you cook it too long during the simmering step, it’ll be mushy by the end. But if you don’t let it get tender first, it’ll release extra moisture later and your broccoli casserole can turn out watery.
- Keep the heat high enough when simmering the broccoli. If it just heats without a good simmer, it’ll still soften, but you’ll have too much liquid inside.
- The ideal baking dish for this casserole isn’t full size. The one I have pictured here (it’s a 2-pack and I use the larger one for this broccoli cheese casserole recipe) is smaller than a standard 9×13. A full-sized one would leave the sauce too spread out and not coating your broccoli well, so if all you have is a big one, I recommend multiplying the recipe by 1.5X. (You can easily do that on the recipe card below by changing the number of servings from 6 to 9.)
- To save time this week, grab extra broccoli and cheddar for my other recipes. I often do this to repurpose the same ingredients without getting bored. You can use the same veggies and cheese to make my broccoli fritters or broccoli quiche !
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 tbsp Unsalted butter ▢
- 4 cloves Garlic (minced) ▢
- 1 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian option) ▢
- 8 cups Broccoli florets (~2 large bunches) ▢
- 8 oz Cream cheese (cut into large cubes) ▢
- 2 1/2 cups Cheddar cheese (divided into 2 cups and 1/2 cup) ▢
- 1/4 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 350 degrees F (177 degrees C).
- In a large pot or Dutch oven over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute , until fragrant.
- Add the chicken broth right away once the garlic is done, to prevent burning it. Then, stir in the broccoli florets.
- Increase heat to bring the broth to a boil. Reduce heat and simmer uncovered for 4-8 minutes , stirring occasionally, until the broccoli is bright green and just starting to get crisp-tender.
- Gently stir in the cubed cream cheese and 2 cups (256 grams) of the shredded cheddar cheese, until smooth. (It will take a couple minutes of stirring.) Add salt and pepper to your taste.
- Transfer the broccoli mixture to a medium casserole dish (I use the larger one from this set ). Sprinkle the remaining 1/2 cup (64 grams) of shredded cheese on top.
- Bake broccoli cheese casserole in the oven for about 5 minutes , until the cheese is melted.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get a smooth sauce, avoid mushy broccoli or a watery casserole, and choose the right baking dish.
- Variations: See my recipe variations here for options to add rice, proteins, or other veggies, and even another cooking method.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: My broccoli cheese casserole is perfect for meal prep because you can assemble the whole thing in advance. When ready to serve, uncover and bake for about 20 minutes, until hot.
- Reheat: You can microwave individual portions, or reheat the entire dish like I described above.
- Freeze: Cool completely, then cover with plastic wrap (pressed down to prevent freezer burn) and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Healthy Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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Broccoli Cheese Casserole
Recipe Variations
I kept the base of this broccoli cheese casserole easy and simple, but have also changed it up in these ways:
- Add rice – Stir in 4 cups of cooked rice (or cooked cauliflower rice ) after melting the cheeses.
- Add other veggies – Sometimes I saute mushrooms , chopped onion, carrots, and/or bell peppers before adding the garlic. You can also replace some of the broccoli with cauliflower, which is similar to my broccoli cauliflower casserole .
- Add protein – Turn this broccoli casserole into a full meal with diced ham , shredded chicken (my favorite addition), ground beef, sausage, or even pulled pork . If using raw meat, cook it first before adding the garlic, or if it’s already cooked, stir it in after melting the cheeses. For a different flavor that still includes broccoli, try my chicken broccoli casserole or chicken bacon ranch casserole .
MAYA’S TIP: Make these adjustments if you have at least 2 cups of extra add-ins:
Add an extra 1/4 to 1/2 cup of broth, 2-4 ounces of cream cheese, and 1/2 to 1 cup of cheddar. This will ensure you have enough sauce.
Use a larger casserole dish. I use this larger one when I have significant add-ins to ensure it all fits.
Toppings – For extra richness, I love a few tablespoons of cooked bacon over this cheesy broccoli casserole. Just crumble on before baking.
Instant Pot – I actually made this version first (years ago) and now prefer the simpler stovetop + oven method above, but I kept this option here for you. To make it, use the Instant Pot’s Saute mode to saute the garlic in butter. Add broccoli and broth, seal, and pressure cook for 0 minutes (yes, set it to 0!). Once it pressurizes (takes about 5 minutes), do a quick release and melt in the cheeses. Transfer to a casserole dish and bake as usual.
Serving Ideas
There are endless ways to enjoy this broccoli cheese casserole recipe. I usually choose depending on the occasion:
- Weeknight mains – I make crispy baked chicken thighs or chicken leg quarters most often. You can whip up my air fryer shrimp or baked salmon quickly if you’re craving seafood, or skillet pork chops or air fryer steak for more hearty options.
- Dinner for guests – If we have company, I try to make the main dish a little more interesting, but still easy. My garlic butter chicken , Crock Pot pork tenderloin , or Tuscan salmon are great options.
- Date night – For a romantic evening, serve this broccoli casserole with halibut , sirloin steak , lobster tails , garlic butter Instant Pot chicken thighs , or for something more unique, my Chilean sea bass with beurre blanc .
- Holiday centerpieces – This is one of my favorite veggie options for Thanksgiving, and it’s a great recipe for Christmas if you celebrate. For your showstopping main, you can’t go wrong with my roasted turkey (or roasted turkey breast for a smaller crowd), beef tenderloin , or prime rib roast .
