Home » Keto Casseroles » Broccoli Cheese Casserole
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This broccoli cheese casserole will convince even the most reluctant picky eaters that broccoli is, in fact, worth eating!
Ready in just 30 minutes, it makes an easy weeknight side dish. Or mix in a protein to turn it into a complete meal.
I enjoy many broccoli recipes, including roasted broccoli, steamed broccoli, broccoli salad, and roasted broccoli stems.
Alas, not everyone in my household agrees that broccoli is yummy, so I created this broccoli cheese casserole. It's a reliable way to serve broccoli to picky children, but adults also love it.I especially like how easy it is to make – it’s ready in 30 minutes!
Jump to:
- Ingredients
- Variations
- Broccoli Cheese Casserole Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Broccoli Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
You'll only need a few simple ingredients to make this casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh broccoli: Frozen and defrosted broccoli works, too, although fresh does taste better, and it also has a better texture.
- Mayonnaise: I prefer avocado oil-based mayonnaise, but any mayonnaise will work.
- Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard.
- To season: Kosher salt, black pepper, garlic powder, and cayenne pepper.
- Grated cheddar: I like to use extra-sharp cheddar. I love its intense flavor.
Variations
- Add some type of protein to the casserole, such as a cup of shredded rotisserie chicken. If you do, increase the sauce by about 50%. So add ¼ cup more of mayonnaise, and increase the mustard and spices by 50%.
- I like to add ¼ cup of bacon bits or chopped cooked bacon to the mixture.
- You can use additional spices, such as onion powder and - my personal favorite - dried thyme. You can use ½ teaspoon of each.
- Replace the mayonnaise with sour cream, or use ¼ cup of each. I prefer mayonnaise, but sour cream works too.
- A nice variation on this recipe is to make it pizza-flavored. So you make it the same way, but you use 1 cup of no-sugar pizza sauce (such as Rao's) instead of the creamy sauce (there's no need to add water) and 1 cup of shredded mozzarella instead of the cheddar.
Broccoli Cheese Casserole Instructions
Here's an overview of the steps for making this recipe. The detailed instructions are listed in the recipe card below.
You'll want to lightly pre-cook the broccoli before placing it in the baking dish. You can do this in the microwave. (Microwave broccoli is an excellent side dish, by the way).
Prepare the creamy sauce. Mix mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, cayenne pepper, and grated cheddar cheese.
Mix the broccoli with the sauce.
Transfer the mixture to a baking dish and sprinkle it with more cheese. Bake the casserole for a few minutes, until hot and bubbly.
Expert Tip
If your baking dish is broiler-safe, you can broil this casserole instead of baking it, which is my preferred method. It gets the cheese browned fast without overcooking the broccoli.
Recipe FAQs
Should you cook broccoli before putting it in a casserole?
Yes. But cook it minimally and lightly, or it will become overcooked and mushy.
Can I use frozen broccoli?
You can use fresh or frozen broccoli in this recipe. So it's one of those side dishes you can always whip up, even if you're out of fresh produce.
Having said that, this casserole tastes significantly better if you use fresh broccoli. So whenever possible, that's what I use.
Should I add eggs?
I don't, but you can whisk 2-3 eggs and mix them into the mayonnaise mixture to add volume and make the casserole sturdier. Adding eggs will turn it into a casserole you can slice rather than scoop.
Serving Suggestions
This is a versatile side dish that truly goes with anything. But since I bake it in a 400°F oven, I like to serve it with main dishes I can cook in the same oven. So, I often serve it with one of the following:
- Meatballs in tomato sauce
- Spicy drumsticks
- Keto fried chicken
- Cheese stuffed meatballs
- Buffalo chicken
- Pork meatballs
- Jerk chicken
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for about 3 days.
Reheat them in a250°Foven or in the microwave at 50% power. You can also freeze this casserole for up to three months.
More Broccoli Recipes
- Broccoli Tots
- Keto Broccoli Salad
- Keto Cheese Sauce
- Crustless Broccoli Quiche
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Recipe Card
4.99 from 706 votes
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Broccoli Cheese Casserole
This broccoli cheese casserole will convince even the most reluctant picky eaters that broccoli is, in fact, worth eating!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 225kcal
Author: Vered DeLeeuw
Ingredients
- Olive oil spray
- 1 pound fresh broccoli florets (small florets work best)
- ½ cup avocado oil mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (just a pinch if you don't like spicy food)
- 1 cup cheddar cheese grated, divided
Instructions
Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil.
Place the broccoli florets in a large microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high until tender-crisp, about 3 minutes.
Meanwhile, in another large bowl, prepare the creamy sauce. Mix the mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, cayenne pepper, and half the grated cheddar cheese. Add a small amount of water to thin the mixture, about 1 tablespoon.
Drain the broccoli well and add it to the creamy sauce. Gently toss to coat.
Transfer the coated broccoli to the prepared baking dish. Lightly spray the top with olive oil. Evenly sprinkle the remaining cheddar on top.
Bake the casserole until golden brown and bubbly around the edges, 15-20 minutes. Let it rest for 5 minutes before serving.
Video
Notes
- If your baking dish is broiler-safe, you can broil the casserole in the middle of the oven until browned, 2-3 minutes. This method is better than baking because it ensures the broccoli is not overcooked.
- You can use fresh or frozen broccoli in this recipe. So it's one of those side dishes you can always whip up, even if you're out of fresh produce. Having said that, this casserole does taste significantly better if you use fresh broccoli. So whenever possible, that's what I use.
- You can keep the leftovers in the fridge, in an airtight container, for about 3 days. Reheat them in a250°Foven or in the microwave at 50% power. You can also freeze this casserole for up to three months.
Nutrition per Serving
Calories: 225kcal | Carbohydrates: 4g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Sodium: 437mg | Fiber: 2g | Sugar: 3g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Lisa Stuart
Can I mix together and freeze before cooking it? Or is it better to cook and freeze and reheat
Reply
Vered DeLeeuw
Hi Lisa,
It's better to cook the casserole, freeze it, and reheat it.Reply
Lyn
Hello! You say you can freeze this for up to 3 months. I would like to make the week before thanksgiving and freeze. How many minutes and what do I set the oven to if I am baking from frozen. Thank you!
p.s. made this for Thanksgiving last year and it was the best dish we had! 🙂Reply
Vered DeLeeuw
Hi Lyn,
I'm so glad you enjoyed this casserole last year!
I don't recommend reheating the casserole from frozen. You should place it in the fridge for 24 hours before reheating it.Thawing the casserole helps ensure even baking and preventswarmedges and a cold center.
When it's time to reheat, set the ovento 350°F.Cover the baking dish with foil and place it in the oven whilethe oven heats to prevent shocking a ceramic dish with a high oven temperature.
The center of the casserole should reach 165°F. This should take 30-40 minutes but can vary depending on your oven. That's why it's important to check with a thermometer.Reply
