I teamed up with the Roth Cheese to bring you this Cheesy Broccoli Casserole! I’ve been compensated for my time. All opinions are mine alone.
To make Cheesy Broccoli Casserole, just toss blanched broccoli florets in an easy, homemade Mornay cheese sauce and top with cracker crumbs!
Every day, moms around the world use this one clever trick to convince children to eat more broccoli: They put cheese on it.
I use this trick with my own children, and my husband, and it works every time. And when it comes to Thanksgiving, I use my favorite creamy Roth Havarti for the ultimate Cheesy Broccoli side dish.
How do I make a cheese sauce for broccoli?
My favorite cheese sauce for broccoli is a simple mornay sauce.
Start by melting some butter, then stir in flour until smooth. Whisk in milk until creamy (technically this is a bechamel sauce).
Next, fold in some shredded Roth Havarti and season to taste with salt and pepper. I guarantee you won’t find a tastier cheese sauce on your table!
How do I cook broccoli for Cheesy Broccoli casserole?
While you are working on your sauce, bring a large pot of salted water to boil. Add the broccoli and boil for just a few minutes, until tender and bright green. Drain and set aside.
If we were blanching, there would be an ice bath and what not. To make the broccoli ahead, you do that (see the recipe notes). But if you’re just making it to eat it, leave the broccoli in your colander until you’re ready to add it to the cheese sauce.
Pour everything into a baking dish and top with crushed cracker crumbs. Townhouse crackers are my favorite, but Ritz crackers are great too!
Save this Cheesy Broccoli Casserole to your “Side Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Cheesy Broccoli Casserole Recipe
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces Roth Original Havarti Cheese shredded
- Salt and freshly ground black pepper
For the broccoli:
- 2 pounds broccoli florets
- 1/2 sleeve Townhouse crackers crushed, for topping
To make the cheese sauce:
- In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook, stirring constantly for 3 minutes, without letting the flour brown.
- Whisk in milk and bring sauce to a boil. Reduce heat and simmer until sauce has thickened, about 15 minutes. Remove from heat, add cheese, and whisk until the cheese is smooth. Add salt and pepper to taste.
To make the broccoli:
- Meanwhile, in a large stock pot, bring 4 quarts water and 2 tablespoons salt to boil. Add the broccoli and cook until just tender, about 3 to 4 minutes. Drain well and pat dry.
- Stir the broccoli into the cheese sauce. Set the pan over low heat and cook, stirring often until the sauce is heated, about 2 minutes.
To finish the casserole:
- Pour the broccoli mixture into a 2-quart casserole dish. Sprinkle evenly with cracker crumbs. Serve hot.
- Bring 4 quarts of water and 2 tablespoons of salt to a boil. Add the broccoli florets and cook just until tender, about 3 to 4 minutes. Remove the broccoli and plunge into a bowl of ice water. When cooled, remove the broccoli, drain well and carefully pat dry. Broccoli can be placed in a zipper lock bag and frozen, or placed in the refrigerator for up to 7 days.
- Omit step 2, and instead, in a large frying pan over medium heat, melt 4 tablespoons butter. Add the broccoli and cook until heated through, about 3 to 4 minutes. Continue with step 3.
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