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READY IN 45 mins

Creamy Broccoli Casserole

Read Reviews (135)

"Wonderful side dish with broccoli and cream cheese. Even my kids like this dish." — Menda

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Original recipe makes 8 servings Change Servings

1 (16 ounce) package frozen broccoli, thawed
2 tablespoons butter
1/4 teaspoon salt
2 tablespoons all-purpose flour

2 cups milk
1 (8 ounce) package cream cheese, cubed
1 cup crushed buttery round crackers

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
Bake in preheated oven for 30 minutes.

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PREP 5 mins
COOK 40 mins
READY IN 45 mins

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I used fresh broccoli with a very good result. I cut the amount of cream cheese in half (and used lowfat) and added some shredded cheddar cheese. I also added about 1/2 tsp. garlic salt to the cheese sauce. I didn't bother putting any cracker crumbs on the bottom of the pan, only the top. Really good!

—Valerie's Kitchen

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Most Helpful Critical Review

Jan 05, 2004

I initially made this recipe on Thanksgiving, only I didn't have any cream cheese, so I used a half a cup of shredded sharp cheddar instead. My husband and I loved it! It was the best broccoli casserole I had ever had. I remembered it for Christmas, and this time, I used cream cheese. Well, it was thick and creamy, but tasted bland. I would recommend replacing the cream cheese with cheddar cheese. If you decide not to, though, just made sure you have the salt on hand! Thank you very much for sharing this recipe. I will definitely use it again, just not with the cream cheese.

—Becca B.

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172 Ratings

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Jul 30, 2006

We loved this recipe! For those that thought it was bland...it's cream cheese! If you want something with an Alfredo flavor, buy Alfredo sauce...hmmm...not a bad idea! Anyway, we made this, and it was a huge hit. Needed some salt, pepper, and garlic because it is a plain cream cheese flavor, but it's something so different from the normal brocc & cheese, and we loved it! We used Town House crackers, and while the crust part of it was soggy, it still added wonderful flavor, and I used a bit more than the recipe called for, and really covered the top of it. Then I sprinkled a bit of Lawry's Seasoned salt and just a tiny bit of freshly grated parmesan cheese on the top. Also, because we like crispy broccoli, I boiled the broccoli for only a few minutes, and it was still a crisp tender, even after the baking. We'll make it again!

—Shannon D

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Apr 24, 2007

Awesome recipe!! I added some shredded cheddar cheese to the sauce. I also did a mix of broccoli and cauliflower. I'm going to try using the sauce to make a seafood au gratin, with scallops, shrimp, crab etc. I think it would be great. You've got to try this!!!

—Tammy Wolfe

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Feb 09, 2004

OH MY, YUMMY!!!! I sprinkled a little bit of garlic power in the cream sauce and some dried minced onion on the bottem layer of cracker crumbs. So good!!!!!!!!!

—MAMACONN

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Aug 29, 2002

This was really runny when still hot and after sitting out for awhile began to become more solid. So, don't plan on serving it as soon as it comes out of the oven. The taste was wonderful and everyone loved it!

—STACYCB

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Mar 29, 2008

This is sensational! After reading a few reviewers comments, I decided to use fresh parboiled broccoli, 1 clove of fresh garlic sauted in the butter, and doubled the amount of salt called for. Added 1/4 tsp of freshly ground black pepper and instead of 2 cups of milk, used 1 and 1/3. Oh, and fresh breadcrumbs instead of the cracker crumbs and only on top. Anyway, I guess I changed things up a bit. Nonetheless, this was SENSATIONAL.

—Caren

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May 19, 2008

Great change from the usual processed cheese and rice casserole. I used lite cream cheese and added garlic, onion powder and pepper to the sauce. When the sauce thickened, I tossed in about 1/4 cup of grated parmesan. Really, really good-thanks!

—WeeJackie

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Nutrition

Calories
320 kcal
16%

Carbohydrates
24.3 g
8%

Cholesterol
43 mg
14%

Fat
21.9 g
34%

Fiber
2.3 g
9%

Protein
7.6 g
15%

Sodium
471 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Broccoli Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 320
Calories from Fat: 197

% Daily Value *
Total Fat 21.9g 34 %
Saturated Fat 10.3g 52 %
Cholesterol 43mg 14 %
Sodium 471mg 19 %
** Potassium 248mg 7 %
Total Carbohydrates 24.3g 8 %
Dietary Fiber 2.3g 9 %
Protein 7.6g 15 %
Sugars 5.4g
Vitamin A 35 %
Vitamin C 54 %
Calcium 18 %
Iron 21 %
** Thiamin 7 %
Niacin 20 %
** Vitamin B6 7 %
** Magnesium 7 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.