Creamy Broccoli Casserole (No Soup, No Cans!) – Fresh & Cheesy

This homemade broccoli casserole skips the canned cream of soup and instead uses a from-scratch creamy cheese sauce for a wholesome, flavorful side dish or vegetarian main. Made with fresh (or frozen) broccoli, cheddar cheese, and a buttery breadcrumb topping—it’s family-approved comfort food without processed ingredients.

Ingredients

• 5 cups fresh broccoli florets (or 1 lb frozen, thawed)
• 1½ cups shredded sharp cheddar cheese
• 1 cup milk (whole or 2%)
• 2 Tbsp butter (plus 1 Tbsp for topping)
• 2 Tbsp all-purpose flour
• 1 tsp Dijon mustard (optional but recommended)
• ½ tsp garlic powder
• Salt and black pepper to taste
• ½ cup plain breadcrumbs (or crushed Ritz crackers)
• Optional: 1 cup cooked white rice (for a heartier casserole)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
2. Steam or blanch the broccoli:
3. Bring a large pot of water to a boil. Add broccoli florets and cook for 2–3 minutes (until bright green and slightly tender). Drain and rinse under cold water. Set aside.
4. Make the cheese sauce:
5. In a medium saucepan, melt 2 Tbsp butter over medium heat.
6. Whisk in the flour and cook for 1 minute to form a roux.
7. Slowly whisk in the milk, stirring constantly until smooth and thickened (about 3–5 minutes).
8. Stir in the mustard, garlic powder, salt, pepper, and shredded cheddar. Mix until melted and creamy.
9. Assemble the casserole:
10. In a large bowl, combine broccoli, cooked rice (if using), and cheese sauce. Stir well to coat.
11. Transfer to baking dish and spread evenly.
12. Make topping:
13. In a small bowl, toss breadcrumbs with 1 Tbsp melted butter. Sprinkle over the casserole.
14. Bake for 25–30 minutes, or until hot, bubbly, and golden on top.