Description
This homemade broccoli casserole is creamy, cheesy, and made completely from scratch—no canned soup needed. Tender broccoli is baked in a rich homemade cheese sauce with a buttery, crunchy topping. A perfect comfort food side dish for holidays or weeknight dinners.
Ingredients
- 1 1/4 cups whole milk
- 3 tablespoons cornstarch (or tapioca starch)
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons chicken bouillon paste (halal-certified)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 6 oz full-fat cream cheese
- 2 3/4 cups sharp cheddar cheese, divided
- 48 oz fresh broccoli florets
- 2 large eggs, beaten
Ritz Cracker Topping
- 1 1/2 cups crushed crackers
- 1 clove garlic, minced
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 200°C (400°F) and grease a 9×13-inch casserole dish.
- In a saucepan, whisk milk and cornstarch until dissolved.
- Turn heat to medium-high and add butter, bouillon, salt, pepper, onion powder, and garlic powder. Bring to a boil and stir until thickened.
- Reduce heat and stir in cream cheese and 1 1/2 cups cheddar until melted. Remove from heat and cool slightly.
- Boil broccoli for 3 minutes, then drain and transfer to casserole dish.
- Once sauce is slightly cooled, whisk in beaten eggs (temper first to avoid scrambling).
- Pour sauce over broccoli and mix well. Top with remaining cheddar.
- Mix cracker topping with melted butter and garlic, then sprinkle on top.
- Bake for 35–40 minutes until golden and bubbling. Serve warm.
Notes
- Use freshly shredded cheddar for best melt and texture.
- Frozen broccoli can be used—no need to boil or thaw.
- Make ahead: assemble without topping and refrigerate up to 2 days.
- Reheat at 300°F until warmed through.
- Ensure bouillon and crackers are halal-certified if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish, Casserole
- Method: Bake
- Cuisine: American