Put away the can of cream of mushroom soup; this isn’t your mother’s broccoli casserole. Sweet Daddy D’s no-angst version, loaded with cheese and fresh mushrooms, is another thing altogether. Fresh broccoli in a super-cheesy cream sauce, laced with sautéed mushrooms, topped with even more cheese, and finished with a sprinkle of sharp Romano—that’s what Sweet Daddy D calls Broccoli Cheese Casserole. Loosen your belt for this one.
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What's Special About This Recipe?
No canned soup, no shortcuts—just simple, layered home cooking that delivers a creamy, comforting casserole every time. This Broccoli Cheese Casserole is built on rich, homemade flavor from the ground up. A quick parboil and ice bath keep the broccoli bright and tender, sautéed mushrooms add deep umami, and a silky béchamel melts perfectly with Gruyère and sharp cheddar for a familiar, deeply satisfying bite. The result is a cheesy broccoli casserole with warm, cheesy comfort and a texture that feels indulgent without being heavy.
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Here’s What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Broccoli: Fresh florets deliver the best texture and color. Frozen broccoli also works once thawed and drained.
- Mushrooms: Baby bella mushrooms add earthy flavor and hold up well after sautéing.
- Béchamel: A classic white sauce made with butter, flour, and whole milk—it forms the base for the creamy cheese sauce.
- Cheeses: Gruyère melts smoothly and adds nutty depth; cheddar brings sharp flavor; Romano adds a salty finishing punch. It’s the three cheeses together that set the flavor tone. For the best result, grate your own cheese if you have time.
- Seasonings: Simple kosher salt and black or white pepper let the vegetables and cheese shine.
Substitutions
Substituting ingredients is sometimes desirable or necessary, but keep in mind that any substitution may impact the flavor profile, cooking time, or nutrition.
- Broccoli: Use frozen broccoli instead of fresh; thaw first, no need to parboil.
- Mushrooms: Replace fresh mushrooms with canned; drain and sauté them to deepen the flavor.
- Cheese: Substitute Swiss or Monterey Jack for Gruyère. Use pre-shredded cheese if you're short on time.
- AP Flour: Swap in gluten-free flour for the béchamel to make the dish gluten-free.
- Whole Milk: Replace whole milk with half-and-half for an extra-rich sauce.
Cookware
Another great thing about this recipe-you probably have everything you need to make it: A large stockpot makes quick work of parboiling the broccoli, while a good sauté pan helps the mushrooms brown properly. A medium saucepan is all you need for the béchamel, and a whisk keeps the sauce smooth. Use a 9x13-inch casserole dish or similar oven-safe baking dish for assembly and baking. A sharp knife, cutting board, cheese grater, and measuring cups round out the essentials.
Hints and Tips (FAQ)
No—good quality frozen florets work well. Make sure to thaw and drain them before cooking; no need to parboil.
Parboil the florets for only 3 minutes—they’ll finish cooking in the oven. Immediately transfer them to an ice bath to stop the cooking. This quick chill keeps the broccoli firm, bright, and never mushy.
You probably added the milk too quickly. Make sure to use warm milk and whisk vigorously while adding small amounts at first.
Yes. Assemble it up to the point of adding the topping, cover tightly, and refrigerate up to 24 hours.
A béchamel can start to separate if it gets too hot—anything much above a gentle simmer (around 180–190°F) risks breaking the butterfat from the sauce. Keep the heat low and avoid boiling to maintain a smooth, creamy texture.
Here’s What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise En Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used. When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Preparing the Broccoli
Making the Béchamel
For a deep dive into making a great béchamel sauce, check out my article How to Make A Béchamel Sauce. Here is the short version to make this simple white sauce:
Melt 4 Tablespoons of butter, whisk in 3 Tablespoons of AP flour to make a light roux, then slowly add 2 cups of warm milk while whisking until smooth. Let it gently simmer until it thickens (5 minutes), then season with salt and pepper. That’s it—you now have the creamy base for this casserole.
Start with the Mushroom Cheese Sauce
What happens in this step? This is where the creamy base comes together—béchamel mixed with sautéed mushrooms and melted cheeses to create the sauce that binds the casserole.
Build the Casserole and Bake
What happens in this step? The cheesy mushroom sauce is incorporated into the broccoli, topped with more cheese, and baked to golden perfection.
Lagniappe Tip: Once this casserole comes out of the oven, a short 10–15 minute rest lets the cheesy béchamel settle and tighten just enough so every scoop holds together.
Serving Suggestions
This is a serious side dish. Once rested, the casserole is ready to serve:
- Serve it alongside baked ham, roasted chicken, pork chops, or holiday turkey.
- It pairs nicely with simple sides like dirty rice, green beans, or a crisp salad.
- It also works as a vegetarian main dish with warm French bread on the side.
Other Popular Casserole from Sweet Daddy D
Leftover and Storage Tips
A few simple steps will help ensure your leftovers will maintain high quality so you can enjoy them later.
- Let the casserole cool for up to 2 hours, then cover it tightly (plastic wrap covered in aluminum foil) or transfer it to an airtight container.
- It will keep for 4–5 days in the refrigerator.
- For longer storage, freeze the baked casserole—well wrapped or in a freezer-safe container—for up to 3 months.
- Thaw overnight in the fridge, then reheat in a 350°F oven, covered, until the center reaches 165°F (about 20 minutes).
- Individual portions can be warmed gently on the stovetop or in the microwave.
How to Make This Recipe In Advance
- Assemble the recipe according to the instructions up to the point of adding the topping.
- Allow the casserole to cool, then cover it tightly with plastic wrap covered with aluminum foil.
- Place the casserole in the refrigerator for up to 24 hours.
- To finish cooking: remove the casserole from the fridge about 15 minutes before placing it in a preheated 350°F oven and follow the original instructions until golden brown.
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Yeah You Right!
Publisher's Note: Originally published in August 2018. I’ve updated this article with new step-by-step photos, clearer tips, and a cleaner layout. The recipe is the same—just presented better.
Recipe
Broccoli Cheese Casserole
Here's What You Need
- 2 pounds fresh broccoli cut into florets yields 1 ¼ to 1 ½ pounds, (see Recipe Notes)
- 3 tablespoons butter
- 8 ounces baby bella mushrooms sliced (see Recipe Notes)
- 2 ½ cups Béchamel Sauce see Recipe Notes for recipe.
- 2 cups gruyère cheese grated, plus ¼ cup for topping
- 1 cup sharp cheddar grated, plus ¼ cup for topping
- 2 tablespoons Romano Cheese
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
Here's What You Do
- Cut the broccoli into florets. Slice the mushrooms after washing. Grate the cheeses and measure the remaining ingredients.
- Steam or parboil the broccoli florets for 3 minutes, place in an ice bath for 5 minutes. Remove, drain and set aside. Don't overcook the broccoli.
- Preheat the oven to 350℉.
- Melt butter in a saute pan over medium high heat until bubbling.
- Place sliced mushrooms in the pan with a pinch of salt. Saute until browned, about 5 minutes. Set aside.
- Make béchamel sauce according to the quick instructions or the full recipe linked in the Notes.
- Add the sautéed mushrooms into the bechamel sauce and mix well.
- Maintaining a very low heat, add the grated gruyère and cheddar cheeses to the béchamel and stir until melted and mixed well.
- Place the drained broccoli in a casserole dish (that has been prepared by spreading softened butter all over the inside) and pour the cheesy béchamel sauce over the broccoli. Stir completely to blend all the ingredients.
- Place an extra ¼ cup of each gruyère and cheddar cheese on top, then sprinkle some Romano cheese on top of that.
- Bake in a preheated 350℉ oven for 20 to 30 minutes, until bubbly and browning on top. Let the casserole rest for 10-15 minutes before serving so the sauce can set.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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TZ
I'm curious as to the size of the casserole dish...I don't see it mentioned anywhere.
Sweet Daddy D
HI, TZ, thanks for the question. I use a 11" X 8 1/2" X 3" casserole dish. It has an 8 Cup (64 ounce/2 Quart) capacity.