Broccoli Cheese Casserole

Fresh broccoli mixed with sauteed mushrooms and gruyère and cheddar cheeses melted into a creamy bechamel sauce.

Servings Servings

Cuisine American

Course Side Dish

Calories 128

Prep Time 25

Cook Time 55

Total Time 1 20

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.

Notes

For a more detailed explanation of the process, read my Broccoli Cheese Casserole article. If you have questions or comments, please leave them below.

For a quick béchamel: melt 4 tablespoons butter, whisk in 3 tablespoons flour, then slowly add warm milk until smooth. Simmer a few minutes until thick enough to coat a spoon, and season with salt and pepper. You can find a deep dive on How to Make Bechamel Sauce here.

Two pounds of broccoli will yield about 1¼–1½ pounds of florets. Frozen broccoli can be used; thaw first, but no need to cook it.

Fresh mushrooms give the best flavor, but canned mushrooms work when sautéed briefly to remove excess moisture.

Grating your own cheese melts more smoothly, but pre-shredded cheese can be used if needed.

Leftovers keep 4–5 days in the refrigerator when stored airtight. For longer storage, freeze the baked casserole for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until the center reaches 165°F.

To make in advance: Prepare the casserole through the step of pouring the cheese sauce over the broccoli, but do not add the topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 15–20 minutes, then grate the topping cheeses, add them along with the Romano, and bake according to the recipe instructions.

Nutrition