Name: Broccoli Cheese Casserole With Crackers
Prep time: 45 min
Total time: 105 min
Ingredients: 2 heads broccoli (2 ½ pounds), cut into florets, stems peeled and cut into ½-inch pieces; Kosher salt and freshly ground pepper; 2 tablespoons unsalted butter, plus 2 tablespoons melted; 1 small onion, finely chopped (1 cup); 8 ounces cremini mushrooms, thinly sliced; 3 tablespoons unbleached all-purpose flour; 3 cups milk; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 0.125 teaspoon cayenne pepper; 0.5 cup sour cream; 8 ounces shredded Gouda cheese (about 3 cups); 30 saltine crackers, crushed (2 ¼ cups)

Broccoli Cheese Casserole With Crackers

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This crowd-pleasing side dish is a great dinner option any night of the week—or for the Thanksgiving table.

Martha Stewart

Updated on October 16, 2023

Prep Time:

45 mins

Total Time:

1 hr 45 mins

Yield:

6 to 8 Serves

This broccoli cheese casserole is a winning dish. Serve it as a side for a weeknight dinner, or add it to your Thanksgiving table. It's easy to make and sure to please; broccoli and cheese make a stellar pairing, and casseroles are everyone's favorite cozy comfort food.

In addition to broccoli and Gouda cheese, sour cream adds to the rich and creamy feel of this casserole. Cremini mushrooms bring savory flavor and a dash of Worcestershire sauce ups the umami so the dish has depth of flavor. A topping of crushed saltine crackers tossed in melted butter makes for a delicious crunchy contrast.

Ingredients

2 heads broccoli (2 ½ pounds), cut into florets, stems peeled and cut into ½-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, plus 2 tablespoons melted
1 small onion, finely chopped (1 cup)
8 ounces cremini mushrooms, thinly sliced
3 tablespoons unbleached all-purpose flour
3 cups milk
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper
½ cup sour cream
8 ounces shredded Gouda cheese (about 3 cups)
30 saltine crackers, crushed (2 ¼ cups)

Directions

Preheat oven; cook broccoli:

Preheat oven to 400°F. In two batches, cook broccoli in a large pot of salted boiling water until slightly tender, about 3 minutes. Drain and rinse with cold water to cool. Drain well.
Cook onions and mushrooms:

Melt 2 tablespoons butter in a large straight-sided skillet over medium-high. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes.
Add flour and milk and cook to thicken:

Add flour and cook, stirring constantly, 1 minute. Stir in milk in a slow, steady stream. Cook, stirring constantly, until mixture coats the back of a spoon, about 9 minutes. Remove from heat.
Add other ingredients and stir in cooked broccoli:

Stir in mustard, Worcestershire, cayenne, sour cream, and cheese. Season with salt and pepper. Stir in cooled broccoli.
Transfer to baking dish; top with crackers and butter and bake:

Transfer to a 2 1/2-quart shallow baking dish. Combine crackers and remaining 2 tablespoons melted butter. Sprinkle evenly over top of casserole. Bake until bubbling and top is browned, about 20 minutes.