This 3 Ingredient Broccoli Cheese Casserole uses basic ingredients fresh cut broccoli, heavy cream and sharp chaddar cheese. Assemble and bake for about 20 minutes.
I’m not gonna lie; this 3 Ingredient Broccoli Cheese ‘Casserole‘ isn’t much to look at, but sometimes sides just aren’t pretty! That being said, it’s super easy to make, and the FLAVOR is on point (which is what really matters most, IMO). So, if you’re looking for an easy broccoli and cheese casserole and you don’t care about aesthetic – this 3 ingredient recipe is going hit the spot.
How to Make this Easy Broccoli Cheese Casserole
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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3 Ingredient Broccoli Cheese Casserole Recipe
This 3 Ingredient Broccoli Cheese Casserole uses basic ingredients fresh cut broccoli, heavy cream and sharp chaddar cheese. Assemble and bake for about 20 minutes.
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
9×13 Baking Dish or 8 – 4oz Ramekins
Microwave Safe Bowl
Ingredients
- 5 cups broccoli florets fresh or frozen
- 1 cup heavy whipping cream
- 2½ cups shredded cheddar cheese divided
- salt and pepper to taste
Instructions
- Preheat & Prep the Dish: Preheat your oven to 400°F. Spray eight 4-ounce ramekins or a 9×13-inch glass baking dish with non-stick spray. Place ramekins on a baking tray if using. Set aside.
- Prep the Broccoli: If using fresh broccoli, wash thoroughly, trim off the stems, and chop into bite-sized florets. If using frozen broccoli, thaw completely and pat dry to remove excess water.
- Soften the Broccoli: Place 5cups broccoli florets in a large microwave-safe bowl. Cover with plastic wrap and microwave for 3–4 minutes, until just tender but still crisp. Carefully remove the plastic wrap.
- Season & Mix: Season the broccoli with salt and pepper to taste. Pour in 1 cup heavy whipping cream and stir in 1 ½ cups of the shredded cheddar cheese, tossing everything together until the broccoli is well coated.
- Assemble the Bake: Divide the broccoli mixture evenly among the ramekins, filling them to the top edge. If using a 9×13 dish, spread the mixture evenly across the bottom, ensuring it’s level.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of each ramekin (or across the casserole if using a baking dish).
- Bake: Bake in the preheated oven for 13–17 minutes, or until the cheese is fully melted and golden brown on top.
- Serve: Let cool for a couple of minutes, then serve warm and enjoy!
Notes
Storage: If you’ve got leftovers, just cover your ramekins with some cling film or transfer the casserole to an airtight container. Keep it in the fridge for up to 3-4 days.
Reheating: A quick zap in the microwave will do the trick. Just cover the casserole with a microwave-safe lid and heat it on medium power until it’s warm throughout. If you’re not in a rush, you can also reheat it in the oven at 350°F until it’s nicely warmed up—it’ll help keep that cheesy top nice and crispy!
Nutrition
Serving: 4 ounces, Calories: 265kcal, Carbohydrates: 5g, Protein: 11g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 69mg, Sodium: 258mg, Potassium: 235mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1145IU, Vitamin C: 51mg, Calcium: 296mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Make This Recipe Yours With Additions
- Protein Add-ins: Sometimes, I’ll toss in 1 to 2 cups of chopped rotisserie chicken or diced ham if I want it to be more of a full meal than a side dish.
- Extra Veggies: If I’ve got them hanging out in the fridge, I’ll throw in 1 cup of chopped mushrooms, a handful of spinach, or even diced red bell pepper—whatever needs to be used up.
- Heat It Up: If I’m in a spicy mood, I’ll add a dash of red pepper flakes or stir in a spoonful of Dijon mustard for a little tang and heat.
- Creamier Sauce: When I want it extra rich, I’ll sub ½ cup of the cream with cream cheese or a dollop of sour cream to make it super luscious.
Recipe Tips
- Don’t Use Wet Broccoli: Whether you’re using fresh or frozen broccoli, make sure it’s not too wet when it goes into the mix. If you’re using fresh, give it a good shake after washing. For frozen, let it thaw with a sprinkle of salt and then pat down with a paper towel. This helps avoid any unwanted sogginess in your casserole.
- Fresh Cheese Is Best: For the best melt and flavor, stay away from pre-shredded cheese. It might take an extra minute, but shredding your own cheese right off the block ensures a smoother melt and a fresher taste.
- Distribute the Mix Evenly: When you’re distributing the broccoli mixture into the ramekins, aim for an even spread. This helps every bite cook uniformly.
- Watch that Casserole: Keep a close eye on your casserole in those last few minutes of baking. You’re looking for that perfect golden brown on top—it’s the sweet spot!
More Easy Side Dishes
- Stovetop Canned Carrots
- Canned Green Bean Recipe
- Butter Rice
- Slow Cooker Glazed Carrots
- Slow Cooker Creamed Corn
- Slow Cooker Baked Potatoes
I made this to go along with some baked chicken and it turned out great! I did add the suggested bacon bits on top and I almost forgot I was eating broccoli.
Yess! I love it with bacon bits on top and sometimes I’ll add some Greek yogurt for like a mock potato (but, I mean nothing really can replace a good ol baked potato)