These cheesy small broccoli casseroles are a versatile side dish, filled with tender broccoli, a made-from-scratch cheese sauce, and crunchy bread crumbs.
I am proud to say I did not use condensed soup in the broccoli casserole! That’s right, none of that weird globby-goop that comes from a can. These casseroles are full of fresh, tender broccoli, drenched in a made-from-scratch cheese sauce, with a crunchy bread crumb on top.
I gave up condensed soup years ago when I learned they were easy to make yourself. Have you ever read the ingredients on the back of a can of condensed soup? Perhaps you should…
The Cheese Sauce
The cheese sauce base is made of a roux of butter and flour. Milk is added to the roux, and the sauce forms. Extra-sharp cheddar cheese, Worcestershire sauce, a hint of garlic powder, and a touch of cayenne pepper give the cheese sauce a warm finish.
Don’t worry; you could leave the cayenne pepper out if spice isn’t your thing.
What’s Needed To Make Small Broccoli Casseroles
The recipe card at the end of this post lists the full ingredient list with measurements.
- Broccoli: fresh broccoli florets cut into two-inch pieces.
- Butter: unsalted butter so you can control the amount of sodium in the recipe.
- Flour: all-purpose flour thickens the cheese sauce.
- Milk: I use whole milk, but you can make the sauce even more decadent by using heavy cream of half-n-half.
- Cheese: I most often use extra-sharp cheddar cheese for making cheese sauces. If you don’t have extra-sharp cheddar, use what you have on hand.
- Worcestershire Sauce: for its punchy umami flavor
- Garlic: I like the subtleness of garlic powder, but feel free to use fresh garlic if you like.
- Spice: cayenne pepper optional
- Bread Crumbs: for extra crispiness, I use panko bread crumbs. The crisp breadcrumbs offer a nice contrast from the soft goey casserole.
Special Dishes
To make this recipe as is, you’ll need four 6-ounce ramekins. If you don’t have ramekins, a small baking dish will work.
How To Make Small Broccoli Casseroles
Here’s a basic overview of how to make the casseroles. The recipe card at the end of this post provides detailed instructions with times and temperatures.
- Steam the chopped broccoli until tender, about 4 to 5 minutes.
- Make a roux in a large nonstick skillet or sauce pot. Start by melting the butter, then stirring in the flour. Cook the rawness from the flour. Whisk in the milk; bring to a boil. Cook, stirring constantly, until thickened enough to coat the back of a spoon.
- Stir in cheese, Worcestershire sauce, garlic powder, salt, and pepper. Cook until the cheese melts. Turn off the heat and stir in steamed broccoli.
- Melt the butter and toss the bread crumbs with the melted butter to coat—sprinkle the buttery breadcrumbs over the broccoli mixture into prepared ramekins and top with bread crumbs.
- Place the sheet pan of ramekins into the oven and bake until bubbly and golden brown.
Serving Cheesy Broccoli Casseroles As A Side Dish
This was originally going to be a Meatless Monday post. I love how these small broccoli casseroles look, but they weren’t enough when I made them for David and me for supper. We were still hungry and ended up eating both mini casseroles.
I do not recommend eating these casseroles as a meal unless you’re not all that hungry. One is just not enough! You’ll end up eating two of the casseroles, guaranteed, because they are so good they’ll leave you wanting more!
Serving Cheesy Broccoli Casseroles As A Main Course
The small broccoli casseroles are a perfect side dish. However, I would add some protein if you want to make these the main course. Chicken, ham, and/or bacon would be good additions to turn these casseroles into one-dish meals. Of course, some rice would also be a good choice and make more filling.
Tips For Making This Recipe
- If you don’t have fresh broccoli, you can use frozen broccoli. Thaw and drain the broccoli first to prevent the casserole from becoming watery.
- Melt the butter for the breadcrumbs in the microwave.
- Substitute breadcrumbs with crushed buttery crackers, such as Ritz Crackers.
Besides the lack of cans of glob in this recipe and their versatility, I also love that the mini casseroles are the right portion for two people. Which means you don’t have leftovers for days.
It doesn’t matter how you serve these casseroles; make sure you do! You’re gonna love them, I promise!
Cheesy Small Broccoli Casseroles
Ingredients
- 1 ½ pounds broccoli florets
- 4 tablespoons unsalted butter divided
- 3 tablespoons flour
- 1 ½ cups milk whole
- 2 cups extra-sharp cheddar cheese shredded
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 425 degrees Grease (4) 6-ounce ramekins. Place the ramekins on a rimmed baking sheet; set aside.
- Cut the broccoli into 2-inch florets. Add the florets to a steamer basket and set over boiling water. Cover and steam broccoli, until tender; about 4 to 5 minutes. When the broccoli is tender; turn off the heat.
- Meanwhile, make a roux. In a large nonstick skillet or sauce pot, melt 3 tablespoons of the butter over medium-high heat. Stir in the flour. Cook 1 to 2 minutes, until golden, stirring constantly. Gradually whisk in the milk; bring to a boil. Cook, stirring constantly until thickened enough to coat the back of a spoon; about 2 minutes.
- Stir in cheese, Worcestershire sauce, garlic powder, salt, and pepper. Cook 1 minute or until the cheese melts. Turn off the heat and stir in steamed broccoli.
- Melt the remaining tablespoon of butter and toss the bread crumbs with the butter, to coat. Spoon broccoli mixture into prepared ramekins and top with bread crumbs.
- Place the sheet pan of ramekins into the oven and bake until bubbly and golden brown; about 10 minutes.
Betsy Maness says
What size remekins do you use?
Mary Kay says
The recipe says 6 ounce.