Cheesy Broccoli Casserole

Try it once, and you’ll want to incorporate this recipe into your regular rotation.

Cheesy Broccoli Casserole
Makes 6 to 8 servings
  • ½ cup unsalted butter
  • 1 cup chopped sweet onion
  • 3 cloves garlic, minced
  • ½ cup all-purpose flour
  • 2½ cups low-sodium vegetable broth, room temperature
  • 1 (8-ounce) package cream cheese, softened
  • 6 ounces smoked Cheddar cheese, shredded
  • 3½ teaspoons chopped fresh thyme, divided
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground marjoram
  • ½ teaspoon ground black pepper
  • 8 cups small broccoli florets (about 1¼ pounds)
  • 1 cup crushed buttery round crackers
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
  2. In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, until tender, about 5 minutes. Whisk in flour; cook for 2 minutes, whisking constantly. Gradually whisk in broth; bring to a boil. Reduce heat to medium-low; cook, whisking constantly, until thickened, about 1 minute.
  3. Remove from heat; whisk in cream cheese, Cheddar, 2 teaspoons thyme, mustard, salt, marjoram, and pepper until smooth. Stir in broccoli and transfer to prepared dish.
  4. In a small bowl, stir together crackers, melted butter, and remaining 1½ teaspoons thyme; sprinkle over broccoli mixture.
  5. Bake until golden brown and bubbly, about 30 minutes, covering with foil after 15 minutes to prevent excess browning, if necessary. Let stand for 10 minutes before serving.