Broccoli Casserole is a Thanksgiving tradition. But this broccoli casserole made without Velveeta skips the processed cheese! Make a luscious homemade cheese sauce instead! It is simple, delicious, and you'll never go back!
The holiday season is here and I am sharing my family's most favorite Thanksgiving side, Broccoli Casserole! This is the first side dish to be completely eaten around our table each and every year! It is a crowd and family favorite and perfect for the holidays!
Traditionally this recipe is made with Velveeta for the cheese sauce. You can totally make this with Velveeta and it's definitely the "right" way to make this.
However, if you want to omit the Velveeta, then let me show you how to do it!
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How to Make the Cheese Sauce without Velveeta.
First we are going to make a roux, add the cheese, add in the broccoli and go from there.
We start by making a roux.
- Which is just equal parts butter and flour, cooked till the flour taste is gone.
- Add in your milk a little at a time whisking until all the lumps are gone and it becomes thick.
- Turn the heat down, add in your cheddar and/or Colby jack cheese (shredded from the block NOT a bag of shredded cheese), and stir till melted.
- Add in your broccoli (instructions for fresh or frozen below) and waa-laa! You have a broccoli casserole made without Velveeta.
Can I Use Fresh or Frozen Broccoli for This Recipe?
For this broccoli casserole you will want to use frozen broccoli florets.
It is how my mom makes it, so that is how it is suppose to be done. 🙂
Can I Make Broccoli Casserole Ahead of Time and Freeze Before Thanksgiving?
Heck yes!
This freezes beautifully and I already have a double batch in the freezer ready for Thanksgiving! It is not too late for you to make this. Go ahead and make it now:
- Pop it in the freezer until Thanksgiving Day
- Make it all the way up till baking.
- Wrap tightly in plastic wrap or foil and place in the freezer.
- Place in the oven and bake for 45-60 minutes or until the center is hot and bubbly.
- You can also place in the fridge a day before baking to help thaw and bake according to the instructions below.
More Thanksgiving Side Dishes You Will Love!
- Brown Butter Sweet Potato Casserole
- Creamy Instant Pot Mac and Cheese
- Southern Cheesy Corn Casserole
- Southern Cheddar Mac and Cheese
- Slow Cooker Green Beans
- Maple Balsamic Roasted Brussel Sprouts
- Whipped Ricotta Sweet Potatoes
- 1 Hour Wheat Dinner Rolls
Broccoli Casserole Made without Velveeta
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
Broccoli Casserole is a Thanksgiving tradition. But this broccoli casserole made without Velveeta skips the processed cheese! Make a luscious homemade cheese sauce instead! It is simple, delicious, and you'll never go back!
Ingredients
Filling
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 ½ Cups Milk
- ½ - ¾ Pound Cheese - Colby Jack or Cheddar
- ¼ Teaspoon Salt *
- ¼ Teaspoon Pepper *
- ¼ Teaspoon Mustard Powder *
- 4 ½ Cups Broccoli (fresh or frozen)
Topping
- 1 Sleeve Ritz Crackers
- ½ Stick Butter - melted
Instructions
For Filling
- In a large pot over medium heat, add butter and flour. Cook and whisk until butter is melted and the flour taste is cooked out - about 5 minutes.
- Add in milk ½ cup at a time and whisk thoroughly. Continue to whisk until there are no lumps and the mixture starts to become thick. Add in milk ½ cup at a time until gone continuing with this method.
- Once all the milk is added and is starting to become thick add in cheese. Stir until melted, making sure the bottom does not become scorched - you may need to turn the heat down to medium-low.
- Once all the cheese is melted, add in your spices and stir.
For Filling with Frozen Broccoli
- Steam the broccoli according to package directions.
- Once cooked, drain water from the bag and add to cheese mixture, stirring to incorporate everything.
For Filling with Fresh Broccoli
- Chop broccoli florets into small bite-size pieces. Add to a pot of boiling water and blanch for 2 minutes.
- Once the broccoli is bright green, remove from boiling water with a strainer into a large bowl filled with ice water. This will help the broccoli stop cooking.
- Remove from ice water to a large strainer after 2-5 minutes and let sit to remove as much water as possible then add to cheese mixture and stir together.
For Crust
- Melt ½ stick of butter in a bowl.
- Crush one sleeve of Ritz crackers and add to melted butter. Stir until butter is mixed with crushed crackers.
To Assemble
- Preheat the oven to 350 degrees.
- * Taste broccoli and cheese mixture to make sure the spices are right. Add more salt, pepper or mustard powder if needed.
- Pour cheese mixture into a greased baking dish.
- Pour crushed crackers over top and spread across evenly.
- Place in the oven for 30 minutes.
- Enjoy!
Notes
- This can be made ahead of time and frozen. Make completely up until the point of baking. Wrap tightly in several layers of plastic wrap then a layer of foil. Place in the freezer for up to a month. To cook - place in the oven frozen covered with foil and bake for 45-60 minutes, removing foil the last 15 minutes to brown the top and making sure the broccoli is cooked through and hot and bubbly in the center OR place frozen broccoli casserole in the refrigerator 24 hours prior to baking to thaw and bake as normal according to directions above.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Thanksgiving Side
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 298
- Sugar: 3.1 g
- Sodium: 269.9 mg
- Fat: 16.9 g
- Carbohydrates: 26.6 g
- Fiber: 1.8 g
- Protein: 10.4 g
- Cholesterol: 44.2 mg
Keywords: Broccoli Casserole made without Velveeta
