Cheesy Baked Broccoli

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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published Sep 8, 2024
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overhead shot of a baking dish full of cheesy baked broccoli alfredo
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

A comforting broccoli casserole with mozzarella and Parmesan cheeses.

Serves6

Prep10 minutes

Cook35 minutes to 40 minutes

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overhead shot of a baking dish full of cheesy baked broccoli alfredo
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

I love to fill my plate with a variety of vegetable sides, yet the rest of my household remains unconvinced. Broccoli is the natural place to start because the treelike stalks are as fun to look at as they are tasty to eat (at least that’s my dinnertime pitch.) As I work my way toward a goal of straightforward servings of roasted broccoli and other broccoli sides, I’m starting by pairing the florets with beloved flavors. The biggest success I’ve seen so far is with this cheesy baked broccoli. 

In this recipe, broccoli is baked until crisp tender in a creamy Alfredo sauce under a blanket of mozzarella and Parmesan cheeses. When it comes out of the oven bubbly and golden brown, everyone (except me) forgets that this is our vegetable side for the night as they gobble it up. 

Why You’ll Love It

  • The cheese sauce is everything. A smart grocery shortcut (jarred Alfredo sauce!) and a pair of cheeses turn this broccoli bake into the perfect cheesy side dish.
  • It’s so easy to make. It takes just 10 minutes of hands-on prep to make this comforting broccoli bake, and you don’t have to precook the broccoli. 
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Cheesy Baked Broccoli

  • Broccoli: Cut fresh broccoli florets and stalks into 1-inch pieces. If you’re using precut broccoli florets, make sure they are no larger than 1-inch so that they cook through in the oven. 
  • Mozzarella cheese: Stir shredded mozzarella into the sauce and save some for topping the broccoli.
  • Parmesan cheese: Parmesan cheese adds a nutty, salty flavor to the cheesy topping and bakes up golden-brown.
  • Alfredo sauce: A jar of Alfredo sauce is a smart grocery shortcut for when you don’t want to make a creamy sauce from scratch. (We recently taste tested nine brands of Alfredo sauce to find our favorite.)
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Cheesy Baked Broccoli Recipe

A comforting broccoli casserole with mozzarella and Parmesan cheeses.

Prep time 10 minutes

Cook time 35 minutes to 40 minutes

Serves 6

Nutritional Info

Ingredients

  • 1 1/2 pounds

    broccoli crowns (about 3 medium) or broccoli florets

  • 1

    small yellow onion

  • 4 ounces

    low-moisture mozzarella cheese, divided

  • 1/2 ounce

    Parmesan cheese (2 tablespoons grated)

  • 1 tablespoon

    unsalted butter, plus more for the baking dish

  • 1 teaspoon

    Italian seasoning

  • 1/2 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • 1

    (about 16-ounce) jar Alfredo sauce

  • 1/2 cup

    whole or 2% milk, or water

Instructions

  1. Arrange a rack in the upper third of the oven and heat the oven to 400°F. Coat an 8-inch square or 2-quart baking dish with unsalted butter and place on a baking sheet.

  2. Cut 1 1/2 pounds broccoli crowns or florets into 1-inch pieces, and peel and cut any large pieces of stalk crosswise into 1/2-inch-thick pieces (about 9 cups total).

  3. Dice 1 small yellow onion (about 3/4 cup). If needed, grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater, or measure out 1 cup store-bought shredded. Finely grate 1/2 ounce Parmesan cheese on the small holes of a box grater (about 2 tablespoons), or measure out 2 tablespoons store-bought grated.

  4. Melt 1 tablespoon unsalted butter in a large high-sided skillet or Dutch oven over medium heat. Add the onion, 1 teaspoon Italian seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

  5. Add 1 (about 16-ounce) jar Alfredo sauce, 1/2 cup milk or water, and half of the mozzarella cheese. Bring to a simmer, stirring frequently until the cheese is melted. Taste and season with more kosher salt as needed.

  6. Remove the skillet from the heat. Add the broccoli and stir until well-coated in the sauce. Transfer to the baking dish and spread into an even layer. Sprinkle with the remaining mozzarella and the Parmesan.

  7. Bake on the baking sheet (to catch any drips) until the broccoli is tender and the sauce is bubbling, about 30 minutes. Let cool for 10 minutes to let the sauce thicken before serving.

Recipe Notes

Make ahead: The broccoli can be cut and refrigerated up to 2 days ahead.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
Side Dish
Vegetables
vegetarian
Cheese
dairy
Casserole