Cheesy Broccoli Casserole

8-10 servings
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This easy vegetable side dish is perfect for dinner all year long. Just toss blanched broccoli florets in an easy homemade cheese sauce and top with cracker crumbs!

  By: Meggan Hill, Culinary Hill


  • 2 pounds fresh broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 8 ounces Roth® Original Havarti Cheese, grated
  • Salt and freshly ground pepper
  • 1 sleeve Ritz crackers, crumbled, or to taste


  1. In a medium saucepan over low heat, melt 2 tablespoons of butter. Whisk in the flour and cook, stirring constantly for 3 minutes, without letting the flour brown.
  2. Remove the pan from the heat and slowly whisk in the milk. Set the pan over medium heat. Bring sauce to a simmer, whisking constantly. Reduce the heat to low, cover partially, and cook, whisking occasionally, until sauce has thickened and is smooth, about 15 minutes.
  3. Remove from the heat, add Roth Havarti cheese, and whisk until the cheese is melted. Season to taste with salt and pepper.
  4. Meanwhile, in a large saucepan, bring 4 quarts water to boil. Add the broccoli and cook until just tender, about 3 to 4 minutes. Drain well and carefully pat dry.
  5. Stir the broccoli into the cheese sauce. Set the pan over low heat and cook, stirring often until the sauce is heated, about 2 minutes.
  6. Pour the broccoli mixture into a 2-quart casserole dish. Sprinkle an even layer of cracker crumbs over the top. Serve hot.