Crispy roasted broccoli crowned with melty, sharp cheddar and a crunchy panko topping — cheesy comfort that feels like a little celebration on the dinner table.

Hey friend — if you love broccoli but sometimes wish it would behave more like pizza, this casserole will fix that. I developed this recipe after too many limp, boring broccoli sides. I roast the florets until they pop with caramelized edges, toss them with sharp cheddar and Parmesan, and finish with buttery panko for crunch. The result? A plate that disappears fast. Sound like your kind of vegetable upgrade? Let’s get into it.

Quick Facts (so you can decide fast)

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Serves: 4 people (main or hearty side)
Estimated calories per serving: ~325 kcal (see full nutrition below)

Bold takeaway: This dish cooks fast and looks fancier than it acts. Perfect for weeknights or as a show-off side for guests.

Ingredients

1 head broccoli, cut into florets with 1-inch stems attached
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1/3 cup panko bread crumbs
1 cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese
1/8 teaspoon crushed red pepper flakes

Note: If you want a slightly lower-sodium version, reduce kosher salt by ½ teaspoon and taste before serving.

Equipment (simple and practical)

Baking sheet (rimmed) for roasting broccoli
Mixing bowl to toss florets
Measuring spoons & cups
Small bowl for panko/butter mix
Baking dish (8×8 or similar) or use the baking sheet if you prefer one-pan
Sharp knife and cutting board

FYI: You don’t need special gear — your oven and a basic pan will do the heavy lifting 🙂

Step-by-Step Instructions for Super Cheesy Roasted Broccoli Casserole

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
Cut the broccoli into florets keeping ~1-inch stems for texture. Toss the florets with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper in a mixing bowl until evenly coated. Spread the broccoli in a single layer on the sheet.
Roast the broccoli for 10–12 minutes, shaking the pan halfway so the edges brown evenly. You want tender stalks with crisp, caramelized tips.
Mix the topping: In a small bowl, stir together melted butter, panko, Parmesan, and crushed red pepper flakes. Set aside.
Transfer roasted broccoli to a baking dish (or leave on the sheet if oven-proof). Sprinkle shredded sharp Cheddar across the broccoli so it melts over the florets. Scatter the panko-Parmesan mixture evenly on top.
Broil briefly: Place the casserole under the broiler for 2–3 minutes until the cheese bubbles and the crumbs turn golden. Watch carefully — it goes from golden to burnt fast.
Serve immediately with an extra crack of black pepper and, if you like, a quick squeeze of lemon to cut the richness.

Pro tip: If you want extra toasty panko, toast it in a dry skillet for 2 minutes before mixing with butter.

Why roast first?

Roasting concentrates the broccoli’s natural sugars and adds charred notes that cheeses love. You get texture contrast: tender stalks and crispy edges beneath melty cheese. Skipping roasting gives you softer, blander results. Want dramatic flavor? Roast.

Serving Suggestions & Pairings

Serve as a side with roasted chicken, tofu steaks, or a simple grain bowl.
Turn it into a main by stirring in cooked quinoa or chickpeas before topping with cheese.
Pairings: mashed potatoes, garlic butter noodles, or a bright green salad.
Sauce idea: drizzle a little sriracha-mayo (vegan option: blend vegan mayo + sriracha) for spicy contrast.

Rhetorical Q: Who says vegetables can’t steal the show? Not me.

Nutrition Breakdown (per serving — approximate)

Calories: 325.09 kcal
Carbohydrates: 14.5 g
Protein: 14.49 g
Fat: 24.67 g
Saturated Fat: 11.73 g
Cholesterol: 50.21 mg
Sodium: 1522.48 mg
Potassium: 517.8 mg
Fiber: 4.24 g
Sugar: 3.11 g
Vitamin A: 1477.55 IU
Vitamin C: 135.59 mg
Calcium: 353.59 mg
Iron: 1.6 mg

Note: Nutrition software produced these numbers as an approximation. Use them as a guide, not gospel.

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Quick Variations & Swaps

Lower sodium: Use reduced-salt cheese or cut the kosher salt to 1 tsp total.
Extra veg: Add roasted cauliflower or snap peas for variety.
Cheese swap: Use Gruyère for nuttier flavor or smoked cheddar for deeper smokiness.
Vegan option: Replace butter with olive oil, use vegan panko and plant-based shredded cheese. It still tastes awesome. IMO, you won’t miss dairy much.
Spice it up: Add a pinch of smoked paprika or cayenne to the panko mix for a warm kick.

Some Big Problems

Broccoli soggy? Roast until edges brown; overcrowding traps steam. Use two pans if needed.
Cheese not melting evenly? Let the broccoli sit for a minute after roasting so residual heat melts some cheese, then broil briefly for finish.
Topping burns too fast? Broil on a lower rack or finish at 400°F for 3–5 minutes instead of broiling.

Why this works

I started roasting broccoli to hide its veggie-shy reputation at family dinners. Roasting brought out sweetness and created those crisp tips my kids fought over. Adding cheddar made it comfort food, and panko kept everything interesting. Honestly, this casserole lives on rotation in my house because it balances speed, taste, and crowd-pleasing power. If you want a dinner win with minimal effort, this one delivers.

Make-ahead & Storage

Make-ahead: Roast the broccoli and mix the cheese topping up to 24 hours ahead. Assemble and broil just before serving.
Refrigerate: Store leftovers in an airtight container for 3–4 days. Reheat in a 350°F oven until warmed through to maintain crisp topping.
Freeze: You can freeze the base (roasted broccoli + cheese) in a freezer-safe container for up to 1 month, but panko loses crunch after freezing. Re-toast panko before serving.

FYI: Reheating in a microwave makes the topping soft. If you care about that crunch (I do), reheat in the oven.

Comparisons: casserole vs. steamed broccoli vs. gratin

Steamed broccoli: Healthy and fast, but lacks the caramelized depth you get from roasting.
Classic gratin: Often uses a heavier, cream-based sauce and bakes longer. This casserole stays lighter and finishes faster.
This casserole: Combines the best parts — quick roast, sharp cheese, and crunchy topping, so you get flavor, texture, and speed. Which would you pick for a weeknight? Yeah, me too.

Final Thoughts

This Cheesy Roasted Broccoli Casserole gives you the comfort of melted cheese without the time commitment of complicated recipes. You’ll get caramelized broccoli, gooey cheddar, and golden panko in under half an hour. Serve it up, watch people’s faces light up, and enjoy a tiny victory over boring veg.