Broccoli Casserole For One

Treat yourself to a single serving Broccoli Casserole! This easy, comforting recipe is made with fresh or frozen broccoli and plenty of cheese. It’s perfect for satisfying your cheesy cravings at home.

In this article, you will find everything you need to make the best broccoli casserole. Included is our recipe for a single serving broccoli casserole, as well as ingredient substitutions, expert tips, frequently asked questions, serving suggestions, and recipe variations.

this Recipe

Savor your Broccoli Casserole alongside a crisp Cucumber Salad, warm French bread, fluffy Butter Swim Biscuits, or a tender Turkey Cutlet.

Ingredients

• Broccoli: Fresh or frozen broccoli can be used in this recipe. If using frozen, be sure to thaw and drain well before using. If you’ve got extra broccoli leftover from this recipe, consider using it to make a Broccoli Salad, Beef and Broccoli, or Chicken Divan.
• Butter: A small amount of salted butter is used to cook the onions and garlic.
• Onions and garlic: Chopped onions and garlic add layers of flavor and depth to this casserole recipe. They create a flavor base that can elevate a casserole from bland to delicious.
• Chicken broth: I prefer using low-sodium chicken broth to control the salt content of the dish. If you use regular chicken broth, you might want to reduce the amount of salt you add. I recommend tasting the finished sauce and adding extra salt if needed. Use leftover chicken broth in a Hashbrown Casserole, Smothered Pork Chops, or Chicken Marsala.
• Heavy cream: I recommend using heavy cream (double cream) or heavy whipping cream. Both of these ingredients are essentially the same – they both have over 36% milk fat, and the name often depends on the brand. When heavy cream simmers on the stove, some of the water in the cream evaporates causing the solids in the dairy to concentrate which thickens the sauce. I do not recommend using milk because the sauce will not thicken as it should. We use heavy cream in many of our single serving and small batch recipes. You might like to consider using any leftover cream in Tuscan Chicken, Creamy Tomato Soup, or Banana Pudding.
• Sour cream: You can use Greek yogurt instead of sour cream for a healthier option. If you’ve got extra sour cream, consider using it in Mexican Street Corn Salad, Loaded Deviled Eggs, or a Mini Devil’s Food Cake.
• Cheese: I recommend using sharp Cheddar cheese and Monterey Jack cheese, but feel free to swap it for your favorite cheese if you prefer. I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn’t melt as well.
• Breadcrumbs: Melted butter mixed with Panko breadcrumbs and shredded cheddar cheese are used for the cheesy broccoli casserole topping. It gives it the perfect crunch! Use extra breadcrumbs in Chicken Nuggets, Squash Casserole, or Crab Cakes.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

How To Make A Broccoli Casserole

These step-by-step photos and instructions are here to help you visualize how to make a single serving broccoli cheese casserole. See the recipe box below for ingredient amounts and full recipe instructions.

1. Preheat the oven to 375°F (190° C).
2. Blanch the broccoli: Place the broccoli florets in a medium-sized pot of boiling water and cook for 2 minutes or just until tender-crisp. Drain well and set aside.

3. Make the broccoli casserole sauce: Melt butter in a 10-inch skillet over medium heat. Add the onions and cook until translucent, about 2 minutes.
4. Add the garlic and cook, stirring frequently for 30 seconds.

5. Pour in the chicken broth, increase the heat to medium-high, stir, and bring to a simmer.
6. Add the heavy cream and bring the mixture back up to a simmer, stirring frequently. Continue to simmer and stir for an additional 2 to 3 minutes to thicken the sauce slightly.

7. Remove the pan from the heat and stir in the sour cream. Next, stir in the Monterey Jack cheese and gently fold in the broccoli.

8. Transfer the broccoli and sauce to a lightly buttered 5×5 inch baking dish and place the dish on a rimmed baking sheet to catch any possible spills.

9. Make the topping: In a medium-sized bowl, stir together the melted butter, breadcrumbs, and shredded Cheddar cheese.

10. Bake: Sprinkle the topping evenly over the casserole and bake uncovered for 20 to 25 minutes or until the casserole is bubbly and the topping is golden.

11. Remove the casserole from the oven and let it rest for 5 to 10 minutes. As the casserole rests, the sauce thickens even more.

Expert Tips

• Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This small broccoli casserole comes together quickly so it’s a good idea to have everything ready before beginning.
• Blanching broccoli: Blanch your broccoli florets before incorporating them into the cheese sauce. This ensures they’re tender and evenly cooked.
• Cheese choice: Opt for freshly grated cheese over pre-shredded varieties for a smoother, creamier consistency in your sauce. Pre-shredded cheese often contains anti-caking agents that can result in a grainier texture.
• Preventing sogginess: If you’re using frozen broccoli, ensure it’s thoroughly defrosted and well-drained to prevent excess moisture from making your casserole soggy.

Frequently Asked Questions

How To Store Broccoli Casserole

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
• To freeze the cooked casserole, wrap the casserole in plastic wrap and then a layer of foil. Freeze for up to 3 months.
• Thaw in the refrigerator and reheat in the microwave.