Creamy Broccoli Cheese Casserole Recipe

Easy Freeze Ahead Side Dish

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This tasty side dish is easy to prepare ahead of time, and freezes well for up to one month. You can also use it as a delicious topping for baked potatoes. Cauliflower makes a good addition or substitution, if you prefer.


  • 2 lbs. fresh broccoli, cut into 2-inch pieces
  • 1 C water
  • 1/2 tsp. salt
  • 1 small onion, chopped
  • 1 (4 oz.) can mushrooms, drained
  • 3 Tbsp. butter or margarine
  • 1 (8 oz.) can sliced water chestnuts, drained
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1/2 lb. Velveeta cheese, cubed
  • 1/4 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 C shredded cheddar cheese


Place the water in a large saucepan and add the salt. Bring to a rapid boil and add the broccoli. Steam for 6 minutes and drain well when finished.

Place the butter in a large skillet over medium heat. Let the butter completely melt. Add the onion and mushrooms. Cook until the onion becomes tender, about 5 minutes, and drain well. Place the broccoli, onion, mushrooms, and water chestnuts in a large mixing bowl.

In a small saucepan over low heat, stir the Velveeta cheese and mushroom soup together. Cook until the cheese is completely melted and mixture is smooth, being sure to stir constantly so the cheese doesn't burn. When smooth, add the garlic salt and pepper. Stir well. Pour over the broccoli. Allow the mixture to cool to room temperature. Place mixture into freezer-safe containers. Freeze for up to 1 month.

When ready to bake, place in the refrigerator to thaw overnight. Preheat oven to 350 degrees. Lightly spray a 2-qt. casserole pan with a non-stick cooking spray. Place the broccoli mixture in the casserole dish. Bake 30 minutes. Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.

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