The first time I made this recipe I was chasing comfort food that also felt a little grown-up.
It hit that sweet spot: creamy, cheesy, and studded with bright broccoli and tender white beans.
The crispy cheddar-panko topping makes it sing — crunchy, salty, and impossible to resist.
This dish works as a weeknight side, a vegetarian main with a salad, or a potluck favorite.
It’s fast to assemble, forgiving, and scales easily.
You’ll find the flavors familiar but the textures — especially that crunchy topping — make it feel special.
Why You’ll Love This Recipe
- Weeknight-friendly: Ready from stove to oven in under an hour.
- Protein-rich: White beans add healthy plant protein and creamy body.
- Crowd-pleasing texture: Silky cheese sauce with bright broccoli and a crunchy topping.
- Versatile: Serves as a side or a vegetarian main when paired with grains or salad.
The dish balances creamy and crunchy in a way that feels both cozy and lively.
The cheddar sauce wraps the beans and broccoli in a smooth, cheesy blanket while the panko-cheese crust breaks through with a toasted, savory pop.
That contrast — soft, melty interior versus crunchy, golden top — is what keeps people going back for seconds.
“Absolutely loved this — my picky eater asked for thirds! The crunch on top is unforgettable.” — 5★ reader review
Key Ingredients
Broccoli florets
Broccoli gives the dish its bright color, fresh flavor, and a firm bite that stands up to a creamy sauce.
Choose tight, dark-green florets and trim stems so everything cooks evenly; smaller florets steam faster and hold their shape.
White beans (canned or cooked)
White beans (cannellini or great northern) add creamy heft and plant-based protein while soaking up the cheddar sauce.
If using canned, rinse well to remove excess sodium and preserve a clean flavor; homemade beans give a silkier texture.
Sharp cheddar cheese
Sharp cheddar provides bold, tangy cheesiness that doesn’t get lost in the sauce.
Grate it yourself from a block for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that hinder smooth melting.
Panko breadcrumbs
Panko gives the top its airy, crisp crunch without becoming gummy.
Toast with a bit of butter and extra cheddar for a golden, deeply flavored crust that contrasts perfectly with the creamy filling.
Full ingredient list:
- 2 cups fresh broccoli florets
- 1 can (15 oz) white beans, drained and rinsed (or 1.5 cups cooked white beans)
- 1 ½ cups sharp cheddar cheese, freshly shredded
- 2 tablespoons butter
- 1 cup whole milk or cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- ½ cup sharp cheddar cheese, freshly shredded
- 1 tablespoon butter
Step-by-Step Instructions
Step 1: Cook the broccoli
Bring a pot of water to a boil or set up a steamer basket over simmering water.
Steam or boil the broccoli florets just until they are tender but still bright green — about 3–4 minutes depending on floret size.
Drain them well and spread on a plate to stop cooking; you want them warm, not mushy.
Pro Tip: You’ll know they’re ready when a paring knife slides into a floret easily but the color remains vibrant.
Step 2: Prepare the beans
If using canned beans, rinse and drain them thoroughly to remove excess sodium and the canned flavor.
If using leftover cooked beans, gently warm them in a sieve over simmering water to remove chilled firmness.
Set the beans aside while you make the cheese sauce.
Pro Tip: Rinsed beans absorb sauce better; remove any loose skins for a smoother texture.
Step 3: Make the cheddar sauce
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the milk or cream, then sprinkle in garlic powder and onion powder.
Gradually add 1½ cups freshly shredded sharp cheddar, stirring constantly until the sauce is silky and smooth.
Season with salt and pepper to taste, remembering that cheddar adds saltiness so taste before over-salting.
Pro Tip: Use medium heat and add cheese a little at a time; high heat can make the sauce grainy.
Step 4: Combine broccoli and beans with the sauce
Gently fold the cooked broccoli and the drained white beans into the cheddar sauce.
Make sure every floret and bean gets a glossy coating; the goal is a cohesive mixture, not a soupy one.
Taste and adjust seasoning; a squeeze of lemon or a pinch of smoked paprika can brighten the flavors if desired.
Pro Tip: If the sauce seems too thick, loosen it with a splash of milk; too thin, simmer briefly to thicken.
Step 5: Make the crispy cheddar panko topping
In a small skillet, melt 1 tablespoon of butter over medium heat.
Add 1 cup panko breadcrumbs and ½ cup freshly shredded cheddar cheese.
Stir constantly until the mixture turns golden brown and crisp — about 3–5 minutes.
Watch closely; panko can go from golden to burned quickly.
Pro Tip: For extra flavor, stir in a pinch of smoked paprika or a teaspoon of Dijon mustard before toasting.
Step 6: Bake until bubbly
Transfer the broccoli-cheddar-bean mixture into a baking dish, spreading it evenly.
Sprinkle the crispy cheddar panko topping over the surface in an even layer.
Bake at 350°F (175°C) for about 15–20 minutes, until the edges bubble and the top is golden brown.
Let it rest for 5 minutes before serving so the sauce firms slightly and the topping stays crisp.
Pro Tip: You’ll know it’s done when the center bubbles and the top is uniformly golden; avoid over-baking or the broccoli will dry out.
Expert Tips for Success
- Use freshly shredded cheddar: Pre-shredded cheese often contains anti-caking agents (cellulose) that prevent smooth melting. Freshly shredded cheddar creates a creamier, silkier sauce.
- Temper the cheese: Add shredded cheese in small handfuls and stir until melted before adding more. This prevents the sauce from seizing or becoming grainy.
- Control the heat: Keep the sauce over medium-low heat. High heat causes the milk proteins to break down and the cheese to separate. If the sauce looks curdled, remove from heat and whisk in a splash of warm milk.
- Choose your broccoli carefully: Smaller florets cook faster and more evenly; if stems are thick, slice them thin so everything finishes together. Overcooked broccoli becomes soft and loses its bright color.
- Drain beans thoroughly: Excess liquid from canned beans can thin your sauce and make it less creamy. After rinsing, spread beans on paper towels to remove surface moisture.
- Toast panko properly: Toast panko in butter until just golden for maximum crunch. If you skip toasting, the topping can remain pale and lack depth of flavor. Adding a little grated cheddar while toasting deepens the savory notes.
- Make-ahead strategy: The filling can be assembled a day ahead and stored in the fridge. Add the panko topping just before baking to preserve its crispness. Bring the dish to room temperature before baking to reduce oven time.
- Oven placement: Bake in the middle rack for even browning. If the top is browning too fast but the filling isn’t bubbling, tent loosely with foil.
- Avoid watery fillings: If your mixture seems watery before baking, simmer gently on the stove to reduce and concentrate the sauce. This prevents a soggy topping.
- Texture balance: For extra creaminess, substitute half-and-half for whole milk or use a splash of cream. For a lighter dish, use whole milk and reduce butter slightly.
Storage & Freezing
Fridge storage: Cool the casserole to room temperature, then cover tightly with foil or an airtight lid.
Store in the refrigerator for up to 3–4 days. Reheat single portions in the microwave or bake the whole dish at 350°F until warmed through and the topping re-crisps.
Freezer storage: For long-term storage, assemble the filling and place it in a freezer-safe dish, but keep the panko topping separate in a sealed bag.
Freeze the filling for up to 3 months. To bake from frozen, thaw overnight in the fridge, top with the panko, and bake as directed; if still partially frozen, add 10–15 minutes to the baking time and tent with foil if necessary.
Reheating tips: Reheat in a 350°F oven for best texture; cover loosely with foil for the first 10 minutes, then uncover to re-crisp the topping.
If using a microwave, reheat on medium power in short bursts and then pop under the broiler for 1–2 minutes to restore crunch.
Variations & Substitutions
- Swap the cheese: Use a blend of sharp cheddar and Gruyère for nuttier flavor and a silkier melt.
- Make it vegan: Use vegan cheddar shreds, a plant-based milk (oat or soy), vegan butter, and nutritional yeast in the sauce; use vegan panko or seasoned breadcrumbs for the topping.
- Add protein: Stir in cooked, shredded chicken or chopped ham for a non-vegetarian twist. Beans + chicken makes this a hearty main.
- Spice it up: Mix a teaspoon of Dijon mustard or half a teaspoon of cayenne into the cheese sauce for depth and a gentle heat.
Frequently Asked Questions
Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli, but thaw and drain it thoroughly before mixing to avoid excess water. Lightly steam or sauté thawed florets to refresh their texture before folding into the sauce.
Q: What type of white bean is best for this dish?
A: Cannellini or great northern beans work best because they hold shape and have a creamy interior. Navy beans are fine but are smaller and can make the texture denser.
Q: How do I prevent the cheese sauce from becoming grainy?
A: Keep heat moderate, add cheese gradually, and use freshly shredded cheese. If the sauce separates, whisk in a small amount of warm milk off the heat to bring it back together.
Q: Can I make this gluten-free?
A: Yes. Substitute gluten-free panko or crushed gluten-free crackers for the topping and confirm your shredded cheese is gluten-free. Most dairy is naturally gluten-free, but always check labels.
Q: Is this recipe suitable for meal prep?
A: Absolutely. Prepare the filling up to two days ahead and store in the fridge. Keep the panko topping separate and add it just before baking for the best texture.
Final Thoughts
This broccoli cheddar beans casserole is the kind of recipe I make when I want comfort without fuss.
It’s dependable, adaptable, and always a hit at the table.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For the original inspiration and a slightly different take, you can compare notes with Carolina Gelen’s version at Carolina Gelen’s Broccoli Cheddar Beans with Crispy Cheddar Panko.
If you want one more perspective and serving ideas, check out the helpful notes on Broccoli Cheddar Beans with Crispy Cheddar Panko | Quench.
Broccoli Cheddar Beans Casserole
Ingredients
Vegetable Ingredients
- 2 cups fresh broccoli florets Choose tight, dark-green florets.
- 1 can white beans (15 oz), drained and rinsed Cannellini or great northern recommended.
Cheese Ingredients
- 1.5 cups sharp cheddar cheese, freshly shredded Grate from a block for best melt.
- 0.5 cup sharp cheddar cheese, freshly shredded For topping.
Liquid Ingredients
- 1 cup whole milk or cream Use cream for extra richness.
Other Ingredients
- 2 tablespoons butter Divided for sauce and topping.
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 cup panko breadcrumbs For topping.
Instructions
Preparation
- Bring a pot of water to a boil or set up a steamer basket over simmering water.
- Steam or boil the broccoli florets for 3-4 minutes until tender but still vibrant green.
- Drain the broccoli well and spread it on a plate to cool.
Beans Preparation
- Rinse and drain canned beans thoroughly or gently warm leftover cooked beans.
Cheddar Sauce
- In a saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in milk or cream, followed by garlic powder and onion powder.
- Gradually add 1.5 cups of shredded cheddar, stirring until smooth.
- Season with salt and pepper to taste.
Combine Ingredients
- Gently fold cooked broccoli and drained beans into the cheddar sauce until coated.
Crispy Cheddar Panko Topping
- In a skillet, melt 1 tablespoon of butter over medium heat.
- Stir in panko breadcrumbs and 0.5 cups of cheddar, toasting until golden brown.
Baking
- Transfer the mixture to a baking dish and sprinkle with the crispy topping.
- Bake at 350°F (175°C) for 15-20 minutes until bubbling and golden.
- Let rest for 5 minutes before serving.
