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Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels. A mix between the coziest bowl of broccoli cheddar soup and a savory biscuit-topped cobbler. This dish is creamy, filled with broccoli, and topped with salted pretzel rolls. Cook everything together in a big skillet, add cheese, and finish this off in the oven. Simple, but so delicious. The perfect weeknight casserole!

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels | halfbakedharvest.com

It’s really no secret, but wow, I love a bowl of broccoli cheddar soup. Probably more so than chicken noodle. A creamy broccoli cheddar soup is hard to beat. I grew up loving Panera’s broccoli cheddar soup in a bread bowl. To this day, it really is my type of comfort food.

When fall rolls around, I always think back to what my family would eat when we lived in Cleveland.

It was a lot of chicken and rice, a lot of tacos, and every so often my mom would make her Sunday pot roast or casserole. But then sometimes on the weekend, mom and I would head to Panera for a warm bowl of soup.

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels | halfbakedharvest.com

Today’s casserole is a combination of two favorite “old school” comfort food dinners, soup and casserole.

On the bottom, we have an incredibly creamy broccoli cheddar soup with extra broccoli. And on the top, there are salty, addicting soft pretzel rolls.

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels | halfbakedharvest.com

Here are the details

Start with the pretzels. I used my basic soft pretzel dough, only I cut the recipe in half for a smaller portion. I also used instant yeast to ensure the process was speedy.

Start by mixing the dry ingredients with the wet, then let the dough rest for 15-20 minutes.

While the dough is resting, make the broccoli soup.

Start with the basics. Cook your onion, then add a touch of butter, garlic, fresh thyme, paprika, and a pinch of cayenne.

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels | halfbakedharvest.com

At this point, pour in the broth and broccoli. Then simmer until the broccoli is tender. Once the broccoli has cooked, mix in the milk and stir in a handful of cheese until creamy.

This is when you can transfer everything to a casserole dish if needed/desired.

Now, going back to the pretzel dough, roll the dough into about 8 balls.

Once the pretzels are shaped, boil them in water mixed with baking soda. The baking soda in the water helps the pretzels achieve that soft, chewy texture we all love so much!

Then brush with a beaten egg and place the rolls right on top of the broccoli. Put everything into the oven. Bake until the cheese is melty and the pretzels on top are golden. As soon as you pull the dish out, finish the rolls off with melted butter and a sprinkle of flaked sea salt or pretzel salt.

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels | halfbakedharvest.com

The corners of the dish will form an insanely delicious cheesy crust with buttery, salty soft pretzels baked right on top!

And the middle is creamy and delicious, like a thickened-up broccoli soup. It’s a wonderful combination.

We all love this dish, a truly special dinner.

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels | halfbakedharvest.com

Looking for other easy back-to-school recipes? Here are a few ideas: 

Broccoli Cheddar Chicken and Rice Casserole

Garlic Butter Creamed Corn Chicken

Cheesy Zucchini Chicken and Rice Bake

One Skillet Street Corn Chicken Enchilada Bake

Broccoli Cheddar Chicken and Noodle Casserole

Lastly, if you make this Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6
Calories Per Serving: 856 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Pretzels

Casserole

Instructions

  • 1. Combine the flour and instant yeast in the bowl of a stand mixer. Add the water and 3 tablespoons butter. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot 15-20 minutes.
    2. Meanwhile, make the casserole. Preheat the oven to 425° F. 
    3. Heat the olive oil, butter, and onion in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Whisk in the flour, garlic, paprika, and cayenne and cook until golden, 2 minutes. Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.
    4. Stir in the milk and 2 cups of cheese until melted and creamy. Let cook 5-10 minutes, until slightly thickened. Remove from the heat. If needed transfer the mix to a casserole dish. Top with 1/2 cup cheese.
    5. Bring a large pot of water to a boil.
    6. Remove the pretzel dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Add the baking soda to the boiling water. Boil the pretzels, 4 at a time, for 30 seconds. Remove with a large slotted spoon, then place on top of the broccoli. Brush each roll with a beaten egg, sprinkle with salt. Bake until the broccoli is bubbling and the pretzels are golden, 25 minutes.
    7. In a bowl mix 1 tablespoon melted butter with 1 clove grated garlic and the thyme. Brush the rolls with garlic butter. Top enjoy!
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Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels | halfbakedharvest.com

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Comments

  1. 5 stars
    This was really good! Very creamy and perfect for a cold night! I didn’t have pretzel dough but I just popped open a can of Grands biscuits and put them on top and sprinkled with everything bagel seasoning. The biscuits got too brown so next time I’ll probably decrease the cooking temp to 375. Thanks for sharing! Will definitely make again!

    1. Hey Suzanne,
      You can go ahead and mix with a wooden spoon and knead by hand. I hope you love this recipe, please let me know if you give it a try! xx

  2. 4 stars
    I am sorry to say that this was very disappointing to me. I did not care for the flavor of the broccoli/cheese mixture, and thought the cheese was grainy. I always grate my own cheese, so I think the issue was with adding the cheese during the stovetop cooking process as opposed to after the mixture was removed from the heat.

    1. Hi Cindy,
      Thanks so much for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xT

  3. 5 stars
    Oh my goodness! So good! I was concerned about the pretzels being soggy but they weren’t! I also added chicken to the recipe for more protein! So good!!!

    1. Hi Alice,
      Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT

      1. 5 stars
        Made for a second time tonight but was short on broccoli so added other frozen veg, and ham for some extra protein. So good. Thanks for sharing

  4. 4 stars
    Really tasty. I added some shredded chicken for some protein, it seemed a bit too dairy and carb-tastic. Something was weird with the pretzle dough for me I had to add a couple (5??) extra tablespoons of water. My partner ate three dinners the night I made it though so it was a good recipe. I wont even tell him I forgot to add the other half of the onion.