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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!
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.
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.
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.
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.
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.
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
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
- 3/4 cup warm water
- 2 1/4 teaspoons instant yeast
- 4 tablespoons salted butter, melted
- 2 1/2 cups all-purpose flour
- 1/4 cup baking soda
- 1 egg, beaten
- pretzel salt (for sprinkling)
Casserole
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 yellow onion, chopped
- 1/4 cup all-purpose flour
- 3 cloves garlic, chopped, 1 clove, grated
- 1 teaspoon paprika
- 1/4 teaspoon cayenne, more or less to taste
- 2 tablespoons fresh thyme leaves
- 3 cups low sodium veggie or chicken broth
- 4 cups broccoli florets, chopped
- kosher salt and black
- 2 cups whole milk
- 2 1/2 cups shredded sharp cheddar cheese
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!
It 100% tastes amazing. And i enjoyed it. BUT the soup separated really bad once i baked it. There was a thick layer of grease on top when i took it out of the oven. It still tasted good though.
Oh no I’m so sorry about that! Thanks for letting me know! xT
I made the soup and pretzel rolls separate but otherwise I followed the recipe exact. Suuuuper yummy!
Hey Cassidy,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
This recipe is a new favorite! I’ve always loved broccoli cheddar soup, but the addition of cayenne pepper and sprinkling fresh thyme has just taken it to another level. Other recipes are just not the same now! And those pretzel rolls!! I always make a double batch – I’ve made this recipe so many times since October, and I won’t be stopping anytime soon! Thank you for sharing!
Hey Leah,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
I don’t know what I did wrong with the pretzels…the broccoli cheddar part was fabulous but my pretzels were a little tough and tasteless. I brushed them with the egg and after baking the butter mix.
Hi Alyssa,
Thanks for giving this recipe a try and sharing your feedback. Was there anything you adjusted in the pretzels? What kind of yeast did you use? You need to brush with the egg before baking:) Please let me know how I can help! xT
This was a fun food experiment, but the soup got a little weird after cooking in the oven at the end. I think I’d prefer making the soup and soft pretzels separately, esp for leftovers. Still enjoyed making and eating 🙂
Hi Carolyn,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love the recipe! Please let me know if there is anything that I can help with! xx
Glad I saved this for the ice storm. It was pretty straight forward to make for all the flavor. We ate all of the “pretzels” between the two of us because they were so yummy cooked in the soup.
Will treat us to this one again.
Hey Kathleen,
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Amazing recipe, super tasty! But I think I would make the pretzels separately as they get a bit soggy and aren’t great for leftovers. But I would make this again for sure!
Hey Marissa,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
Hi! I am new to your cook books and blog. I just purchased your three books! I made this last night. I would consider myself an experienced home cook/baker. This recipe was/is outstanding! And yes, unbelievably we were sitting down to eat this creative deliciousness in under 1.5 hours. I have never made homemade pretzels before, and WOW! How cool is that- watching the water boil with the baking soda in it. Even my 18 year old son stalked me in the kitchen to see what I was concocting. Very fun meal to make, beautiful presentation and so yummy. Happy Holidays! I will be making more of your scrumptious recipes soon
Hey Christina,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! Thanks for your kind message and ordering the cookbooks, I hope you love them!! xT
Another delicious recipe! Great for a chilly winter night!
I added 2 shredded chicken breasts to the casserole.
Family loved it! Will make again.
Hey there,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
This was really really good. Thanks Tieghan. I added smoked ham cut into cubes along with the cheese before baking and it was so good.
Hey Shannon,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT