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:
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
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.
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- 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
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- 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!