WHY YOU’LL LOVE THIS BROCCOLI PASTA SALAD RECIPE

• Crisp, creamy, and full of texture
  
• Bacon and cheddar make it feel a little indulgent
  
• Quick to make with simple ingredients
  
• Perfect for make-ahead and gatherings
  
• Holds up well in the fridge

Broccoli Noodle Salad

There’s something about this one that people don’t expect. 

It looks simple. Pasta, broccoli, a few mix-ins… nothing flashy. But then you take a bite, and suddenly it’s the thing everyone keeps going back for.

You’ve got that crisp broccoli, salty bacon, creamy dressing, little pops of cheddar… it hits all the right notes without trying too hard.

And that trick with the hot pasta? That’s what makes it work. Just enough to take the edge off the broccoli without losing that fresh bite.

I’ve brought this pasta broccoli salad with cheddar cheese and bacon to more gatherings than I can count. It never comes home the same way it left.

Love the bacon-veggie combo? Try this crispy n’ creamy Bacon Avocado Pasta Salad or this perfect summer side, Pea Salad with Bacon!

When it’s summertime, pasta salads are my refreshing sidekick! I make my dill pickle pasta salad for picnics and potlucks and everyone goes crazy for it!

Or if you can’t get enough of bacon pasta salads, my Creamy Pasta Salad with Peas and Bacon is the next satisfying recipe you’ll want to try!

INGREDIENT NOTES

• Campanelle Pasta: Those curves and ridges hold onto the dressing really well, but rotini or shells work too.
  
• Broccoli Crowns: Cut small so they soften slightly and mix evenly throughout.
  
• Celery: Adds that fresh crunch that balances the creamy dressing.
  
• Bacon: Cook until crisp so it holds texture in the broccoli cheddar pasta salad.
  
• Cheddar Cheese: Mild cheddar keeps it approachable, but sharp works if you want more bite.
  
• Lemon Juice: Brightens everything and keeps the dressing from feeling too heavy.

VARIATIONS

More Crunch: Add finely diced red onion for more bite.

Ranch Twist: Add a spoonful of ranch seasoning to the dressing.

Turkey Bacon: Use turkey bacon if you want a lighter option.

Extra Veggies: Toss in shredded carrots, cherry tomatoes, or olives.

Creamier Version: Double the dressing for a richer broccoli noodle salad.

Time-Saver: Buy pre-cut broccoli and trim smaller as needed.

SERVING SUGGESTIONS

• Make this broccoli pasta salad recipe for potlucks, picnics, or backyard gatherings.
  
• Serve alongside our Fully Loaded Tex-Mex Turkey Burger Sliders for an easy cookout plate.
  
• Pair with our Grilled Chicken Marinade Recipe for a simple summer dinner.
  
• Add broccoli and bacon pasta to a spread with a classic Caesar salad.
  
• Serve it with pulled pork sandwiches for a hearty meal.

BROCCOLI CHEDDAR PASTA SALAD FAQ

I’ve learned over time that pasta salads are all about balance.

Too soft, and everything blends together. Too dry, and nobody goes back for seconds. This pasta broccoli salad with cheddar cheese lands right in the middle.

That step where the hot pasta hits the broccoli? That’s doing more than people think. It takes the raw edge off without losing that fresh bite.

You don’t have to blanch, you don’t have to overthink it. It just works.

And I always try a taste after it chills. Cold changes things. Sometimes it needs a little more salt or a squeeze of lemon to wake it back up.

TOOLS NEEDED

• Large Pot: For cooking the pasta.
  
• Colander: To drain pasta well.
  
• Large Mixing Bowl: Enough room to toss everything evenly.
  
• Medium Bowl: For whisking the dressing.
  
• Knife and Cutting Board: For prepping all the mix-ins.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Broccoli Recipes

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Bacon Broccoli Pasta Salad

Broccoli Noodle Salad with cheddar and bacon will be the star of your barbecue! Deeply savory, full of texture, with a tangy Dijon dressing.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 553cal

Author Donna Elick

Equipment

• cutting board
• kitchen knives
• large pot
• colander
• serving bowl

Ingredients

Salad

• 16 ounces campanelle pasta
• 2 large broccoli crowns, cut into small florets about 12 ounces,
• 8 ounces applewood bacon, cooked and chopped
• 4 celery stalks, chopped (about 1 cup)
• 1 medium red bell pepper, seeded and chopped (about 1 cup)
• 8 ounces mild cheddar cheese, cubed (about 2 cups)

Dressing

• 1/2 cup mayonnaise
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice from ½ lemon
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar

Instructions

• COOK PASTA: Cook 16 ounces campanelle pasta according to package directions until al dente. Drain well.
• PREP BROCCOLI: Place 2 large broccoli crowns, cut into small florets in a large mixing bowl.
• SOFTEN BROCCOLI: Add the hot drained pasta directly over the broccoli. Let it sit for 5 to 10 minutes so the heat from the pasta slightly softens the broccoli.
• ADD MIX-INS: Once the pasta has cooled slightly, add 8 ounces applewood bacon, cooked and chopped, 4 celery stalks, chopped , 1 medium red bell pepper, seeded and chopped , and 8 ounces mild cheddar cheese, cubed .
• MAKE DRESSING: In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar until smooth.
• TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated.
• CHILL OR SERVE: Serve immediately or refrigerate for at least 2 hours for best flavor.

Notes

Make-Ahead: This salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. This salad is best served cold.

Freezing: Freezing is not recommended due to the mayonnaise-based dressing.

Dressing Tip: This recipe makes a lightly dressed salad. If you prefer a creamier salad, double the dressing.

Nutrition

Serving: 1 | Calories: 553cal | Carbohydrates: 31g | Protein: 24g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 898mg | Sugar: 4g | Fiber: 6g | Calcium: 290mg | Iron: 2mg

Originally published August 2018. Updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Broccoli Noodle Salad appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

I love making this copycat Panera broccoli cheddar mac. Just a few simple ingredients are needed, and I have an easy dinner that literally my entire family loves.

I’ll typically make enough so that I can eat some the next day for quick lunch, which is such a nice treat! 

If you’re a fan of cramy mac, this will become one of your favorite comfort foods. The tender pasta paired with the broccoli florets really do mac an iconic mash-up of classic mac and cheese.

And if you’re feeling really ambitious, you could pair this homemade version of Panera’s broccoli mac and cheese with your own homemade version of Panera bread.

You can easily make so many delicious treats straight from their menu, and save big bucks and time! 

Panera Broccoli Cheddar Mac and Cheese

When I first tried the broccoli cheddar mac and cheese at Panera, I was hooked. Creamy, cheesy, and with a healthy dose of vegetables? The perfect lunch, in my book.

It was like a magical blend of their classic white cheddar mac and famous broccoli cheddar soup into one irresistible dish.

So, imagine my disappointment when it was discontinued… Isn’t that always the case? As soon as you fall in love with something, they stop making it!

That’s where my cooking skills truly pay off, allowing me to recreate all my restaurant favorites right at home — even if it’s just to save some money on takeout.

Ingredient Notes and Substitutions

• Pasta – The original Panera broccoli cheddar mac and cheese recipe calls for pipe rigate, which is a thick, curved pasta with ridges.
  
  If you can’t find it, substitute elbow macaroni, cavatappi, or medium pasta shells.
  
• Butter & Flour – Instead of combining these into a roux at first, you’ll sauté the vegetables in the butter, then sprinkle them with the flour and continue cooking.
  
  It will thicken the cheese sauce the same way, with the bonus of softened and flavorful veggies!
  
• Veggies – Obviously, there’s plenty of broccoli, but onions and carrots are in the mix here too! 
  
  Those are best in smaller pieces or shreds, while the florets simply need to be bite-sized so they soften quickly — and are easier to eat!
  
• Milk & Heavy Cream – I find that using both creates the perfect broccoli cheddar mac and cheese sauce consistency. It’s not too thick, and the cream prevents the milk from scalding too easily.
  
  Feel free to use more cream for a thicker sauce, or use all milk if that’s all you have on hand. Both will work for a creamy cheese sauce. 
  
• Chicken Broth – This is the standard in cooking for rich and flavorful sauces!
  
  For a vegetarian version of this Panera broccoli cheddar mac and cheese recipe, you can swap in vegetable broth instead.
  
• White Cheddar Cheese – Has all the bold flavor of cheddar without the natural coloring. The better the quality, the better the flavor and texture too!
  
  For a more complex flavor, combine sharp cheddar with gouda or fontina — just keep the total amount of shredded cheese the same. I’m all about this cheesy goodness! 
  
• Spices – Mustard powder and garlic powder deepen the savory, tangy flavor of the cheese. 
  
  Season to taste with salt, but use white pepper instead of black pepper so you don’t see the flecks in the sauce. You can also use onion powder as well for flavor. 

Tips and Tricks to Make Broccoli Cheddar Mac and Cheese Like Panera

• Use fresh vegetables, not frozen.

Frozen veggies will release too much water, causing the cheese sauce to separate. Even if you thaw them first, the textures will be too soft.

Plus, you’ll have better control over the size and shape of each ingredient. I prefer to shred the carrots and finely chop the onion so they disappear into the sauce better. 

The flavor is there, but you won’t notice that you’re eating them.

• Build the cheese sauce in stages.

Sprinkle flour over the sautéed veggies, then stir constantly for about a minute to prevent clumps and evenly cook off the raw flour taste.

Keep stirring as you add the milk and cream for the smoothest results. The flour will help the Panera broccoli cheddar mac and cheese sauce thicken as it simmers.

And don’t forget to add extra flavor! Spices and chicken broth go in next, creating the perfect base for melting in the white cheddar cheese.

• Keep the heat as low as possible when adding the cheese.

Too high, and the sauce will end up scalding or separating. In fact, you can even turn the stove off before stirring in the cheese — the liquid will be hot enough to melt it!

Add the shredded cheddar by the handful as well, waiting until it’s fully melted before adding more.

Prep Ahead

• Chop onion and broccoli
• Shred carrot and cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself. Use this to shred the carrot too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions 

Panera broccoli cheddar mac and cheese always came with a baguette slice, and who am I to mess with perfection? 

Any crusty loaf or some fluffy dinner rolls would taste just as great, and you can use them to scoop up leftover cheese sauce. I’ll usually add a green salad to the table too.

For a heartier meal, serve it as a side to pork chops, chicken, or steak — made easy in the air fryer, of course. 

This veggie mac and cheese would even go well with burgers and dogs at a cookout. And if you’re a fan of spice, you could add some hot sauce to the top of this creamy mac for a big burst of flavor. 

Storing and Reheating Panera Bread Broccoli Cheddar Mac and Cheese

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the pasta cool before storing to prevent the sauce from separating.

You can also store it covered in a glass container with aluminum foil, but airtight really is best. 

Warm broccoli cheddar mac and cheese gently on the stovetop, adding a little broth or whole milk to help loosen the sauce from the tender shells. 

You can also microwave individual portions if that’s easier. Stir frequently until warmed through! If you need to add a splash of milk to make it creamy again when reheating, just a little will do. 

Panera Broccoli Cheddar Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

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Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)

Best Panera Mac and Cheese Recipe (Easy Copycat)

Panera Tomato Soup (Copycat Recipe)

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Copycat Panera Broccoli Cheddar Mac and Cheese

Panera Broccoli Cheddar Mac and Cheese combines two fan favorites into one ultra creamy dish! Make this copycat recipe in just 40 minutes.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 728cal

Author Donna Elick

Ingredients

• 12 ounces uncooked pipe rigate pasta or elbow pasta
• 4 tablespoons butter
• 1 small onion finely chopped
• 1 cup shredded carrot
• 2 cups broccoli florets chopped into bite-sized pieces
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/2 cup chicken broth or vegetable broth
• 3 cups extra sharp white cheddar cheese shredded

Instructions

• In a large pot, bring salted water to a boil. Add the pipe rigate pasta and cook according to package instructions until al dente. Drain and set aside.
• In another large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Stir in the shredded carrot and broccoli florets. Cook for an additional 3-4 minutes until the vegetables start to soften.
• Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to eliminate any raw flour taste.
• Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens slightly, about 5-7 minutes.
• Add salt, white pepper, mustard powder, and garlic powder, stirring to combine.
• Stir in the ½ cup chicken or vegetable broth until well combined.
• Reduce the heat to low, and gradually add the shredded extra sharp white cheddar cheese, stirring until fully melted and the sauce is smooth and creamy.
• Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
• Serve hot and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

While pipe rigate is recommended as it is the one Panera uses, other pasta shapes like elbow macaroni, cavatappi, or shells work equally well.

Using chicken broth adds a subtle richness to the dish. For a vegetarian option, swap it out with vegetable broth without compromising flavor.

Feel free to experiment with different cheeses. A combination of sharp cheddar and gouda or fontina can add an extra layer of flavor.

Nutrition

Serving: 1 | Calories: 728cal | Carbohydrates: 58g | Protein: 26g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 128mg | Sodium: 966mg | Sugar: 9g | Fiber: 4g | Calcium: 561mg | Iron: 1mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Panera Broccoli Cheddar Mac and Cheese appeared first on The Slow Roasted Italian.

A blend of honey, soy sauce, garlic, and more creates a delicious glaze to coat the tender bites of sirloin and vegetables in this broccoli beef Panda Express recipe.

Plus, you can make this takeout alternative right at home for a fraction of the cost! We also have a kung pao chicken recipe that is absolutely amazing. 

For more restaurant copycats like this Panda Express Broccoli Beef, try my Ginger Beef Stir Fry or Cheesecake Factory Bang Bang Shrimp.

The tender beef strips paired with the tender broccoli are what set the texture over the top. 

And since you really only need a few basic ingredients to make this easy weeknight dinner, you’ll be hooked and making it again in no time at all! 

It’s a simple way to get the family to eat cooked broccoli and everyone will love the combined flavors of this Chinese-American cuisine. 

Fill up a small bowl or medium bowl, top with some diced green onions, and enjoy every single bite of this broccoli beef recipe! 

This tastes just like it came from Panda Express! 

Panda Express Broccoli Beef

This Panda Express beef broccoli recipe comes together just as quickly, and you can easily adjust the level of spiciness to suit your taste buds. 

It tastes just like it came from your favorite Chinese restaurant, and is simple to make! 

Or you can try our classic Chinese ginger beef stir fry that is sure to wow your taste buds!

If you prefer chicken, this skillet meal with pineapple has a lighter flavor and is a great way to use up leftover vegetables as well.

Panda Express Broccoli Beef – Ingredient Notes

• Beef – While sirloin steak is more budget-friendly, flank or skirt steak can be used as well.
  
• Soy sauce – Replace with coconut aminos to make this recipe gluten-free.
  
• Honey – The sweetness adds balance to the heat and saltiness of the other ingredients. I recommend raw honey for a more natural flavor.
  
• Garlic paste – Find tubes of this in the produce section of the store near the herbs. Substitute with 3 minced garlic cloves if you prefer fresh garlic.
  
• Sriracha – This is completely optional and makes the dish a lot spicier than Panda Express Broccoli Beef. Feel free to leave it out entirely or use 1 teaspoon ginger paste for a more mellow heat.
  
• Extra vegetables – You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli. 

Broccoli Beef Panda Express Recipe Tips and Tricks

• Get a good sear. Your large skillet should be nice and hot before adding the steak. Be sure not to overcrowd the pan, or the meat will steam instead of brown. 
  
• Season to taste. To control the amount of salt in the broccoli beef Panda Express dish, use reduced sodium broth and soy sauce and add salt and pepper as needed towards the end of cooking this delicious dish, sure to be a family favorite!
  
• Not enough sauce? Feel free to double the ingredient amounts if you like extra, and increase the cornstarch if you want the consistency to be thicker.

Panda Express Beef Broccoli Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Panda Express Broccoli Beef Copycat Recipe + Video

Panda Express broccoli beef is a salty, sweet stir fry that will get your taste buds dancing. Make this recipe for a quick and easy dinner!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 455cal

Author Donna Elick

Ingredients

• 6 tablespoons low-sodium soy sauce divided
• 1 lime juiced
• 1/4 cup honey divided
• 2 tablespoons cornstarch divided
• 1 1/2 pounds sirloin steak
• 2 tablespoons vegetable oil
• 2 tablespoons garlic paste
• 3/4 cup low sodium beef broth
• 1/4 cup Sriracha
• 1 head broccoli cut into florets
• Salt to taste
• Ground black pepper to taste
• Cooked white rice for serving

Garnish

• Everything But The Bagel Seasoning or sesame seeds
• Green onions or chives

Instructions

• In a medium bowl, whisk together ¼ cup soy sauce, lime juice, 1 tablespoon honey, and 1 tablespoon of corn starch.
• Trim any excess fat off of the sirloin and then slice it into thin strips against the grain. Add to the marinade and toss to coat. Marinate for 20 minutes.
• After marinating, add vegetable oil to a large skillet over medium-high heat and add in the strips of steak and cook until browned, about 90 seconds per side. Transfer the steak to a bowl; set aside.
• Add the garlic to the pan and cook for about 30 seconds over medium heat.
• Whisk the remaining tablespoon of cornstarch into the beef broth, then add it to the pan along with the remaining 2 tablespoons of soy sauce, remaining 3 tablespoons of honey, and the sriracha. Whisk until combined.
• Add the broccoli and cook until bright green and slightly tender, about 3 to 5 minutes.
• Add the steak back into the pan along with any drippings and heat through. Add salt and pepper to taste.
• Serve over rice and garnish with Everything But The Bagel Seasoning or sesame seeds and green onions.

Video

Notes

This recipe has a lot more kick than a traditional beef & broccoli recipe thanks to the sriracha and is fairly spicy. The sriracha can be reduced, if desired.

The honey adds a nice sweetness to balance the heat of the sriracha and the saltiness of the soy sauce.

I prefer to use reduced sodium broth and soy sauce in my asian inspired dishes, which is why salt and pepper is added to taste since the salt content can vary greatly in this recipe depending on the brand and kind used.

You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli.

Coconut aminos can be substituted for soy sauce

1 teaspoon of ginger paste may be added for more flavor dimension.

3 cloves of garlic can be used in place of the garlic paste.

Garlic paste is found in the produce section near the herbs.

This recipe was adapted from Delish

Nutrition

Serving: 1 | Calories: 455cal | Carbohydrates: 37g | Protein: 45g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 1493mg | Sugar: 21g | Fiber: 5g | Calcium: 148mg | Iron: 5mg

Originally published February 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panda Express Broccoli Beef Copycat Recipe + Video appeared first on The Slow Roasted Italian.

Fresh broccoli combined with cream of mushroom soup, cheddar cheese, Ritz crackers, and seasoned perfectly. 

It’s no wonder why this flavorful, creamy, and cheesy dish is a family favorite. Serve it as a side or make it the star of any meal.

Casseroles are great to make even if you are just starting out in the kitchen. They are no-fuss and don’t require a bunch of hard instructions. 

This easy broccoli cheese casserole recipe is a great way to use up those broccoli cuts! 

I used to save this for special occasions like Thanksgiving dinner – but why? It’s literally a huge hit anytime that I make it and I just decided that it’s always a good time to make this Southern broccoli casserole recipe! 

Be sure to try my baked ziti, hamburger casserole, and tater tot casserole too.

If you are looking for something that goes amazing with this broccoli casserole with ritz crackers, you won’t be disappointed with some baked chicken or a big, fat, juicy steak. 

The options are endless, really!

Easy Broccoli Casserole – Tips and Tricks

• Sour cream is key! Many other recipes for broccoli cheese casserole call for mayo, but we prefer the flavor and lighter texture the sour cream gives.
  
• Don’t get in a hurry. You might be tempted to cook the broccoli all the way, but please don’t. 
  
  It will end up soggy and it will lose the slightly crisp bite it’s intended to have. Instead, cook it until it’s almost done for the best results.
  
• Go for frozen. Whenever you don’t have fresh broccoli on hand, it’s fine to use frozen. Be sure to let it thaw all the way and drain off any excess water.
  
  I like using frozen because they’re already cut down into bite-sized pieces for the most part. 
  
• Don’t thin the soup. When adding soup, you simply add the soup itself. It doesn’t need to be thinned with water or anything. 

Kitchen Tools You Will Need

• Baking Dish– A 9×9 square baking dish is the perfect size! 
• Strainer for draining the cooked broccoli.
• A good quality spatula is ideal for spreading the layers into the dish. 

Substitutions

It’s hard to find a great addition that make this classic broccoli casserole any more awesome than it already is. 

One substitution or addition that could be made for this comforting side dish is to add a small onion. That gives this recipe a good crunch and fun flavor.  

You can also change up the crunchy topping from Ritz cracker crumbs and try toasted bread crumbs or even crushed pork rinds. 

And if you don’t want to top it with crushed crackers, leave them off! I love the added crunch they bring, but some people don’t want that on their broccoli cheddar casserole, and that’s totally fine.

You could use French-fried onions instead or add some sharp cheddar cheese to the top of the casserole. All complement the creamy base and would be fine options for the surface of the casserole. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Other Side Dish Recipes

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Easy Broccoli Cheese Casserole Recipe with Ritz Crackers

This easy broccoli casserole is pure comfort food! Great for family get-togethers, holidays, potlucks, or when you are in the mood for a delicious home-cooked dish!

Course Side Dish

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 – 6

Calories 660cal

Author Donna Elick

Ingredients

• 6 cups broccoli florets heaping cups
• 10.6 ounce can cream of mushroom soup
• 1/2 cup sour cream
• 1 large egg beaten
• 1/4 cup heavy cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups shredded cheddar cheese divided
• 1 sleeve Ritz crackers crushed
• 6 tablespoons unsalted butter melted

Instructions

• Preheat the oven to 375°F.
• Cook the broccoli just until it turns a bright green in color – you can boil or steam the broccoli, but it should take just a few minutes – you do not want the broccoli cooking all the way through. Drain, rinse with cold water, and squeeze all excess water from the broccoli with a dishtowel.
• Stir together soup, sour cream, egg, cream, herbs and spices, and 2 cups of the cheese.
• Mix in broccoli.
• Spread the mixture into a buttered 9×9 square baking dish.
• Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
• Layer the crushed crackers over the cheese.
• Drizzle the melted butter over the crackers, covering as much area as you can.
• Bake the casserole for approximately 30-35 minutes, until the casserole is bubbling and golden brown across the top – you may need to cover the casserole with aluminum foil after the first 20 minutes so that it does not brown too much.

Nutrition

Serving: 1 | Calories: 660cal | Carbohydrates: 17g | Protein: 27g | Fat: 56g | Saturated Fat: 32g | Cholesterol: 194mg | Sodium: 1368mg | Sugar: 4g | Fiber: 4g | Calcium: 620mg | Iron: 2mg

Originally published October 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Broccoli Cheese Casserole Recipe with Ritz Crackers appeared first on The Slow Roasted Italian.

Chicken Alfredo Casserole

This casserole has been a lifesaver on so many crazy weeknights. It checks all the boxes. Creamy, cheesy, cozy, and packed with chicken and broccoli (so it basically counts as a salad, right??).

I started making this back when my family was in their “only eat white food” phase, and this somehow passed the picky test and became a repeat request.

You know a dinner is golden when no one’s asking for plain noodles!

And that topping? Bubbly, golden, cheesy magic. I always sneak a spoonful from the edge. You know, just to make sure it’s ready. {wink} 

Whether it’s a casual weeknight or comfort food Sunday, this chicken broccoli alfredo casserole brings it.

INGREDIENT NOTES

• Chicken: Rotisserie makes things easy, but any cooked chicken tastes great. Try breasts, thighs, a combo of the two, or even leftovers.
  
• Broccoli: Fresh or frozen, it’s up to you! Steam until fork-tender and drain well to keep the casserole from getting soggy.
  
• Pasta: I love how rotini noodles grab onto that creamy sauce, but you’ve got plenty of options here. Penne, shells, cavatappi, or any other short pasta shape will work.
  
• Cheese: Use a combination of creamy mozzarella and salty Parmesan. Freshly grated gives the best flavor and melt, so skip the bagged stuff… or worse, the green can!
  
• Breadcrumbs: Italian crumbs add extra flavor, but panko or crushed crackers are a great substitute for extra crunch. You could also add a little Italian seasoning if you go that route.
  
• Alfredo Sauce: It’s so easy to make this from scratch, and once you do, you won’t reach for the jarred stuff ever again! All it takes is some butter, cream, plenty of Parmesan, and seasonings.

VARIATIONS 

Spicy Kick: Stir in crushed red pepper flakes or Cajun seasoning.

Veggie-Packed: Include mushrooms, spinach, or bell peppers.

Bacon Lovers: Add cooked, crumbled bacon to the chicken mixture.

Cheese Swap: Use cheddar, provolone, or Monterey Jack in place of mozzarella.

Low-Carb Option: Swap pasta for cooked cauliflower florets.

CHICKEN BROCCOLI ALFREDO CASSEROLE FAQ

DONNA’S PRO TIPS 

• Drain that broccoli. Wet broccoli = watery casserole. Steam it and let it sit on a towel for a few minutes before mixing in.
  
• Use boiling water in the sauce. It activates the thickening magic of the cheese faster.
  
• Want a crispier top? Broil for the last 2 minutes but keep a close eye on it!
  
• Cook once, eat twice. Chicken alfredo casserole makes amazing leftovers. Lunch the next day is chef’s kiss.
  
• Make extra alfredo. If you like extra sauce (and who doesn’t??), make 1 1⁄2 times the alfredo and thank me later.
  

TOOLS NEEDED

• 9×13-inch baking dish
  
• Saucepan
  
• Large pot (for pasta)
  
• Steamer basket or microwave bowl (for broccoli)
  
• Mixing bowls
  
• Whisk

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Casserole Recipes

Dump and Bake Meatball Casserole with Pasta

Chicken Bacon Ranch Casserole Recipe (Rotisserie Chicken)

Hamburger Potato Casserole Mash Recipe

Easy Chicken Pot Pie Casserole Recipe with Biscuit Top

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Chicken Alfredo Casserole with Broccoli

Reach for Chicken Alfredo Casserole when you need a family-friendly meal on the table fast. Use a few shortcuts or make it from scratch!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 899cal

Author Donna Elick

Ingredients

For the Casserole:

• 3 cups cooked chicken shredded or diced (rotisserie works great!)
• 3 cups broccoli florets steamed until tender and drained
• 12 ounces rotini pasta cooked al dente
• 1 1/2 cups mozzarella cheese shredded (about 6 ounces)
• 1/2 cup Parmesan cheese grated (about 2 ounces)
• 1/4 cup Italian breadcrumbs
• Cooking spray

For the Homemade Alfredo Sauce:

• 3 tablespoons unsalted butter
• 2 garlic cloves minced
• 2 cups heavy cream
• 1½ cups Parmesan cheese grated (about 6 ounces)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

• Preheat and Prepare: Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
• Start the Sauce: In a medium saucepan over medium-low heat, melt 3 tablespoons unsalted butter and sauté 2 garlic cloves for 30 seconds, until fragrant.
• Add the Cream: Pour in 2 cups heavy cream and bring to a low simmer. Simmer for 2 to 3 minutes.
• Add the Cheese and Seasonings: Remove from heat. Whisk in 1½ cups Parmesan cheese, 1 teaspoon Italian seasoning, Salt and pepper until smooth.
• Simmer the Sauce: Return to low heat and simmer for 4 to 5 minutes, or until thickened.
• Combine the Filling: In a large mixing bowl, add 3 cups cooked chicken, 3 cups broccoli florets, and cooked 12 ounces rotini pasta.
• Add the Alfredo Sauce: Pour the Alfredo sauce over the mixture and stir until everything is evenly coated.
• Transfer to the Baking Dish: Spoon the mixture into the prepared baking dish and spread it into an even layer.
• Add the Toppings: Sprinkle 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese over the top. Sprinkle 1/4 cup Italian breadcrumbs evenly over the cheese.
• Bake the Casserole: Bake uncovered for 20 to 25 minutes, or until hot and bubbly and the top is golden brown.
• Serve: Let rest for 5 minutes before serving. Serve warm.

Notes

Make-Ahead Tips: Assemble up to 1 day in advance, cover tightly, and refrigerate. Add 5 extra minutes to the bake time if baking from cold.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing Instructions: Casserole can be assembled and frozen (unbaked) for up to 2 months. Thaw overnight in the fridge and bake as directed.

Customization Ideas: Add sautéed mushrooms, baby spinach, or diced red bell peppers for color and nutrition. Swap rotini for penne or shells, anything that holds the sauce well! Make it spicy with crushed red pepper flakes or a dash of Cajun seasoning.

Shortcuts: Use store-bought Alfredo sauce if you’re short on time, about 2 to 2½ cups.

Nutrition

Serving: 1 | Calories: 899cal | Carbohydrates: 53g | Protein: 47g | Fat: 55g | Saturated Fat: 33g | Cholesterol: 202mg | Sodium: 870mg | Sugar: 5g | Fiber: 3g | Calcium: 648mg | Iron: 3mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Alfredo Casserole with Broccoli appeared first on The Slow Roasted Italian.

This is one of my favorite Cracker Barrel copycat recipes! All you need are a few simple ingredients to get started, and you’ll have an instant family favorite on your hands.

From the moment this is placed on the dinner table, everyone will be loading up on this easy-to-make comfort food. 

And the best part of making this copycat Cracker Barrel broccoli cheddar chicken recipe is that you get to whip it up right in your own kitchen any night of the week!

New recipes like this, that taste like super famous recipes that cost a ton of money to buy from the restaurant, are so much fun to make at home! 

Are you ready to get started on this fabulous copycat recipe? All the details are below! 

Cracker Barrel Broccoli Cheddar Chicken

Cheddar and broccoli are a dynamic duo, which is why I already have recipes for soup, mac and cheese, casserole, and even quinoa power bites (a favorite of Munchkins!).

But I’ve been on a Cracker Barrel kick lately — could you tell? — and I knew I had to attempt the famous Cracker Barrel broccoli cheddar chicken.

I’m happy to say that it’s just as easy to make as I imagined!! No special gadgets or stuffing are required, and boy, does that crispy cracker topping really tie it all together.

And you likely already have everything you need to make it, except possibly the can of cheese soup (but I’ve got an easy substitute for that if needed). An absolute winner for busy weeknights!

Ingredient Notes and Substitutions

• Chicken – Stick with boneless, skinless breasts if you want to make broccoli cheddar chicken like Cracker Barrel.
  
  Otherwise, you can use boneless, skinless thighs for a dark meat version. They may take a bit longer to bake — check the internal temp before serving to be safe.
  
• Whole Milk – You can certainly use whatever is in your fridge, but the extra fat in whole milk goes a long way in making an extra creamy and flavorful sauce.
  
• Cheddar Cheese Soup – The kind from a can! When combined with the milk, it makes a smooth and creamy sauce that smothers the chicken and broccoli.
  
• Frozen Broccoli – Be sure to thaw and drain this before using. Or, lightly steam or blanch fresh florets so they’re nice and tender after baking.
  
• Shredded Cheese – This recipe for Cracker Barrel broccoli cheddar chicken is all about convenience, so I won’t blame you for using bagged shreds. 
  
  Just know that they won’t melt down as smoothly as freshly grated cheddar.
  
  And feel free to experiment with different types of cheese too! A mix of sharp cheddar and Monterey Jack would be delicious, and Pepper Jack would add a nice kick.
  
• Ritz Crackers – An easy way to create a crispy, buttery topping on your broccoli cheddar chicken! 
  
  Crush and combine with melted butter and some extra cheese, then sprinkle evenly over the dish.

Tips and Tricks to Make Perfect Broccoli Cheddar Chicken Like Cracker Barrel

• Season the chicken before covering in sauce.

All you really need is some salt and pepper as there’s plenty of flavor in the canned soup.

That said, a little garlic powder and onion powder go a long way in savory dishes. You can even add paprika here too or cayenne for some heat.

Don’t forget to season both sides of each breast, regardless of what you use!

• Layer the ingredients in the right order.

While Cracker Barrel cheddar broccoli chicken is super easy to make, you can’t just toss everything in a dish and call it good.

Place the chicken in a greased baking dish — you don’t want them getting stuck to the bottom! — making sure they aren’t stacked or touching too much.

Scatter the broccoli evenly over the top, then do the same with 1 cup of shredded cheese. This helps hold everything together so it’s easier to serve.

Finally, pour the cheese soup mixture over everything and top with the cracker and cheese mixture. Everything will cook evenly when you layer it right!

• Broil for an even crispier topping.

Once the chicken hits an internal temperature of 160°F, switch the oven to broil and cook for 2-3 more minutes. 

This will make the cracker topping extra browned and crispy without overcooking or drying out the chicken. Keep a close eye on the topping so it doesn’t get too dark!

Prep Ahead

• Thaw frozen broccoli
• Shred cheddar cheese
• Crush Ritz crackers
• Grease baking dish

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Digital Meat Thermometer – The easiest way to check the internal temp of your broccoli cheddar chicken so you know when it’s safe to eat!

Serving Suggestions 

Cracker Barrel broccoli cheddar chicken is typically served with mashed potatoes and green beans, though you certainly get your choice of sides at the restaurant!

Whether it’s a loaded baked potato, a fresh green salad, or their famous hashbrown casserole, there’s more than one way to enjoy this meal.

I also think this dish is tasty over rice to soak up every last saucy bite. Don’t forget a side of buttermilk biscuits or corn muffins!

Storing and Reheating Broccoli Cheddar Chicken

You can transfer any leftovers to an airtight container and refrigerate for up to 3 days. 

I don’t recommend freezing this dish, as the cheese sauce will separate once thawed and the broccoli will become mushy.

Reheat broccoli cheddar chicken in the oven at 350°F or warm individual portions in the microwave.

Cracker Barrel Cheddar Broccoli Chicken FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cracker Barrel Copycat Recipes

Homemade Copycat Cracker Barrel Pancake Recipe

Copycat Cracker Barrel Hash Brown Casserole Recipe

Cracker Barrel Chicken and Dumplings Recipe + Video

The BEST Copycat Cracker Barrel Mac and Cheese

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Copycat Cracker Barrel Broccoli Cheddar Chicken

This Cracker Barrel Broccoli Cheddar Chicken tastes better than the original, with plenty of gooey cheese and tender veggies in every bite!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 546cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13 baking dish

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 10.5 ounce can cheddar cheese soup
• 1/2 cup whole milk
• 1 teaspoon paprika
• 1 1/2 cups shredded cheddar cheese
• 2 cups frozen broccoli florets thawed
• 1 cup crushed Ritz crackers
• 3 tablespoons unsalted butter melted

Instructions

• Preheat your oven to 350°F (175°C), and prepare a baking dish with cooking spray.
• Season the chicken breasts with salt and pepper on both sides. Place them in a single layer in the baking dish.
• In a mixing bowl, combine the can of cheddar cheese soup with the milk and paprika. Stir until smooth and well-mixed.
• Evenly distribute the thawed broccoli florets over the chicken breasts. Sprinkle 1 cup of shredded cheddar cheese over the broccoli.
• Pour the cheese sauce evenly over the chicken and broccoli.
• In a separate bowl, mix the crushed Ritz crackers, melted butter and the remaining 1/2 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the dish.
• Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and the topping is golden brown.
• Let it cool for a few minutes before serving. This dish pairs well with a side of mashed potatoes or rice. Enjoy!

Notes

If you don’t have Campbell’s cheddar cheese soup, you can substitute it with a homemade cheese sauce. Simply heat 1 cup of heavy cream in a saucepan over medium low heat. Then, stir in 1 1/2 cups of shredded cheddar cheese. Stir until the cheese is completely melted and remove from the heat.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option.

Fresh broccoli can be used instead of frozen; just steam or blanch it lightly before using in the recipe to ensure it’s tender after baking.

If you prefer a crispier cracker topping, broil the dish for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Feel free to experiment with different cheeses. A mix of sharp cheddar and Monterey Jack can add a nice flavor

Nutrition

Serving: 1 | Calories: 546cal | Carbohydrates: 22g | Protein: 39g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 144mg | Sodium: 1249mg | Sugar: 5g | Fiber: 2g | Calcium: 415mg | Iron: 2mg

Originally published November 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cracker Barrel Broccoli Cheddar Chicken appeared first on The Slow Roasted Italian.

This is one of those slow cooker recipes that is perfect for busy weeknights. It’s such an easy recipe, even picky eaters will love the flavor.

I’m all about the flavorful sauce paired with the frozen or fresh broccoli florets and the thin strips of tender beef.

And the best part is that you really only need a handful of ingredients to make this delicious recipe. 

Forget about ordering take out, and have a crock pot of this great recipe waiting at home. One thing is for certain. This simple slow cooker beef and broccoli will feed the entire family with ease! 

Slow Cooker Beef and Broccoli

I’m a huge fan of Asian food — it’s one of my favorite takeout options when I’m feeling lazy. 

But for those days when I’m itching to get in the kitchen, I like to make my favorite dishes from scratch. And folks, that’s how this slow cooker beef and broccoli came to be!

I’ve already shared my copycat Panda Express recipe for beef and broccoli, but I wanted one that I could make in my slow cooker. 

I usually get it started at some point in the later morning so I know it will be ready when dinner time rolls around.

This set-it-and-forget-it recipe for beef and broccoli in the crockpot is perfect for those busy days when you know you don’t have a lot of time to cook but want to serve something hearty and satisfying to your family all the same.

Plus, it’s a lot more wholesome than restaurant versions. Both are total scores in my book!!

Ingredient Notes and Substitutions

• Chuck Roast – The best option for your beef! 
  
  Chuck roast is naturally tougher than other cuts — and while that sounds like it wouldn’t be a good thing, it’s perfect for slow cooker beef and broccoli. 
  
  The long, slow cooking process allows the connective tissue to break down, resulting in perfectly tender melt-in-your-mouth results!
  
• Beef Stock – I like using stock instead of plain old water as it’s so much more flavorful! You can use vegetable if you can’t find beef, but I wouldn’t use chicken stock.
  
• Broccoli – To make things even easier, I like frozen broccoli for this recipe. It also has a softer texture than fresh broccoli after slow cooking — which is what you want here!
  
• Brown Sugar – Adds depth of flavor and a touch of sweetness to an otherwise very salty and savory dish. 
  
  In fact, you need to add some sugar to help balance out the other ingredients — if you omit it, your crock pot beef and broccoli recipe will be way too salty.
  
• Cornstarch – Helps thicken the sauce. You could also use flour instead.
  
• Sauces & Oils – Like any good Asian-inspired recipe, you’ll need a variety of sauces and oils for this dish. Low sodium soy sauce, Worcestershire sauce, and olive oil, to be precise!
  
• Seasonings – I’m using dry mustard, garlic powder, sesame seeds, ginger, ground black pepper, and salt. I’ll share some other seasoning options below!

Tips and Tricks to Make Perfect Crock Pot Beef and Broccoli Recipe

• Sear the beef before slow cooking if you’d like.

This step is totally optional, but sometimes I’ll sear the chuck roast before adding it to the slow cooker. That extra sear provides a nice browned crust and a lot of extra flavor!

A few minutes in a hot skillet is plenty of time — make sure to sear all sides of the meat.

• Adjust the sweetness.

If you want your recipe for beef and broccoli in the crockpot to be a bit less on the sweeter side, start with ¼ cup of brown sugar instead of ⅓ cup. 

You can always add more to taste once the beef is cooked. Or, you can also sub in a small amount of honey for the brown sugar.

• Want crisper broccoli?

No problem! Simply add it during the last 5-10 minutes of cooking time instead of 10-15 minutes before the dish is ready.

This ensures the broccoli florets retain some of their bite, and adds unique texture to the overall final product!

• Low and slow is the way to go!

While you may be tempted to crank your slow cooker up to High to help the process along, slow cooking on Low for the full 4-5 hours is best. 

You need to give that connective tissue a chance to break down completely to get perfectly tender and flavorful beef!

• Have fun with this recipe.

There are a few simple updates you can make to my beef and broccoli recipe in the crock pot! 

To spice it up, add some chili powder or cayenne. Make it kid-friendly and top with some freshly grated cheese. 

Or, create a loaded slow cooker beef and broccoli delight by adding some onions, mushrooms, and some Parmesan cheese. 

There are so many directions you could take this in!

Prep Ahead

• Slice the chuck roast
• Remove the frozen broccoli from the freezer

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Serving Suggestions 

Serve your slow cooker beef and broccoli while it’s hot! I love it with rice, garlic bread, roasted veggies, a salad… there are a ton of options!

Asian Sesame Scallion Rice would highlight the Asian flavors, or you could keep it simple with some Instant Pot brown rice. 

You can make some garlic bread in the air fryer, or try your hand at this No-Knead Roasted Garlic Skillet Bread.

Honey glazed carrots and grilled asparagus go great with broccoli… and more veggies are always a good thing!

Storing and Reheating Leftovers

My recipe for beef and broccoli in the crockpot is a great one to make on a Sunday night before the work and school week gets going. 

When stored in an airtight container in the fridge, it will keep for up to 4-5 days!

I like to use my air fryer to reheat leftovers. Place a portion in a heat-proof bowl and air fry at 320°F for about 3-4 minutes.

Beef and Broccoli Recipe in Crock Pot FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Easy Asian Noodle Salad Recipe (20 Minutes!)

Asian Inspired Carrot and Cucumber Salad Recipe

Simple Asian Honey Grilled Chicken with Marinade

Sweet Summer Chicken Asian Salad

Print

Slow Cooker Beef and Broccoli Recipe

Slow Cooker Beef and Broccoli is incredibly flavorful… and so easy to make! Enjoy your favorite takeout dish made in the slow cooker.

Course Main

Cuisine American, Asian

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 6

Calories 292cal

Author Donna Elick

Equipment

• slow cooker
• small bowl

Ingredients

• 1 pound chuck roast sliced
• 1 cup beef stock
• 1/3 cup light brown packed sugar
• 1/3 cup low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 1 tablespoon dry mustard
• 2 teaspoons garlic powder
• 1 teaspoon sesame seeds
• 1/2 teaspoon ginger
• 1/2 teaspoon ground black pepper
• 3 tablespoons cornstarch
• 15 ounce bag frozen broccoli florets
• salt and pepper to taste

Instructions

• Slice the chuck roast into 1/4-inch thick slices
• In a slow cooker, add the beef stock, brown sugar, soy sauce, Worcestershire sauce, olive oil, dry mustard, garlic powder, sesame seeds, ginger, and ground black pepper. Mix well.
• Add the sliced chuck roast around the slow cooker so the meat is spread evenly and coated with the sauce.
• Cover and cook on low for 4-5 hours or until the beef reaches 165 degrees F. Don’t overcook it as it will start to shred and not keep the slice shape.
• Once the meat is cooked, put cornstarch in a small bowl and add 3-4 tablespoons of broth. Mix to create a slurry.
• Add the mixture to the slow cooker. Mix well.
• Add the frozen broccoli to the slow cooker. Mix well.
• Cover and cook for an additional 10-15 minutes or until the broccoli is cooked to your liking.
• Serve and Enjoy!

Nutrition

Serving: 1 | Calories: 292cal | Carbohydrates: 24g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 752mg | Sugar: 14g | Fiber: 2g | Calcium: 78mg | Iron: 3mg

Originally published August 2024, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Beef and Broccoli Recipe appeared first on The Slow Roasted Italian.

I might be biased, but I think that this is the best broccoli salad recipe – ever. Not only is it the perfect side dish, but there’s no denying the flavor of the tangy dressing! 

And yes, I’m on team “this broccoli mixture tastes better the next day” as well! Leftover broccoli salad for the win! 

Once you mix the broccoli salad ingredients, it’s all about letting the ingredients mesh together a bit for the best flavor. 

I’ve made this for summer parties – and it’s always a crowd pleasure. People agree that it’s the perfect summer side dish, and I swear, it’s one of the easiest salad recipes to make. 

You can whip this up for a Labor Day BBQ, or use this as a delicious recipe for your family reunion this summer. 

But take a piece of advice from me – if you want to save some prep time, buy those pre-cut florets from the grocery store. 

That way, you don’t have to spend a ton of time chopping this delicious broccoli salad – and can make and eat sooner! 

Broccoli Salad with Bacon

The combination of fresh broccoli, bacon, plump raisins, red onion, and roasted pine nuts tossed with a sweet and creamy dressing creates the most amazing summer salad yet.  

Broccoli bacon salad adds a salty, savory twist to classic recipes. And it’s so good, you’ll be sneaking a bowl for lunch and dinner throughout the week!

I love grabbing heads of broccoli when they are on sale — there are so many easy and delicious recipes that make use of this green veggie. 

Recipe Video

Try this sweet & crispy Pea Salad with Bacon for your next favorite summer recipe!

Nothing beats a cozy bowl of broccoli cheddar soup, and you can easily toss florets into casseroles and pasta dishes to get those extra servings! 

Ingredient Notes and Substitutions

• Broccoli – You really want to use fresh florets for this broccoli salad recipe with bacon. There needs to be a sturdy crunch, which you won’t get from frozen florets, which is why raw broccoli is a must. 
  
• Raisins – I prefer to use golden raisins, as they are a bit sweeter and tend to be more plump. Feel free to use regular raisins, as long as they are still nice and soft.
  
• Mayo and Sour Cream – This creamy and tangy combo forms the base of the broccoli raisin salad dressing. 
  
  Greek yogurt is a great substitute for the sour cream. And for a lighter dressing, try mayo made with olive oil!
  
• Bacon Crumbles – Cook and crumble your own strips, or grab a bag of bits to save time! You can also cook and crumble turkey bacon or maple bacon for a savory bacon option. 
  
• Pine Nuts – Swap with chopped pecans or walnuts if you don’t like these (or if there’s an allergy).

Easy Broccoli Salad Recipe Tips

• Blanche the florets. This step only takes a few minutes, but it makes a huge difference in the texture of broccoli salad with bacon! 
  
  Boil just for 30 seconds, then drain and plunge florets into an ice bath to stop them from cooking further.
  
• Prefer a thicker dressing? Simply reduce or omit the lemon juice.
  
• Chill it first. While you can serve this easy broccoli salad right away, I find that it’s better after a few hours in the refrigerator. 
  
  The dressing softens the florets a little bit more, and all of the flavors really meld together in the best way.

Serving Suggestions

The sky is the limit! Broccoli bacon salad tastes great with so many dishes, which is why it’s perfect for picnics and potlucks.

Serve it alongside beef, chicken, and pork, including your favorite hamburgers and hot dogs!

If you don’t want a meat-heavy meal, you can also pair broccoli raisin salad with baked potatoes or contrast the crunch with creamy mac and cheese.

Broccoli Bacon Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Summer Salads

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Best Ever Broccoli Salad Recipe with Bacon + Video

Broccoli Salad with Bacon features sweet raisins, plenty of crunch from onion and nuts. This easy broccoli salad is the perfect summer side!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 308cal

Author Donna Elick

Equipment

• large pot
• mixing bowls

Ingredients

• 3 pounds fresh broccoli florets washed
• 1 cup bacon crumbles
• 1 cup golden raisins
• 1 cup toasted pine nuts or your favorite nut
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 medium red onion diced

Instructions

• Bring a large pot of water to a boil. Add broccoli and cook for 30 seconds. Drain water and rinse with ice cold water or place broccoli in an ice bath. Drain and set aside.
• Reserve a small handful of bacon, raisins and pine nuts for garnish.
• In a medium bowl combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper. Whisk to combine. Set aside.
• Place broccoli, onion and remaining raisins in a large bowl. Pour dressing over top. Toss to coat. Chill.
• When ready to serve add nuts and bacon and toss well. Garnish with reserved bacon, raisins and pine nuts. Serve and enjoy!

Video

Notes

Broccoli is even better if you blanch it first (boil quickly and then chill), but you can make this recipe with fresh broccoli too.

If you prefer your salad crisper: add onions and raisins to dressing and chill until ready to serve. When serving assemble salad as instructed above.

Nutrition

Serving: 1 | Calories: 308cal | Carbohydrates: 24g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 509mg | Sugar: 14g | Fiber: 4g | Calcium: 69mg | Iron: 2mg

Originally published June 2014, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Broccoli Salad Recipe with Bacon + Video appeared first on The Slow Roasted Italian.

Sheet Pan Beef and Broccoli

I love ordering takeout as much as the next person, but if I can recreate the same dish for a fraction of the cost (and a fraction of the waiting-for-the-delivery-person time), I’m gonna do it!!

Beef and broccoli is one of my favorites from our local Chinese restaurant. The last time I was happily munching along, it hit me — this would make for an excellent sheet pan recipe.

So when I did my shopping, I made sure to grab all of the ingredients I thought I would need, then got home and went to work. 

What resulted was an incredibly tasty sheet pan beef and broccoli recipe, ready in just 25 minutes! 

I whipped up a quick batch of steamed rice for a complete dinner with minimal cleanup. It’s safe to say I’ll be making this one A LOT.

Need some more sheet pan meal inspiration? Don’t miss my sheet pan sausage and veggies, lemon chicken, shrimp fajitas, fried rice, and pork chops. 

And don’t forget about Sheet pan chocolate chip cookies for dessert!!

Ingredient Notes and Substitutions

• Flank Steak – Tender, lean, and flavorful, flank steak is my favorite for sheet pan beef and broccoli.

Other good steak options include skirt steak or sirloin!

• Soy Sauce – I almost always use low-sodium soy sauce as it’s a lot less salty. Here, it adds a rich and savory umami flavor to the marinade and sauce.

If you do use regular soy sauce, reduce the added salt.

• Light Brown Sugar – Balances the salty soy sauce with some sweetness, and helps the meat caramelize a bit when roasted!
  
• Beef Stock – The liquid base needed for the sauce. I like to use stock instead of water so as not to water everything down.
  
• Sesame Oil & Rice Vinegar – These key additions to the marinade add so much depth of flavor!
  
  Sesame oil injects a toasted, nutty touch, while the vinegar brings some acidity to the mix to balance everything else out.
  
• Garlic & Ginger – You guessed it, for even more flavor. Garlic is a must in all of my savory dishes, and I love the slight kick minced ginger adds. 
  
• Broccoli – Fresh is best! Frozen contains too much moisture and won’t roast as well.

As a note, 1 pound of broccoli should give you about 4-5 cups of florets. 

• Cornstarch – Combine it with water to thicken the marinade, turning it into a sticky glaze that clings to the one pan beef and broccoli as it bakes!
  
• Garnish – Optional but tasty, I like to sprinkle sesame seeds, chopped green onions, red pepper flakes or Sriracha on top for some spice.

Tips and Tricks to Make Perfect One Pan Beef and Broccoli

• Freeze the steak first.

Slicing the flank steak against the grain is key to getting extra tender bites. Do your best to slice it as thinly as possible too!

Use a very sharp knife, and try freezing it for about 30 minutes first to make preparing it easier!

• Marinate for longer for maximum flavor.

A quick, 20-minute marinate will definitely inject the steak with its rich, complex umami flavors, but the longer you can leave it, the better. 

Plan ahead for a better-tasting sheet pan beef and broccoli! Aim for 2 hours if you have the time so the marinade has the chance to really penetrate.

• Leave it to roast.

No need to stir or flip the halfway through the cooking time! I love the slight crust that forms on the beef and broccoli as it bakes — it won’t happen if you mess around with it too much.

Simply stir after baking when adding the sauce to coat everything evenly instead.

• Thicken the sauce slowly.

Take your time with the sauce too, particularly when you incorporate the cornstarch slurry!

Pour it in with the rest of the ingredients gradually while stirring constantly. This ensures the sauce thickens evenly without clumping, giving you a smooth and glossy coating for your beef and broccoli sheet pan.

Prep Ahead

• Freeze, slice, and marinate steak
• Wash and chop broccoli

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
• 4 Quart Saucepan – To thicken the sauce.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Serving Suggestions 

With your main dish and veggies covered, all you really need to round out your meal are a few more sides.

Sheet pan beef and broccoli pairs super well with sesame scallion rice or brown rice if you want some whole grains. Crispy potatoes go great with almost anything!

If you’re craving something fresh to balance out the richness of the beef, this Asian-inspired carrot and cucumber salad is one of my go-to’s.

There are also a few ways to customize your sheet pan to make it your own. Swap the beef for chicken, or incorporate extra vegetables — carrots, bell peppers, mushrooms, or onions would all be delicious!

Storing and Reheating Leftovers

Feel free to slice and marinate the steak up to 24 hours in advance. Just make sure to keep it in the fridge until ready to bake.

Store leftover one pan beef and broccoli in an airtight container in the fridge for 3-4 days, or freeze it for up to 3 months. Freezing would be super handy for meal prep!

You can reheat in your microwave in 30-second bursts until warmed through, or in a skillet over medium heat. If reheating from frozen, thaw it overnight first.

Beef and Broccoli Sheet Pan  FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Salmon (with Veggies!) Recipe

Sheet Pan Sausage and Peppers

Easy Sheet Pan Pork Chops with Potatoes Recipe

Sheet Pan Philly Cheesesteak Recipe

Print

Sheet Pan Beef and Broccoli

Sheet Pan Beef and Broccoli is so easy and quick! Made with tender flank steak, broccoli florets, and a rich and savory umami sauce.

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 314cal

Author Donna Elick

Ingredients

• 1 1/4 pounds flank steak thinly sliced into bite-sized pieces
• 1/2 cup low-sodium soy sauce
• 1/4 cup packed light brown sugar
• 1/4 cup chicken or beef stock
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 4 cloves garlic minced (about 1 tablespoon)
• 2 teaspoons fresh minced ginger
• 1/4 teaspoon freshly ground black pepper
• 4 – 5 cups broccoli florets about 1 pound
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Optional garnishes:

• Sesame seeds
• Chopped green onions
• Red pepper flakes or sriracha sauce for spice

Instructions

• Preheat the Oven: Preheat oven to 425°F.
• Prepare the Beef: Place sliced flank steak in a large mixing bowl and set aside.
• Make the Sauce: In a small saucepan, whisk together soy sauce, brown sugar, stock, sesame oil, rice vinegar, garlic, ginger, and black pepper. Do not cook yet.
• Marinate the Beef: Pour half of the sauce over the beef and stir to coat. If time allows, marinate for 20 minutes up to 2 hours for maximum flavor.
• Thicken the Sauce: Meanwhile, bring the remaining sauce to a light boil over medium-high heat. In a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly drizzle the slurry into the sauce while stirring continuously. Cook for another 1–2 minutes until thickened. Remove from heat and set aside.
• Add Broccoli & Arrange on Sheet Pan: After marinating, stir the broccoli florets into the beef and marinade, tossing to coat. Spread the mixture onto a 13 x 18-inch rimmed baking sheet in an even layer.
• Bake: Bake for 10 minutes. Remove from the oven and drain excess liquid if necessary.
• Coat with Sauce & Finish Baking: Stir in the prepared thickened sauce to coat the beef and broccoli. Return to the oven and bake for another 2–3 minutes, or until the beef is cooked through and broccoli is tender.
• Serve: Sprinkle with sesame seeds and chopped green onions, if desired. Serve warm over steamed rice.

Notes

Make-Ahead Tips: The beef can be sliced and marinated up to 24 hours in advance. Broccoli can also be pre-chopped for easy assembly.

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.

Freezing: Allow the meal to cool completely before storing in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Microwave in 30-second intervals or warm in a skillet over medium heat until heated through.

Customization Ideas: Swap beef for chicken or add additional vegetables like carrots, bell peppers, mushrooms, or onions.

Nutrition

Serving: 1 | Calories: 314cal | Carbohydrates: 27g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1264mg | Sugar: 15g | Fiber: 3g | Calcium: 95mg | Iron: 3mg

Originally published May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Beef and Broccoli appeared first on The Slow Roasted Italian.