Broccoli Cheese Casserole Recipe
Alright, So Here’s the Scoop on Broccoli Cheese Casserole
I can’t even count how many times I’ve made this Broccoli Cheese Casserole Recipe. First time I ever cooked it, my cousin tried to double the cheese and we basically had soup instead of casserole; not my finest hour, but it made us all laugh (and we still ate it, just with spoons). This is my standby for cold nights, family gatherings, or honestly, when I just need to clear out the veggie drawer. Plus, who doesn’t love an excuse to eat more cheese? My brother once described this dish as “the only green thing he actively looks forward to eating,” which is about as high praise as it gets in our family.
Why You’ll Love This—Or, At Least Why I Do!
I make this when I’ve got broccoli that’s looking a little too floppy for salads (seriously, it’s forgiving on slightly sad veg). My family goes crazy for this because it’s creamy, cheesy, and—let’s be honest here—it really doesn’t taste like health food. Sometimes that’s just what the doctor ordered. I used to struggle with casseroles turning out too watery, but after tweaking (read: stubbornly refusing to give up) I figured out a couple tricks, which I’ll share below, pinky promise!
What You’ll Need (Plus Some Swaps)
- 4 cups broccoli florets (fresh or frozen, honestly I use whatever’s on hand. Frozen works fine, just thaw and drain first.)
- 1 can (10.5 oz) cream of mushroom soup (cream of chicken is also great if that’s what’s in your cupboard—my grandmother always insisted on Campbell’s but, you do you!)
- 1 cup shredded cheddar cheese (sometimes I use a mix of cheddar and Monterey Jack if I want it extra gooey)
- 1/2 cup mayonnaise (or Greek yogurt if you’re feeling virtuous; both work surprisingly well)
- 1/4 cup milk (I’ve used almond milk in a pinch—it was…fine, honestly, but regular milk is best)
- 1/2 small onion, finely diced
- 2 eggs, lightly beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup crushed buttery crackers (Ritz are classic, but I’ve swapped in panko or even pretzels before. Panko is good, pretzels were a little weird—more on that later.)
- 2 tablespoons melted butter
How To Make It (And a Few Side Comments)
- Preheat your oven to 350°F (175°C). Grab a 2-quart baking dish. If you don’t have one, a biggish oven-safe bowl works in a pinch. I’ve even used a pie dish. Not ideal, but hey—it worked.
- Steam or microwave the broccoli until just tender. Not mushy—this is important! If you’re using frozen, make sure you really drain it well. Soggy casserole is…sad.
- In a big mixing bowl, combine the cream of mushroom soup, mayo, milk, eggs, garlic powder, pepper, and diced onion. Give it a good stir (this is where I usually sneak a taste). If it looks a little too thick, add a splash more milk.
- Fold in the broccoli and half the cheese. Don’t overmix—just enough so the broccoli’s coated. Pour it all into your baking dish. Spread it out so it’s more or less even.
- Sprinkle the rest of the cheese over the top. Then mix the crackers with melted butter in a small bowl (or honestly, right in your hands if you’re in a hurry) and sprinkle that over everything.
- Bake for about 35-40 minutes. You’ll know it’s done when it’s bubbly around the edges and the cracker topping is golden. If it looks a bit weird during baking, don’t panic—it’ll set up as it cools.
- Let it rest for 5-10 minutes before digging in. This is the hardest part. Trust me, it’s worth the wait. Or, if you’re like me, eat a corner straight from the dish and burn your tongue every time (will I ever learn?)
Just a Few Notes From My Many Attempts
- If you use fresh broccoli, chop it into smallish pieces so it cooks evenly. Big chunks will stay crunchy, which—unless you’re into that—can be a bit much.
- Don’t skip draining the broccoli. Ever had a casserole that sort of sloshed across your plate? Yeah, same.
- I thought about adding more salt, but honestly, between the soup, cheese, and crackers, it’s salty enough already.
What I’ve Tried—Casserole Experiments (Some Good, Some Not So Much)
- Used panko instead of crackers once—turned out lighter, kind of crispy. Pretty good actually.
- Tried cauliflower instead of broccoli. Totally works, though the flavor’s a bit milder.
- So, one time I tried topping with crushed pretzels… Wouldn’t recommend. Got weirdly chewy. Some things are just meant to stay snacks.
- Added a pinch of smoked paprika to the mix once; actually, I find it works better if you sprinkle it on the cheese layer before baking.
Do You Really Need Fancy Equipment?
Honestly, any oven-safe dish will do. Don’t have a mixing bowl? Use a big pot. I’ve sometimes mashed everything together in the casserole dish itself (less washing up, so bonus points). If you don’t have a steamer, microwave the broccoli in a covered bowl with a splash of water—it works, promise.
How To Store (If There’s Anything Left)
Store leftovers in a covered container in the fridge for 2-3 days. You can reheat in the oven or zap it in the microwave (just cover with a paper towel or you’ll be scrubbing cheese from everywhere). Though honestly, in my house it never lasts more than a day! I think this tastes better the next day, actually—something about the flavors settling in.
How I Like to Serve This (Your Mileage May Vary)
I usually serve this with roast chicken or even just some crusty bread and a salad. Perfect for potlucks, too. My mum likes to top her portion with a little extra cheese (she claims it’s for calcium). Sometimes we’ll have it as the main event with just a big green salad on the side. Oh, and if you’re feeling extra fancy, a dash of hot sauce is great.
Lessons Learned the Hard Way (My Pro Tips)
- Don’t rush the resting time. I once tried serving straight from the oven and it just sort of…slid everywhere. Give it 5-10 minutes to set up.
- Be sure to taste the soup mixture before adding eggs (raw eggs aren’t exactly delicious). Adjust the seasoning then.
- If you use frozen broccoli, squeeze out the extra water after thawing. Seriously, it makes a world of difference and saves you from a watery mess.
FAQ (I Get These a Lot!)
- Can I make this ahead of time? Yep! Assemble everything but the cracker topping, cover, and refrigerate. Add the crackers right before baking so they stay crunchy.
- Can I freeze it? I’ve done it, though the texture gets a little softer after thawing. Still tastes good, but maybe not company-worthy.
- What can I use instead of mayo? Honestly, Greek yogurt works really well, or even sour cream. Or just use a little more milk and cheese if you’re out.
- How do I make it vegetarian? Use cream of mushroom soup and skip any meat add-ins. Easy peasy.
- Could I sneak in other veggies? Definitely! I’ve added peas, carrots, even diced bell pepper. Just chop ’em small so they cook through.
- Where do you get your cracker topping idea? Got it from Southern Living, actually. They’ve got some clever tricks! For more casserole inspiration, AllRecipes has a bunch of variations, too.
If you’ve got other tweaks or funny casserole stories, let me know! (Once, a friend topped hers with crushed potato chips and it was, uh, interesting.) Anyway—happy cooking!
Ingredients
- 4 cups fresh broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup chopped onion
- 1/2 cup milk
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Steam or blanch the broccoli florets for 3-4 minutes until just tender. Drain and set aside.
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3In a large bowl, combine the condensed cream of mushroom soup, sour cream, milk, chopped onion, garlic powder, salt, and black pepper. Stir in 1 1/2 cups of shredded cheddar cheese.
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4Add the cooked broccoli to the cheese mixture and mix until well coated. Transfer the mixture to the prepared baking dish.
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5In a small bowl, mix breadcrumbs with melted butter. Sprinkle the remaining 1/2 cup cheddar cheese and the breadcrumb mixture evenly over the casserole.
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6Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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