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Classic Creamy Broccoli Casserole

Close-up of a creamy, baked broccoli casserole topped with golden brown cheese and crispy breadcrumbs.

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Make a comforting, cheesy broccoli casserole that is simple to prepare and perfect for family dinners or holiday gatherings.

Ingredients

Scale
  • 1 pound fresh or frozen broccoli florets, cooked and drained
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup sour cream
  • 1/4 cup finely chopped onion
  • 2 large eggs, lightly beaten
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons butter, melted

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. If using fresh broccoli, steam or boil the florets until tender-crisp, then drain well. If using frozen, thaw and drain thoroughly.
  3. In a large bowl, combine the cream of mushroom soup, mayonnaise, 1 cup of cheddar cheese, sour cream, chopped onion, eggs, Dijon mustard, salt, and pepper. Mix until everything is smooth.
  4. Fold the cooked broccoli florets into the cheese mixture until they are evenly coated.
  5. Pour the entire mixture into your prepared baking dish.
  6. In a small bowl, combine the crushed butter crackers and the melted butter. Sprinkle this topping evenly over the casserole mixture. Sprinkle a little extra cheddar cheese over the top if you wish.
  7. Bake for 30 to 35 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a richer flavor, use fresh broccoli and steam it just until it turns bright green.
  • You can substitute cream of chicken soup for cream of mushroom soup if you prefer.
  • This casserole freezes well before baking; cover tightly and freeze up to three months. Thaw overnight in the refrigerator before baking.

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