Make this creamy, comforting broccoli cheese casserole with real cheddar cheese and a crisp, buttery topping. This is a dependable holiday side dish.
Author:cookingbycarla
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:8 servings 1x
Category:Side Dish
Method:Oven Baked
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound fresh broccoli florets, cooked until tender-crisp
1 can (10.5 ounces) condensed cream of chicken soup
1 cup mayonnaise
1 cup sour cream
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups shredded sharp cheddar cheese, divided
1 cup crushed butter crackers (like Ritz)
1/4 cup melted butter
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Cook the broccoli until it is tender-crisp. Drain it well.
In a large bowl, mix the cream of chicken soup, mayonnaise, sour cream, onion powder, garlic powder, pepper, and salt. Stir until smooth.
Fold in the cooked broccoli and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix gently to combine.
Spread the broccoli mixture evenly into the prepared baking dish.
In a small bowl, combine the crushed butter crackers and the melted butter. Mix until the crumbs are coated.
Sprinkle the remaining 1/2 cup of cheddar cheese over the broccoli mixture. Then, top evenly with the butter cracker crumbs.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
For make-ahead preparation, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
If you prefer a softer topping, skip the cheese layer under the crackers.
You can use frozen broccoli; thaw and drain it very well before mixing it into the sauce.