Description
This Broccoli Casserole recipe offers a comforting, creamy, and cheesy dish perfect for holidays, potlucks, or weeknight dinners. It balances tender broccoli with melty cheese and a crispy topping, making it a crowd-pleasing favorite.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Steam or blanch the broccoli florets for 3-4 minutes until bright green and slightly tender, then drain well.
- In a large bowl, combine the condensed cream of mushroom soup, mayonnaise, beaten egg, 1 cup cheddar cheese, chopped onion, garlic powder, salt, and pepper. Stir in the cooked broccoli until evenly coated.
- Transfer the broccoli mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top. Mix the crushed crackers with melted butter and sprinkle evenly over the cheese layer.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown. Let cool for 5-10 minutes before serving.
Notes
- For a creamier result, add 1/2 cup sour cream to the base.
- You can use fresh or frozen broccoli; thaw and drain frozen broccoli well before use.
- Consider variations like adding cooked bacon or shredded chicken for a heartier dish.
- For a gluten-free version, use gluten-free cream soup and crushed gluten-free crackers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 0mg