This creamy Broccoli Casserole brings comfort food to a whole new level in just 50 minutes. Perfect for busy weeknights, this dish combines tender broccoli with rich, savory flavors that will make everyone ask for seconds. With only 277 calories per serving and packed with vitamins A and C, it’s a nutritious twist on a classic family favorite that delivers both taste and health benefits. The golden, bubbly top and velvety texture underneath create an irresistible combination that’ll have you coming back for more.
Ingredients for Broccoli Casserole
- Fresh Broccoli Florets: 6 cups (about 2 bunches), choose bright green heads for best results
- Cream of Mushroom Soup: 1 can (10.5 oz), ensures creamy texture
- Mayonnaise: 1 cup, adds richness to the casserole
- Eggs: 2 large, helps bind ingredients together
- Dried Minced Onion: 2 Tablespoons, provides flavor depth
- Sharp Cheddar Cheese: 1 cup freshly grated, delivers bold flavor
- Cheese Crackers: 1 cup crushed, creates crispy topping
Step-by-Step Instructions
- Prepare Broccoli: Bring water to boil and cook broccoli for 2 minutes until bright green
- Create Sauce: Mix mushroom soup, mayonnaise, eggs, onions, and cheese until well combined
- Combine: Toss drained broccoli with the creamy sauce mixture
- Assemble: Transfer to a greased casserole dish and top with crushed cheese crackers
- Bake: Cook at 400°F for 40-45 minutes until golden and bubbly
Storage Tips
This broccoli casserole keeps beautifully in the fridge for up to 3 days. Let it cool completely before covering with plastic wrap or placing in an airtight container. When you’re ready to eat, warm it up in the microwave or pop it in a 350°F oven until heated through. The cheese crackers might lose some crunch over time, but the taste will still be amazing!
Mix and Match Options
Want to make this casserole your own? Try swapping the cream of mushroom soup for cream of chicken or cream of celery. You can also use different cheese blends – Colby jack or mild cheddar work great! For the topping, any cheese-flavored crackers will do the job, or try crushed potato chips for extra crunch. Don’t have fresh broccoli? Frozen florets work too – just thaw and drain them well first.
Serving Suggestions
This warm, cheesy casserole makes a perfect side dish for Sunday dinner or holiday meals. It pairs wonderfully with roasted chicken, turkey, or ham. Want to turn it into a main dish? Add 2 cups of cooked, diced chicken or turkey before baking. Serve it with a fresh green salad and some crusty bread for a complete meal that everyone will love.
Make-Ahead Tips
You can prep this casserole up to 24 hours before baking. Mix everything except the cracker topping, cover, and keep it in the fridge. When you’re ready to bake, let it sit at room temperature for 30 minutes, add the crackers, and pop it in the oven. This is super handy for busy weeknights or when you’re planning a big family dinner!
Broccoli Casserole
Equipment
- Large pot
- Large mixing bowl
- Casserole Dish
Ingredients
Main Ingredients
- 6 cups fresh broccoli florets about 2 bunches
- 10.5 ounce cream of mushroom soup or homemade
- 1 cup mayonnaise
- 2 large eggs
- 2 Tablespoons dried minced onion
- 1 cup freshly grated sharp cheddar cheese
- 1 cup cheese crackers crushed
Instructions
- Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well.
- In a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well.
- Pour over broccoli and toss to combine.
- Pour into greased casserole dish.
- Sprinkle crushed cheese crackers on top.
- Bake at 400 degrees F for 40-45 minutes.
