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Classic Broccoli Casserole

A close-up of a freshly baked broccoli casserole with a golden, cheesy, and crunchy breadcrumb topping.
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A simple recipe for a creamy, cheesy broccoli casserole perfect for a side dish or a meatless main course.

Ingredients

Scale
  • 1 pound fresh or frozen broccoli florets
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/4 cup chopped onion
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons melted butter

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; drain well. If using frozen, thaw and drain thoroughly.
  3. In a large bowl, combine the cream of mushroom soup, mayonnaise, 3/4 cup of the cheddar cheese, chopped onion, eggs, salt, and pepper. Mix until smooth.
  4. Fold the cooked broccoli into the soup mixture until everything is coated.
  5. Pour the broccoli mixture into the prepared baking dish.
  6. In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
  7. Bake for 25 minutes.
  8. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top.
  9. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.

Notes

  • For a richer flavor, substitute cream of chicken soup for the cream of mushroom soup.
  • You can use frozen chopped onion if you prefer not to chop fresh onion.
  • If you want a crispier topping, add 1/4 cup of grated Parmesan cheese to the cracker mixture.

Nutrition

Find it online: https://tasteportfolio.com/broccoli-casserole-recipe-easy/