Broccoli Casserole

This easy broccoli casserole combines tender-crisp broccoli florets with a creamy, cheesy sauce and a crunchy cracker topping. Perfect for holidays, potlucks, and weeknight dinners, this comforting side dish is simple to prepare, make-ahead friendly, and irresistibly delicious.

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Prep Time 12

Cook Time 45

Total Time 1 2

Servings: 8 servings

Course: Holiday, Side Dish, Vegetable

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

6 cups broccoli florets (fresh or frozen, thawed and drained)
1 can (10.5 oz) cream of mushroom soup
1 cup mayonnaise
2 large eggs, lightly beaten
1 Tbsp dried minced onion (or 1/4 cup fresh diced onion)
1 1/2 cups sharp cheddar cheese, freshly grated
2 cups cheese crackers, crushed (or Ritz/Club crackers)
Salt & pepper, to taste

Equipment

large pot
Large mixing bowl
2-quart or 8-inch casserole dish

Method

Bring a large pot of water to a boil. Add the broccoli florets and boil for exactly 2 minutes. Drain immediately and let cool slightly. Do not skip blanching—raw broccoli will not soften properly in the oven.
In a large bowl, combine cream of mushroom soup, mayonnaise, eggs, dried minced onion, and grated cheddar cheese. Mix until fully combined.
Add the blanched broccoli to the creamy mixture and fold gently to coat. Transfer the mixture to a greased 2-quart casserole dish and spread evenly.
Sprinkle crushed cheese crackers evenly over the top. Do not press down.
Bake at 400°F for 40–45 minutes, until the topping is golden brown and the casserole is bubbling at the edges.
Let the casserole rest for 5 minutes before serving to help it set and serve cleanly.

Notes

For extra flavor, sauté 1 diced onion in butter and add to the mix. Add garlic powder, toss in mixed vegetables, or combine Ritz crackers with melted butter for an even crispier topping.

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