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Classic Broccoli Casserole

A golden-brown, bubbling broccoli casserole topped with crunchy breadcrumbs, fresh from the oven.
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A simple recipe for a creamy, cheesy broccoli casserole suitable 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 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed buttery crackers (like Ritz)
  • 4 tablespoons melted butter

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. If using fresh broccoli, steam or boil the florets until tender-crisp. If using frozen, thaw and drain well. Place the cooked broccoli in the prepared baking dish.
  3. In a large bowl, combine the cream of mushroom soup, sour cream, 3/4 cup of the cheddar cheese, mayonnaise, onion, salt, and pepper. Mix until smooth.
  4. Pour the cheese mixture evenly over the broccoli in the baking dish. Stir gently to coat.
  5. In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  7. Remove from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Let it sit for 5 minutes before serving.

Notes

  • For a slightly crunchier topping, toast the buttered crackers lightly before sprinkling them on the casserole.
  • You can substitute cream of chicken soup for cream of mushroom soup if desired.

Nutrition

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