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Classic Broccoli Casserole

A creamy, cheesy broccoli casserole with a golden, crunchy topping served in a white oval baking dish.
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A simple recipe for a creamy, cheesy broccoli casserole suitable as a side dish or a meatless main course.

Ingredients

Scale
  • 2 cups fresh or frozen broccoli florets, cooked and drained
  • 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 an 8×8 inch baking dish.
  2. In a large bowl, combine the cooked broccoli, cream of mushroom soup, mayonnaise, 3/4 cup of the cheddar cheese, chopped onion, eggs, salt, and pepper. Mix until just combined.
  3. Pour the mixture into the prepared baking dish.
  4. In a small bowl, mix the crushed crackers and the remaining 1/4 cup of cheddar cheese. Pour the melted butter over the cracker mixture and toss to coat.
  5. Sprinkle the cracker topping evenly over the casserole mixture.
  6. Bake for 30 to 35 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let the casserole stand for 5 minutes before serving.

Notes

  • If using frozen broccoli, thaw and drain it well before mixing to prevent a watery casserole.
  • You can substitute cream of chicken soup for cream of mushroom soup if preferred.
  • For extra flavor, add 1/4 teaspoon of garlic powder to the casserole mixture.

Nutrition

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