Broccoli Casserole
This creamy, cheesy broccoli casserole is the side dish that'll have folks coming back for seconds before they even finish their first plate. It's got tender broccoli mixed with a rich cheese sauce, all topped with buttery cracker crumbs that bake up golden and crunchy. This is comfort food at its finest, and it goes with just about any meat you put on the table.
Cooking tutorial
Ingredients
- 2 lbs fresh broccoli florets (or 2 bags frozen broccoli, thawed and drained)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup mayonnaise
- 1/4 cup finely chopped onion
- 2 large eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cups crushed Ritz crackers (about 1 sleeve)
- 4 tbsp butter, melted
Instructions
- 1
Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
- 2
If using fresh broccoli, bring a big pot of salted water to a boil and cook the florets for about 4 minutes until they're just tender but still bright green, then drain well. If using frozen, make sure it's completely thawed and squeeze out any extra water with paper towels.
- 3
In a large mixing bowl, combine the cream of mushroom soup, sour cream, mayonnaise, 1 1/2 cups of the shredded cheese, chopped onion, beaten eggs, garlic powder, pepper, and salt. Stir it all together until it's nice and smooth.
- 4
Add the broccoli to the mixture and fold it in gently until all the florets are coated with that creamy sauce.
- 5
Pour the broccoli mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheese over the top.
- 6
In a small bowl, mix the crushed crackers with the melted butter until the crumbs are well coated, then sprinkle this mixture evenly over the cheese layer.
- 7
Bake uncovered for 30 to 35 minutes, until the casserole is bubbling around the edges and the cracker topping is golden brown.
- 8
Let it sit for about 5 minutes before serving so it can set up a little bit and won't be too runny when you scoop it out.
Pro Tips
- ★Don't skip draining that broccoli real good — extra water will make your casserole soupy instead of creamy.
- ★You can make this a day ahead and keep it covered in the fridge, just add the cracker topping right before you bake it so it stays crispy.