Here’s a classic Broccoli Cheese Casserole—creamy, comforting, and perfect for family dinners or holidays.
Broccoli Cheese Casserole
Ingredients
- 4 cups broccoli florets (fresh or frozen, thawed & drained)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1½–2 cups shredded cheddar cheese (sharp is best)
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
Topping (optional but classic):
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare broccoli
- If using fresh broccoli, blanch in boiling salted water for 2–3 minutes, then drain well.
- If using frozen, be sure it’s fully thawed and squeezed dry.
- Mix the casserole
In a large bowl, combine soup, sour cream, mayonnaise, garlic powder, pepper, and half of the cheese. Stir in broccoli until evenly coated. - Assemble
Spread mixture into the baking dish. Top with remaining cheese. - Add topping
Mix crushed crackers with melted butter and sprinkle evenly over the casserole. - Bake
Bake uncovered for 30–35 minutes, until bubbly and golden on top. - Rest & serve
Let sit 5–10 minutes before serving.
Helpful Tips
- For extra flavor, add ½ cup sautéed onions to the mix.
- Swap cream of mushroom for cream of chicken if preferred.
- Use Velveeta (cubed) for an ultra-creamy version.
If you’d like, I can share a from-scratch (no canned soup) version or a lighter weeknight version—just tell me!
