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Classic Broccoli Casserole

A close-up shot of a creamy, baked broccoli casserole topped with golden, crunchy breadcrumbs or cornflakes.
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A straightforward recipe for a creamy, cheesy broccoli casserole, suitable as 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
  • 1/2 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1/2 teaspoon ground 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. If using fresh broccoli, steam or boil the florets until tender-crisp. If using frozen, thaw and drain well.
  3. In a large bowl, combine the cream of mushroom soup, mayonnaise, 3/4 cup of the cheddar cheese, chopped onion, and black pepper. Mix until smooth.
  4. Fold the cooked broccoli into the soup mixture. Spread this mixture evenly into the prepared baking dish.
  5. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 25 minutes.
  7. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly.
  8. Let the casserole stand for 5 minutes before serving.

Notes

  • For extra flavor, you can substitute cream of chicken soup for the cream of mushroom soup.
  • If you prefer a crunchier topping, add 1/4 cup of finely chopped pecans to the cracker mixture.

Nutrition

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