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–+ servings

Broccoli Cheese Casserole

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This Broccoli Cheese Casserole is pure comfort food at its finest. Tender broccoli florets are smothered in a rich, creamy cheese sauce, topped with a buttery cracker crumb topping, and baked until golden and bubbly. It is the kind of dish that disappears fast at the dinner table — and everyone always asks for the recipe!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 298
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups fresh broccoli florets about 2 medium heads, cut into bite-sized pieces
  • 1 can (10.5 oz) cream of mushroom soup low sodium
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cups sharp cheddar cheese shredded and divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup Ritz crackers about 25 crackers, crushed
  • 3 tablespoons salted butter melted

Method
 

  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2 minutes. Drain immediately and pat the broccoli very dry with paper towels or a clean kitchen towel.
  3. In a large mixing bowl, stir together the cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper until well combined.
  4. Fold in 1 and 1/2 cups of the shredded cheddar cheese into the soup mixture until incorporated.
  5. Add the dried broccoli florets to the bowl and stir gently until all the florets are evenly coated in the cheese mixture.
  6. Pour the broccoli mixture into the prepared baking dish and spread into an even layer.
  7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
  8. In a small bowl, combine the crushed Ritz crackers with 3 tablespoons of melted butter and stir until all the crumbs are coated. Spread the buttery cracker crumbs evenly over the cheese layer.
  9. Spray the inside of a piece of aluminum foil with nonstick spray and cover the baking dish loosely. Bake for 25 minutes.
  10. Remove the foil and bake uncovered for an additional 15-20 minutes, until the topping is golden brown and the casserole is hot and bubbly around the edges.
  11. Let the casserole rest for 5 minutes before serving. Enjoy!

Nutrition

Calories: 298kcalCarbohydrates: 16gProtein: 11gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 548mgPotassium: 312mgFiber: 2gSugar: 3gVitamin A: 890IUVitamin C: 68mgCalcium: 248mgIron: 1mg

Notes

Make Ahead: You can assemble this casserole completely the night before, cover it tightly with foil, and refrigerate it. When you are ready to bake, add about 5-10 extra minutes to the covered baking time since everything is starting cold. Add the cracker topping just before baking so it stays nice and crispy.
Freezing: This casserole freezes well before baking. Assemble it without the cracker topping, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the cracker topping, and bake per the instructions above.
Nutritious Boost: To add even more nutrition to this dish, stir in 1/2 cup of finely diced carrots or cauliflower florets right along with the broccoli. It is a great way to sneak in extra vegetables for the whole family without anyone noticing!

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