There’s something deeply comforting about pulling a bubbling broccoli casserole out of the oven — the edges golden and crisp, the center creamy, and that unmistakable scent of cheese and warmth filling the kitchen.
I grew up watching my mother make this casserole for nearly every family gathering, always with her own touch — sometimes with crushed crackers on top, other times with a handful of leftover rice mixed in. It wasn’t until years later, when I began hosting my own holiday dinners, that I truly understood what made this dish so special. It wasn’t just the flavors; it was the practicality, the familiarity, and the way it managed to make even the pickiest eaters reach for seconds.
I’ve adapted her recipe over the years — keeping that cozy, old-fashioned essence but with a few tricks to make it extra creamy and never mushy.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients.
- A perfect side dish for holidays, weeknights, or potlucks.
- Creamy, cheesy, and full of comforting flavor.
- Great way to get picky eaters to enjoy broccoli.
- Can be prepared ahead and reheated beautifully.
- Budget-friendly and freezer-friendly.
Ingredients You’ll Need
- Broccoli florets (about 5 cups) – I prefer using fresh broccoli, steamed until just tender-crisp. If you’re short on time, frozen broccoli works too; just be sure to drain it very well after thawing to avoid a watery casserole.
- Cream of mushroom soup (1 can, 10.5 oz) – A classic binder that gives the casserole its creamy texture. You can substitute cream of chicken or make your own white sauce if you prefer homemade.
- Mayonnaise (½ cup) – Adds richness and helps balance the soup’s saltiness. I’ve tried using Greek yogurt for a lighter version, and it works surprisingly well.
- Shredded cheddar cheese (2 cups, divided) – Sharp cheddar brings that irresistible gooey pull. Mix half into the casserole and reserve the rest for the topping.
- Eggs (2 large) – These hold everything together while adding a little fluff to the texture. Beat them lightly before adding.
- Onion (½ small, finely chopped) – Adds gentle sweetness. I sometimes sauté it for a minute or two before mixing to mellow the bite.
- Salt and black pepper (to taste) – Don’t skip the seasoning; the soup and cheese provide salt, but a pinch of extra salt and freshly cracked pepper makes the flavors pop.
- Ritz crackers or breadcrumbs (about 1 cup, crushed) – For that signature crunchy top. If I’m feeling indulgent, I drizzle a little melted butter over the crumbs before baking for extra crispness.
- Butter (2 tablespoons, melted) – Used to moisten the topping and create that irresistible golden crust.
How to Make It (Step-by-Step Instructions)
Step 1: Prepare the Broccoli
Start by preheating your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add your broccoli florets. Blanch them for 2–3 minutes, just until bright green and slightly tender. Immediately drain and plunge them into ice water to stop the cooking — this keeps the broccoli vibrant and prevents that overcooked, dull texture. Drain thoroughly.
Step 2: Mix the Base
In a large bowl, whisk together the cream of mushroom soup, mayonnaise, eggs, and seasonings. Stir in the chopped onion and half of the shredded cheddar cheese. I like to taste a small spoonful of this mixture before adding the broccoli — it gives you a chance to adjust salt and pepper early on.
Step 3: Combine and Layer
Fold the drained broccoli into the creamy mixture, ensuring it’s evenly coated. Transfer it to a greased 9×13-inch baking dish, spreading the mixture out evenly. Top with the remaining cheddar cheese, pressing it gently into the surface.
Step 4: Add the Crunchy Topping
In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole. This step is what gives you that satisfying crunch with every bite, so don’t skimp on it.
Step 5: Bake to Perfection
Bake uncovered for 30–35 minutes, until the casserole is hot and bubbly around the edges and the topping is golden brown. I always keep an eye on it during the last few minutes — every oven has its quirks, and that perfect crust can go from golden to too dark rather quickly.
Step 6: Let It Rest
Allow the casserole to rest for about 5–10 minutes before serving. This gives it time to set slightly, making it easier to serve neat squares and helping the flavors come together beautifully.
Expert Tips for the Best Results
One thing I’ve learned from making broccoli casserole dozens of times is that moisture is your biggest challenge. Broccoli holds water, and if you don’t drain it well after steaming, you’ll end up with a soupy base. I like to spread the cooked broccoli on a clean kitchen towel for a few minutes before mixing it in. Also, avoid overbaking — once the edges bubble and the top is golden, it’s done. Overbaking dries out the creamy layer. For the topping, butter is key. Dry crumbs alone won’t brown properly, but a quick toss in melted butter gives you that golden, crisp contrast.
Variations & Substitutions
Over the years, I’ve played with this recipe in more ways than I can count. Once, when I was out of cream of mushroom soup, I used cream of chicken — and my husband actually liked it even more. Another time, I folded in a cup of cooked rice to make it heartier for a quick weeknight dinner. You can easily swap the cheddar for Monterey Jack or even Gruyère for a more sophisticated flavor. For a vegetarian-friendly version, use homemade mushroom sauce and skip any canned soups with meat base. And if you like a bit of heat, try adding a pinch of crushed red pepper flakes or a dash of cayenne into the mixture — it wakes the whole dish up without overpowering it.
Serving Suggestions
This broccoli casserole shines next to roasted chicken, baked ham, or a simple pan-seared salmon. It’s a staple on my Thanksgiving and Christmas table, but I also love serving it on casual Sunday dinners with some roasted potatoes and a crisp green salad. If I’m bringing it to a potluck, I often bake it in a disposable pan for easy cleanup — it always disappears fast, no matter the crowd. For brunch, you can even serve it as part of a vegetarian spread alongside scrambled eggs or quiche.
Storage & Reheating Instructions
If you have leftovers, let them cool completely before covering tightly with foil or transferring to an airtight container. It keeps well in the refrigerator for up to four days. To reheat, bake at 325°F until warmed through, or use the microwave in 30-second bursts if you’re just heating a small portion. I’ve found that the oven method restores the topping’s crispness better, while the microwave can soften it slightly. You can also freeze the unbaked casserole for up to two months — just thaw overnight in the fridge before baking.
Recipe FAQs (Answered by Clara)
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting because the flavors have time to mingle. Just add an extra 5–10 minutes to the baking time if you’re starting from cold.
Can I use frozen broccoli?
Absolutely. I’ve done it many times. Just thaw it completely and pat it dry before adding it to the mixture. Excess moisture is what makes casseroles runny, so drying it out well makes a world of difference.
Can I serve it cold?
Personally, I think this casserole is at its best warm from the oven, when the cheese is gooey and the topping is crisp. But I’ve nibbled on cold leftovers more than once straight from the fridge — it’s surprisingly tasty that way too.
How do I make it less watery?
The trick is to make sure your broccoli is well-drained and your ratio of wet ingredients is balanced. Don’t add extra soup or mayonnaise thinking it will make it creamier — it just makes it soggy. Also, avoid covering it while baking; the steam will make the topping soft.
Conclusion
Broccoli casserole might seem simple, but it carries all the heart of home cooking — the kind of dish that feels like a warm hug at the dinner table. It’s humble, reliable, and endlessly comforting. Whether you’re making it for a family holiday or just a quiet weeknight, it’s one of those recipes that reminds you how good simple food can be. If you try it, I’d love to hear how it turns out — did you tweak the cheese, add rice, or keep it classic? Share your version in the comments or send me a note. Cooking, after all, is about connection — and nothing connects people quite like a dish baked with love.
Nutrition Information
Per Serving (based on 8 servings):
Calories: 285 | Fat: 20g | Saturated Fat: 8g | Carbohydrates: 16g | Protein: 9g | Fiber: 3g | Sodium: 480mg | Sugar: 2g
Broccoli Casserole
Ingredients
- 6 cups fresh broccoli florets or 2 lbs frozen broccoli, thawed and drained
- 1 tablespoon butter for greasing
- 1 can 10.5 oz cream of mushroom soup (or cream of chicken)
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 sleeve about 30 Ritz crackers, crushed
- 4 tablespoons butter melted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Prepare the broccoli: Fresh broccoli: Steam or blanch for 3–4 minutes until bright green and slightly tender. Frozen broccoli: Make sure it’s fully thawed and well drained to avoid excess liquid.
- In a large bowl, mix together the cream of mushroom soup, sour cream, cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper.
- Fold in the broccoli until fully coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a separate bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the mixture evenly over the casserole.
- Bake for 25–30 minutes, or until the topping is golden brown and the casserole is hot and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Make it extra cheesy: Add an additional ½ cup shredded cheddar on top before adding the cracker topping.
- Soup substitute: Homemade cream sauce can be used in place of canned soup if preferred.
- Add-ins: Stir in cooked rice, sautéed mushrooms, or diced cooked chicken to make it a full meal.
- Make ahead: Assemble up to 24 hours in advance. Add cracker topping just before baking.
- Storage: Refrigerate leftovers up to 3 days. Reheat at 350°F until warm.