Broccoli Casserole
This classic Broccoli Casserole is creamy, comforting, and topped with a golden buttery cracker crust. Made with tender broccoli, a rich cheese sauce, and simple pantry ingredients, it’s the perfect side dish for holidays, potlucks, or weeknight dinners. Easy to make and always a crowd-pleaser, this casserole pairs well with chicken, turkey, ham, or beef.
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.