Description
A classic broccoli cheese casserole featuring tender broccoli florets in a creamy mixture of sharp cheddar, mayonnaise, and cream of mushroom soup, topped with golden buttery crackers. This easy make-ahead side dish is perfect for Thanksgiving, Christmas, or any family gathering.
Ingredients
For the Casserole:
- 2 (10 ounce) packages frozen chopped broccoli, thawed and drained
- 1 cup mayonnaise
- 1 cup sharp cheddar cheese, shredded
- 1 can (10.75 ounce) condensed cream of mushroom soup
- 2 large eggs, beaten
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Topping:
- 1/4 cup butter, melted
- 1 sleeve buttery round crackers, crushed (such as Ritz; about 25–30 crackers)
Substitution Notes:
- Fresh broccoli works beautifully – just steam or blanch about 4 cups of florets until crisp-tender first
- Swap cream of mushroom for cream of chicken or cream of celery soup
- Greek yogurt or sour cream can replace half the mayonnaise for a lighter version
- Use any melty cheese you love – Colby Jack, Gruyere, or a Mexican blend all work!
Instructions
Oven to 350°F. Grease your pan with whatever.
Grab a clean kitchen towel and squeeze those broccoli packages till your hands hurt and water stops coming out. I’m talking really squeeze. First time I made this I barely squeezed because I was in a hurry and ended up with broccoli soup instead of casserole. Watery mess everywhere. Took me forever to figure out why it sucked. My sister made the same mistake last year and called me asking what she did wrong. Always the same answer – squeeze it harder. Get all that water out or you’ll be sorry.
Dried broccoli goes in a big bowl. Mayo, cheese, soup, eggs, onion, salt, pepper all go in on top. Mix it up with a big spoon or spatula. Looks runny and kind of weird but ignore that, it’s supposed to look like that. The eggs will cook and firm everything up in the oven so don’t panic about the consistency right now.
Pour the whole mess in your greased pan. Spread it around with a spatula so it’s even all over and reaches the corners. Don’t leave it piled up in the middle or it won’t cook right.
Melted butter goes on crushed crackers in a small bowl. Mix so everything’s covered in butter and looks like wet sand. Dump it all on top of the casserole and spread it around with your fingers or a spoon so there’s no bare spots showing through. Every inch needs cracker topping or someone’s gonna complain they didn’t get enough of the crispy part.
Stick it in the oven with no cover for 35 to 40 minutes. Top should get golden brown and crispy, edges will start bubbling up. You’ll smell it getting all buttery and delicious. When you take it out let it sit on the counter for 5 or 10 minutes so it firms up and isn’t soupy when you try to scoop it out. This is important or your first serving’s gonna fall apart and look messy on the plate.
Notes
- Cheese grating hack: Shred your own cheese from a block instead of buying pre-shredded. It melts SO much better and doesn’t have those weird anti-caking agents.
- Cracker crushing tip: Put the crackers in a zip-top bag and use a rolling pin. Way easier than trying to crush them in a bowl, and less mess!
- Check for doneness: Insert a knife in the center – if it comes out clean (not wet), you’re good to go.
- Avoid common mistakes: Don’t overbake or the edges will get tough. And don’t skip letting it rest – those few minutes make slicing so much easier.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American