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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar sauce and a buttery Ritz cracker crumble topping. Baked until bubbly and golden with crisp-tender steamed broccoli.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 2 lb broccoli florets
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 eggs
  • 1 onion
  • 2 cup shredded sharp cheddar Divided; reserve some for topping.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cracker topping
  • 1 sleeve Ritz crackers Crushed.
  • 3 tbsp butter Melted.

Equipment

  • 1 sheet pan

Method
 

Prep and steam
  1. Preheat the oven to 350F, then grease a 9x13-inch baking dish. Set up the dish so the casserole can go in right after mixing.
  2. Steam the broccoli for 4-5 minutes until crisp-tender, then drain well. The florets should be bright green and not fully soft.
Mix and assemble
  1. In a bowl, mix the cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups shredded cheddar, salt, and black pepper. Stir until the mixture looks smooth and thick.
  2. Fold the steamed broccoli into the mixture and spread it evenly in the greased dish. Use a spatula to level the surface so the topping bakes evenly.
  3. Sprinkle the remaining shredded cheddar over the top of the casserole. Cover the surface so it melts into a cheesy layer.
Bake
  1. Toss the crushed Ritz crackers with the melted butter, then sprinkle the crumb mixture over the cheddar. The top should look evenly coated with golden crumbs.
  2. Bake for 30-35 minutes at 350F until bubbly and golden. The edges should be browned and the center should bubble when you gently shake the dish.

Notes

Pro tip: Drain the steamed broccoli very well so the casserole doesn’t turn watery. Store covered in the refrigerator up to 3 days; reheat at 350F until hot and bubbly. Freezing: yes, freeze portions up to 2 months, then thaw in the refrigerator and reheat. For a lighter option, substitute plain Greek yogurt for some of the mayonnaise (use about half) while keeping the cheddar and soup for structure.