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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar sauce and a golden buttery cracker crumb topping. Steam the broccoli until crisp-tender, fold into the mixture, then bake until bubbly and browned.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Cheesy broccoli casserole base
  • 2 lb broccoli florets
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • 1 small onion
  • 1.5 cup shredded sharp cheddar
  • 0.5 cup shredded sharp cheddar
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cracker topping
  • 1 sleeve Ritz crackers
  • 3 tbsp butter

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
Steam the broccoli
  1. Steam broccoli florets for 4-5 minutes until crisp-tender, then drain well with no excess liquid.
Make the creamy mixture
  1. In a mixing bowl, combine cream of mushroom soup, mayonnaise, eggs, finely diced onion, 1 1/2 cups cheddar, salt, and black pepper until evenly mixed.
Assemble the casserole
  1. Fold the drained broccoli into the creamy mixture and spread it into the greased dish, then top with the remaining cheddar for a cheesy finish.
Add the cracker topping
  1. Toss crushed Ritz crackers with melted butter, then sprinkle the buttery crumbs evenly over the casserole so the top bakes golden.
Bake
  1. Bake at 350F for 30-35 minutes until bubbly around the edges and the topping turns golden.

Notes

For the creamiest texture, drain the steamed broccoli thoroughly so the casserole doesn’t loosen. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 325F oven until warm. Freezing is not recommended because the mayo-based sauce can break after thawing. If you want it lighter, swap mayonnaise for Greek yogurt in the same amount for a tangier, higher-protein version.