Broccoli Casserole
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I used to walk right past the Broccoli Casserole at potlucks, and now I’m the one making it every single time. The broccoli turns incredibly tender, smothered in the creamiest, most savory mushroom sauce, while the crispy cheese cracker topping bakes up golden and crunchy. It’s rich, cheesy, and the kind of side dish people talk about long after dinner is over.
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I make this for Thanksgiving, Christmas, potlucks, and family gatherings because it’s creamy, comforting, and always the biggest crowd-pleaser on the table. It’s budget-friendly, easy to prep ahead, and pairs well with just about any main dish or works wonderfully on its own as a weeknight dinner. Store leftovers in the fridge for up to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Broccoli Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You only need one pot, one bowl, and a baking dish to pull this off, so let’s get into it.
Steam Broccoli
Bring a large pot of water to a boil, then reduce it to a simmer. Place a steamer basket filled with the fresh broccoli over the water, cover with a lid, and steam for 5 minutes.
If you don’t have fresh broccoli and are using frozen broccoli florets instead, make sure to defrost them completely first and pat them dry with paper towels.
Once steaming is done, remove from the heat and chop the broccoli into bite-sized pieces. If you use thawed frozen chopped broccoli, then no need to chop.
Prep the Oven and Dish
Preheat your oven to 350°F/180°C, so your casserole cooks evenly. Have a greased casserole dish ready to keep everything running seamlessly from mixing to straight baking. A light brush of butter on the bottom and sides goes a long way in making sure nothing sticks.
I use a ceramic baking dish, which is perfect for even baking, and the bonus is that it always looks fancy on the table.
Mix the Filling
Add the steamed broccoli, mayonnaise, condensed cream soup, paprika, beaten eggs, melted butter, sliced onion, salt, and pepper to a large mixing bowl and mix well. A large and deep mixing bowl gives you plenty of room to combine everything without any spills or splashing.
If you want extra depth, feel free to stir in one or two cloves of garlic. It adds a savory, garlicky note that also pairs well with other ingredients in the filling, and is completely optional. For a slightly tangier, lighter result, you may partially swap the mayo for sour cream.
In case you don’t have a condensed cream of mushroom soup, you could try a different canned soup, like a condensed soup of celery, which keeps the recipe vegetarian-friendly and gives the filling a slightly different but equally savory taste.
Add the Cheese
Add 1 cup of the grated extra-sharp cheddar cheese to the broccoli mixture and stir well to combine. Using freshly grated cheese here makes a noticeable difference in how creamy the filling turns out.
A box grater always gets the job done quickly, and you’ll see the finer shreds melt right into the filling beautifully.
Assemble the Casserole
Carefully pour the mixture into the prepared baking dish, spreading it out evenly. Scatter the remaining ½ cup of shredded cheese over the top, then add the crushed cheese crackers in an even layer across the surface.
If you don’t have cheese crackers on hand, Ritz cracker crumbs make a great substitute topping. They bake up golden and buttery, too!
Bake and Serve Warm
Bake in the preheated oven for 40 minutes until the top is golden brown, and the filling is bubbling around the edges. Remove from the oven and serve while hot. Enjoy!
Broccoli cheese casserole is such a popular potluck and family gathering dish, so if you’re transporting it, let it cool slightly, then cover the dish tightly with foil or a silicone casserole lid. Then, pack the covered dish in an insulated casserole carrier so it stays hot until you arrive.
Ingredients
- 6 cups fresh broccoli florets
- 1 cup mayonnaise
- 10 ¾ ounces condensed mushroom soup
- 1 teaspoon paprika
- 2 large eggs beaten
- ½ stick butter melted
- ½ onion thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups extra sharp cheddar cheese grated
- 1 cup cheese crackers crushed
Video
Instructions
- Bring a large pan of water to a boil and reduce to a simmer, then place a steamer basket with broccoli on it, cover it with a lid, and steam for 5 minutes, remove from the heat and chop into bite sized pieces.6 cups fresh broccoli florets
- Preheat your oven to 350°F/180°C.
- Place the broccoli, mayonnaise, mushroom soup, paprika, eggs, butter, onion, salt, and pepper into a large mixing bowl and mix well to combine.1 cup mayonnaise, 10 ¾ ounces condensed mushroom soup, 2 large eggs, ½ stick butter, ½ onion, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon paprika
- Then add 1 cup of cheese and mix well to combine. Transfer into a buttered casserole dish and add the remaining cheese, and crackers evenly to the top of the broccoli mixture.1 ½ cups extra sharp cheddar cheese, 1 cup cheese crackers
- Bake for 40 minutes. Remove from the oven, serve while hot, and enjoy!
Notes
Nutrition
How to Store Leftovers
Once the casserole has cooled completely, transfer any leftovers into an airtight container and refrigerate for up to 3 days. I don’t recommend freezing it, though, because the dairy ingredients may separate and make the casserole watery after thawing.
To reheat, cover the dish loosely with foil and warm it in the oven until heated through, which helps revive the topping without drying out the filling. You can also microwave individual portions in 60-second intervals until hot, though it may soften the crushed crackers a bit.
What to Serve With Broccoli Casserole
It pairs beautifully with other hearty, comforting sides that round out the table, like mashed potatoes or buttered egg noodles. It also works well next to green bean casserole or macaroni and cheese for a fully loaded comfort food spread.
A crisp coleslaw on the side adds a fresh, crunchy contrast that cuts through the richness nicely, while warm dinner rolls are perfect for scooping up any extra creamy filling on the plate.
If you’re building a full vegetarian spread, serve it alongside other veggies like cauliflower or green beans tossed in a light, creamy sauce. Roasted sweet potatoes or honey-glazed carrots add a nice sweetness that balances the savory flavors perfectly.
More Easy Recipes for You to Try at Home
If you love this broccoli casserole recipe, here are more easy vegetable casseroles I think you’ll enjoy.
I recently made this cheese broccoli casserole, and it was so so good! The creamy, cheesy goodness combined with the perfectly tender broccoli was incredibly comforting. I used a mix of sour cream and mayo as you suggested and loved the flavor profile. This recipe is definitely a keeper, and I can’t wait to make it again and again.