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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar-mushroom sauce and a buttery Ritz cracker crumble baked until bubbly and golden. Bright broccoli stays crisp-tender before baking for a comforting, sliceable side dish.
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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
  

broccoli florets
  • 2 lb broccoli florets
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
mayonnaise
  • 1 cup mayonnaise
eggs
  • 2 large eggs
onion
  • 1 small onion, finely diced
sharp cheddar
  • 2 cup shredded sharp cheddar, divided
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
Ritz crackers
  • 1 sleeve Ritz crackers, crushed
butter
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and steam broccoli
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish. Set up the dish so it’s ready for the broccoli mixture.
  2. Steam broccoli for 4-5 minutes until crisp-tender, then drain well. The florets should stay bright green and not soften all the way through.
Make the cheesy filling and assemble
  1. Mix cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups cheddar, salt, and black pepper in a bowl until smooth. Look for an even, creamy mixture with no streaks of onion or egg.
  2. Fold in steamed broccoli and spread the mixture into the greased dish, then sprinkle with the remaining cheddar. Cover the top evenly so it melts into a cheesy layer.
  3. Toss crushed Ritz crackers with melted butter and sprinkle over the casserole. Aim for a light, even crumb layer for a golden finish.
Bake
  1. Bake at 350F for 30-35 minutes until bubbly and golden. Watch for bubbling around the edges and a browned cracker topping.

Notes

Pro tip: drain the steamed broccoli very well to keep the casserole from turning watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended for best texture, especially with the cracker topping. For a lighter option, use low-fat mayonnaise and reduced-fat cheddar.