This broccoli casserole is one of those dishes that shows up quietly at family dinners—and then disappears first from the table. It’s got that creamy, cheesy center and a golden, crunchy topping made with crushed cheese crackers that’s hard to resist. Whether you’re making it for a holiday spread or just to sneak some greens into a weeknight dinner, it’s a total crowd favorite.
Why This Dish Always Has a Spot at My Table
I first had a version of this casserole at a family gathering years ago, and I still remember my cousin joking that it was the only way she’d ever willingly eat broccoli. That moment stuck with me—and so did the recipe.
Over the years, I’ve tweaked it to make it feel more homemade without overcomplicating things. Some days I use fresh broccoli, sometimes frozen (whatever’s in the freezer). And if I’m short on time, I’ll use canned soup, but when I can, I make my own—because it really does make a difference.
The best part? You can prep the whole thing ahead of time and pop it in the oven when you’re ready. It’s my favorite kind of side—easy, cozy, and always dependable.
What You’ll Need
Broccoli
Fresh broccoli has the best bite, but frozen is totally fine. Just make sure to drain it well after boiling so the casserole doesn’t get watery.
Cheddar Cheese
Use a block of cheese and grate it yourself if you can. It melts smoother and just tastes better than the pre-shredded stuff. I usually go for sharp cheddar, but a blend of cheddar and Monterey Jack is great too.
Cream of Mushroom Soup
Store-bought or homemade—both work. When I have time, I make a quick homemade version with sautéed mushrooms and a bit of cream. It adds more depth and less salt.
Mayonnaise
This helps bind everything together and gives that creamy texture. If mayo’s not your thing, Greek yogurt is a lighter substitute that still works.
Eggs
A couple of eggs help hold the casserole together and give it that custardy richness once baked.
Dried or Fresh Onion
Dried minced onion is easy and convenient, but I often sauté a bit of fresh chopped onion if I’m already at the stove—it adds more flavor.
Cheese Crackers
Crushed cheese crackers like Cheez-Its add the perfect salty crunch on top. But I’ve also used Ritz, Club crackers, and even panko when I’m out of the cheesy ones. They all work, depending on your mood.
How I Put It Together (Step-by-Step)
- Boil the Broccoli
Bring a big pot of water to a boil. Add your broccoli florets and let them cook for just 2 minutes. You want them bright green and still a little crisp. Drain really well—I usually lay them out on a clean towel to dry off completely. - Mix the Sauce
In a big bowl, combine the cream of mushroom soup, mayo, eggs, cheese, and onions. Give it a good stir until everything’s smooth. - Toss and Pour
Add the broccoli into the bowl and gently toss until all the florets are coated. Then transfer everything to a greased baking dish. - Top and Bake
Sprinkle crushed cheese crackers generously over the top. I don’t skimp here—I love the contrast of the crunchy topping with the creamy filling. Bake at 400°F for 40–45 minutes, or until bubbly and golden on top.
A Few Fun Twists I Like to Try
Lighten It Up
Some days I swap the mayo for plain Greek yogurt and use a homemade soup base to cut back on sodium. I’ve even skipped the cheese crackers and used crushed cornflakes for a lighter crunch.
Add More Veggies
If I’ve got a bag of frozen mixed vegetables to use up, I toss in a cup or two—carrots, peas, corn, green beans. It bulks up the dish and adds some color.
Make It a Main Dish
When I want to turn this into dinner, I add cooked shredded chicken or leftover rotisserie chicken. A handful of rice or quinoa makes it a full meal.
How to Store and Reheat
This casserole keeps well in the fridge for about 3–4 days. Just cover the dish with foil or transfer leftovers to an airtight container. To reheat, I prefer using the oven so the topping gets crispy again—about 15 minutes at 350°F. The microwave works too if you’re in a rush, but the top might soften a bit.
My Tips for Prepping It Ahead of Time
This is a dream dish for make-ahead prep. I usually assemble the whole thing the night before, but I wait to add the crushed crackers. Store them separately in a zip-top bag so they don’t get soggy. Just let the casserole sit out for 20 minutes before baking, top with the crackers, and you’re good to go.
Perfect for saving time on holiday mornings or busy weeknights when you just want dinner done and ready.
A Few Questions I Get Asked
Can I use frozen broccoli straight from the freezer?
Let it thaw a bit and pat it dry first, otherwise, the casserole might turn watery. I always boil it briefly to freshen it up.
Is there a substitute for the mushroom soup?
If you’re not a fan of mushrooms, cream of chicken soup works well too. I’ve even tried it with a quick homemade béchamel sauce and it turned out great.
Do I need to blanch the broccoli?
I recommend it—even just 2 minutes in boiling water makes a big difference in the texture and helps the broccoli absorb the sauce better.
Broccoli Casserole
This cozy broccoli casserole is one of those dishes that feels like a warm hug. It’s creamy, comforting, and perfect for feeding a crowd. Fresh broccoli is tossed in a savory, cheesy sauce and topped with a layer of golden crushed cheese crackers that bake up irresistibly crispy. Whether it’s a holiday table or a weeknight dinner, this side dish always gets polished off fast.
Ingredients
- 1 cup freshly grated sharp cheddar cheese
- 10.5 oz can of cream of mushroom soup (or use your own homemade version)
- 6 cups fresh broccoli florets (roughly from 2 bunches)
- 1 cup mayonnaise
- 2 large eggs
- 2 tablespoons dried minced onion
- 1 cup crushed cheese crackers (like Cheez-Its or your favorite brand)
Instructions
- Start by bringing a large pot of water to a rolling boil. Drop in the broccoli florets and give them just a quick 2-minute boil—they should stay bright green and crisp-tender. Drain well and set aside.
- In a large mixing bowl, stir together the cream of mushroom soup, mayonnaise, eggs, dried onion, and cheddar cheese until everything is smooth and combined.
- Add the blanched broccoli to the bowl and toss gently until all the florets are well coated with the creamy mixture.
- Transfer the mixture to a greased 2-quart casserole dish (an 8-inch square pan works well too), spreading it out evenly.
- Sprinkle the crushed cheese crackers over the top to form a crispy layer.
- Bake in a preheated oven at 400°F for about 40–45 minutes, or until hot and bubbly and the top is golden brown.
Notes
- Leftovers can be covered and stored in the fridge for up to 4 days. Reheat in the microwave or pop it in the oven until warmed through.
- You can assemble the casserole in advance (minus the cracker topping) and refrigerate it for up to 2 days. Right before baking, let it sit at room temp for 20 minutes, then add the crushed crackers and bake as directed.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 345Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 70mgSodium 522mgCarbohydrates 14gFiber 3gSugar 3gProtein 11g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This cheesy broccoli casserole is the kind of dish that disappears fast at the table—and I always wish I’d made a little more. It’s warm, creamy, and crunchy all at once, and honestly, I’ve never met anyone who didn’t go in for seconds.
Make it for Thanksgiving, Sunday dinner, or just when you’re craving something cheesy and cozy. It’s simple, adaptable, and guaranteed to be one of those “everyone-asks-for-the-recipe” kind of dishes.
Try Other Broccoli Recipes:
