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Homemade broccoli casserole with creamy cheese sauce and buttery cracker topping in a red baking dish
Jana Rae

Broccoli Casserole

Creamy broccoli casserole with cheese and buttery cracker topping. A classic comfort food side dish, perfect for Thanksgiving, Christmas, and family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 5 cups fresh broccoli florets or 2 bags frozen, thawed & drained
  • 1 can 10.5 oz cream of mushroom soup (or cream of chicken)
  • 1 cup shredded cheddar cheese
  • ½ cup mayonnaise or sour cream
  • 2 large eggs lightly beaten
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper
  • 1 sleeve buttery crackers Ritz, crushed
  • 3 tablespoons butter melted

Method
 

  1. Preheat oven – Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Prepare broccoli – Blanch fresh broccoli in boiling water for 2–3 minutes (skip if using thawed frozen). Drain well.
  3. Mix filling – In a large bowl, stir together cream of mushroom soup, cheddar cheese, mayonnaise (or sour cream), eggs, garlic powder, onion powder, salt, and pepper until smooth.
  4. Combine – Fold in broccoli florets until evenly coated. Transfer mixture into prepared baking dish.
  5. Add topping – In a small bowl, combine crushed crackers with melted butter. Sprinkle evenly over the casserole.
  6. Bake – Bake uncovered for 30–35 minutes, or until topping is golden brown and casserole is bubbly.
  7. Serve – Let rest 5 minutes before serving warm.

Notes

  • Make ahead: Assemble casserole without topping, cover, and refrigerate up to 24 hours. Add topping just before baking.
  • Cheese options: Try Colby Jack, Gruyere, or mozzarella for different flavors.
  • Topping swap: Use panko breadcrumbs or French fried onions instead of crackers.
  • Vegetarian option: Use cream of mushroom soup + veggie broth base.