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Cheesy Broccoli Casserole

Cheesy broccoli casserole made with steamed broccoli and a creamy cheddar sauce, baked until bubbly and golden. Topped with buttery crushed cracker crumbs for a crisp, browned finish in every bite.
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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
  • 2 lb broccoli florets
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • 1 small onion, finely diced
  • 2 cup shredded sharp cheddar divided
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  2. Steam the broccoli for 4-5 minutes until crisp-tender, then drain well.
  3. Mix the cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups cheddar, salt, and black pepper until combined.
  4. Fold in the steamed broccoli and spread the mixture into the greased baking dish, then top with the remaining cheddar.
  5. Toss the crushed Ritz crackers with the melted butter, then sprinkle the crumbs evenly over the casserole.
  6. Bake for 30-35 minutes at 350F, until bubbly and golden.

Notes

For the cleanest texture, drain the steamed broccoli well so the casserole doesn’t turn watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven or microwave until hot. Freezing is not recommended because the broccoli can soften and the sauce may change texture. For a lighter option, use light mayonnaise and reduced-fat sharp cheddar.