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This Broccoli and Cheese Casserole has been a staple in my family for as long as I can remember. It’s a recipe my mom made for years before I started making it, so that combined is five-plus decades of this tried-and-true recipe! It is a must have side dish on any of our holiday menus. My kids and husband all say that’s it’s not a holiday meal without momma’s broccoli casserole!
What I love most about this recipe is how simple it is to make with just 6 ingredients, yet it always delivers on big flavor. And this recipe doesn’t stop at the holiday table; we make it for quick weeknight dinners because it comes together quickly and can be prepped ahead. Plus, there’s just something about the creamy, cheesy goodness combined with that buttery Ritz cracker topping that makes it irresistible.
Be sure to also try my Chicken and Broccoli Casserole or Chicken Spaghetti Casserole, they’re two other winning dinners!
Reader Review ⭐⭐⭐⭐⭐
“Just made this for the family and they loved it. It wasn’t swimming is sauce – just a nice coating, and the cheese and cracker topping just finished it off. Easy to follow directions.”
— Paula
why you’ll love this Recipe
- It only takes 5 minutes to prep. So easy to make! Just mix everything together, layer it up, and bake—minimal prep and ready in no time.
- Great for meal prepping in advance. Assemble and place the casserole dish in the fridge without the cracker topping up to a day in advance. All you have to do for dinner is bake! It also makes for a great dish to deliver to a friend in need.
- Family staple side dish or main course. This Broccoli casserole is a comfort food classic that’s a must for holiday gatherings, but is also perfect for potlucks or family dinners.
Ingredients
- Broccoli: You can use fresh or frozen! If you’re short on time, frozen broccoli works just fine. Just make sure to drain it well so you don’t end up with extra water in your casserole.
- Cream of Mushroom Soup: This gives that creamy, cozy flavor we love.
- Mayo: Adds richness to the dish.
- Cheese: (I use sharp cheddar) Freshly shredded cheese always melts the best, but this casserole is pretty forgiving as long as you use good-quality cheese! Grab a thick cut for a nice gooey melt using pre-shredded cheese. I love using Sargento sharp cheddar when buying prepackaged cheese.
- Ritz Crackers: That buttery crunch on top is heavenly!
- Butter: The melted butter combined with the crushed crackers makes the perfect golden, crispy topping. Don’t skimp here.
How To Make Broccoli Casserole with Ritz Crackers
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep Oven and Cook Broccoli
Preheat your oven to 350°F and give a 9×9 baking dish (or a 2.5-quart casserole dish) a good spray with nonstick spray.
Steam the broccoli over water or cook it in a saucepan with ½ cup water for about 5 minutes or until it reaches your preferred doneness. If you’re using frozen broccoli, follow the package instructions, drain well, and make sure it’s fully drained.
Step 2 | Make Creamy Casserole Filling
Lightly beat the eggs in a large bowl. Then stir in the soup, mayo, salt, pepper, and 1 cup of cheddar cheese until it’s all mixed together.
Fold in the cooked broccoli, making sure it’s coated evenly.
Step 3 | Assemble the Casserole
Pour the broccoli mixture into your prepared baking dish and spread it out.
Sprinkle the remaining cheddar cheese over the top.
Step 4 | Make the Cracker Topping
In a small bowl, mix the crushed crackers with melted butter, then sprinkle that crunchy goodness evenly over the cheese.
Step 5 | Bake
Bake for 35-45 minutes, until it’s bubbly and golden brown.
Expert Tips
- Pre-cook the Broccoli: For the best texture, steam or cook the broccoli before adding it to the casserole. This ensures it’s tender and blends well with the creamy base.
- Drain the Broccoli Well after Cooking: If you’re using frozen broccoli, be sure to drain it thoroughly after cooking to avoid excess moisture, which can make your casserole watery. You can even pat it dry with paper towels to be extra cautious.
- Filling Texture: Keep in mind that you can adjust the texture in two ways: With the length of cooking time of the broccoli (softer versus more steamed and firm) and the cut size of the florets. My mom always uses frozen chopped broccoli, and the texture is smoother rather than having larger bites of broccoli. You can do this with fresh broccoli as well.
- If you want it super smooth, pulse a bit in the food processor or blender. Remember, if the florets are really soft when cooked, they will break down and become smooth as you stir the mixture.
- Add the Topping Last Minute: For a crunchy, golden topping, mix and add the crushed crackers and butter right before baking. This prevents it from getting soggy if you’re prepping the dish ahead.
- Let It Rest: After baking, let the casserole sit for about 10 minutes before serving. Don’t skip this; it helps the dish set and makes it easier to serve.
What to Serve with Broccoli Casserole
The options are endless, whether you are serving broccoli and cheese casserole as a side dish or main course. Here are some of the recipes we’ve paired with the dish:
Variations and Substitutions
- Swap the Cheese: Try mixing it up with different cheeses like Monterey Jack, Colby, or even a little Parmesan for extra flavor. A blend of sharp and mild cheddar works beautifully, too!
- Cream of Soup Options: If you’re not a fan of cream of mushroom, feel free to substitute it with cream of chicken or cream of celery for a different twist.
- Add Onion if Desired: If you love onions in the casserole, feel free to add them. They can be grated or diced.
- Add Protein: I love adding shredded rotisserie chicken—like my Copycat Cracker Barrel Broccoli and Chicken Casserole—diced ham, or cooked ground turkey. It makes the casserole even heartier! You may want to add a little extra milk so the sauce remains creamy.
- Stir in some Vegetables: While broccoli is the star, you can throw in other veggies like cauliflower, carrots, or even green beans to mix things up and sneak in some extra nutrients.
- Make it Gluten-Free: If you need a gluten-free version, simply swap out the Ritz crackers for gluten-free breadcrumbs or crushed gluten-free crackers.
- Lighten the Casserole Up: Use Greek yogurt in place of mayo or opt for a low-fat version. You can also try low-fat cheese or reduced-fat cream soup to cut down on the calories.
FAQs
Absolutely! Just follow the package instructions to cook the broccoli, drain it well, and make sure it’s fully thawed before adding it to the casserole.
If you want to change things up, you can use crushed cornflakes, buttery breadcrumbs, or even crushed panko crumbs for a different topping.
While this recipe was tested with all dairy products, you can try a dairy-free cream soup (many brands offer this now) and swap the cheddar for your favorite plant-based cheese. Use a vegan butter substitute for the topping as well.
If you’re using frozen broccoli, be sure to rinse off any ice or frost and dry the broccoli well. You don’t need to thaw it first, but if you do, make sure to pat away any excess moisture before adding it to the casserole. Make sure to drain the broccoli well after cooking, whether using fresh or frozen. Also, let the casserole rest for 10 minutes after baking to allow everything to set and thicken.
More Delicious Casseroles
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Broccoli Casserole (with Ritz Crackers)
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Ingredients
- 8 cups broccoli florets - uncooked (or 20 ounces frozen broccoli)
- 1 can condensed cream of mushroom soup - (10.75 oz)
- 1 cup mayo
- 2 large eggs - lightly beaten
- ½ to 1 teaspoon salt - or to taste
- ½ teaspoon pepper - or to taste
- 2 cups sharp shredded cheddar cheese - divided
- 1 sleeve Ritz crackers - about 24 crackers, crushed
- 4 tablespoons butter - melted
Instructions
- Preheat the oven to 350°F and spray a 9 X 9 baking dish or a 2.5 -quart casserole dish with nonstick spray.
- Cook broccoli in a steamer basket over water or in a saucepan with water for 5 minutes (or desired doneness). When cooking broccoli in the saucepan with water, I use ½ cup of water to cook the broccoli.
- Frozen Broccoli: If using frozen broccoli, follow directions on the package, drain water, and ensure broccoli is not frozen.
- In a large bowl, add eggs and lightly beat. Then soup, mayo, salt, pepper, and 1 cup of cheddar cheese, and mix until combined.
- Add in broccoli and mix until combined.
- Add broccoli mixture to the prepared baking dish and spread evenly into the bottom.
- Sprinkle on the remaining cheddar cheese.
- In a small bowl, combine crushed crackers and melted butter. Sprinkle evenly over the cheese layer.
- Bake for 35-45 minutes, or until bubbly and golden brown. Let stand for 10 to set minutes before serving
Notes
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Just made this for the family and they loved it. It wasn’t swimming is sauce – just a nice coating, and the cheese and cracker topping just finished it off. Easy to follow directions.
Thank you, Paula. It does have a great sauce to broccoli ratio. I like a to have bites of broccoli with the sauce. Thanks for making this for your family and sharing the results with us! For those that like it more on the saucy side, the key is to cut the broccoli smaller into pieces and give it a little extra cook time (or use the frozen chopped broccoli).