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This Southern Broccoli Casserole is a family favorite packed with cheesy goodness and topped with a buttery, crunchy cracker crust. It’s quick to prepare and perfect for everything from holiday gatherings to easy weeknight dinners!
Nikki’s Recipe Roundup
- Taste: Rich, cheesy, and savory!
- Texture: Creamy, tender broccoli with a golden, crunchy topping that adds just the right amount of bite.
- Ease: So easy to make! Just mix everything together, layer it up, and bake—minimal prep and ready in no time.
- Pros: Quick to whip up, family-approved, and super customizable with different cheeses or ingredients. You can even make it ahead for a stress-free meal!
- Considerations: Adjust the broccoli cooking time and cut size depending on the texture you want in the filling. If you like your broccoli a little firmer, just cook it for less time.
- Recipe Repeatability: This comfort food classic is a must for holiday gatherings, but it’s also perfect for potlucks or family dinners. It makes a great dish to bring to a friend in need or for a stress-free meal on busy nights.
Cheesy Broccoli Casserole
This broccoli casserole has been a staple in my family for as long as I can remember. This is another recipe my mom made for years before I started making it, so that combined is five-plus decades. It is a must have on our Thanksgiving menu. Everyone else seems to go crazy for green bean casserole, and I’m over here (with most of my family) saying 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, yet it always delivers on 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.
Ingredients Needed for Southern Broccoli Casserole
- 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 Easy Broccoli Casserole
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
- Prep: 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.
- Cook Broccoli: 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.
- 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.
- Pour the broccoli mixture into your prepared baking dish and spread it out. Sprinkle the remaining cheddar cheese over the top.
- Make topping: In a small bowl, mix the crushed crackers with melted butter, then sprinkle that crunchy goodness evenly over the cheese.
- Bake: Bake for 35-45 minutes, until it’s bubbly and golden brown.
Recipe 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 Well: If you’re using frozen broccoli, be sure to drain it thoroughly after cooking to avoid excess moisture, which can make your casserole watery.
- 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
Variations and Substitutions
- Cheese Swap: 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! I am going to try some cheddar jack cheese for a little kick the next time I make it.
- 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.
- Onion: If you love onions in the casserole, feel free to add them. They can be grated or diced.
- Add Protein: Turn this into a main dish by 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.
- Vegetable Mix: 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.
- Gluten-Free: If you need a gluten-free version, simply swap out the Ritz crackers for gluten-free breadcrumbs or crushed gluten-free crackers.
- Lighter Version: To lighten it up a bit, 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.
Recipe 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.
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Storage, Make-Ahead, and Freezing Instructions for Broccoli and Cheese Casserole
Any leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F until warmed through or microwave individual portions.
Make-Ahead:
You can assemble the casserole a day in advance! Prepare everything except the cracker topping, cover, and refrigerate. When you’re ready to bake, add the topping and pop it in the oven. This is perfect for busy holidays or when you need a head start on dinner.
Freezing:
This casserole freezes beautifully. Assemble it without the cracker topping, wrap tightly in foil, and freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge, then add the cracker topping and bake as directed. For best results, let it rest at room temperature for 20-30 minutes before baking.
Looking for More Delicious Casseroles?
- Creamy Corn Pudding Casserole
- Loaded Cheesy Mashed Potato Casserole
- Sweet Potato Casserole
- Baked Funeral Potatoes
- Southern Squash Casserole
- Baked Mac and Cheese
- Creamy Ham, Pea & Potato Casserole from my friend at Norine’s Nest
What Entrees to Serve with Broccoli Casserole?
- Slow Cooker Country Steak and Gravy
- Juicy Fried Pork Chops
- Air Fryer Chicken Legs
- Oven Fried Chicken
- Prime Rib Roast
- Slow Cooker Beef Brisket
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Cheesy Broccoli Casserole Casserole
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
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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