This delicious and easy Broccoli Casserole recipe uses fresh broccoli florets (or frozen) tossed in a creamy sauce, with cheese crackers baked on top. It’s warm and comforting and an easy side dish that pairs well with anything!

Broccoli Casserole baked in an oval serving dish with a spoon in it, for serving.

I have soo many Thanksgiving recipes, but this Broccoli Casserole was one I always looked forward to my Aunt bringing. The cheese crackers on top are the perfect flavor to pair with the creamy sauce and fresh broccoli. It’s a crowd pleaser, and I love that you can prepare it in advance, to free up cooking time on Thanksgiving morning.

Forget the green bean casserole–this cheesy Broccoli Casserole gets my vote every year!

Ingredients Needed:

  • Broccoli: I prefer fresh, but frozen will also work.
  • Shredded Cheese: cheddar, or your favorite kind. Freshly grate the cheese yourself rather than buying pre-grated cheese, as it will melt and taste better.
  • Cream of Mushroom Soup: from the can, or my homemade recipe is delicious and easy!
  • Dried Minced Onion: or ¼ cup diced onion.
  • Eggs.
  • Cheese Crackers: crushed into crumbs. You could also use ritz or club crackers, or breadcrumbs.

Individual bowls with the ingredients needed to make broccoli casserole and text overlay of the ingredient names.

How to Make Broccoli Casserole:

    1. Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well. In a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well.
    2. Pour over broccoli and toss to combine. Pour into greased casserole dish.
    3. Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.

Three process photos for making Broccoli Casserole.

Recipe Variations:

  • Healthy Broccoli Casserole: Some options for making the recipe even healthier include making the cream of mushroom soup from scratch, using Greek yogurt instead of mayonnaise, omitting the cheese and using low-fat cheese crackers, or omitting the crackers.
  • More Veggies: I like to add a cup or two of frozen mixed veggies: corn, peas, green beans and carrots.

Storing Instructions: Leftovers will keep in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Make Ahead Instructions: Prepare the entire dish, but store the cheese crackers separately in a ziplock bag. Refrigerate casserole 1-2 days in advance. Allow to come to room temperature for 20 minutes before adding cheese crackers and baking.

More Warm Side Dish Ideas:

Sweet Potato Casserole

Mac and Cheese


Funeral Potatoes (Cheesy Potatoes)

Roasted Vegetables

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Broccoli Casserole baked in an oval serving dish with a spoon in it, for serving.
Prep 5 minutes
Cook 45 minutes
Total 50 minutes
Save Recipe


  • 6 cups fresh broccoli florets about 2 bunches
  • 10.5 ounce can cream of mushroom soup (or homemade)
  • 1 cup mayonnaise
  • 2 large eggs
  • 2 Tablespoons dried minced onion
  • 1 cup freshly grated sharp cheddar cheese
  • 1 cup cheese crackers , crushed


  • Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well. 
  • In a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well. 
  • Pour over broccoli and toss to combine. Pour into greased casserole dish. 
  • Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.


Storing Instructions: Leftovers will keep in the refrigerator for up to 4 days. Reheat in the oven or microwave. 
Make Ahead Instructions: Prepare the entire dish, but store the cheese crackers separately in a ziplock bag. Refrigerate casserole 1-2 days in advance. Allow to come to room temperature for 20 minutes before adding cheese crackers and baking. 
Recipe from my Aunt, originally adapted from Paula Deen. 


Calories: 277kcalCarbohydrates: 9gProtein: 7gFat: 23gSaturated Fat: 5gCholesterol: 55mgSodium: 512mgPotassium: 245mgFiber: 1gSugar: 1gVitamin A: 515IUVitamin C: 48.7mgCalcium: 124mgIron: 1.2mg

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I originally shared this recipe November 2015. Updated November 2020.

This easy, cheesy Broccoli Casserole makes the best easy side dish! One of my family's favorite recipes! | Tastes Better From Scratch

This easy, cheesy Broccoli Casserole makes the best easy side dish! One of my family's favorite recipes! | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 2672 votes (2,626 ratings without comment)

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Recipe Rating


  1. 5 stars
    This recipe was so easy to make and it has turned out great each and every time. Only change I made was adding crumbled bacon…
    Everyone always raves about how creamy and delicious it is

    1. 5 stars
      I made because my family loves broccoli and casseroles. Everyone loved it and I will be making this again! I did use plain Greek yogurt instead of mayo and it was fine.

  2. 5 stars
    Was looking for a recipe to mix up how we usually do broccoli and we liked this. Doing half mayo and half Greek yogurt worked well.

  3. Love, love, loved it! Just fixed this for Easter dinner (halved for 2 of us). And I can’t wait to share it with the rest of my family and my friends too.

  4. 5 stars
    A wonderfully easy and delicious casserole. I have had meals at 5 star restaurants many times in different countries and here in my town of Naples, FL, But, I am a country VA girl at heart and love a yummy down home (farm) recipe! Reminds me of the warm feeling of home and family. I added chicken, was delish! Love! Thank You!

    1. @Gene, this is not a first class recipe, this is a simple everyday casserole. If one like to add/remove things then one has to have some imagination, and not insult the author. 🙁 🙁

    2. 5 stars
      @Gene, shame on you to insult the author like you did. This is a simple family recipe not a first class one. If you did not like it, maybe you should have enhanced it with some imagination. 🙁 🙁 just saying. !!!

  5. 5 stars
    This was an awesome casserole. I made it exactly according to directions. The broccoli was the star. It was not over powering with cheese and breadcrumbs. Every bit of it was gone at end of meal. I wanted to make it again the next day.

  6. 5 stars
    I made this casserole today and I’m so glad I made extra! Delicious! This will be a repeat dish on my holiday menu!

  7. 5 stars
    This recipe is the closest to one I had from my cousin. I had been looking for one that used mushroom soup, mayo,
    eggs, and toasted Ritz crackers and by far this is the best!
    Making it now for Christmas dinner! Thank you!

  8. Awesome taste, but wasn’t sure if by doubling proportion of you have to double cook time also. Added my own twist and added white rice and chicken in with it, making it the ultimate dinner casserole!

  9. 5 stars
    Made this recipe as one of the sides for Thanksgiving to accompany our non traditional Osso buco. There was nothing left. It was a great hit. Very tasty (I made a smaller vegan version for me). Will definitely make this recipe again!

  10. As far as the prep time goes I never look at that. I move slow when cooking so a 5 minute prep time for me will probably be an hour lol. I added in a can of cheddar cheese soup and a little heavy whipping cream. Cheesy, creamy and delicious!!

  11. 5 stars
    I made this for my daughter’s Thanksgiving meal at school. Her friends loved it. I’m making it again for our family Thanksgiving meal. I used crushed up Ritz crackers.

  12. I used steam broccoli bags and popped about 4 bags in the microwave one at a time. I took the mixture and put it over the broccoli because that is how my mother taught me. Also put cheese in the mixture and over the top of casserole then the last five minutes of cooking used French’s onion topping. Perfect and tasty!

  13. 5 stars
    Nice recipe. As I am a diabetic, so I need to know what the serving size is for the 9 grams of carbs. Very important info. I see that it serves 10, so how many cups of the finished product is one serving? Thanks!

  14. 3 stars
    Good, but I used to make it without egg. It was creamier. I liked the texture.
    I used frozen broccoli, which eliminated the need to blanch the broccoli and saved time.
    I also used Ritz crackers on top.

  15. 4 stars
    How can anyone prep this in 5 minutes? Impossible! It took me at least 20 minutes. I had to boil the large pot of water — 10 minutes. Preheating the oven to 400 took the same 10 minutes. Then, boil the broccoli. Another 2 minutes. Drain the broccoli. 1 minute. Stir everything together— another 2 minutes. I had already prepared a casserole dish, but — given the fact that the recipe does not specify the size of the casserole dish, the one I had greased was too large, so I had grease another one. Another 2 minutes.

    All told, prep took a minimum of 20 minutes. Maybe I could have done it all in 15 minutes, if I had used the right size dish in the first place.

    I realize I sound petty, but, good grief, have a heart, recipe writers. People believe the the things you put in your recipes.

      1. Cathy, it wasn’t petty. It was truthful. Sit down please (eyeroll)… it is a lot more prep work than 5 minutes. Recipe time should be updated. I look for short prep times; so accuracy matters.

      2. I dont think so Cathy. I think it was accurate. It happens all the time to me. I don’t believe the times they post, it has gotten me into way too much trouble.

    1. A good point. Especially for beginners.
      Those of us that have cooked for years forget the nervousness, hesitation and unknowing a beginning cook goes through.
      I remember the first time I made ravioli. Had no idea, nothing said about treating the board or plate you put them on when made. I had one big pile of ravioli I tossed into water hoping they would separate. It was my first meal for my boyfriend now husband. I cried so hard!
      Fortunately for me, his mother was an amazing cook and teacher.
      It is good and nice you pointed it out for that new beginner.

    2. 4 stars
      I agree with you. People ALWAYS underestimate the prep time hoping for more people to try their recipes if it doesn’t take long to prep, which is basically a lie.

    3. I agree with you. You sound petty. Hope you at least enjoyed the recipe nonetheless. I couldn’t tell from you ‘review’.

  16. 5 stars
    I made this today and it is delicious! I added fresh onions vs dried. As well as green onions and fresh parsley. I added more cheese than the recipe stated. Not saying there’s something wrong with the recipe, I knew what my tastebuds would like! This didn’t disappoint

  17. Made this w/ chopped broccolini, stems blanched a bit, tops lightly, as I had a lot fresh picked this morning in the garden.

  18. 3 stars
    I was expecting another wonderful new recipe to add to my list of favs and I was disappointed. Texture was too spongy (eggs?).

  19. 5 stars
    Steamed fresh broccoli florets rather than boil. Left cracker crust completely off for a gluten free option. Left it in oven until top was nicely browned. It reminded me of a delicious crustless quiche. Husband said it is a keeper! Thank you for sharing!

  20. 5 stars
    I made this for Easter and it was delicious & looked great. I prepared it the day ahead and baked the day of and it was wonderful. I made two changes to the cracker topping, I added a half a cup of Durkee onions and I didn’t put it on until the last 15 minutes of baking.

  21. 4 stars
    I made this dish for Easter today. I have several adult children that won’t eat mushrooms so I substituted with Cream of Bacon. I used only 1/2 c of mayonnaise which was enough. Poured it into a casserole dish, topped with a little more cheese and tore up pieces of cooked bacon and placed on top before adding the crushed Cheez-its. I cooked at 375 for 30 minutes as it was looking to brown too much. I will be writing this recipe down and keep.

  22. 5 stars
    Also I do like to add a little extra cheese and butter. Salt and pepper to taste. I also crush a half cup of French fries onions with my crackers and put over the top. It’s excellent and no left overs either. Lol.

  23. 5 stars
    Just finished a Broccoli Casserole dinner. I added about two cups of cubed cooked chicken breast to the casserole and added about 1/2 cup of crumbled cooked bacon on too of the crackers. My spouse just went back for seconds. I’ll be making this again.

    1. 5 stars
      I made this for Easter and definitely a crowd pleaser. I doubled the recipe, had 18 people, all got gone. Yum!

  24. Definitely don’t put the crackers on until halfway through cooking which it did not mention in the directions that I read on here and now my crackers are black halfway into it.

  25. 5 stars
    This is soooooo good. I made this as it is not complicated as some of others with many ingredients…..This is simple and delicious!

  26. Surprisingly delicious! I don’t like to used canned soups in recipes but thought I would give the recipe a try. I will make again. Thank you.

  27. 5 stars
    My mom made this recipe for Christmas. The only regret we had is we didn’t make double, lol. It was very delicious! Thanks for sharing!

      1. Really the perfect way to eat a vegetable that you otherwise normally wouldn’t. I would never touch squash with a 10-ft pole but when I made it into a cheesy casserole, I can’t get enough…. Add some zucchini, heaven. Not too much cheese though, I still left it somewhat healthy. Somewhat. Healthy adjacent would be more accurate. Thank you for the recipe, I am going to try tonight.

  28. 3 stars
    Followed the recipe to a T. I was worried 45 minutes at 400 would overcook the broccoli and I was right. it was extremely overdone for my taste.

  29. Absolutely delicious broccoli casserole. Made it last week and loved it. Taking it to a christmas party tonight.
    Thank you so much Lauren!
    Merry Christmas to You and Yours!

  30. Such an awesome, yummy casserole! Fantastic, quick and easy to make and everybody at our table loved it. This recipe is a keeper!

    Thanks so much for sharing!

  31. 4 stars
    This was a quick and easy recipe and it came out good, but what was the sauce came out curdled and there was a lot of it. It reminded me of eating a breakfast casserole. I could have sworn I followed everything correctly, but all I can think of is that I must have added extra mayonnaise on accident. For the ease and overall taste, I would make it again.

  32. I made this dish on Thanksgiving Day, and let me tell you that it was a hit. Even my 8 year old son said Mom I want some more. Can’t wait to make it again & again!!! Thank you for such a fun, and simple reciepe that was a such crowd pleaser.

  33. I’m making this for the first time this Thanksgiving. I’ve not seen any answers about whether it can be made ahead and frozen. Looking forward to enjoying this!

    1. Make ahead instructions are in the post. You can freeze this but we suggest leaving the topping off and letting the casserole thaw in the fridge overnight before topping and baking.

    2. How did yours turn out?
      I found that 400 degrees is too hot for this dish. Mine was burnt and dried out.
      375 should be about right
      And check it at 30 minutes

    1. When preparing ahead of time, do NOT bake. Get the casserole ready through step 3 and refrigerate until ready to bake. Allow the casserole to sit out for 20 minutes, top with crackers and bake!

    1. We firmly believe everything tastes better from scratch. If you check the recipe, you will see links to our HOMEMADE cream of mushroom soup and you can make crackers from scratch too although we generally buy those for things like this! Hope you love it.

    2. Susan, why would you be so disrespectful about asking why it is from scratch. It didn’t come frozen or packaged so I do believe that constitutes it being from scratch. If you don’t have anything nice to say why say anything at all rather than just knit pick at someone’s recipe.

    3. This is a great recipe and is scratch made. So, in your opinion you must grow your own veg, make your own crackers with the home grown wheat that you ground into flour, milked the cow and made your own cheese and butter, and fetched your eggs from your chicken coop? I guess NOTHING that we make in our kitchen is “from scratch” in your eyes. REDICULOUS. This casserole is amazing as is Stacey. Just keep your crazy rude comments to yourself. IF YOU HAVE TO STIR IT, IT’S HOMEMADE ( my favorite fridge magnet) PS, I am a very accomplished Chef in the Seattle area.

      1. I’m gonna be making this for the first time to bring for thanksgiving. Every broccoli casserole I’ve tried has always been done with ritz crackers but I’m definitely gonna make this with the cheese crackers but unsure what cheese crackers to use as I can’t picture any that are sold in stores. Unless I can find cheese ritz crackers…

  34. I want to make this for my sister on Keto. Can I omit the crackets and substitute Velveeta? Can it be made ahead and frozen?

    1. How nice of you! I do not like velveeta or ever use it, so I couldn’t recommend that–is there a reason you need to omit the cheddar? You could substitute a keto cracker for the crackers–I think they add a fun crunch. I’ve seen lots of cheese crisp keto crackers, or a nut keto cracker, but yes you could leave the crackers off.

  35. We really enjoyed this casserole but there are a couple changes I will make going forward. Never boil veggies. Steam then to retain the water soluble vitamins. I was still scraping mayo in from the bowl. I’ll reduce that a little. Otherwise, we loved the strong flavor of the broccoli & the creamy texture with just a little crunch from the crackers. An ounce measurement on the cheese would help. I grate cheddar for each recipe. It tends to be fluffy when first grated which takes up more volume

    1. 1 cup of shredded cheese = 4 ounces (weight). I do have a measuring cup made for shredded cheese but I’m not sure where you would find them now, maybe google it.

  36. 5 stars
    I made the taste better broccoli casserole for my family reunion and everyone loved it thank you very much.

  37. 5 stars
    Made this yesterday for Thanksgiving dinner. Used Vermont cheddar with Ritz crackers and extra shredded cheese on top, instead of the cheese crackers. Yes, it was easy and everybody loved it! I have already passed the recipe on to my son and daughter-in-law. I know this will become a favorite in my house. ♡

  38. Can I bake this at 425? If so, how long should I do it for? Trying to sync this with another dish I’m baking.

    1. Sure, it will just cook faster, and I’d suggest covering it part way through cooking so the topping doesn’t get too browned.

  39. 5 stars
    Made this for Thanksgiving, and it was a HIT! We made this without the cheese, as my daughter doesn’t do much dairy. I think I would have loved it even MORE if it had cheese, but it was excellent! My picky 20 and 21 year olds home from college asked me to make it again soon. Very little left over!

  40. 5 stars
    Yummy. One of my family’s favorites… I used just one variation and that is Pepperidge Farms Herb bread crumbs rather than the cheeze its… I am looking forward to trying your variation. Thank you!

      1. Thank you so much for this recipe!!… It was delicious and a hit!… I’m making it again for Christmas!!

  41. Do I add the broccoli when the water comes to a boil or bring it to a boil with the broccoli already in it? Looks great!

  42. Our family is making this for at least 40+ years. I believe my mom found the original recipe on a Campbell Soup can. Ours includes a squeeze of fresh lemon no onion and it’s topped with bacon crumbles instead of the crackers either way delicious and a must have for every Thanksgiving,

  43. Quick question! If I bake this at 350 degrees how much longer so I bake for? Trying to line up all of my recipe temps! Thanks!! 🙂

  44. I have made this recipe for 23 years. It’s requested at every holiday dinner. Even the uncle that never liked broccoli became a convert. It’s really amazing.

  45. I was looking for black bean soup, I think cuban style. Did not find it, BUT, I did find several others recipes that stopped me in my track. So…no comment about the recipes yet. But I will get back to you!!! So excited .