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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!
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.
How to Make Broccoli Casserole:
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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.
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Pour over broccoli and toss to combine. Pour into greased casserole dish.
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Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.
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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:
Funeral Potatoes (Cheesy Potatoes)
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Broccoli Casserole
Ingredients
- 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
Instructions
- 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 (about 2 qt size, or 8'').
- Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2015. Updated November 2020.
This was the best broccoli casserole I have made in past 10 years
I made the taste better broccoli casserole for my family reunion and everyone loved it thank you very much.
Delicious!!
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?
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.
Seemed a bit bland to me. Not bad but not as good as I had hoped.
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 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.
Do you think this could be done in a crockpot
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. ♡
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.
Sure, it will just cook faster, and I’d suggest covering it part way through cooking so the topping doesn’t get too browned.
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!
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!
Can I add cooked rice before I top and bake it.
Sure! Enjoy!
Thank you so much for this recipe!!… It was delicious and a hit!… I’m making it again for Christmas!!
♥️♥️