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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Recipe
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
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.
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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.
This is the best broccoli recipe. I make it all the time and everyone loves it!
I was looking for a from scratch recipe. You lost me with the canned cream of mushroom!
Click the cream of mushroom soup ingredient and it will take you to my homemade recipe ( https://tastesbetterfromscratch.com/condensed-cream-anything-soup/ )
It’s not that serious, Jennifer.
I thought the same thing. Google should be Jennifer’s friend.
I thought the same thing. Google should be Jennifer’s friend.
If you use frozen broccoli, do you need to let it thaw or just put it in the bowl frozen?
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!
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!
Tried recipe today and it was great. Going to try more for the quite holidays.
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.
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.
Oh my… that really was petty
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.
Just take the time and it will be all right!
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.
Use no eggs and use frozen broccoli. Saves time and gives a creamier texture.
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.
I don’t think you’re petty… I think you’re adorable! And, right!
What size dish did you use?
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.
I agree with you. You sound petty. Hope you at least enjoyed the recipe nonetheless. I couldn’t tell from you ‘review’.
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
Made this w/ chopped broccolini, stems blanched a bit, tops lightly, as I had a lot fresh picked this morning in the garden.