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 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
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.
Bacon sounds like a great addition.
love these recipes
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.
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.
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!
Hey “eves408” Um I think you are the author with your 2 replies to Gene lol
Was fantastic I used 4 shredded cheese.
Somewhat edible, simple flavors no character. Tried adding some dimension to this dish, not easy.
@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. 🙁 🙁
@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. !!!
I would agree Gene, and your “tip off” should have been the cream of mushroom soup. :0) These old 1960s recipes were kind of all the same. But those of us who grew up on them, are probably half enjoying the memory and the other half the taste.
Easy to make Lived by all!
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.