Description
This creamy broccoli casserole is a comforting and easy-to-make side dish perfect for any occasion. It features tender broccoli florets coated in a cheesy, savory mushroom soup mixture, topped with a buttery crushed cracker crust that bakes to golden perfection. A simple yet flavorful dish that pairs beautifully with a variety of main courses.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets (or frozen, thawed and drained)
Base and Dairy
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Seasonings
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
Topping
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F. Lightly grease a 9×9-inch or similar-sized baking dish to prevent sticking.
- Steam the broccoli: If using fresh broccoli, steam the florets just until crisp-tender, about 3–4 minutes. If using frozen, ensure they are thawed and well drained.
- Mix casserole base: In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheddar, grated Parmesan, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create a creamy mixture.
- Combine broccoli and base: Gently fold the steamed broccoli into the soup and cheese mixture until evenly coated.
- Assemble casserole: Transfer the broccoli mixture to the prepared baking dish and spread it out evenly.
- Prepare topping: In a small bowl, mix the crushed buttery crackers with melted butter until the crumbs are fully coated.
- Add topping and bake: Sprinkle the buttery cracker mixture evenly over the casserole. Bake in the preheated oven for 25–30 minutes until the top is golden brown and the casserole is bubbling.
- Cool and serve: Allow the casserole to cool slightly before serving to let it set and enhance flavors.
Notes
- For added protein, stir in 1 cup of cooked diced chicken or a handful of cooked rice before baking.
- You can substitute the cream of mushroom soup with cream of chicken soup or a homemade white sauce for variation.
- Use gluten-free crackers to make this casserole gluten-free if needed.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
