There are some dishes that just feel like a warm hug on a plate. For me, this incredible Broccoli And Cheese Casserole is exactly that. It’s a recipe that comes straight from my Aunt’s collection, a treasured dish that has seen countless family dinners and potlucks. It’s simple, comforting, and oh so delicious.
You know, it’s one of those Broccoli And Cheese Recipes that tastes like nostalgia. The combination of tender broccoli, a rich and creamy cheese sauce, and that crunchy cracker topping is just timeless. I’m so excited to share this family favorite with you. Let’s get cooking!
Jump To:
Why You’ll Love This Recipe
Honestly, what’s not to love about a good Broccoli Bake? This recipe is a standout for so many reasons. First off, it’s incredibly easy to put together. You don’t need any special kitchen gadgets or complicated techniques. It’s a true mix and bake wonder.
The texture is just fantastic. You get the soft, tender broccoli florets swimming in a savory, cheesy sauce. Then, you have that golden, crispy cracker crust on top. Every bite is a wonderful mix of creamy and crunchy. It’s a real crowd pleaser.
This is also a super versatile dish. It works beautifully as a side for a holiday meal, like Thanksgiving or Christmas. But it’s also hearty enough to be a main course for a simple weeknight dinner. Just pair it with a fresh salad and you are all set.
And let’s talk about the flavor. The sharp cheddar cheese gives it a nice tang that cuts through the richness of the creamy sauce. It’s a classic comfort food that both kids and adults will adore. This Easy Broccoli Casserole is a winner every time.
Ingredients
Here is what you will need to make this delicious broccoli cheese casserole. The list is simple, and the ingredients are easy to find at any grocery store. No fancy items required!
- 6 cups fresh broccoli florets (about 2 bunches)
- 10.5 ounce can cream of mushroom soup
- 1 cup mayonnaise
- 2 large eggs
- 2 Tablespoons dried minced onion
- 1 cup freshly grated sharp cheddar cheese
- 1 cup cheese crackers, crushed
Let’s chat a bit about these ingredients. For the broccoli, fresh is definitely the way to go for the best texture. It holds up well during baking and doesn’t get too watery. Make sure to cut them into bite sized florets for even cooking.
The cream of mushroom soup is the classic binder for this casserole. It creates that wonderfully savory and creamy base. If you have a favorite homemade version, feel free to use that instead. Any standard canned variety works great too.
Mayonnaise might seem like a surprising addition, but trust me on this. It adds an incredible richness and a subtle tang that really makes the sauce special. It helps keep everything moist and flavorful. I recommend using a good quality, full fat mayonnaise.
When it comes to the cheese, freshly grated sharp cheddar is my top pick. Pre shredded cheese often has anti caking agents that can prevent it from melting smoothly. Grating your own block of cheese will give you the creamiest, meltiest results for your Broccoli And Cheese Casserole.
And finally, the cheese crackers. They create the most amazing crunchy topping. Just place them in a zip top bag and use a rolling pin or the bottom of a glass to crush them into coarse crumbs. This adds a fantastic final layer of flavor and texture.
Step By Step Instructions
Making this Easy Broccoli Casserole is so straightforward. Just follow these simple steps, and you’ll have a bubbling, golden dish ready in no time. Let’s walk through it together.
Step 1: Prep The Broccoli
First things first, let’s get the broccoli ready. Bring a large pot of water to a rolling boil. You want enough water to fully submerge the florets. Once it’s boiling, carefully add your broccoli florets to the pot.
We are only going to boil them for about 2 minutes. This is a quick blanching step. It helps to tenderize the broccoli slightly and bring out its vibrant green color. You don’t want to cook it all the way through, as it will continue to cook in the oven.
After two minutes, immediately drain the broccoli in a colander. It is very important to drain it well. Shake out as much excess water as you can. This prevents the final Broccoli And Cheese Casserole from becoming watery.
Step 2: Mix The Creamy Base
Now for the heart of the dish, the creamy sauce. Grab a large mixing bowl. In this bowl, you’ll combine the cream of mushroom soup, mayonnaise, and the two large eggs. Give it a good stir until everything is smooth and well incorporated.
Next, add in the dried minced onion and the freshly grated sharp cheddar cheese. I like to reserve a small handful of cheese to mix in with the cracker topping, but that’s totally optional. Mix everything together until it’s a beautiful, cheesy sauce.
Step 3: Combine Everything
It’s time to bring it all together. Pour your well drained broccoli florets into the bowl with the cheese mixture. Use a spatula to gently toss everything together. You want to make sure every single piece of broccoli is coated in that delicious sauce.
Once it’s all mixed, pour the entire mixture into a greased casserole dish. A 2 quart or an 8 inch square dish works well for this recipe. Spreading it out evenly will help the Broccoli Bake cook perfectly from edge to edge.
Step 4: Bake To Golden Perfection
We’re on the final step! Sprinkle the crushed cheese crackers evenly over the top of the casserole. This layer is going to turn into a wonderfully golden and crispy crust. It’s the best part, in my opinion.
Now, place the dish in a preheated oven at 400 degrees Fahrenheit. Let it bake for about 40 to 45 minutes. You’ll know it’s ready when the edges are bubbly and the cracker topping is a beautiful golden brown. The whole kitchen will smell amazing!
Let the Broccoli And Cheese Casserole rest for a few minutes before serving. This allows it to set up a bit, making it easier to scoop. Then, dig in and enjoy every cheesy, comforting bite. It’s one of my favorite Broccoli And Cheese Recipes.
How To Store Leftovers
If you happen to have any leftovers, storing this broccoli cheese casserole is simple. First, allow the casserole to cool down completely to room temperature. This is an important step to prevent condensation from making it soggy.
Once cooled, cover the casserole dish tightly with plastic wrap or aluminum foil. You can also transfer the leftovers to an airtight container. Store it in the refrigerator for up to 4 days. The flavors can even meld together and taste even better the next day.
When you’re ready to reheat it, you have a couple of options. For the best results and to re crisp the topping, I recommend the oven. Place it in a 350 degree oven for about 15 to 20 minutes, or until it’s heated through. If you’re short on time, the microwave works too. Just heat individual portions for a minute or two.
Tips
Want to make your Broccoli And Cheese Casserole even better? I’ve got a few tips and tricks up my sleeve. These little adjustments can make a big difference and allow you to customize the dish to your liking.
Don’t overcook the broccoli in the first step. The two minute blanch is just right. If you boil it for too long, it can become mushy after baking in the oven. You want it to be tender but still have a slight bite to it for the best texture.
Feel free to get creative with the cheese. While sharp cheddar is classic, you could also try a blend of cheeses. Colby, Monterey Jack, or even a bit of Gruyere would be delicious. A pinch of smoked paprika in the cheese sauce adds a nice smoky depth as well.
Want to add some extra protein? Cooked, crumbled bacon or diced ham would be a fantastic addition to this casserole. Just stir it in along with the broccoli. It makes the Broccoli Bake even more of a complete meal.
If you don’t have cheese crackers, don’t worry. You can use other toppings. Buttered breadcrumbs, panko, or even crushed potato chips would provide that satisfying crunch. Get creative with what you have in your pantry.
Let the casserole rest. I know it’s tempting to dig right in when it comes out of the oven, but letting it sit for 5 to 10 minutes is key. This allows the sauce to thicken and set, so it’s not runny when you serve it. Patience is a virtue here!
Conclusion
And there you have it, a truly wonderful Broccoli And Cheese Casserole recipe that is sure to become a staple in your home. It’s a dish that’s filled with warmth, comfort, and so much cheesy goodness. It brings people together around the table.
Whether you’re making it for a special holiday or just a cozy Tuesday night, this dish never disappoints. It’s a testament to how simple ingredients can create something truly special. I hope you and your family love this cherished recipe as much as mine does. Happy cooking!
FAQ
Can I Use Frozen Broccoli?
Yes, you can use frozen broccoli in a pinch. However, you’ll need to thaw it completely first. Make sure to squeeze out as much excess water as possible before adding it to the sauce. This is very important to avoid a watery Broccoli And Cheese Casserole.
What Can I Use Instead Of Cream Of Mushroom Soup?
If you’re not a fan of cream of mushroom, you can substitute it with cream of chicken or cream of celery soup. They will both work well and create a similarly creamy base. A homemade cream sauce or bechamel would also be a fantastic alternative.
Can I Make This Ahead Of Time?
Absolutely! This is a great make ahead dish. You can prepare the entire casserole, but don’t add the cracker topping. Cover it and refrigerate for up to two days. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then add the crackers and bake as directed.
Is This Recipe Gluten Free?
As written, this recipe is not gluten free due to the soup and crackers. However, you can easily adapt it. Use a gluten free cream of mushroom soup and top it with your favorite gluten free crackers or crushed pork rinds for a crunchy topping.
What Should I Serve With This Casserole?
This Easy Broccoli Casserole is a versatile side dish. It pairs wonderfully with roasted chicken, baked ham, or a nice steak. For a simpler meal, a fresh green salad and some crusty bread would be a great complement to this rich and cheesy Broccoli Bake.
Comforting Broccoli And Cheese Casserole
A classic and comforting broccoli and cheese casserole featuring tender broccoli florets in a rich, creamy cheese sauce, all topped with a crunchy cracker crust. This family-friendly dish is simple to make and perfect for a holiday side or a hearty weeknight dinner.
Requirements
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 2-quart or 8-inch square casserole dish.
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2 minutes. Immediately drain the broccoli in a colander, shaking well to remove as much excess water as possible.
- In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, and eggs. Stir until the mixture is smooth.
- Stir in the dried minced onion and the grated sharp cheddar cheese until well combined.
- Gently fold the well-drained broccoli into the cheese mixture, ensuring all florets are evenly coated.
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Sprinkle the crushed cheese crackers evenly over the top of the casserole.
- Bake for 40 to 45 minutes, or until the edges are bubbly and the cracker topping is golden brown.
- Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set.
Notes
Do not overcook the broccoli in the initial blanching step. It should be tender-crisp to avoid becoming mushy after baking.
Using freshly grated sharp cheddar cheese provides the best flavor and a smoother, creamier melt compared to pre-shredded cheese.
Feel free to substitute the cracker topping with buttered breadcrumbs, panko, or even crushed potato chips for a different texture.
This casserole can be assembled ahead of time. Prepare through step 6, cover, and refrigerate for up to two days. Add the cracker topping just before baking.
Nutrition
Calories
Sugar
Fat
Carbs
