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Broccoli Casserole Recipe

American · Side dish · 45 min total

A creamy, cheesy broccoli casserole topped with a buttery cracker crust, perfect for holiday dinners or a comforting weeknight side dish.

Ingredients

• 4 cups fresh broccoli florets (about 2 heads)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crushed buttery crackers (such as Ritz)
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add broccoli and blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well.
3. In a large bowl, whisk together cream of mushroom soup, mayonnaise, cheddar cheese, onion, egg, salt, and pepper until smooth.
4. Fold in the blanched broccoli until evenly coated. Transfer to the prepared baking dish.
5. In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the casserole.
6. Bake for 25-30 minutes, until bubbly and topping is golden brown. Let stand 5 minutes before serving.

Tips

• For a lighter version, substitute Greek yogurt for half the mayonnaise.
• To make ahead, assemble casserole without topping, refrigerate up to 24 hours, then add topping and bake.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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