I discovered an unexpected twist on cheesy broccoli casserole that transformed my family dinners. Blending tender broccoli with rich cheeses and a crunchy, buttery topping creates a dish that not only surprises but also invites you to savor each bite. I truly adore reinventing familiar classics into something extraordinary.

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I love experimenting in the kitchen and this Cheesy Broccoli Casserole is one of my favorite recipes for a quick veggie side dish that steals the show at any family dinner or holiday event like Thanksgiving or Christmas. I got this idea from some old school recipes and modern twists on a classic broccoli dish.

I mix 4 cups of broccoli florets with a can of cream of mushroom soup, sour cream, a bit of mayo, and a handful of chopped onion. Then I add a pinch of garlic powder plus salt and pepper to taste.

What really makes it interesting is the double dose of cheddar cheese, some mixed right in and some sprinkled on top along with grated Parmesan cheese, crushed Ritz crackers and a drizzle of melted butter. It’s easy to whip up, and even if you’re using frozen broccoli, it turns out so good you wont be able to stop at one serving.

Why I Like this Recipe

I really love this recipe because it’s super easy to make and it never disappoints. First off, I like how the mix of cream of mushroom soup, sour cream, and mayo gives it a rich and creamy flavor, which makes every bite so satisfying.

Another thing is the great texture contrast. I get the creaminess from the cheesy mix and then the crunchy topping from the crackers and butter really adds that awesome bite.

Also, I really enjoy that it’s a one-dish meal that goes perfectly with any dinner and tastes like a treat even when I’m just having a casual meal.

Finally, it’s a crowd pleaser for my family’s Sunday dinner and the way the broccoli stays so tender yet holds its shape is just perfect.

Ingredients

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Broccoli florets pack fiber, vitamins, and fresh crunch to boost the dish’s health.
Cream of mushroom soup adds creamy texture and savory taste, serving as the base.
Sour cream and mayo offer tangy creaminess that enriches every comforting bite.
Cheddar cheese melts into a gooey, rich protein that makes the dish irresistible.
Crushed Ritz crackers supply crunchy carbs that contrast with the soft, cheesy mix.
Chopped onion gives a mild sweetness and aromatic lift to the savory blend.
Parmesan cheese delivers a nutty tang and boosts the overall umami impact.
Garlic powder introduces a subtle aromatic kick that elevates the savory profile.
Salt and pepper seasonings enhance all ingredients, making the flavors pop beautifully.

Ingredient Quantities

4 cups broccoli florets (fresh or frozen – if frozen, be sure to thaw them first)

1 can (10.5 oz) cream of mushroom soup

1 cup sour cream

1/2 cup mayonnaise

1 cup shredded cheddar cheese (split it up so some goes into the mix and some on top)

1/2 cup grated Parmesan cheese

1/2 cup chopped onion

1/2 tsp garlic powder

Salt and pepper to taste

1 cup crushed Ritz crackers or breadcrumbs

2 tbsp melted butter

How to Make this

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1. Preheat your oven to 350°F and lightly grease a casserole dish.

2. If using fresh broccoli, toss 4 cups of broccoli florets in boiling water for about 2 minutes then drain; if its frozen, make sure its completely thawed.

3. In a large bowl, combine one can (
10.5 oz) of cream of mushroom soup, 1 cup sour cream, and 1/2 cup mayonnaise.

4. Stir in 1/2 tsp garlic powder, 1/2 cup chopped onion, salt and pepper to taste.

5. Mix in half of the 1 cup shredded cheddar cheese and the 1/2 cup grated Parmesan cheese.

6. Add the broccoli to the bowl and stir until all ingredients are well coated.

7. Pour the mixture into the prepared casserole dish and sprinkle the remaining cheddar cheese evenly over the top.

8. In a small bowl, mix 1 cup crushed Ritz crackers or breadcrumbs with 2 tbsp melted butter until the crumbs are evenly coated.

9. Evenly sprinkle the buttered crumbs on top of the casserole.

10. Bake in the preheated oven for 25-30 minutes until the top is golden and the casserole is bubbly. Enjoy!

Equipment Needed

1. Oven
2. Casserole dish
3. Large pot for boiling broccoli
4. Colander for draining broccoli
5. Large mixing bowl
6. Measuring cups and spoons
7. Stirring utensil like a spoon or spatula
8. Knife for chopping the onion
9. Small bowl for mixing the crushed crackers with melted butter

FAQ

Q: Can I use frozen broccoli?

A: Yes, you can use frozen broccoli but make sure to thaw them first so they cook evenly.

Q: What if I dont have cream of mushroom soup?

A: You can make your own quick version by mixing some mushrooms, cream, and a little bit of flour, but the canned version is easiest and works great.

Q: Is it possible to substitute mayonnaise?

A: Sure, if you dont like mayo you can use a bit more sour cream, but it might change the creaminess a little bit.

Q: How do I get that crispy topping on the casserole?

A: The key is mixing your crushed Ritz crackers or breadcrumbs with melted butter so they toast nicely in the oven.

Q: Can I add extra cheese for more flavor?

A: Absolutely, feel free to put some extra cheddar or experiment with another cheese, just be careful not to add too much or it might overflow.

Cheesy Broccoli Casserole Recipe Substitutions and Variations

If you can’t get cream of mushroom soup, you could make your own by sautéeing some mushrooms with a bit of onion, stirring in a tablespoon of flour, and then whisking in broth and milk until it thickens.
If you’re out of sour cream, try using Greek yogurt. It’ll give a similar tangy taste and a nice creamy texture.
Don’t have any mayo? You can swap it with an equal amount of plain yogurt. It won’t be as rich but works just fine for binding everything.
For shredded cheddar, you can use Colby jack or even a mix of mild mozzarella and a sharper cheese if you want a different flavor twist.
If crushed Ritz crackers or breadcrumbs aren’t available, crushed cornflakes can work as a crunchy topping alternative. It’s a fun twist that still gives you that great crunch.

Pro Tips

1. Try not to overcook the broccoli. If you blanch it for too long, it might end up mushy so keep an eye on the timer and drain it quickly.
2. Taste as you go. Mix and then give it a little taste so you can adjust the salt, pepper, and garlic powder if you think it needs a bit more kick.
3. When coating the breadcrumb or cracker topping in butter, make sure it’s mixed well so every bit gets crispy when baked.
4. If you have some spare time, let the mixed casserole sit for about 10 minutes before baking so that the flavors have time to meld together.

Cheesy Broccoli Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

452

kcal

Equipment: 1. Oven
2. Casserole dish
3. Large pot for boiling broccoli
4. Colander for draining broccoli
5. Large mixing bowl
6. Measuring cups and spoons
7. Stirring utensil like a spoon or spatula
8. Knife for chopping the onion
9. Small bowl for mixing the crushed crackers with melted butter

Ingredients

4 cups broccoli florets (fresh or frozen – if frozen, be sure to thaw them first)
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese (split it up so some goes into the mix and some on top)
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 tsp garlic powder
Salt and pepper to taste
1 cup crushed Ritz crackers or breadcrumbs
2 tbsp melted butter

Directions

Preheat your oven to 350°F and lightly grease a casserole dish.
If using fresh broccoli, toss 4 cups of broccoli florets in boiling water for about 2 minutes then drain; if its frozen, make sure its completely thawed.
In a large bowl, combine one can (
5 oz) of cream of mushroom soup, 1 cup sour cream, and 1/2 cup mayonnaise.
Stir in 1/2 tsp garlic powder, 1/2 cup chopped onion, salt and pepper to taste.
Mix in half of the 1 cup shredded cheddar cheese and the 1/2 cup grated Parmesan cheese.
Add the broccoli to the bowl and stir until all ingredients are well coated.
Pour the mixture into the prepared casserole dish and sprinkle the remaining cheddar cheese evenly over the top.
In a small bowl, mix 1 cup crushed Ritz crackers or breadcrumbs with 2 tbsp melted butter until the crumbs are evenly coated.
Evenly sprinkle the buttered crumbs on top of the casserole.
Bake in the preheated oven for 25-30 minutes until the top is golden and the casserole is bubbly. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.