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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar-mushroom filling and a buttery Ritz cracker topping. Steamed broccoli is folded into the sauce and baked until bubbly, golden, and set.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesy broccoli casserole base
  • 2 lb broccoli florets Use bright florets for even cooking.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • 1 small onion Finely diced.
  • 1.5 cup shredded sharp cheddar Divided; reserve extra for the top.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup shredded sharp cheddar Remaining cheddar for topping.
  • 1 sleeve Ritz crackers Crushed.
  • 3 tbsp butter Melted.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and broccoli
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Steam the broccoli for 4-5 minutes until crisp-tender, then drain well.
Make the creamy filling
  1. In a mixing bowl, stir together the cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups cheddar, salt, and black pepper until evenly combined.
  2. Fold the steamed broccoli into the mixture and spread it evenly into the greased dish.
  3. Sprinkle the remaining cheddar over the top.
Add topping and bake
  1. Toss the crushed Ritz crackers with the melted butter until the crumbs look evenly coated.
  2. Sprinkle the buttery cracker crumbs over the casserole.
  3. Bake for 30-35 minutes until bubbly and golden.

Notes

For the best texture, drain the broccoli very well so the casserole isn’t watery. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for this creamy version. For a lighter option, swap mayonnaise for Greek yogurt (use full-fat for similar thickness).