Broccoli Cheese Casserole
A warm and comforting Broccoli Cheese Casserole featuring tender broccoli in a creamy, cheesy sauce with a crunchy topping.
Ingredients
Main Ingredients
- 4 cups broccoli florets Fresh florets give the best texture; frozen can be used.
- 1 can cream of mushroom soup Acts as the base for the sauce; can substitute cream of chicken.
- 1 cup shredded cheddar cheese Sharp cheddar is best, or a mix of cheddar and Monterey Jack.
- ½ cup milk Use for creaminess.
- ½ cup breadcrumbs For topping.
- ½ cup crushed Ritz crackers Adds buttery flavor; can substitute with gluten-free options.
- to taste salt and pepper Season according to preference.
- ½ teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your casserole dish lightly with butter or nonstick spray.
- If using fresh broccoli, cut into bite-size florets and blanch for 2–3 minutes in boiling water, then plunge into ice water to stop cooking. Drain well.
- If using frozen broccoli, thaw completely and squeeze out excess moisture with a clean kitchen towel or paper towels.
Combine Ingredients
- In a large bowl, combine the broccoli florets, cream of mushroom soup, milk, garlic powder, and salt and pepper to taste. Mix until well-coated.
- Stir in the shredded cheddar cheese until evenly distributed, reserving a small handful to sprinkle on top before baking if desired.
Assemble Casserole
- Transfer the broccoli-cheese mixture to your greased casserole dish and spread it evenly.
- In a separate bowl, mix breadcrumbs and crushed Ritz crackers, then sprinkle evenly over the casserole.
Bake
- Bake in the preheated oven for 30–35 minutes until heated through and the topping is golden brown.
Serve
- Remove from the oven and let rest for 5–10 minutes before serving.
Notes
For a deeper flavor, roast broccoli at 425°F (220°C) for 12–15 minutes before mixing. Store leftovers in the fridge for up to 3–4 days, or freeze for longer storage. Try adding cooked bacon or shredded chicken for variation.