Broccoli Cheese Casserole Recipe
Broccoli cheese casserole is the side dish that outshines the main at every holiday table — tender broccoli in a real cheddar sauce under a buttery cracker crust. It's also the recipe that has convinced three generations of children that broccoli is technically a vehicle for cheese, which we count as a win. Our version steams the broccoli briefly first so it stays green and just-tender instead of army-drab, and builds the sauce from actual cheese rather than relying on the canned stuff alone.
Jump to Recipe ↓Ingredients
- 2 lbs broccoli florets (about 2 large heads), cut bite-size
- 1 can (10.5 oz) cream of mushroom soup
- 3/4 cup mayonnaise
- 2 eggs, beaten
- 1 small onion, grated
- 2 1/2 cups shredded sharp cheddar
- 1/2 tsp each salt, pepper, garlic powder
- Topping: 1 1/2 cups crushed butter crackers + 3 tbsp melted butter
Instructions
- Heat the oven to 350°F. Steam or microwave the broccoli 3 minutes — bright green and barely tender — then drain very well.
- Whisk the soup, mayonnaise, eggs, grated onion, and seasonings; fold in the broccoli and 2 cups of cheddar.
- Spread in a greased 9x13, top with the remaining cheese, then the buttered cracker crumbs.
- Bake uncovered 30–35 minutes until the center is set and the top is golden.
- Rest 5 minutes before serving.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Fresh broccoli | Frozen florets (2 lbs) | Thaw and squeeze dry — this is non-negotiable |
| Mayonnaise | Sour cream | Tangier, slightly lighter |
| Butter crackers | Cornflake crumbs + butter | The other grandmother's version |
| Cheddar | Half cheddar, half Velveeta | Silkier sauce, potluck-style |
Storage & Reheating
Refrigerate up to 4 days; reheat portions in the microwave or re-crisp the top at 350°F for 10 minutes.
Freezes fine for 2 months, though broccoli softens — bake from thawed with a fresh handful of cracker topping to revive it.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, and half of America does — but thaw it completely and squeeze it in a towel. Water hiding in frozen florets is the number one cause of soupy casserole.
Why eggs in the casserole?
They set the sauce into a sliceable custard instead of a pool. It's the difference between a casserole and creamed broccoli.
Can this be a main dish?
Add 3 cups of shredded rotisserie chicken or cooked rice (or both) and it graduates to dinner for six.
How far ahead can I assemble it?
A full day, refrigerated, with the cracker topping added just before baking so it stays crisp.
Broccoli Cheese Casserole — Quick Card
Prep 15 min · Cook 35 min · Serves 8
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 400 kcal | 14g | 18g | 31g | 780mg |
