Description
This cheesy broccoli casserole is creamy, rich, and topped with a crispy cracker crust. It’s a family favorite, perfect for holidays or weeknight dinners!
Ingredients
Scale
- 6 cups fresh broccoli florets
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup mayonnaise (or Greek yogurt)
- 2 large eggs (room temperature)
- 2 tbsp dried minced onion
- 1 cup sharp cheddar cheese (shredded)
- 1 cup cheese crackers or breadcrumbs (crushed)
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp butter (melted)
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
- Bring a pot of water to a boil, add broccoli, and blanch for 2 minutes. Drain well.
- In a large bowl, mix cream of mushroom soup, mayonnaise, eggs, minced onion, cheese, garlic powder, salt, and pepper.
- Stir in the cooked broccoli and coat evenly. Transfer to the prepared casserole dish.
- Mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake for 40-45 minutes until golden brown and bubbly. Let cool for 5-10 minutes before serving.
Notes
- Use fresh cheese for better melting.
- Add cooked chicken or bacon for extra protein.
- For a gluten-free version, use gluten-free crackers or breadcrumbs.
- Can be made ahead and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American