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Cheesy Broccoli Casserole Recipe

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A creamy and cheesy broccoli casserole topped with a crunchy Ritz cracker crust, perfect as a comforting side or main dish.

Ingredients

4 cups chopped broccoli

1 (10 ounce) can cream of chicken soup

1 cup mayonnaise (or Miracle Whip)

1/4 cup melted butter (1/2 stick)

2 large eggs, slightly beaten

1/2 medium yellow onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups extra sharp cheddar cheese

1/2 sleeve Ritz crackers, crushed

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Steam the chopped broccoli for about 5 minutes until tender.
  3. In a large bowl, combine the steamed broccoli with cream of chicken soup, mayonnaise, melted butter, beaten eggs, chopped onion, salt, and pepper.
  4. Stir in 3/4 cup of the shredded cheddar cheese.
  5. Transfer the mixture into a greased 8x8-inch baking dish.
  6. Sprinkle the remaining 3/4 cup of cheddar cheese over the top.
  7. Crush the Ritz crackers and sprinkle them evenly over the cheese layer.
  8. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbly.

Notes

  • Vegetarian option: use vegetarian cream soup or homemade white sauce instead of cream of chicken soup.
  • To add a spicy kick, add Dijon mustard or cayenne pepper.
  • Try mixing other cheeses like mozzarella or Monterey Jack for flavor variation.
  • Store leftovers in an airtight container in the fridge up to 3 days.
  • Reheat in the oven at 350°F for 15 minutes or microwave individual portions for 1-2 minutes.
  • Frozen broccoli can be used if thawed and drained well.
  • The casserole can be assembled ahead and refrigerated before baking.
  • Can be frozen unbaked for up to 2 months; thaw before baking.
  • Greek yogurt can substitute mayonnaise for a lighter version.
  • Use gluten-free crackers and soup for a gluten-free version.
  • Add cooked chicken or turkey to include protein.
  • For vegan, omit eggs or use flaxseed meal and water substitute.

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