Broccoli Casserole

Ella

This creamy broccoli casserole features tender florets, a rich cheesy sauce, and a crisp golden cracker topping.

Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Servings 8 servings

Calories 277 kcal

Preheat oven to 400°F (200°C). Lightly grease a 2-quart casserole dish or 8-inch baking dish.
Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 2 minutes until bright green and slightly tender.
Drain the broccoli very well in a colander. Let it sit for several minutes and gently shake off excess moisture to prevent a watery casserole.
In a large mixing bowl, combine cream of mushroom soup, mayonnaise, eggs, dried minced onion, and grated cheddar cheese. Stir until smooth and evenly blended.
Fold the drained broccoli into the mixture gently, coating evenly without breaking the florets.
Spoon the mixture into the prepared baking dish and spread into an even layer.
Sprinkle crushed cheese crackers evenly over the top.
Bake for 40–45 minutes, until the center is set and the topping is golden brown.
Let rest for 5–10 minutes before serving to allow the casserole to firm up.

Make Ahead: Assemble up to 2 days in advance without the topping. Store covered in the refrigerator and add crackers just before baking.

Freezing: Freeze unbaked casserole without topping for up to 3 months. Thaw overnight in the refrigerator, add topping, and bake as directed.

Lower Fat Option: Replace half the mayonnaise with plain Greek yogurt for a lighter version.

Gluten Free: Use gluten-free crackers and certified gluten-free cream of mushroom soup.

Keyword broccoli casserole, cheesy broccoli, creamy broccoli bake, easy casserole recipe, holiday side dish