This Broccoli Casserole is a delicious family dinner option that comes together in only 50 minutes. It’s easy to make and a great choice for beginner cooks or anyone who doesn’t want to spend endless time actively cooking in the kitchen.
You’ll love this casserole recipe if you enjoy meals like Stuffed Bell Pepper Casserole, Loaded Broccoli Cauliflower Casserole, and Twice Baked Potato Casserole.
This recipe comes together quickly, with just a few steps needed to get the casserole into the oven. You’ll steam broccoli before mixing the rest of the casserole ingredients together, transfer that to a baking dish, and finish with shredded cheese and crushed cracker topping.
Make it on busy weeknights, and if you have leftovers, store them for a quick dinner tomorrow.
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💛 Why you’ll love this recipe
- Straightforward ingredients you may already have on hand.
- Made in only 50 minutes.
- A great family dinner option — an easy way to get some extra veggies in.
- Stores well in the refrigerator and is freezer-friendly.
➡️ Ingredients
⏲ How to make this broccoli casserole recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 425 degrees F (218 degrees C). Coat a 9×13-inch baking dish with some nonstick cooking spray, then set aside.
- Steam Broccoli: Arrange a steamer basket in a saucepan with about 1 inch of water in it. Put the broccoli florets in the steamer basket, cover with a lid, bring water to a boil over high heat, then steam the broccoli for about 3-5 minutes until just tender, then set aside to cool slightly.
- Mix Casserole Base: In a large mixing bowl, mix together the cream of mushroom soup, eggs, sour cream or Greek yogurt, dried minced onion, salt, and pepper.
- Add Broccoli and Cheese: Stir in the steamed broccoli and half of the shredded cheese.
- Transfer to Baking Dish: Pour the broccoli mixture into the prepared casserole dish, then use a rubber spatula to spread it into an even layer.
- Add Toppings: Sprinkle remaining shredded cheese on top. Then, in a small bowl, combine crushed crackers with melted butter and spread this over the cheese layer.
- Bake: Transfer the baking dish to the oven and bake for 25-30 minutes until golden.
- Serve: Allow it to cool slightly before serving.
👉 Ingredient substitution suggestions
- Fresh Broccoli: You can use microwaveable, steamable frozen broccoli florets (only cook it until it’s just tender; otherwise, it may get mushy when stirred in with the other ingredients). Cauliflower florets will also work well here.
- Cream of Mushroom Soup: Cream of celery or cream of potato soup can work well here. You can also use cream of chicken, but I would suggest omitting the added salt from the recipe (cream of chicken soup typically has a higher salt content than cream of mushroom soup).
- Crackers: Gluten-free crackers can be used for a gluten-free version, or bread crumbs mixed with melted butter for a different topping texture.
✨ Variations
- Add 1 teaspoon of diced jalapeños or a sprinkle of red pepper flakes or ground cayenne pepper to the mixture for a bit of heat.
- Incorporate 1 cup of finely chopped kale or spinach for additional nutrients and color.
- Stir cooked and crumbled bacon into the casserole mixture before baking.
- Add grated Parmesan cheese on top of the crushed crackers for added flavor and texture.
〰️ How to serve
- Protein — Serve with garlic butter chicken bites or chicken bacon ranch poppers.
- Bread — Serve with crusty bread or garlic toast.
- Salad — Pair with a creamy dill cucumber onion salad or mixed greens salad with a vinaigrette dressing.
- Veggies — Pair with baked sliced zucchini, baked jicama fries, or roasted radishes.
💬 FAQs
How should this broccoli cheese casserole be stored and reheated?
First, allow the casserole to cool to room temperature to prevent condensation and sogginess. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. For reheating, transfer the stored casserole to a baking dish, cover it with foil to avoid drying out, then bake it in the oven at 350 degrees F for 15-20 minutes until it’s warmed throughout. Or microwave a serving at a time in 30-second intervals until warmed throughout.
Can broccoli casserole be frozen?
Broccoli casserole can be frozen. Transfer the baked and cooled casserole to a freezer-safe container, label it with the freezing date, and store it for up to 3 months. Thaw overnight in the refrigerator before reheating the following instructions above.
📚 More casserole recipes
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Broccoli Casserole
Ingredients
- 6 cups fresh broccoli florets, florets from ~2-3 medium-sized heads of broccoli
- 1 can, 10.5-ounce cream of mushroom soup
- 2 eggs
- 1 cup 240 grams sour cream or Greek yogurt
- 1 Tablespoon dried minced onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup ~80 grams crushed buttery crackers or cheese crackers (Ritz or Cheez-Its work well)
- ¼ cup melted unsalted butter
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat oven to 425 degrees F (218 degrees C). Coat a 9×13-inch baking dish with nonstick cooking spray, then set aside.
- Steam Broccoli: Arrange a steamer basket in a saucepan with about 1 inch of water in it. Put broccoli florets in steamer basket, cover with a lid, bring water to a boil over high heat, then steam broccoli for about 3-5 minutes until just tender, then set aside to cool slightly.
- Mix Casserole Base: In a large mixing bowl, mix together cream of mushroom soup, eggs, sour cream or Greek yogurt, dried minced onion, salt, and pepper.
- Add Broccoli and Cheese: Stir in steamed broccoli and half the shredded cheese.
- Transfer to Baking Dish: Pour broccoli mixture into prepared baking dish, then use a rubber spatula to spread into an even layer.
- Add Toppings: Sprinkle remaining shredded cheese on top. Then, in a small bowl, combine crushed crackers with melted butter and spread this over the cheese layer.
- Bake: Transfer baking dish to oven and bake for 25-30 minutes until golden.
- Serve: Allow to cool slightly before serving.
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