Broccoli Casserole

5 from 3 votes

Fresh broccoli and sharp cheddar baked in a creamy filling of cream of mushroom soup, sour cream, and eggs, under a golden buttery cracker topping. About 50 minutes start to finish. Serves 8 from one 9x13-inch pan.

Prep Time15

Cook Time35

Total Time50

Course: Main Dish

Cuisine: American

Keyword: baked broccoli casserole, broccoli casserole, broccoli casserole with ritz crackers

Servings: servings

Calories: 281kcal

Author: Sara Nelson

Ingredients

6 cups fresh broccoli florets (florets from ~2-3 medium-sized heads of broccoli)
1 can condensed cream of mushroom soup (10.5 ounces)
2 eggs
1 cup 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 crushed buttery crackers or cheese crackers (Ritz or Cheez-Its work well) (~80 grams)
¼ cup melted unsalted butter

Instructions

Preheat Oven and Prepare Baking Dish: Preheat oven to 425 degrees F (218 degrees C). Coat a 9x13-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.

Video

Notes

Refrigerator Storage: 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.

Freezer Storage: 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.

Reheating Instructions: Transfer the stored casserole to a baking dish, cover it with foil to avoid drying out, then bake 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.

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