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Creamy Broccoli Cheese Casserole

Close-up of a square serving of creamy broccoli cheese casserole topped with melted cheddar and crispy breadcrumbs.
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A simple, creamy baked casserole featuring tender broccoli florets and sharp cheddar cheese, topped with a buttery cracker crust.

Ingredients

Scale
  • 2 cups cooked broccoli florets, drained well
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, mix the cream of chicken soup, mayonnaise, sour cream, onion powder, and pepper. Stir until smooth.
  3. Fold in the cooked broccoli florets and 1 1/2 cups of the shredded cheddar cheese. Mix gently to combine.
  4. Spread the broccoli mixture evenly into the prepared baking dish.
  5. In a small bowl, combine the crushed butter crackers and the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Remove from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Let it sit for 5 minutes before serving.

Notes

  • For best results, cook the broccoli until tender-crisp, not mushy. Drain it thoroughly before mixing.
  • You can assemble this casserole up to 24 hours ahead. Cover and refrigerate. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • This dish freezes well after baking. Thaw overnight in the refrigerator and reheat at 350 degrees Fahrenheit until heated through.

Nutrition

Find it online: https://whiskdaily.com/broccoli-cheese-casserole/