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Crunchy Broccoli Cheese Casserole 1

Crunchy Broccoli Cheese Casserole

This classic Crunchy Broccoli Cheese Casserole strikes the perfect balance between comfort and nutrition, with tender broccoli florets, gooey cheese, and an irresistible crunchy topping that transforms even the most stubborn vegetable skeptics into enthusiastic fans.
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Course: Side Dish
Cuisine: American
Keyword: Broccoli Casserole, Cheese Casserole, Vegetable Side Dish, Potluck Recipe, Holiday Side Dish
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 375kcal

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Skillet
  • Mixing bowls

Ingredients

For the Casserole Base

  • 6 cups fresh broccoli florets about 2 large heads, or frozen broccoli (thawed and drained)
  • 2 tablespoons butter
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 can condensed cream of mushroom soup 10.5 oz, or cream of chicken
  • 1 cup sour cream or Greek yogurt
  • 2 cups sharp cheddar cheese freshly grated
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika smoked paprika works well too

For the Crunchy Topping

  • 1 1/2 cups buttery crackers like Ritz, crushed
  • 3 tablespoons butter melted
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • Bring a large pot of water to a boil and add a tablespoon of salt. Blanch the broccoli florets for just 3 minutes until bright green and slightly tender but still crisp.
  • Immediately transfer broccoli to an ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry with paper towels.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until translucent, about 5 minutes.
  • Add the garlic and cook for another 30 seconds until fragrant.
  • In a large mixing bowl, combine the sautéed onion and garlic with the condensed soup, sour cream, mayonnaise, salt, pepper, and paprika. Mix until thoroughly combined.
  • Fold the blanched broccoli into the creamy mixture, ensuring each floret gets coated in the sauce.
  • Gently stir in the 2 cups of shredded cheddar cheese.
  • Transfer this mixture to your prepared baking dish, spreading it out into an even layer.
  • In a medium bowl, combine the crushed crackers with the melted butter until every crumb is lightly coated.
  • Stir in the remaining 1/2 cup of cheddar cheese and the Parmesan cheese.
  • Sprinkle this mixture evenly over the broccoli layer, covering the entire surface.
  • Bake the casserole uncovered for 30-35 minutes until the topping is golden brown and the edges are bubbling.
  • Optional: For an extra-golden finish, place under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • Allow the casserole to rest for 5-10 minutes before serving.

Notes

- Make ahead: Assemble casserole up to 24 hours in advance (without topping), refrigerate, and add topping just before baking.
- Frozen broccoli can be used - just thaw completely and thoroughly drain to remove excess moisture.
- For a healthier version, try Greek yogurt instead of sour cream and reduce the amount of cheese.
- Leftovers can be refrigerated for 3-4 days or frozen in single portions for quick meals.
- For best results when reheating, use an oven rather than a microwave to maintain the crunchy texture.

Nutrition

Calories: 375kcal | Carbohydrates: 17g | Protein: 14g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 690mg | Fiber: 3g | Sugar: 3g | Vitamin C: 80mg | Calcium: 35mg
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