Description
This creamy and cheesy Broccoli Cheese Casserole is a comforting dish featuring tender broccoli, a savory cheese base, and a buttery, crispy topping. Perfect for any occasion as a side or main dish.
Ingredients
4 cups fresh broccoli florets (or frozen, thawed)
2 cups shredded cheddar cheese (divided)
1 cup mozzarella cheese (optional, for extra creaminess)
1 cup sour cream
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1/2 cup mayonnaise
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1/2 cup crushed buttery crackers (like Ritz) or breadcrumbs
2 tbsp melted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Steam the broccoli for 3–4 minutes until just tender but still bright green. If using frozen broccoli, ensure it’s thawed and well-drained.
- In a large bowl, combine sour cream, cream of mushroom soup, mayonnaise, onion, garlic, paprika, salt, and pepper. Stir in 1 1/2 cups of shredded cheddar cheese and mozzarella (if using).
- Gently fold the steamed broccoli into the cheese mixture, stirring until well-coated. Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
- Mix the crushed crackers or breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole.
- Bake uncovered for 30–35 minutes, or until the casserole is bubbly and the top is golden brown.
- Garnish with chopped parsley or extra paprika for a pop of color. Serve alongside roasted chicken, turkey, or grilled fish.
Notes
If using frozen broccoli, ensure it’s thawed and drained properly to avoid excess moisture in the casserole.
This casserole can be made ahead of time. Just refrigerate it and bake when ready to serve, adding a few extra minutes to the baking time.
For a spicier version, add red pepper flakes or diced jalapeños.
For added protein, consider mixing in cooked bacon bits or diced ham.
Leftover casserole can be stored in the fridge for up to 3 days.
This recipe can be frozen before baking for up to 3 months. Thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
