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Cheesy Broccoli Casserole

Cheesy broccoli casserole with creamy cheddar sauce and a buttery crushed-cracker topping. Oven-baked until bubbly, golden, and crisp-tender broccoli stays bright.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cheesy broccoli casserole base
  • 2 lb broccoli florets
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 eggs
  • 1 onion small, finely diced
  • 2 cup shredded sharp cheddar divided (1 1/2 cups in the base, remaining for topping)
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cracker crumb topping
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and steam broccoli
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish. Set it aside while you prep the casserole.
  2. Steam the broccoli 4-5 minutes until crisp-tender, then drain well. Watch for bright green florets that still have a bite.
Make the cheesy filling
  1. Mix cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups cheddar, salt, and black pepper until smooth. Make sure there are no dry pockets of cheese or seasoning.
  2. Fold in the steamed broccoli and spread the mixture into the greased dish. Use gentle folds so florets stay intact.
  3. Top with the remaining cheddar. Arrange it evenly so it melts into golden spots.
Add topping and bake
  1. Toss crushed Ritz crackers with melted butter, then sprinkle over the casserole. Aim for an even, sandy layer for a crisp top.
  2. Bake for 30-35 minutes at 350F until bubbly and golden. Look for bubbling around the edges and a toasted cracker surface.

Notes

For the best texture, drain the steamed broccoli well so the casserole doesn’t turn watery. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the mayonnaise-and-broccoli texture can soften after thawing. If you want a lighter version, substitute reduced-fat cheddar and a light mayonnaise.