This Easy Broccoli Cheese Casserole is creamy, cheesy, and topped with a buttery cracker crust. It’s the perfect side dish for holidays, potlucks, or a cozy family dinner.
1 can (10.5 oz / 300 g) condensed cream of mushroom or cream of chicken soup
½ cup (120 ml) mayonnaise or sour cream
1 teaspoon Dijon mustard (optional)
½ teaspoon garlic powder
2 cups (200 g) shredded cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
For the topping:
1 cup (100 g) crushed buttery crackers (such as Ritz)
2 tablespoons (30 g) unsalted butter, melted
Instructions
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish or similar-sized casserole dish.
Prepare the broccoli:
If using fresh broccoli, steam or blanch it for 2-3 minutes until just tender. If using frozen broccoli, thaw and drain well.
Mix the casserole ingredients:
In a large bowl, mix the condensed soup, mayonnaise (or sour cream), Dijon mustard (if using), garlic powder, 1 ½ cups of shredded cheddar cheese, salt, and pepper. Fold in the broccoli until evenly coated.
Assemble the casserole:
Transfer the broccoli mixture to the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top.
Prepare the topping:
In a small bowl, mix the crushed crackers with the melted butter until evenly coated. Sprinkle the cracker mixture over the casserole.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Serve:
Let the casserole cool slightly before serving. Enjoy as a side dish or main course.
Notes
For extra flavor, add a pinch of smoked paprika or red pepper flakes.
Substitute the cheddar with Gruyère or Monterey Jack for a different cheesy twist.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.