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Tender broccoli florets are combined with condensed soup, mayonnaise, and white cheddar cheese in this Broccoli Cheese Casserole. A quick and easy casserole that can be served as a vegetarian entree or side dish!
This casserole is comfort food straight from my childhood! This recipe has been around forever and I remember my mom making it regularly when I was growing up. It’s become a hit with my kids too, right next to Ritz chicken casserole as one of their favorites.
It’s also similar to my cheesy broccoli rice casserole, minus the rice, though the cheesy sauce mixture is a bit different. I used sharp white cheddar in this recipe instead of regular sharp cheddar. Both are delicious but this broccoli cheese casserole is a little lighter without the rice.
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I made this for my family and it was gone! Kids and grownups both loved it. I am making it as a side for Easter Dinner
This Broccoli Cheese Casserole Recipe Is A Family Favorite
One thing is for sure – this casserole is a huge hit with the whole family. Here are a few reasons why:
- Creamy & cheesy. Cream of mushroom soup, mayo, and lots of cheese ensure that every bite of this casserole is not only super cheesy but also creamy. It has such a rich, comforting texture.
- Mild flavors. This is a very kid-friendly casserole because while flavorful, the flavors are mild. The seasonings are very basic so there’s not much for picky eaters to complain about. (Assuming they like broccoli, of course – though I’ve found this a good way to sneak broccoli to the broccoli-haters.)
- Vegetarian dish. This is a great casserole to make if you’re looking for a vegetarian option. Just make sure to use cream of mushroom soup and not switch it to cream of chicken to keep it fully vegetarian.
- SO easy! Okay, this might be more of a reason why *I* like it than why my family likes it but it’s true. The only real prep required to make this casserole is cooking the broccoli which can be done in the microwave. I’ll take it!
Recipe Ingredients
This easy vegetarian casserole is made with 6 main ingredients and a few basic seasonings. Scroll down to the recipe card below for the exact measurements.
- Cream of mushroom soup – If you don’t like mushrooms and this doesn’t need to be a vegetarian dish, cream of chicken works too. Just make sure it’s a 10.5 ounce can.
- Mayonnaise – Adds a richness to the sauce. You can also use Greek yogurt if you prefer.
- Eggs – Helps bind the ingredients together.
- Seasonings – Garlic powder, dried minced onion, salt, and pepper.
- Cheese – I like to use sharp white cheddar for this casserole. It adds a lot of flavor and the bite of the sharp cheddar pairs nicely with the richness of the soup. You could use regular cheddar too.
- Broccoli – Frozen broccoli and chopped fresh broccoli both work, depending on what you have on hand.
- Ritz crackers – Add a crunchy, salty topping.
- Melted butter – Mixed with the crackers for the topping.
How To Make Broccoli Cheese Casserole
This casserole comes together in a few easy steps. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the casserole dish.
- Cook the broccoli. Cook the frozen broccoli according to the package instructions then drain and set aside. If using fresh broccoli, cook in boiling water for 3-4 minutes until tender then drain.
- Make the cheese mixture. Combine the soup, mayo, and eggs in a large mixing bowl. Stir in the garlic powder and minced onion. Fold in 1 1/2 cups of cheese and the cooked broccoli. Season with salt and pepper.
- Assemble. Spread the mixture evenly in the greased casserole dish. Sprinkle with the remaining cheese. Combine the crushed Ritz crackers and melted butter in a bowl. Sprinkle evenly over the cheese.
- Bake. Bake for 25-30 minutes, until the top is golden brown and bubbly. Allow to cool for a few minutes then serve and enjoy!
Tips & Variations
Here are a few ways to customize this casserole plus a few tips to ensure it turns out perfectly.
- Add more to the filling. Enhance the casserole by adding cooked bacon pieces, sliced mushrooms, or diced cooked chicken for extra texture and flavor.
- Top with breadcrumbs. Swap out Ritz crackers for panko bread crumbs if you prefer a different texture.
- Try different cheese. While I love the sharp white cheddar, you can also use different types of cheese, such as mozzarella or pepper jack, to change the taste.
- Don’t overcook the broccoli. You want the broccoli tender when you add it to the casserole but not mushy. This is especially important to remember if using fresh broccoli. Be sure to drain it well too.
- Cool before serving. Let your broccoli and cheese casserole rest for 10 minutes or so before serving. This gives it a chance to cool and also makes it easier to serve.
Serving Suggestions
One of the things I love about broccoli cheese casserole is that it can be served as either a side dish or an entree. As an entree, it’s good to go as-is with a generous serving on each plate. Other times I’ll serve it with air fryer chicken breasts or fried pork chops as a side dish. (Or sometimes it’s dinner one night and a side dish the next night!)
How To Store & Reheat Leftovers
- Fridge. Allow the broccoli and cheese casserole to cool completely before covering it with foil or plastic wrap. Store in the refrigerator for up to 3 days.
- Freezer. To freeze, wrap the cooled casserole tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat. Preheat the oven to 350°F (175°C) and cover the casserole with foil to prevent it from drying out. Heat for about 20 minutes or until warmed through. Alternatively, you can reheat individual portions in the microwave.
More Easy Casserole Recipes To Try
- Mexican Casserole
- Dorito Casserole
- Chicken Parmesan Casserole
- John Wayne Casserole
- Ritz Chicken Casserole
- French Onion Beef Casserole
Broccoli Cheese Casserole
Tender broccoli florets are combined with condensed soup, mayonnaise, and white cheddar cheese in this Broccoli Cheese Casserole. A quick and easy casserole that can be served as a vegetarian entree or side dish!
Servings: 6 people
Ingredients
- 10.5 ounces can cream of mushroom soup
- ½ cup mayonnaise
- 2 large eggs
- ½ teaspoon garlic powder
- 1 tablespoon dried minced onion
- 2 cups sharp white cheddar cheese shredded
- 16 ounces frozen broccoli or 1 pound fresh broccoli, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 sleeve Ritz crackers crushed
- ¼ cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- If using frozen broccoli, cook according to the package instructions. Once cooked, drain and set aside to cool slightly. If using fresh broccoli, bring a pot of water to a boil, add the chopped broccoli, and cook for about 3-4 minutes until tender. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, and eggs. Stir in the garlic powder and dried minced onion, mixing until well blended.
- Fold 1 1/2 cups of the shredded sharp white cheddar cheese into the mixture, along with the cooked broccoli. Season with salt and pepper to taste.
- Pour the broccoli and cheese mixture into the prepared casserole dish, spreading it evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
- Combine the crushed Ritz crackers with the melted butter in a small bowl. Sprinkle this mixture evenly over the cheese layer in the casserole dish.
- Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Once the casserole is done, remove it from the oven and allow it to cool for a few minutes before serving. Enjoy!
Last Step:
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Nutrition
Calories: 430kcal | Carbohydrates: 10g | Protein: 15g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1019mg | Potassium: 374mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1177IU | Vitamin C: 68mg | Calcium: 319mg | Iron: 1mg
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2 comments on “Broccoli Cheese Casserole”
I made this for my family and it was gone! Kids and grownups both loved it. I am making it as a side for Easter Dinner
Yay! Thanks Peg!