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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar-mushroom sauce and a golden buttery cracker topping. Steam broccoli to crisp-tender, bake until bubbly, and finish with sharp cheddar for a rich, sliceable side dish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Broccoli florets
  • 2 lb broccoli florets
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Mayonnaise
  • 1 cup mayonnaise
Eggs
  • 2 large eggs
Onion
  • 1 small onion
Sharp cheddar
  • 2 cup shredded sharp cheddar divided (1 1/2 cups in the mixture, remaining on top)
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Ritz crackers
  • 1 sleeve Ritz crackers crushed
Butter
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and steam
  1. Preheat oven to 350F and grease a 9x13-inch baking dish. Make sure the dish is well coated so the casserole releases cleanly.
  2. Steam broccoli for 4-5 minutes until crisp-tender, then drain well. Look for bright green florets that still have bite.
Make the cheesy filling
  1. Mix cream of mushroom soup, mayonnaise, eggs, finely diced onion, 1 1/2 cups cheddar, salt, and black pepper until smooth. Stir until no egg streaks remain.
  2. Fold in broccoli and spread the mixture into the greased baking dish, then top with the remaining cheddar. Distribute evenly so the top browns uniformly.
Add topping and bake
  1. Toss crushed Ritz crackers with melted butter until the crumbs look evenly coated. The topping should resemble sandy crumbs.
  2. Sprinkle the buttered cracker crumbs over the casserole. Bake for 30-35 minutes at 350F until bubbly and golden.

Notes

For the best texture, drain the steamed broccoli very well so the filling stays thick instead of watery. Store leftovers in the refrigerator up to 3-4 days in a covered container; reheat in a 350F oven until warmed through. Freezing is not recommended because mayo-based casseroles can break and get watery after thawing. For a lighter swap, use reduced-fat cheddar and low-fat mayonnaise to cut some calories without changing the bake.