Description
This creamy broccoli casserole is a comforting and cheesy baked dish perfect for family dinners or holiday gatherings. Fresh or thawed broccoli is coated in a rich mixture of cream of mushroom soup, sour cream, milk, and cheese, then topped with a buttery cracker crust and extra shredded cheddar cheese for a golden, crispy finish.
Ingredients
Scale
Broccoli
- 4 cups fresh broccoli florets (or frozen, thawed and drained)
- 1 tablespoon olive oil (if using fresh broccoli)
Cheesy Cream Sauce
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup for non-vegetarian)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Topping
- 1 cup crushed buttery crackers (such as Ritz)
- 2 tablespoons melted butter (for topping)
Instructions
- Prepare the Broccoli: If using fresh broccoli, steam or blanch the florets until tender but still bright green, about 5-6 minutes. Drain well and set aside. For frozen broccoli, ensure it is completely thawed and drained to avoid excess moisture.
- Make the Creamy Sauce: In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and grated Parmesan cheese. Stir thoroughly to create a smooth, creamy mixture. Add half of the shredded cheddar cheese (1/2 cup) and mix well.
- Combine with Broccoli: Add the prepared broccoli to the creamy sauce and gently toss until all florets are evenly coated. Season with salt and pepper to your taste preference.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Transfer the broccoli mixture into the dish, spreading it out evenly with a spatula.
- Prepare the Topping: In a small bowl, combine the crushed buttery crackers with melted butter, mixing so the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the casserole. Then, sprinkle the remaining 1/2 cup shredded cheddar cheese on top to add extra cheesy goodness.
- Bake: Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving. This resting time helps the casserole set for easier serving and enhances the flavors.
Notes
- Using fresh broccoli yields a firmer texture, while frozen broccoli speeds up preparation.
- You can substitute cream of chicken soup if you prefer a non-vegetarian option.
- For a gluten-free version, use gluten-free crackers or crushed nuts for the topping.
- Make sure to drain broccoli thoroughly to prevent a watery casserole.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven to restore crispiness.
