Description

This Broccoli Cheese Casserole is a classic comfort food side dish made with tender broccoli, creamy cheese sauce, and a crispy topping. It’s perfect for holidays, potlucks, or an easy weeknight dinner side.

Ingredients

5 cups fresh broccoli florets (or 2 (10 oz) bags of frozen broccoli, thawed)
1 can (10.5 oz) condensed cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 cup crushed Ritz crackers (or buttery crackers)

2 tablespoons melted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
Steam or boil the broccoli just until tender (about 4–5 minutes), then drain and set aside.
In a large bowl, mix together the cream of mushroom soup, sour cream, 1 1/2 cups of cheddar cheese, onion, garlic powder, salt, and pepper.
Stir in the cooked broccoli until well combined.
Pour the mixture into a greased 9×13-inch baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
In a small bowl, mix the crushed crackers with melted butter, then sprinkle over the casserole.
Bake uncovered for 25–30 minutes, or until hot and bubbly with a golden brown topping.
Let cool for 5 minutes before serving.

Notes

You can swap cream of mushroom soup for cream of chicken or cheddar soup.
Frozen broccoli works just fine—just thaw and drain well.
Add cooked rice or shredded chicken to turn this into a main dish.

Nutrition

Serving Size: 1/6 of casserole
Calories: 320
Sugar: 3g
Sodium: 610mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 10g
Cholesterol: 45mg