This post may contain affiliate links. Please read our disclosure policy.
Even your pickiest eaters will love this creamy broccoli cheese casserole. It’s packed with veggies and covered in cheese!
A Tasty Combo – Broccoli + Cheese
Our favorite flavor pairing (broccoli and cheese) combine to make this BEST-LOVED casserole!
We LOVE broccoli cheese casserole and enjoy it for dinner regularly! It’s packed with broccoli covered in a creamy sauce and topped with a salty, crunchy Ritz cracker topping – our favorite part. We also love that it feeds a crowd (about 8-10) and takes minimal effort (10 minutes prep!).
This simple bake is similar to our Chicken Broccoli Casserole but without chicken and a different cream base. Give both a try!
WHY WE LOVE IT:
- The ultimate dinner. This casserole feeds a crowd and is prepped in no time – a weeknight dinner win!
- Just mix and bake! It doesn’t take much to whip up this easy dinner idea.
- Get your veggies! This is PACKED with healthy veggies and a great way to eat your greens.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 45 minutes
- 1 (10.75-ounce) can condensed cream of mushroom soup – see Cream Soup Substitute
- ½ cup mayonnaise
- ½ cup sour cream – or Greek yogurt
- 1 egg beaten
- 3 (10-ounce) packages frozen broccoli, chopped – You can use fresh broccoli florets but you will need to blanch them first. Broccoli can be substituted with cauliflower.
- 12 ounces sharp cheddar cheese shredded – or mild cheddar cheese, Monterey jack or Colby jack, or mozzarella cheese
- garlic salt with parsley flakes – to taste
- black pepper to taste – or season with sea salt, paprika, or red pepper flakes
- 20 Ritz crackers crushed – Panko crumbs with extra butter, or favorite buttery cracker
- 2 tablespoons butter melted – use salted or unsalted butter
- 2 cups shredded chicken – optional
Use Fresh Broccoli
How to Blanch >> Bring a large pot of water to a boil. Set a bowl of ice water next to the stove. Add the broccoli florets to the boiling water and cook for about 1-2 mins. Use a slotted spoon to transfer the florets to the ice water. Cool the florets off for another 2 minutes. Pat dry.
How to Make Broccoli Cheese Casserole
- PREP. Preheat oven to 350°F and prep a 9×13 inch baking dish with cooking spray or butter.
- SAUCE. Stir 1 can condensed cream of mushroom soup, ½ cup mayonnaise, ½ cup sour cream, and 1 egg in a medium-sized mixing bowl.
- BROCCOLI. Place all three (10-ounce) packages of broccoli into a large bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Be sure to break up the frozen broccoli florets.
- Next, use a rubber spatula to empty the mayo mixture on top of the broccoli. Mix well. Add 12 ounces of shredded cheese and mix again. (If you are adding the optional 2 cups of chicken, mix it in now.)
- SEASON. Transfer the broccoli mixture to the 9×13 baking dish. Use the rubber spatula to smooth the top and then season with garlic salt and black pepper, to taste.
- In a Ziploc bag mix 2 tablespoons butter and 20 crushed Ritz cracker crumbs and sprinkle over the top of the casserole.
- BAKE. Bake for 45-50 minutes.
Complete The Meal
Main Dishes
More Veggie Casseroles
Collections
Broccoli Cheese Casserole
Ingredients
- 1 (10.75-ounce) can condensed cream of mushroom soup
- ½ cup mayonnaise
- ½ cup sour cream
- 1 egg, beaten
- 3 (10-ounce) packages frozen broccoli, chopped
- 12 ounces sharp cheddar cheese, shredded
- garlic salt with parsley flakes
- pepper, to taste
- 20 Ritz crackers, crushed
- 2 tablespoons butter, melted
- 2 cups shredded chicken, optional
Instructions
- Preheat oven to 350°F and prep a 9×13 inch baking dish with cooking spray or butter.
- Mix the condensed soup, mayonnaise, sour cream, and egg in a medium-sized mixing bowl.
- Place all three packages of broccoli into a large bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Be sure to break up the frozen broccoli florets. Next, use a rubber spatula to empty the mayo mixture on top of the broccoli. Mix well. Add the cheese and mix again. (If you are adding the chicken, mix it in now)
- Transfer the broccoli mixture to the 9×13 baking dish. Use the rubber spatula to smooth the top and season with garlic salt and pepper.
- In a Ziploc bag mix the butter and crackers and sprinkle over the top of the casserole.
- Bake for 45-50 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble all but the Ritz crackers. Cover and store in the fridge for 1-2 days or wrap with plastic wrap then again with aluminum foil and freeze for up to 3 months. Thaw if frozen, add the Ritz crackers, and bake uncovered according to the recipe directions.
Divide leftovers into individual serving-size containers. Store in the fridge for up to 3 days or in the freezer for 1-2 months. Heat in the microwave or on the stovetop.
Oh Staub it! Talk about easy and delicious. Made as is, totally awesome every time.
Tried and true recipe. Love this one and will be making for Easter
I made this tonight and it was so easy to toss together. I made a full Mexican dinner for my husband and he still dipped into this casserole twice. Not so high in carbs that I couldn’t eat it. Very cheesy and so tasty. I will def make this again.
Have to add this to our anniversary dinner tomorrow. You can never have enough cheese and broccoli is always a hit in our house. Looking forward to an easy dinner with these casseroles.
Thank you for these great casseroles.
How could it be any better! Always a favorite, whether family or guests. Also a good casserole to share with others for a get-together or provide for someone who is ill or for a funeral meal.