Broccoli Cheese Casserole
Even your pickiest eaters will love this creamy broccoli cheese casserole. It's packed with veggies and covered in cheese!
Servings: 10
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 9x13 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 9x13 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
Freezable. Assemble all but the Ritz crackers. 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.
Store. 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.
Nutrition
Calories: 366kcal | Carbohydrates: 9g | Protein: 19g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 697mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 752IU | Vitamin C: 33mg | Calcium: 292mg | Iron: 1mg