Description
A simple, creamy, and cheesy baked casserole featuring broccoli, perfect for a side dish or a meatless main meal.
Ingredients
Scale
- 1 pound fresh or frozen broccoli florets
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 cup crushed butter crackers (like Ritz)
- 4 tablespoons butter, melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- If using fresh broccoli, steam or boil the florets until tender-crisp, about 5 minutes. Drain well. If using frozen, thaw and drain thoroughly.
- In a large bowl, combine the cream of mushroom soup, mayonnaise, 3/4 cup of the cheddar cheese, milk, and pepper. Mix until smooth.
- Fold the drained broccoli florets into the cheese mixture. Pour the mixture into the prepared baking dish.
- In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this topping evenly over the casserole.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbly.
- Remove from the oven and sprinkle the remaining 1/4 cup of cheese over the top. Let it sit for 5 minutes before serving.
Notes
- For a richer flavor, substitute cream of chicken soup for the cream of mushroom soup.
- You can use frozen chopped onion (about 1/4 cup) mixed into the soup base for added flavor.
- If you prefer a crispier topping, add 1/4 cup of breadcrumbs to the cracker mixture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 2
- Protein: 9
- Cholesterol: 35