Broccoli Cheese Casserole (Print version)
Creamy Broccoli Cheese Casserole with tender broccoli, sharp cheddar, and a golden buttery cracker topping.
# Ingredients:
For the casserole
01 -
Cooking spray or 1 teaspoon butter, for the baking dish
02 -
1 1/2 lb (680 g) broccoli crowns, cut into bite-size florets
03 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
04 -
3/4 cup (170 g) mayonnaise
05 -
2 large eggs
06 -
1/2 small yellow onion, finely grated or minced
07 -
2 cups (225 g) freshly shredded sharp cheddar cheese, divided
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon garlic powder
For the topping
11 -
1 sleeve buttery round crackers, about 35 crackers, roughly crushed
12 -
3 tablespoons (42 g) unsalted butter, melted
# Instructions:
01 -
Heat the oven to 350°F. Grease a 2-quart baking dish with cooking spray or butter.
02 -
Steam the broccoli for 4-5 minutes, until bright green and crisp-tender. Drain well and let it cool for 5 minutes so extra moisture can escape.
03 -
In a large bowl, whisk together the condensed soup, mayonnaise, eggs, onion, 1 cup cheddar, salt, pepper, and garlic powder until smooth.
04 -
Add the drained broccoli to the bowl and fold gently until every piece is coated. Spread the mixture evenly in the prepared baking dish.
05 -
Sprinkle the remaining 1 cup cheddar over the broccoli mixture. Toss the crushed crackers with melted butter and scatter them evenly over the cheese.
06 -
Bake for 30-35 minutes, until the edges are bubbling and the topping is golden brown. Let the casserole rest for 10 minutes before serving.
# Good to know:
01 -
Fresh broccoli gives the best texture, but thawed frozen broccoli works if drained very well.
02 -
Assemble the filling up to 24 hours ahead. Add the cracker topping just before baking.
03 -
Bake in a 2-quart dish such as an 8-inch or 9-inch square pan.