Cheesy Broccoli Casserole (Print Version)
Tender broccoli and melty cheese combine in this comforting casserole topped with a golden cracker crust.
# Ingredients:
→ Vegetables
01 -
5 cups broccoli florets (fresh or frozen, thawed)
02 -
1 small yellow onion, finely chopped
03 -
2 cloves garlic, minced
→ Dairy & Eggs
04 -
2 cups shredded sharp cheddar cheese
05 -
1 cup sour cream
06 -
½ cup milk
07 -
2 tablespoons unsalted butter
08 -
2 large eggs, beaten
→ Pantry
09 -
1 can (10.5 oz) condensed cream of mushroom soup
10 -
1 teaspoon Dijon mustard
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
13 -
1 cup crushed Ritz crackers or seasoned breadcrumbs
14 -
1 tablespoon olive oil or melted butter (for topping)
# Steps:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 -
In a large skillet, melt 2 tablespoons butter over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Add garlic and cook for 1 more minute.
03 -
In a large mixing bowl, combine broccoli, sautéed onion and garlic, soup, sour cream, milk, eggs, mustard, salt, and pepper. Stir in 1½ cups of the cheddar cheese.
04 -
Transfer the mixture into the prepared baking dish and spread evenly. Top with the remaining ½ cup of cheddar cheese.
05 -
In a small bowl, mix crushed crackers with olive oil or melted butter. Sprinkle evenly over the casserole.
06 -
Bake for 30 minutes, or until bubbly and golden brown on top. Let rest 5 minutes before serving.
# Notes:
01 -
Substitute cream of mushroom with cream of chicken or homemade white sauce if preferred.
02 -
Add cooked rice or shredded chicken for a heartier main dish.
03 -
Try Swiss or Gruyère cheese for a richer flavor.
04 -
Pairs well with roast chicken, ham, or a simple green salad.