Broccoli casserole isn’t glamorous. It’s not plated with tweezers or whispered about in Michelin-star kitchens. It’s a dish born from potlucks, from church basements, from families trying to stretch a head of broccoli into something hearty. A Can of soup, fistfuls of cheese, cracker crumbs — all of it baked into a bubbling mass of comfort. It’s not health food. It’s not pretending. It’s the kind of dish you eat standing at the counter the next day, cold from the fridge, and somehow it tastes even better.
Picture a casserole dish pulled straight from the oven, the top golden and bubbling, edges crisp where cheese has caramelized. As you scoop in, the steam carries the scent of broccoli, cheddar, and buttery crackers. The texture is soft and creamy inside, crunchy on top. On the table, it anchors the meal, balancing the turkey and potatoes with something green — though cloaked in comfort, it’s as indulgent as anything else on the plate.
The Recipe for Cheesy Broccoli Casserole
Ingredients (serves 8–10)
- 6 cups broccoli florets (blanched)
- 2 onions sauteed on low heat until tender
- 1T olive oil
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cups sharp cheddar cheese, shredded
- 1 egg, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 sleeve Ritz crackers (or buttery crackers), crushed
- 4 tablespoon unsalted butter, melted
Method
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- in a sauté pan cook onions over low heat with olive oil until translucent and tender. Reserve
- Bring a separate pot of water with 1T of salt to a boil.
- Blanch the broccoli florets for 3 minutes, immediately transfer to the bowl of ice water until completely cooled, this will to shock cool the florets to preserve the color. Drain and reserve
- In a large bowl, combine soup, sour cream, mayonnaise, cheddar, egg, garlic powder, onion powder, salt, and pepper.
- Fold in reserved onions and broccoli until well coated. Spread mixture evenly in baking dish.
- In a separate bowl, mix crushed crackers with melted butter. Sprinkle over casserole.
- Bake uncovered 35–40 minutes, until bubbly and golden.
- Rest 10 minutes before serving.
Table Itinerary
- Starter: Deviled eggs or shrimp cocktail
- Main: Roast turkey or ham
- Side: Broccoli casserole, mashed potatoes, cranberry sauce
- Dessert: Pumpkin pie or apple crisp
Embarrassingly Good Broccoli Casserole
Ingredients
Ingredients (serves 8–10)
- 6 cups broccoli florets blanched
- 1 cup onion diced
- 1 `tbsp olive oil
- 1 can 10.5 oz cream of mushroom soup (or cream of chicken)
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cups sharp cheddar cheese shredded
- 2 eggs lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 24 Ritz crackers or buttery crackers, crushed
- 4 tablespoon unsalted butter melted
Instructions
Method
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- in a sauté pan cook onions over low heat with olive oil until translucent and tender. Reserve
- Bring a separate pot of water with 1T of salt to a boil.
- Blanch the broccoli florets for 3 minutes, immediately transfer to the bowl of ice water until completely cooled, this will to shock cool the florets to preserve the color. Drain, rough chop and reserve
- In a large bowl, combine soup, sour cream, mayonnaise, cheddar, egg, garlic powder, onion powder, salt, and pepper.
- Fold in reserved onions and broccoli until well coated. Spread mixture evenly in baking dish.
- In a separate bowl, mix crushed crackers with melted butter. Sprinkle over casserole.
- Bake uncovered 35–40 minutes, until bubbly and golden.
- Rest 10 minutes before serving.
Nutrition
Chef’s Notes
- Swap cream of mushroom soup for homemade béchamel if you want to go gourmet.
- Add cooked rice to the mix for a heartier version.
- A pinch of cayenne or hot sauce gives it a subtle kick.
- Leftovers reheat beautifully in the oven (skip the microwave if you want to keep the topping crisp).
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