Description

This creamy broccoli casserole is a comforting and cheesy baked dish featuring tender broccoli florets enveloped in a rich sauce made with cream of mushroom soup, sour cream, and cheddar cheese. Topped with a buttery crushed cracker crust and extra cheese, it’s an easy-to-make side perfect for family dinners or potlucks.

Ingredients

Scale

Broccoli

4 cups fresh broccoli florets (or frozen, thawed and drained)
1 tablespoon olive oil (if using fresh broccoli)

Creamy Sauce

1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup for non-vegetarian)
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup grated Parmesan cheese
1 cup shredded cheddar cheese, divided
Salt and pepper, to taste

Topping

1 cup crushed buttery crackers (such as Ritz)
2 tablespoons melted butter

Instructions

Prepare the Broccoli: If using fresh broccoli, steam or blanch the florets until they are tender but still bright green, about 5 to 6 minutes. Drain well and set aside. For frozen broccoli, thaw completely and drain any excess water to prevent sogginess.
Make the Creamy Sauce: In a large mixing bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and grated Parmesan cheese. Stir until the mixture is smooth and well incorporated. Add half of the shredded cheddar cheese (1/2 cup) and mix again.
Combine with Broccoli: Add the cooked broccoli florets to the creamy sauce mixture. Gently stir to coat all the broccoli evenly. Season with salt and pepper to taste, adjusting as needed.
Assemble the Casserole: Grease a 9×13-inch baking dish lightly. Transfer the broccoli and sauce mixture into the dish and spread it out evenly with a spatula.
Prepare the Topping: In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the broccoli casserole. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top to add an extra cheesy layer.
Bake: Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set slightly and makes it easier to serve. Enjoy your creamy, cheesy broccoli casserole!

Notes

You can substitute cream of chicken soup if you prefer a non-vegetarian version.
If using frozen broccoli, be sure to thaw and drain well to avoid excess moisture in the casserole.
To make this casserole ahead, assemble everything up to the baking step and refrigerate. Bake just before serving.
For a gluten-free version, use gluten-free crackers for the topping.
Adding a pinch of nutmeg to the creamy sauce can enhance the flavor subtly if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: broccoli casserole, cheesy broccoli bake, creamy broccoli casserole, easy casserole recipes, baked vegetable casserole, comfort food, vegetarian casserole