Mom's Famous Broccoli and Cheese Casserole Recipe

If it's a holiday meal, you better believe my mom's broccoli cheese casserole recipe is on the menu. This go-to side is made from simple ingredients that I almost always have on hand, and it's really easy to put together. Plus, it's cheesy, creamy, and topped with buttery Ritz crackers--perfect for even those picky eaters in the crowd. What's not to love?

this recipe

In the South, we love a great casserole. This one is a classic. Why have boring steamed broccoli when you can add a creamy cheese sauce and a Ritz cracker topping to it? My mom's version has a higher cheese to broccoli ratio, so I have added a little more broccoli to my recipe. In my opinion, cheese is one of those ingredients you can measure by your heart. If your heart says to add more cheese to your casserole...do it.

Like I mentioned before, in my family, this is an essential easy side dish for Thanksgiving, Christmas, and Easter. If you're looking for other great holiday side dishes, be sure to check out my Southern dressing, smoked gouda macaroni and cheese, and bacon succotash recipes. For a great recipe to serve as your holiday main dish showstopper, you'll love my Thanksgiving turkey and gravy.

Ingredients

Before we get started, let's gather the ingredients we need for this cheesy broccoli casserole recipe:

• frozen broccoli florets
• sharp Cheddar cheese
• cream of mushrooms soup
• large eggs
• mayonnaise
• Ritz crackers or other buttery crackers
• salted butter

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, coarsely chop the thawed broccoli into bite-size pieces.

2. Then, stir together the cream of mushroom soup, eggs, mayonnaise, and cheese in a large bowl.

3. Next, fold in the chopped broccoli and spoon into a lightly greased 3-quart baking dish. Bake at 375°F for 40 minutes or until the casserole is lightly browned and set.

4. Finally, crush the Ritz crackers and mix with the melted butter. Sprinkle over the top of the casserole. Return to the oven and bake for 5 to 10 minutes longer or until the crackers are lightly browned.

Hint: To crush the crackers with less mess, place them in a zip-top bag and use a rolling pin to crush them.

Substitutions

Check out these simple swaps to accommodate different diets or what you have on hand.

• Frozen broccoli - I like to use broccoli florets and coarsely chop them but you can also use chopped broccoli. Or, use fresh broccoli florets and blanch them. Cook the broccoli in boiling salted water until tender and bright green and then plunge in ice water to stop the cooking process.
• Cheddar cheese - I love to use sharp Cheddar cheese but feel free to use extra-sharp, mild, or medium Cheddar.
• Ritz crackers - Instead of Ritz crackers use another kind of cracker.
• Cream of mushroom soup - Cream of chicken soup is a good substitution for cream of mushroom soup.

Variations

Try these ways to change up this recipe:

• Spicy - Stir in a little cayenne pepper to give this casserole a kick.
• Cheesy Broccoli-Rice Casserole with Chicken - Makes this a one-pan meal. Double the soup, mayo, cheese, and add an extra egg plus 2 to 3 cups of chopped cooked chicken (rotisserie chicken is perfect)  and 1 ½ cups of cooked white rice or brown rice.
• Super Cheesy - Instead of Ritz crackers, use Cheez-Its and sprinkle the top with an additional 1 cup of cheese.

Equipment

Here's the equipment you'll need for this recipe:

• 3-quart baking dish
• chef's knife
• dry measuring cups
• cheese grater
• large bowl
• rubber spatula

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For the best results, freeze the casserole up to the cracker step (before baking). Thaw and then bake as directed. You can also freeze baked casserole in freezer-safe containers for up to 3 months.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Keep these things in mind for this recipe regarding food safety.

• Don't leave the pie sitting out at room temperature for extended periods of time.
• Never leave cooking food unattended. Ovens vary, so keep an eye on the casserole as it cooks.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.