Mom's Famous Broccoli and Cheese Casserole
In our family, it isn't a proper holiday meal without this broccoli and cheese casserole on the menu. A cheesy cream sauce enhances frozen broccoli and a crunchy Ritz cracker topping makes it irresistible. It's comfort food at its best!
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Servings: 8
Equipment
- 3-quart baking dish
- chef's knife
- dry measuring cups
- cheese grater
- large bowl
- rubber spatula
Ingredients
- 2 (12-ounce) packages frozen broccoli florets, thawed
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 2 large eggs
- 1 cup mayonnaise
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- 3 small sleeves Ritz crackers (about 42 crackers), crushed (2 cups)
- ¼ cup salted butter, melted
Instructions
- Preheat the oven to 375°F. Coat a 3-quart baking dish with nonstick cooking spray. Drain the broccoli and coarsely chop if needed.
- Stir together the soup, eggs, mayonnaise, and cheese in a large bowl. Fold in the broccoli and stir until combined.
- Spoon the mixture into the casserole dish. Bake for 40 minutes or until lightly browned and set.
- Stir together the crushed crackers and melted butter. Sprinkle over the casserole. Bake for another 5 to 10 minutes or until golden brown and bubbly.
Video
Notes
Drain the broccoli: Be sure to drain the broccoli before adding it with the other ingredients so it doesn't make the broccoli casserole watery.
Let the casserole rest before serving: After baking, let your casserole sit for about 10 minutes. It helps everything set up, making it easier to serve.
Wait to add the crackers: For the best results, bake the broccoli Cheddar casserole without the Ritz topping. Add the crushed crackers at the end and bake for 5 to 10 more minutes.
Fresh broccoli option: If you decide to use fresh broccoli instead of frozen broccoli for this broccoli casserole recipe, I recommend blanching it first. That will prevent the broccoli from releasing extra water during baking.