Broccoli Casserole

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Broccoli Casserole is a comfort food classic! It's a creamy, cheesy, delicious side dish for Thanksgiving and Christmas dinners or any time you're cooking for a crowd.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 251kcal

Author: Jennifer Fishkind

Ingredients

6 cups fresh broccoli florets about 2 bunches
10.5 ounces can cream of mushroom soup or homemade
1 cup mayonnaise
2 large eggs
2 tablespoons dried minced onion
1 cup freshly grated sharp cheddar cheese
1 cup cheese crackers crushed

Instructions

Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well.
6 cups fresh broccoli florets
In a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well.
10.5 ounces can cream of mushroom soup, 1 cup mayonnaise, 2 large eggs, 2 tablespoons dried minced onion, 1 cup freshly grated sharp cheddar cheese
Pour over broccoli and toss to combine. Pour into greased casserole dish.
Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.
1 cup cheese crackers

Notes

Storage:

To Store: Allow leftover broccoli casserole to cool, then store it in an airtight container in the refrigerator for 3-4 days.
To Reheat: Reheat in the oven or in the microwave until heated through.
Make Ahead: You can prepare the entire dish 1-2 days in advance, but leave off the cheese crackers. Cover and store in the refrigerator. Allow the casserole to come to room temperature for 20 minutes before topping with crackers and baking.

Tips:

For a gluten-free casserole, swap the soup and cheese or Ritz crackers for gluten free alternatives.
Feel free to make this a chicken broccoli casserole by adding in cooked diced chicken. Use leftover chicken from last night, rotisserie chicken, or grilled chicken breasts to turn this side into a main meal. Turkey or ham will work great too!

Nutrition