Name: Broccoli Cheese Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 lbs broccoli florets (about 2 large heads), cut bite-size; 1 can (10.5 oz) cream of mushroom soup; 3/4 cup mayonnaise; 2 eggs, beaten; 1 small onion, grated; 2 1/2 cups shredded sharp cheddar; 1/2 tsp each salt, pepper, garlic powder; Topping: 1 1/2 cups crushed butter crackers + 3 tbsp melted butter

Broccoli cheese casserole baked until golden and bubbling

AI-generated recipe illustration

Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings

Broccoli cheese casserole is the side dish that outshines the main at every holiday table — tender broccoli in a real cheddar sauce under a buttery cracker crust. It's also the recipe that has convinced three generations of children that broccoli is technically a vehicle for cheese, which we count as a win. Our version steams the broccoli briefly first so it stays green and just-tender instead of army-drab, and builds the sauce from actual cheese rather than relying on the canned stuff alone.

Ingredients

2 lbs broccoli florets (about 2 large heads), cut bite-size
1 can (10.5 oz) cream of mushroom soup
3/4 cup mayonnaise
2 eggs, beaten
1 small onion, grated
2 1/2 cups shredded sharp cheddar
1/2 tsp each salt, pepper, garlic powder
Topping: 1 1/2 cups crushed butter crackers + 3 tbsp melted butter

How to make broccoli cheese casserole

Heat the oven to 350°F. Steam or microwave the broccoli 3 minutes — bright green and barely tender — then drain very well.
Whisk the soup, mayonnaise, eggs, grated onion, and seasonings; fold in the broccoli and 2 cups of cheddar.
Spread in a greased 9x13, top with the remaining cheese, then the buttered cracker crumbs.
Bake uncovered 30–35 minutes until the center is set and the top is golden.
Rest 5 minutes before serving.

Make it your own

Ingredient	Swap	Good to know
Fresh broccoli	Frozen florets (2 lbs)	Thaw and squeeze dry — this is non-negotiable
Mayonnaise	Sour cream	Tangier, slightly lighter
Butter crackers	Cornflake crumbs + butter	The other grandmother's version
Cheddar	Half cheddar, half Velveeta	Silkier sauce, potluck-style

Storage & leftovers

Refrigerate up to 4 days; reheat portions in the microwave or re-crisp the top at 350°F for 10 minutes.

Freezes fine for 2 months, though broccoli softens — bake from thawed with a fresh handful of cracker topping to revive it.

A few helpful answers

Can I use frozen broccoli?

Yes, and half of America does — but thaw it completely and squeeze it in a towel. Water hiding in frozen florets is the number one cause of soupy casserole.

Why eggs in the casserole?

They set the sauce into a sliceable custard instead of a pool. It's the difference between a casserole and creamed broccoli.

Can this be a main dish?

Add 3 cups of shredded rotisserie chicken or cooked rice (or both) and it graduates to dinner for six.

How far ahead can I assemble it?

A full day, refrigerated, with the cracker topping added just before baking so it stays crisp.

ESTIMATED NUTRITION · PER SERVING

400 calories · 14g protein · 18g carbohydrates · 31g fat · 780mg sodium