Broccoli Casserole
A comforting, cheesy casserole packed with tender broccoli, creamy sauce, and a golden, crunchy topping. Perfect as a side for family dinners, holiday meals, or potlucks.
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Equipment
- Cutting board
- Chef’s knife
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- 9x13-inch baking dish
- Spoon or spatula
Ingredients
- For the Casserole:
- 4 cups fresh broccoli florets about 1 large head
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- For the Topping:
- 1 cup crushed buttery crackers such as Ritz
- 2 tbsp unsalted butter melted
- 1/4 cup grated Parmesan cheese optional
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Blanch Broccoli:
- Bring a pot of water to a boil. Add broccoli florets and cook for 2–3 minutes until bright green and slightly tender. Drain and rinse with cold water to stop cooking.
- Make the Casserole Mixture:
- In a large bowl, combine cream of mushroom soup, sour cream, mayonnaise, 3/4 cup cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir in the blanched broccoli until evenly coated.
- Assemble the Casserole:
- Pour the broccoli mixture into the prepared baking dish. Spread evenly.
- Prepare the Topping:
- In a small bowl, mix crushed crackers, melted butter, and Parmesan cheese (if using). Sprinkle evenly over the broccoli mixture. Top with remaining 1/4 cup cheddar cheese.
- Bake:
- Bake for 25–30 minutes, until the topping is golden and the casserole is bubbly.
- Serve:
- Let cool slightly before serving.
Servings: 8 servings