Broccoli Casserole is that comforting dish you make when you want something cozy, cheesy, and unfussy. Maybe you have a busy weeknight and hungry people to feed, or you need a reliable side for a potluck where the oven space is already a juggling act. I’ve made this recipe dozens of times, and it never fails me. It’s creamy, has a little crunch on top, and turns plain broccoli into something everyone happily scoops. If you’ve got picky eaters, this one has a way of winning them over. Let’s make it together and keep it simple.
Ingredients Needed for Broccoli Casserole
This is my go to grocery list when I’m planning a cozy pan of comfort. You probably have half of this in your kitchen already. If not, these are all easy to find, budget friendly items. The ingredients are simple, which is why the casserole tastes clean and homey. I recommend measuring everything before you start so the process is smooth.
- 6 cups broccoli florets, fresh or frozen, bite size pieces
- 1 can condensed cream of mushroom soup, 10.5 ounces
- 1 cup sour cream, full fat for best texture
- 1 and 1/2 cups shredded sharp cheddar, divided
- 1/2 cup grated Parmesan, adds salty depth
- 1/3 cup mayonnaise, for a silky finish
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup buttery cracker crumbs, like Ritz, crushed
- 2 tablespoons melted butter, for the crunchy topping
- Optional a pinch of red pepper flakes for a little kick
Ingredient Notes and Swaps
If you only have cream of chicken or cream of celery, that works. Sour cream gives a nice tang, but you can swap in plain Greek yogurt if you want it lighter. Sharp cheddar brings the best flavor, though a mix of cheddar and Monterey Jack melts extra smooth. If you love a stronger bite, try a little gruyere mixed in. You can replace the cracker crumbs with panko or crushed cornflakes if that is what you have. For broccoli, I like fresh when I can, but frozen is totally fine. If you are using frozen, do not thaw completely, just break up any clumps.
One more quick tip. If your broccoli stems are thick, peel the outer layer with a veggie peeler and slice them thin so everything cooks evenly. No one likes a crunchy stem hiding in a creamy casserole.
How to Make Broccoli Casserole
This is a straightforward mix and bake situation. The key is not overcooking the broccoli before it goes in the oven, and making sure the topping gets nicely golden.
- Heat oven to 375°F and grease a 9 by 13 inch baking dish. A light spray or a thin swipe of butter is all you need.
- Blanch the broccoli. Bring a big pot of salted water to a boil, add the florets, and cook for 2 to 3 minutes until bright green and just tender. Drain and run under cold water to stop the cooking. Pat dry so the casserole is not watery.
- Mix the filling. In a large bowl, stir together the condensed soup, sour cream, mayonnaise, eggs, garlic powder, onion powder, salt, and pepper. Fold in 1 cup cheddar and the Parmesan.
- Add the broccoli. Gently fold the florets into the creamy mixture until everything is coated. Spread into the baking dish and smooth the top.
- Make the crunchy top. In a small bowl, toss the cracker crumbs with the melted butter until it looks like wet sand. Sprinkle evenly over the casserole, then top with the remaining 1/2 cup cheddar.
- Bake for 25 to 30 minutes until the edges are bubbling and the top is golden. Let it rest for 10 minutes so it sets and slices neatly.
Small Tricks for Better Texture
Dry broccoli makes all the difference, so dab it with paper towels after blanching. If you want extra crunchy topping, add a small handful of panko to the crackers. And if you love browned cheese, broil for the last 1 to 2 minutes, but keep an eye on it so it does not go too dark.
One more idea for fans of spice. Sprinkle a little cayenne or red pepper flakes into the filling for warmth. You will not taste heat so much as a gentle glow behind the richness.
Nutrition Facts (per serving)
Here is a reasonable snapshot for a generous side serving. Exact numbers change based on brands and your choices. This estimate assumes full fat dairy and cracker topping. I am not a dietitian, but I test and weigh my recipes for consistency. Use this as a helpful guide, not a medical prescription.
Approximate per serving 290 to 340 calories, 10 to 13 grams protein, 21 to 25 grams fat, 16 to 20 grams carbs, 3 to 5 grams fiber, 550 to 650 milligrams sodium. If you swap Greek yogurt for sour cream and go lighter on the cracker topping, you can shave off a bit of fat and calories. If you crave more protein, serve it alongside rotisserie chicken or stir in chopped cooked chicken breast before baking.
Also good to know, broccoli brings vitamin C, vitamin K, and fiber. So even though this is a creamy bake, you still get some veggie wins in every bite. That is what I love about this dish. It feels cozy and still gives you something green.
How to Store Broccoli Cheese Casserole
This dish stores well, which is part of why it shows up at my house so often. Let the casserole cool to room temp before covering it. A warm casserole trapped under plastic wrap can collect steam and soften the topping more than you want.
In the fridge cover and chill for up to 4 days. Reheat in a 350°F oven for 12 to 15 minutes until hot in the center. If the top looks dry, lay a piece of foil loosely over the dish for the first half of reheating, then remove it to crisp back up.
Reheating Without Drying Out
For single servings, I like the microwave in short bursts. Heat at 50 percent power for 60 to 90 seconds, stir or cut through the middle, then finish in 20 second bursts. If you have a toaster oven, pop the portion in for a few minutes to revive the crunch. For freezing, assemble the casserole and stop before adding the cracker topping. Wrap it well and freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.
If you are making it ahead for a party, assemble up to 24 hours in advance, refrigerate, then add the topping right before baking. That way your crunch stays crisp, and the filling stays creamy. It is a simple trick that makes a big difference.
Community Tips and Praise
I love hearing how this recipe lands in your kitchens. Family recipes grow better with feedback and little tweaks. Here are a few smart ideas from readers and friends who test my recipes at home.
We brought your Broccoli Casserole to a neighborhood potluck, and people kept asking for the recipe. I used half yogurt and half sour cream, plus extra cheddar on top. It was gone in minutes and even my broccoli skeptics went back for seconds.
Want to go gluten free Try gluten free crackers or seasoned crushed pork rinds for the topping. Prefer a lighter approach Swap half the cheddar for part skim mozzarella. If you like extra savory flavor, stir a teaspoon of Dijon into the filling. One reader also suggested adding a handful of chopped cooked bacon to the top at the 15 minute mark, which adds a smoky crunch without overwhelming the broccoli.
For a holiday version, toss a handful of thawed peas with the broccoli. It adds color and a touch of sweetness. And if you are cooking for a crowd, double the recipe and bake in two dishes so the center cooks evenly and the topping stays crisp. It is a simple way to avoid a soggy middle.
Common Questions
Can I skip the soup Yes. Mix 1 cup milk with 2 tablespoons flour, whisk with the sour cream and mayo, and add a pinch of extra salt. The texture is a bit lighter, but it works well.
Do I need to cook the broccoli first A quick blanch makes a big difference. It keeps the broccoli bright and lets the casserole bake evenly without overcooking the sauce.
Can I make Broccoli Casserole ahead Absolutely. Assemble it without the topping, cover and chill up to 24 hours, then add the topping and bake. It might need an extra 5 minutes if it is very cold.
What if I only have frozen broccoli Use it. Do not thaw all the way, just break apart the florets so they mix easily. Pat off any ice crystals to keep the casserole from getting watery.
How do I keep the topping crunchy Bake on the middle rack and wait to add the topping until the very end of assembly. If you are reheating leftovers, toast a small handful of fresh crumbs with butter in a pan and sprinkle on top to bring back that crunch.
Ready to Bake and Share
If you want a no fuss dish that delivers creamy comfort and real veggie goodness, this Broccoli Casserole is it. You get the cozy cheese pull, a satisfying crumbly top, and enough broccoli to make it feel balanced. Keep the ingredients on hand and you can whip this up for almost any occasion. I hope it becomes a staple in your kitchen the way it is in mine. When you try it, share your spin, because I love seeing how you make it your own. 
Broccoli Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy, creamy casserole that transforms plain broccoli into a delightful dish, perfect for busy weeknights or potlucks.
Ingredients
- 6 cups broccoli florets, fresh or frozen
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 1 cup sour cream (full fat recommended)
- 1 and 1/2 cups shredded sharp cheddar, divided
- 1/2 cup grated Parmesan
- 1/3 cup mayonnaise
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup buttery cracker crumbs (like Ritz), crushed
- 2 tablespoons melted butter
- Optional: a pinch of red pepper flakes
Instructions
- Preheat the oven to 375°F and grease a 9 by 13 inch baking dish.
- Blanch the broccoli in salted boiling water for 2 to 3 minutes until bright green and just tender.
- Drain and run under cold water to stop cooking, then pat dry.
- In a large bowl, mix the condensed soup, sour cream, mayonnaise, eggs, garlic powder, onion powder, salt, and pepper.
- Fold in 1 cup of shredded cheddar and Parmesan.
- Gently mix in the broccoli until coated, then spread in the baking dish.
- In a small bowl, combine the cracker crumbs and melted butter, then sprinkle over the casserole along with the remaining cheddar.
- Bake for 25 to 30 minutes until edges are bubbling and top is golden. Let sit for 10 minutes before serving.
Notes
For lighter options, substitute Greek yogurt for sour cream, or use a mix of cheddar and Monterey Jack.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg