Description
A cozy, creamy casserole that transforms plain broccoli into a delightful dish, perfect for busy weeknights or potlucks.
Ingredients
Scale
- 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