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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar sauce and a golden buttery cracker topping. Crisp-tender steamed broccoli is baked until bubbly for an easy, crowd-ready side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Broccoli florets
  • 2 lb broccoli florets
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Mayonnaise
  • 1 cup mayonnaise
Eggs
  • 2 large eggs
Onion
  • 1 small onion
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar divided
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Ritz crackers and butter
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and steam broccoli
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish. Set up the dish so it’s ready for filling right after steaming.
  2. Steam broccoli 4-5 minutes until crisp-tender, then drain well. Let excess steam water drain off so the casserole doesn’t turn watery.
Make the cheesy filling
  1. Mix cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups cheddar, salt, and pepper until smooth. Scrape thoroughly so the eggs and seasonings disperse evenly.
  2. Fold in the drained broccoli and spread into the greased dish. Press into an even layer for consistent baking.
  3. Top with the remaining cheddar. Cover the surface so it melts into a browned cheesy layer.
Add topping and bake
  1. Toss crushed Ritz crackers with melted butter, then sprinkle over the casserole. Use the full topping layer so it bakes up golden and crisp.
  2. Bake 30-35 minutes at 350°F until bubbly and golden. Look for active bubbling around the edges and a browned top.

Notes

To keep the texture firm and creamy (not watery), drain the steamed broccoli very well before folding it in. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended because the mayonnaise and cheese can break slightly after thawing. For a lighter option, use reduced-fat cheddar and light mayonnaise to cut calories while keeping the casserole style.