Broccoli Cheese Casserole Recipe
Try our Broccoli Cheese Casserole, a comforting dish with a crunchy twist. Ideal for a cozy weeknight dinner. Start cooking now!
Ingredients
- 4 cups chopped broccoli
- 1 (10 ounce) can of cream of chicken soup
- 1 cup mayonnaise or miracle whip (we prefer mayo) Could also substitute Greek yogurt or sour cream.
- 1/4 cup of butter melted (1/2 stick)
- 2 large eggs, slightly beaten
- 1/2 medium yellow onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups extra sharp cheddar cheese
- 1/2 sleeve of Ritz crackers, crushed
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F and bring a kettle of water to a rolling simmer for steaming the broccoli; set a steaming basket aside while you gather everything you need. Gather the bowls, ramekins, a small measuring cup for melted butter, and a glass jar for the mayonnaise so everything is ready on the countertop — this little bit of prep keeps the workflow smooth and relaxed. Keep the atmosphere light and unhurried as you move on to the broccoli.
Step 2: Steam the Broccoli
Place the chopped broccoli into your steaming basket and steam just until the florets are tender when pierced with a fork yet still bright and slightly firm; this only takes about five minutes. Once tender, transfer the broccoli to a bowl and chop any larger florets into bite-sized pieces so each bite will be balanced in the final bake. The broccoli should look vibrant, saturated with a deep green sheen but not limp, retaining a pleasant density and gentle bite.
Step 3: Mix Ingredients
In a medium matte grey ceramic bowl, combine the steamed, chopped broccoli with the cream of chicken soup, mayonnaise (or preferred substitute), melted butter, beaten eggs, finely chopped yellow onion, salt, and pepper. Use a sturdy silicone spatula to fold everything together until the mixture reads as a cohesive, glossy batter — smooth but speckled with onion and pepper, with visible flecks of bright green broccoli throughout. The mixture should be thick enough to mound slightly, signaling it will set nicely in the oven.
Step 4: Add Cheese
Fold in about three-quarters of the extra sharp cheddar cheese so the orange-yellow shreds are evenly distributed through the creamy broccoli mixture; you should see strings of cheese and concentrated pockets of cheddar throughout the batter. Take a moment to scrape the bowl and ensure everything is uniformly blended — the finished filling should present a luscious, dense creaminess dotted with vibrant broccoli florets and ragged cheese strands ready to melt into pockets of gooeyness.
Step 5: Assemble the Casserole
Lightly spray an 8×8-inch white ceramic square casserole dish, then carefully transfer the broccoli-and-cheese filling into the dish, leveling the surface with a spatula so the interior is compact and even. The raw assembled casserole should look thick and slightly glossy, the cheese peeking through the surface and the broccoli creating a mottled green-orange pattern against the creamy matrix.
Step 6: Top and Bake
Evenly sprinkle the remaining cheddar cheese across the top, then scatter the crushed Ritz crackers into a uniform golden blanket that will crisp and brown in the oven; bake for about 30 minutes until the cheese is melted, bubbling, and the cracker topping turns a warm, golden-brown. When the casserole comes out, it should steam gently, with glossy melted cheese, crunchy toasted cracker fragments, and bright broccoli contrast — serve immediately while hot.
Notes
- Ensure broccoli is fork-tender before baking.
- Use low-sodium soup for a healthier version.
- Avoid low-fat cheese for optimal taste and texture.
- Assemble the dish a day ahead for convenience.
- Half the ingredients for a smaller serving.