Description
This Creamy Broccoli Casserole is a comforting and cheesy side dish perfect for any meal. Featuring tender broccoli florets enveloped in a rich, creamy sauce made with cream of mushroom soup, sour cream, and cheddar cheese, topped with a buttery cracker crust that bakes to golden perfection. Ideal for family dinners or holiday gatherings, this casserole is simple to prepare and irresistibly delicious.
Ingredients
Scale
Broccoli
- 4 cups fresh broccoli florets (or frozen, thawed and drained)
- 1 tablespoon olive oil (if using fresh broccoli)
Creamy Sauce
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup for non-vegetarian)
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese, divided
- Salt and pepper, to taste
Topping
- 1 cup crushed buttery crackers (such as Ritz)
- 2 tablespoons melted butter
Instructions
- Prepare the Broccoli: If using fresh broccoli, steam or blanch the florets until tender but still bright green, about 5-6 minutes. Drain well and set aside. For frozen broccoli, thaw completely and drain thoroughly to remove excess moisture.
- Make the Creamy Sauce: In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and grated Parmesan cheese. Stir well until smooth. Add half of the shredded cheddar cheese (1/2 cup) and mix until evenly incorporated.
- Combine with Broccoli: Add the cooked broccoli into the creamy sauce mixture and gently stir to coat all florets evenly. Season with salt and pepper according to taste.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly. Transfer the broccoli and sauce mixture into the dish, spreading it out evenly to form a smooth layer.
- Prepare the Topping: In a small bowl, mix the crushed buttery crackers with the melted butter until well combined. Sprinkle this cracker topping evenly over the broccoli mixture. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top to add extra cheesy flavor.
- Bake: Preheat the oven to 350°F (175°C). Place the casserole in the oven and bake for 25-30 minutes or until the topping is golden brown and the casserole is bubbling around the edges.
- Serve: Remove the casserole from the oven and allow it to cool slightly for a few minutes before serving. Enjoy your creamy, cheesy broccoli casserole!
Notes
- For a non-vegetarian option, substitute cream of mushroom soup with cream of chicken soup.
- Fresh broccoli provides the best texture but frozen can be used as a convenient alternative.
- Ensure broccoli is well-drained to prevent a watery casserole.
- Crushed buttery crackers like Ritz add a deliciously crispy topping but panko or breadcrumbs can be substituted.
- Adjust seasoning with salt and pepper to your preference.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
