Go Back

Cheesy Broccoli Casserole

Cheesy broccoli casserole bakes tender broccoli in a creamy cheddar sauce beneath a golden buttery cracker topping. It is an easy oven-baked side dish with crisp-tender broccoli and a bubbling, cheesy center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 39 minutes
Resting 10 minutes
Total Time 1 hour 4 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 lb broccoli florets, cut into bite-size pieces
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese shredded
  • 0.5 cup yellow onion finely chopped
  • 0.5 tsp black pepper
For the topping
  • 1.5 cups buttery round crackers crushed (about 1 sleeve)
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring a large pot of water to a boil.
  4. Add the broccoli and cook for 3 to 4 minutes, until bright green and crisp-tender.
  5. Drain the broccoli very well.
  6. In a large bowl, stir together the condensed cream of mushroom soup, sour cream, shredded sharp cheddar cheese, finely chopped yellow onion, and black pepper.
  7. Fold the broccoli into the soup mixture.
  8. Transfer the mixture to the prepared baking dish.
Add the topping and bake
  1. Stir the crushed buttery round crackers and melted unsalted butter together.
  2. Sprinkle the cracker mixture evenly over the casserole.
  3. Bake for 30 to 35 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
  4. Let the casserole rest for 10 minutes before serving.

Notes

Drain the broccoli very well to help keep the casserole from turning watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce can separate. For a gluten-free option, use gluten-free condensed soup and gluten-free crackers.