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Classic Broccoli Cheese Casserole

A golden-brown, bubbling broccoli cheese casserole in a glass baking dish, topped with herbs.
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A creamy, comforting broccoli cheese casserole with a buttery cracker topping, perfect for holidays and potlucks.

Ingredients

Scale
  • 1 pound fresh broccoli florets
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup butter, melted
  • 1 cup crushed buttery crackers (like Ritz)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Steam or blanch the broccoli florets until tender-crisp, about 5-7 minutes. Drain well.
  3. In a large bowl, combine the cream of mushroom soup, sour cream, milk, salt, and pepper. Stir until smooth.
  4. Add the shredded cheddar cheese and drained broccoli to the soup mixture. Stir to combine.
  5. Pour the broccoli mixture into the prepared baking dish and spread evenly.
  6. In a small bowl, mix the melted butter with the crushed crackers. Sprinkle this topping evenly over the broccoli mixture.
  7. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
  8. Let stand for 5-10 minutes before serving.

Notes

  • For a make-ahead option, prepare the casserole up to the topping step, cover, and refrigerate for up to 24 hours. Add the cracker topping just before baking and add a few extra minutes to the baking time if needed.
  • This casserole freezes well. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
  • You can substitute fresh broccoli with frozen broccoli florets. Thaw and drain them very well before adding to the soup mixture.
  • For a different flavor, use Gruyere cheese or a mix of cheeses.

Nutrition

Find it online: https://delicerecipe.com/broccoli-cheese-casserole/