Description
Our Broccoli Casserole recipe is a delicious and easy side dish for any meal (perfect for the Holidays)! Definitely a family favorite recipe!
Ingredients
Scale
- 6–8 cups fresh broccoli florets
- 1 (10oz) can cream of mushroom soup (or homemade – see Notes)
- 1 cup mayonnaise
- 1/2 cup cheddar cheese, freshly grated & divided (more if desired)
- 1 cup Ritz crackers, roughly crushed
- 1/4 cup butter, melted
Instructions
- Prep: Preheat oven to 350 degrees F.
- Steam Broccoli: Add a steaming basket to a large saucepan and fill the bottom with water (to just below the basket). Add broccoli to the steamer basket. Cover and bring to a boil. Steam until broccoli is very tender/soft – they should almost be falling apart. Drain.
- Combine: Add cooked broccoli to an 11-inch oval dish (or comparable square baking pan) along with cream of mushroom soup, mayo and cheddar cheese. Stir to combine.
- Topping: Cover with crushed crackers and drizzle melted butter on top.
- Bake: Place in preheated oven, middle rack and uncovered, for approx. 30 minutes or until nice and bubbly.
- Serve: Remove and let cool slightly before serving immediately.
Notes
- Cream of Mushroom Soup: if using a store-bought version, we recommend Pacific Foods Organic Cream of Mushroom Soup!
- Dairy-Free Cream of Mushroom Soup: we have a tried-and-true recipe for Dairy-Free Cream of Mushroom Soup if you want to sub that in.
- Dairy-Free: to make this dairy-free use a dairy-free cream of mushroom soup (like the one linked above), dairy-free cheese and vegan butter.
- Gluten-Free: to make this gluten-free use a gluten-free version of Ritz crackers (or something similar).
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 6oz
- Calories: 316
- Sugar: 2.7 g
- Sodium: 501.5 mg
- Fat: 25.6 g
- Carbohydrates: 17.9 g
- Protein: 4.5 g
- Cholesterol: 23.3 mg