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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar filling and buttery Ritz cracker crumb topping. Baked until bubbly and golden, with broccoli steamed to crisp-tender.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 2 lb broccoli florets
Cream base
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 eggs Use large eggs.
  • 1 small onion, finely diced
  • 2 cup shredded sharp cheddar Divide into 1 1/2 cups for the filling and 1/2 cup for topping.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and steam
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish for easy release.
  2. Steam the broccoli 4-5 minutes until crisp-tender, then drain well so the casserole doesn’t get watery.
Make the filling
  1. Mix cream of mushroom soup, mayonnaise, eggs, diced onion, 1 1/2 cups cheddar, salt, and black pepper until smooth and evenly combined.
  2. Fold in the steamed broccoli and spread the mixture into the prepared baking dish.
  3. Top with the remaining cheddar so it melts into a cheesy layer as it bakes.
Add topping and bake
  1. Toss the crushed Ritz crackers with the melted butter until the crumbs look evenly moistened.
  2. Sprinkle the buttery cracker crumbs over the casserole.
  3. Bake 30-35 minutes at 350°F until bubbly in the center and golden on top.

Notes

For the best texture, drain the steamed broccoli well—extra moisture can thin the sauce. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the mayo/egg-based filling can break after thawing. For a lighter option, replace the mayonnaise with plain Greek yogurt in equal amount for a tangier, lower-fat casserole.