This Broccoli Cheese Casserole makes for the most delicious side dish, no matter the occasion! Enjoy tender broccoli coated in delicious, cheesy goodness. The best part? It’s topped with Ritz cracker crumbs!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in this Broccoli Cheese Casserole Recipe?
Broccoli and cheese are a match made in heaven. Add a layer of buttery crackers into the mix, and you’ve got yourself the ultimate comfort food! Savor this broccoli cheese casserole as a side dish at any holiday gathering, potluck, or even as a complete meal at home.
- Frozen Broccoli: Makes this casserole easy to throw together since it’s already cut into florets.
- Egg: Helps bind the casserole together.
- Cream of Chicken Soup: Makes this casserole creamy and adds a savory flavor. If you’re vegetarian, feel free to swap for cream of mushroom soup or cream of celery.
- Mayonnaise: Helps make this casserole super rich and creamy.
- Spices: Garlic powder, onion powder, black pepper, and ground paprika add a savory flavor to the casserole.
- Cheddar Cheese: Makes this casserole gooey and cheesy!
- Ritz Crackers: Create a crispy, crunchy topping.
- Unsalted Butter: Binds the crackers and helps them brown in the oven.
Pro Tip: To quickly thaw your broccoli, microwave it at 50% power until no longer frozen but cool to the touch.
Variations on Broccoli and Cheese Casserole
We love this recipe because it’s a simple, make-ahead recipe that can easily be customized to your liking. Feel free to add rice, mushrooms, chicken, and other seasonings to make this fantastic recipe all your own!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
It’s totally up to you! I like using frozen because I don’t have to waste time cutting the broccoli crowns into florets and it’s already partially cooked (so no need to blanch!).
Yes, you can swap in 3-4 stalks of fresh broccoli for each 16-ounce bag.
If using frozen broccoli, there’s no need to blanch it! With fresh broccoli, it’s up to you. I don’t usually blanch fresh broccoli because I like it crisp. If you like yours on the softer side, you can definitely blanch it before adding it, though!
Drain any excess water from the thawed broccoli before adding it to the casserole to avoid a watery casserole.
If your casserole is watery, it’s likely that the frozen broccoli wasn’t properly drained. Try patting it dry in a towel before adding it to the casserole.
How to Make Ahead and Store
This broccoli casserole recipe is great for making a day ahead. Just prepare the recipe through step 3 (in the recipe card), cover your bowl with aluminum foil, and chill until ready to bake.
Store leftover broccoli cheese casserole in an airtight container in the refrigerator for up to 4 days.
How to Freeze and Reheat
Freeze broccoli cheese casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, or until warmed through.
Serving Suggestions
Serve this cheesy broccoli casserole with Thanksgiving turkey, turkey gravy, mashed potatoes, green bean casserole, creamed corn, cranberry sauce, and fresh dinner rolls.
Broccoli Cheese Casserole
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 32 ounces frozen broccoli (2 (16-ounce) bags), thawed
- 1 large egg
- 10.5 ounces cream of chicken soup (1 can)
- ½ cup mayonnaise store-bought or homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- 2 cups freshly shredded cheddar cheese
- 1½ cups crushed Ritz crackers
- ¼ cup unsalted butter melted (½ stick)
Recommended Equipment
Instructions
- Ensure the broccoli is fully thawed before beginning. To quickly thaw broccoli, microwave it at 50% power until no longer frozen but cool to the touch.32 ounces frozen broccoli
- Preheat oven to 350°F. Coat a 9×13-inch baking pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk the egg, cream of chicken soup, mayonnaise, garlic powder, onion powder, pepper, and paprika together.1 large egg, 10.5 ounces cream of chicken soup, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon ground paprika
- Add in the broccoli and cheddar cheese, and stir gently until the broccoli is well coated in the sauce.2 cups freshly shredded cheddar cheese
- Transfer to your prepared pan and smooth into an even layer.
- Top with the crushed crackers and drizzle with butter.1½ cups crushed Ritz crackers, ¼ cup unsalted butter
- Bake for 35-45 minutes, until the crackers are golden and the casserole is warmed through.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can swap in 3-4 stalks of fresh broccoli for each 16-ounce bag of frozen.
- You can replace up to half of the broccoli with cauliflower.
- In place of the cream of chicken soup, you can use cream of celery or cream of mushroom.
- In place of the mayonnaise, you can use sour cream.
- Feel free to use sharp cheddar, gruyere, fontina, or Havarti instead of regular cheddar.
- In place of the Ritz crackers, you can use any other cracker or Panko or regular breadcrumbs.
- Feel free to add a cup of chopped cooked chicken or 2 cups of cooked rice to this casserole.
- Make sure to fully defrost the broccoli before using it!
- Drain any excess water from the thawed broccoli before adding it to the casserole to avoid a watery casserole.
- If your casserole is browning too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
Nutrition Information
