broccoli cheese casserole with crispy cracker topping

A fragrant wave of nutty Cheddar and gently steamed broccoli drifted through my kitchen the moment I slid this broccoli cheese casserole into the oven. After three trials, I learned that blanching the florets just two minutes before mixing preserves their bright green hue and just-right bite. Each bake gave me glossy, bubbling edges and a satisfying crackle as it cooled.

Why You’ll Love broccoli cheese casserole Recipe

• Harmonious texture: tender broccoli with a crisp, buttery crumb topping
• Make-ahead friendly: assemble in advance and refrigerate until baking
• Kid-approved vegetable boost hidden under golden cheddar
• A slice of classic American comfort with roots in home-cooking tradition

A Little Background

My first encounter with broccoli cheese casserole came during a chilly autumn potluck. I nervously watched guests scrape every last spoonful from the dish. That evening I began experimenting—adjusting mayo ratios, testing cracker varieties, and noting how resting time affected the set. Each attempt taught me more about coaxing out maximum cheesiness without a soggy base.

Key Ingredients for broccoli cheese casserole

• Broccoli florets (2×10 oz): Blanched and drained to retain color and avoid waterlogging. Frozen packs save prep time.
• Condensed cream of mushroom soup (10.75 oz): The binding agent. Choose low-sodium to control saltiness.
• Shredded Cheddar cheese (1 cup): Sharp variety for pronounced flavor; freshly shredded melts more evenly.
• Mayonnaise (½ cup): Adds creamy richness. Use full-fat for silkier texture.
• Butter crackers (1 cup), crushed: Classic buttery crunch—Ritz works beautifully for that golden crust.
• Butter (2 Tbsp), melted: Coats the crumbs for a crisp, nutty topping. Unsalted lets you tweak seasoning.

How to Make broccoli cheese casserole

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. (Testing note: Greasing with a slick of butter prevented any sticking on my third trial.)
2. In a large bowl, stir together thawed broccoli, cream of mushroom soup, mayonnaise, Cheddar, seasoned salt, and garlic powder until evenly coated.
3. Spread the mixture in the prepared dish, ensuring an even layer of florets and creamy sauce.
4. Combine crushed crackers with melted butter in a small bowl, then sprinkle over the casserole. Bake 25–30 minutes until the topping is golden and you see gentle bubbling around the sides.

Pro Tips & Troubleshooting

• Drain broccoli thoroughly before mixing to avoid a watery casserole.
• If your topping browns too fast, tent with foil midway through baking.
• Swap cream of chicken soup for mushroom if you prefer a lighter flavor.
• To scale up, double ingredients and use a 9×15-inch dish; extend bake time by 5–7 minutes.

Storage & Make-Ahead Guide

You can assemble the casserole up to 24 hours ahead, covered tightly in the fridge. Leftovers keep well for 3–4 days at ≤40°F; reheat in a 325°F oven until interior reaches 165°F (about 15 minutes). Freeze portions in airtight containers for up to 2 months—thaw overnight in the fridge before reheating. (Storage test: I found thawing in the fridge overnight gave the best texture, whereas microwaving straight from frozen was uneven.)

Serving Suggestions

Serve this broccoli cheese casserole alongside roasted chicken or a crisp green salad to balance its richness. It also pairs beautifully with grilled sausages or a simple tomato soup for a cozy meal.

Frequently Asked Questions

• How do I prevent my broccoli cheese casserole from being watery? Drain the broccoli well and blot with paper towels before combining. Avoid adding extra liquid.
• Can I use fresh broccoli instead of frozen? Yes—trim into bite-sized florets and blanch for 2–3 minutes, then shock in ice water to preserve color.
• How long can leftover broccoli cheese casserole be stored? Refrigerate at ≤40°F for up to 4 days or freeze for 2 months in airtight containers.
• What’s a good substitute for the cracker topping? Crushed French fried onions or Panko breadcrumbs tossed with butter work beautifully.
• How do I reheat broccoli cheese casserole without drying it out? Warm in a 325°F oven covered with foil until interior hits 165°F, about 12–15 minutes.
• Can I make broccoli cheese casserole ahead of time? Yes—assemble, cover, and refrigerate up to 24 hours before baking as directed.

Final Thoughts

This broccoli cheese casserole has become my go-to side for gatherings; its blend of silky cheese and crisp topping never fails to draw compliments. I love reheating leftovers with a few extra cheese shreds on top for a fresh finish. Let me know how your dish turns out in the comments below!