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Broccoli Casserole with Cream of Mushroom Soup, Cheddar, and Crispy Cheese Crackers Recipe

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3.8 from 1 review

This hearty Broccoli Casserole features tender blanched broccoli mixed with a creamy blend of mushroom soup, mayonnaise, eggs, and sharp cheddar cheese, topped with crunchy crushed cheese crackers and baked to golden perfection. A comforting and flavorful side dish perfect for family dinners or holiday gatherings.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 50-55 minutes
  • Yield: 10 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Ingredients

Vegetables

  • 6 cups fresh broccoli florets (about 2 bunches)

Sauce and Mix-ins

  • 10.5 ounce can cream of mushroom soup (or homemade)
  • 1 cup mayonnaise
  • 2 large eggs
  • 2 tablespoons dried minced onion
  • 1 cup freshly grated sharp cheddar cheese

Topping

  • 1 cup cheese crackers, crushed

Instructions

  1. Blanch the Broccoli: Bring a large pot of water to a rolling boil. Add the fresh broccoli florets and cook for 2 minutes until they are bright green and slightly tender. Drain the broccoli well to remove excess water.
  2. Prepare the Creamy Mixture: In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, beaten eggs, dried minced onion, and freshly grated sharp cheddar cheese. Mix all ingredients thoroughly until smooth and well incorporated.
  3. Combine Broccoli and Sauce: Pour the creamy sauce over the drained broccoli and toss gently to coat evenly. Transfer the broccoli mixture into a greased casserole dish approximately 2 quarts in size or an 8-inch square dish.
  4. Add the Crunchy Topping: Evenly sprinkle the crushed cheese crackers over the top of the broccoli mixture, creating a crispy crust once baked.
  5. Bake the Casserole: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the casserole dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Notes

  • For homemade cream of mushroom soup, sauté mushrooms in butter, then blend with flour, milk, and seasonings until smooth.
  • May substitute mayonnaise with Greek yogurt for a lighter version.
  • Crushed cheese crackers can be substituted with breadcrumbs mixed with melted butter.
  • Ensure broccoli is well drained after blanching to prevent a watery casserole.
  • Let the casserole sit for 5 minutes after baking to set before serving.

Find it online: https://cheftinaskitchen.com/broccoli-casserole-with-cream-of-mushroom-soup-cheddar-and-crispy-cheese-crackers-recipe/