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Cheesy Broccoli Casserole

Cheesy broccoli casserole with creamy cheddar sauce and a golden buttery Ritz cracker crumb topping. Broccoli is steamed crisp-tender, then baked until bubbly and golden for a classic American side dish.
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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 florets
  • 2 lb broccoli florets
Creamy base
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • 1 small onion, finely diced
  • 1.5 cup shredded sharp cheddar, divided
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cheddar topping
  • 0.5 cup shredded sharp cheddar, divided
Cracker topping
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and steam
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish, so the casserole can go in hot and bake evenly. (Visual cue: shiny, lightly coated dish.)
  2. Steam broccoli florets for 4-5 minutes until crisp-tender, then drain well to prevent watery casserole. (Visual cue: bright green florets with a slight bite.)
Mix and assemble
  1. In a bowl, mix cream of mushroom soup, mayonnaise, eggs, diced onion, 1 1/2 cups cheddar, salt, and black pepper until smooth and evenly combined. (Visual cue: thick, pale-cheesy mixture.)
  2. Fold in steamed broccoli and spread into the prepared dish, then top with the remaining cheddar. (Visual cue: broccoli evenly distributed under a snowy cheddar layer.)
  3. Toss crushed Ritz crackers with melted butter, then sprinkle over the casserole for a crisp topping. (Visual cue: sandy yellow crumb layer.)
Bake
  1. Bake at 350°F for 30-35 minutes until bubbly and golden. (Visual cue: bubbling edges and browned cracker top.)

Notes

For the best texture, drain the steamed broccoli very well so the sauce stays thick, not watery. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 325°F until warmed through (microwave works but can soften the topping). Freezing is not recommended because the mayonnaise-based sauce may separate after thawing. If you want a lighter version, use reduced-fat mayonnaise and reduced-fat cheddar (texture will be slightly softer).