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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar sauce and a buttery Ritz cracker crumb topping. Bakes at 350°F until bubbly, golden, and set for easy slicing.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Cheesy broccoli casserole
  • 2 lb broccoli florets
  • 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
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish. Greasing helps the casserole release cleanly after baking.
  2. Steam broccoli for 4-5 minutes until crisp-tender, then drain well. Keeping it crisp-tender prevents mushy broccoli and watery casserole.
  3. Mix cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups cheddar, salt, and black pepper in a bowl. Stir until evenly combined and smooth.
  4. Fold in the steamed broccoli and spread the mixture into the prepared dish. Spread it evenly so it bakes uniformly.
  5. Top with the remaining cheddar. Covering the surface helps create a browned, cheesy top layer.
Bake
  1. Toss crushed Ritz crackers with melted butter, then sprinkle over the casserole. The crumb topping will turn golden and crisp in the oven.
  2. Bake for 30-35 minutes at 350°F until bubbly and golden. Let it sit briefly before serving for cleaner portions.

Notes

For the best texture, drain the steamed broccoli very well so the casserole doesn’t turn watery. Refrigerate leftovers in a covered container up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended for the best creamy texture. For a lighter option, use reduced-fat mayonnaise and reduced-fat cheddar to cut calories while keeping the same method.