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Cheesy Broccoli Casserole

Cheesy broccoli casserole with creamy cheddar sauce and a golden buttery cracker crumb topping. This bake uses steamed broccoli for crisp-tender texture and finishes with bubbly, browned edges.
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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
  

Cheesy broccoli casserole
  • 2 lb broccoli florets Use fresh or thawed frozen; drain well after steaming.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • 1 small onion Finely diced.
  • 2 cup shredded sharp cheddar Divided; reserve some for the top.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 sleeve Ritz crackers Crushed.
  • 3 tbsp butter Melted.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and bake
  1. Preheat oven to 350F, then grease a 9x13-inch baking dish for easy release.
  2. Steam broccoli for 4-5 minutes until crisp-tender, then drain well to prevent a watery casserole.
  3. Mix cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups shredded cheddar, salt, and black pepper until smooth.
  4. Fold steamed broccoli into the mixture and spread it evenly in the prepared baking dish, then sprinkle the remaining cheddar on top.
  5. Toss crushed Ritz crackers with melted butter, then sprinkle over the casserole for a golden topping.
  6. Bake for 30-35 minutes at 350F until bubbly and golden.

Notes

For the best texture, drain the steamed broccoli thoroughly—excess moisture can thin the cheesy sauce. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended due to mayonnaise-based texture changes. Dietary swap: use a plant-based mayonnaise and dairy-free cheddar for a dairy-reduced version while keeping the same bake method.