This delicious broccoli cheddar casserole is made with broccoli, cheddar cheese and just a few other simple ingredients baked in a buttery cracker crust
Broccoli Cheddar Casserole
From the recipe collection of Tara Ippolito
This broccoli cheddar casserole is the recipe that you’re guaranteed to make again and again.
It is the ultimate comfort food side dish. My family absolutely devoured this one the first time that I made it.
Even my picky kids who usually aren't huge fans of anything that has vegetables in it enjoyed this one.
The best thing about this casserole is that it can served with anything from a casual dinner at home to a special holiday meal.
It's made its way to many of my families Thanksgiving and Chirstmas dinners. I love to serve it because its super easy to make and always a crowd pleaser.
It's hard to resist broccoli baked in a favlorful cheese sauce with that crunchy Ritz cracker topping. Its just so so good!
I hope you give this recipe a try. If you do, I know that you'll love it just as must as my family and I do.
Fast. Simple. Delicious.
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Broccoli Cheddar Casserole Variations
I like this recipe as it is, but here are some ways to switch it up if you'd like to.
- Broccoli- Fresh broccoli can be used in this recipe instead of frozen if you prefer that. Just be sure to boil the broccoli for a few minutes and drain it very well before using it. Seaming it would work also.
- Soup- Instead of cream of chicken, cream of cheddar, cream of mushroom. or cream of chicken with the herbs are all great replacement choices. Any "cream of" flavor would work so choose your favorite.
- Toppings- The Ritz Crackers really give this dish a nice touch of flavor but you can skip them completely if you'd like and just stick with the layer of shredded cheese. Traditional panko or seasoned breadcrumbs are great replacements also.
Broccoli Cheddar Casserole Ingredients
- Frozen broccoli, thawed and rough chopped
- Onion, chopped
- Cream of chicken soup
- Cheddar cheese
- Butter
- Salt, pepper and garlic powder
- Garlic powder
- Mayonnaise
- Ritz crackers
Instructions
First, rough chop the frozen, thawed broccoli and add it to a medium-sized bowl.
Then add the chopped onion, can of soup, mayonnaise, egg, shredded cheddar cheese, salt, pepper and garlic powder and mix it all together.
Now, add the mixture to a baking dish and spread it out until its even.
Next, using a food processor, crush the Ritz crackers up until they resemble breadcrumbs.
Then melt the butter and stir it into the crackers until they are coated.
Now, top the casserole with the remaining shredded cheese and cracker topping.
Finally, bake it for about 30 minutes or until the topping is golden brown and the sides are hot and bubbly. Serve warm and enjoy!
Broccoli Cheddar Casserole
Ingredients
- 4 cups frozen broccoli, thawed and rough chopped
- ¼ cup chopped onion
- 1 10.5oz can Cream of Chicken Soup
- 2 tbs Mayonaise
- 1 ¼ cup Cheddar Cheese (save ¼ cup for the topping)
- 1 Egg
- salt and pepper to taste
- 1 tbs garlic powder
Topping
- ½ stick Melted Butter
- ½ sleeve Ritz Crackers
Instructions
- Preheat the oven to 350 degrees
- First, rough chop the frozen, thawed broccoli and add it to a medium-sized bowl.
- Then add the chopped onion, can of soup, mayonnaise, egg, shredded cheddar cheese, salt, pepper and garlic powder.
- Now, mix everything together until it's evenly combined and add the mixture to a baking dish.
- Next, using a food processor, crush the Ritz crackers up until they resemble breadcrumbs.
- Then melt the butter and stir it into the crackers until they are coated.
- Now, top the casserole with the remaining shredded cheese and cracker topping.
- Finally, bake it for about 30 minutes or until the topping is golden brown and the sides are hot and bubbly. Serve warm and enjoy!
Anonymous says
I made this tonight, it was very good and super easy. I may end up making this for Thanksgiving this year instead of Broc w/cheese sauce.
Al Dente Diva says
Thanks for giving it a try! I’m so glad you liked it ?
Pricilla says
Thank you it was so delicious I love your recipe !!!
Anonymous says
I’m sure this is good but it has the wrong measurement for the garlic powder (typo)l made it for Easter using the 2 tbs of garlic powder that it called for. Knowing that that was too much but did it anyways because I thought surely someone knew what they were talking about. But, 2 tbs of garlic powder is just too much! lol!
Couldn’t eat it and threw it all away.
I will make it again and assume that it was supposed to be 2 tsp instead of tbs.
Al Dente Diva says
It’s supposed to be two tbs of garlic powder. Not heaping just exactly that. It’s just right for me and I’ve never gotten this feedback from those who have made it but I will say this- many people are sensitive to spices that’s why I don’t give measurements for salt and pepper. If you think something is not going to agree with your taste- pull back. Adjust it to your personal preference. I can’t image you’d have to throw the entire dish out over too much garlic powder but if you felt it was overwhelming to the point of being inedible I’d advise you use seasoning measurements as a guide. I’m sorry you felt it was too much.
Anonymous says
This was great! I see you changed the garlic on the recipe to 1 tbs. I still used two tbs and my whole family loved it! Definitely putting this in the rotation! Thanks!
Al Dente Diva says
Thank you so much! Some people thought it was too much garlic. Not me lol. So glad you liked it
Anonymous says
Fresh garlic is good too. And a bit of heavy whipping cream. Gluten free! Thanks
Beth says
Is there a way to finish it without the crackers
Anonymous says
I love this casserole! It will become one of my favorites I'll take to family dinners. Could I add rice to this? If so, please tell me how. Thank you!