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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar sauce and a golden, buttery cracker crumb topping. Oven-baked until bubbly, with broccoli steamed to crisp-tender and bound into the cheesy layer.
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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
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Mayonnaise
  • 1 cup mayonnaise
Eggs
  • 2 large eggs
Onion
  • 1 small onion
Shredded sharp cheddar
  • 2 cup shredded sharp cheddar Divide; use 1 1/2 cups in the casserole mixture and 1/2 cup for topping.
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Ritz crackers
  • 1 sleeve Ritz crackers Crush for the topping.
Butter
  • 3 tbsp butter Melt for the topping.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish, making sure the corners are lightly coated for easy release.
Steam the broccoli
  1. Steam broccoli florets for 4-5 minutes until crisp-tender, then drain well so the casserole doesn’t turn watery.
Make the cheesy broccoli mixture
  1. In a mixing bowl, combine cream of mushroom soup, mayonnaise, eggs, diced onion, 1 1/2 cups shredded sharp cheddar, salt, and black pepper until smooth and evenly blended.
  2. Fold in the steamed broccoli and spread the mixture into the greased baking dish so it reaches the edges for even baking.
  3. Sprinkle the remaining 1/2 cup shredded sharp cheddar over the top so it melts into a thick, cheesy layer.
Add the cracker topping and bake
  1. Toss the crushed Ritz crackers with melted butter until the crumbs look evenly coated and sandy.
  2. Sprinkle the buttery cracker crumbs over the casserole for a golden finish.
  3. Bake at 350F for 30-35 minutes until bubbly and golden, with visible bubbling around the edges and melted cheese at the surface.

Notes

For the best texture, drain the steamed broccoli very well before mixing—extra moisture can dilute the sauce and prevent a crisp-topped finish. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the mayonnaise-based sauce can separate when thawed. If you want a lighter option, swap the mayonnaise for plain Greek yogurt for a slightly tangier, lower-fat casserole.