Creamy and Cheesy Broccoli Casserole
Creamy and Cheesy Broccoli Casserole is a dump and bake recipe using frozen broccoli, a simple cream sauce, lots of cheese, and Cheez-It crackers. It's irresistibly delicious and the ultimate comfort food side dish for any occasion.
Ingredients
- 1 (10) oz can cream of celery, chicken, or mushroom soup
- 1/3 cup mayo
- 1 egg
- 1/4 cup milk
- 1/2 tsp Worcestershire sauce
- 1/2 tsp ground mustard optional
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tsp pepper we like a lot of pepper
- 24 ounces frozen, thawed broccoli florets cut into bit size pieces see notes for fresh broccoli
- 2 cups shredded cheddar cheese
- 1 1/2 cups crushed Cheez-It crackers
- 1/4 cup melted butter
Instructions
Heat oven to 350℉ and grease 2 Qt baking dish with butter or non-stick cooking spray.
- In a large bowl combine cream of celery soup, mayo, egg, milk, Worcestershire sauce, and seasonings. Fold in thawed broccoli pieces and half of the cheese. Spread out smooth in prepared casserole dish and top with remaining cheese.
- In a small bowl combine crushed Cheez-It crackers with melted butter and evenly sprinkle over the top of the cheese. Bake for 45-50 minutes. The top should be golden brown and the inside hot and bubbly.
Notes
Tips:
- Broccoli- You'll want to make sure all your broccoli pieces are roughly the same size so you may need to cut down some of the pieces. I recommend giving all the thawed broccoli a good chop so there isn't any large pieces. It's also important to make sure the broccoli is fully thawed and any excess moisture is removed to ensure the creamy sauce is nice and thick and not soupy.
- NOTE: If using fresh broccoli, make sure to blanch the florets in boiling water for 1-2 minutes to soften the broccoli. Drain and pat dry.
- Baking- If the top is getting too browned before the inside is cooked, place a piece of foil over the top of the casserole dish to prevent the top from over-cooking.
- Make ahead- Prepare the casserole per recipe instructions leaving off the cracker crumb topping. Cover tightly with foil and place in the refrigerator up to one day in advance. When ready to bake, let set out at room temperature for 30-minutes. Add the crumb topping and bake according to directions in the recipe instructions.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 261 |
| % Daily Value* | |
| Total Fat 18.2g | 23% |
| Saturated Fat 9.1g | 46% |
| Cholesterol 88mg | 29% |
| Sodium 3057mg | 133% |
| Total Carbohydrate 13.5g | 5% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 3.5g | |
| Protein 11.7g | |
| Vitamin D 10mcg | 48% |
| Calcium 265mg | 20% |
| Iron 1mg | 7% |
| Potassium 259mg | 6% |