This easy, make-ahead recipe for Broccoli Cheese Casserole is the best ever, with crisp fresh broccoli smothered in a smooth and creamy sauce made with tangy sour cream, cream of mushroom soup, mayonnaise, and sharp cheddar cheese.
A crunchy topping made with buttery, crushed Ritz crackers and even more cheese kicks it up a notch and completes this popular, classic side dish.
Loaded with cheesy goodness, Broccoli Cheese Casserole is a holiday crowd favorite and comfort food at its finest. It’s also the perfect side dish for your picky eaters who won’t even realize they are eating vegetables.
In the South, we love a good casserole, and most southern cooks have an arsenal of casserole recipes tucked away. Besides this iconic southern casserole, Southern Chicken Divan, Southern Sweet Onion Casserole, Southern Pineapple Casserole, and Terry’s Sweet Potato Casserole, are also ideal to take to potlucks, church suppers, welcome a new neighbor, or take a sick friend.
Here’s why you will love this recipe:
- Not only does this quick and easy recipe only take about five minutes to prepare, but you can make it up to 24 hours ahead of time. Then, all you have to do is pop it in the oven on the big day.
- Although a classic holiday dish, Broccoli Cheese Casserole is also a tasty side dish for special occasions, potlucks, or any meal where you want to impress your family or guests!
- And, just when you thought it couldn’t get any better, this iconic broccoli and cheese casserole pairs beautifully with just about any entrée and can be served as a side dish for brunch or dinner or as a vegetarian main dish.
Ingredients – here’s what’s in it:
- Fresh or frozen broccoli – brings a unique flavor profile to this traditional side dish, and either one works in this recipe. Broccoli, along with cauliflower and cabbage, is considered a cruciferous vegetable and is high in fiber, vitamins, and minerals.
- Sour cream – provides a creamy base and tangy deliciousness.
- Mayonnaise – is another thick and creamy component of the base and adds just a bit of sweetness and its tangy flavor.
- Cream of mushroom soup – has been used as the base of hundreds of casseroles over the years and is an essential component of this recipe.
- Sharp cheddar cheese – it couldn’t be a broccoli cheese casserole without cheese, and the melted sharp cheddar cheese adds cheesy goodness and provides another dimension to the sauce.
- Garlic powder, Kosher salt, ground black pepper: these seasonings all come together to enhance the other ingredients’ flavors.
- Ritz crackers – the crispy, buttery topping made from these crackers is one of the best parts of this casserole.
- Unsalted butter – is combined with the cracker crumbs to make the topping rich and buttery!
Directions – here’s how you make it:
- When you are ready to get started, gather your ingredients, and preheat the oven to 350 degrees F.
- Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of grated cheese in a large bowl.
- Mix well, and add the broccoli!
- Place the crackers in a food processor fitted with a steel blade and process. Add the melted butter and pulse a few times to combine. Or, you can manually crush the Ritz crackers with your hands and mix them with the melted butter.
- Liberally spray a 2-quart baking dish with a non-stick cooking spray. Add the broccoli mixture and spread out evenly. Top with the Ritz cracker crumbs and the rest of the shredded cheese.
- Bake the casserole uncovered for 30-35 minutes or until it is bubbly and the cracker crust is lightly browned. Let it sit for about five minutes and serve hot.
Frequently asked questions:
Yes, you can either use three stalks of fresh broccoli or one 15-ounce bag of frozen.
I don’t usually blanch fresh broccoli first because I like it crisp. However, if you prefer your broccoli a little softer, you will want to blanch it first.
To blanch fresh broccoli, place it in a bowl, add a tablespoon of water, cover with a plate and steam it in the microwave for about two minutes.
No, frozen broccoli has already been blanched and does not need to be cooked first.
Most recipes for broccoli cheese casserole do not call for eggs as an ingredient, and this one is no exception. Recipes that call for adding eggs tend to be more breakfast-oriented such as my Mushroom and Broccoli Frittata or Broccoli Cheese Bake.
Yes, make the casserole as directed, but do not bake it. Cover tightly with plastic wrap and then aluminum foil. It can be stored in the freezer for up to three months. Allow the casserole to thaw overnight in the refrigerator before baking it.
This family-friendly casserole is a holiday staple in our house, and it is always front and center on Thanksgiving, Easter, and Christmas.
I usually serve it with either Baked Ham with Pineapple and Cherries or Smoked Turkey for the holidays. Other side dishes that pair well with it include Creamy Make-Ahead Mashed Potatoes, Green Bean Bundles Wrapped in Bacon, Traditional Southern Cornbread Dressing, Spicy Southern Corn Casserole, Southern Sweet Potato Casserole, and Sweet and Sour Green Beans.
You can find more holiday recipes by checking out these links: Thanksgiving recipes, Christmas recipes, and Easter recipes.
Variations:
Want to change things up a bit? Feel free to add a cup of cooked chopped chicken or two cups of cooked rice or orzo to this casserole. You can also replace half of the broccoli with cauliflower.
Sharon’s Tips:
- If you make this casserole ahead, assemble the dish, but do not add the cracker topping. Cover and refrigerate for up to 24 hours. When you are ready to bake it, add the topping and bake as directed. If it is cold right out of the fridge, you may need to add 10-15 minutes to the total baking time.
- If you don’t have any Ritz crackers, crush croutons and use them instead. You can also substitute crushed club crackers, panko bread crumbs, or canned fried onions. To make it low carb, substitute crushed pork skins for the crackers.
- You can also substitute cream of chicken or cream of celery soup in a pinch.
- When testing your broccoli to see if it is done, try a piece of the stalk and not a floret, which will cook much faster.
- If you prefer soft broccoli, you might also want to leave the casserole in the oven for an additional five minutes or until it is a consistency you like.
- To change things up a bit, if you don’t have cheddar you can substitute gruyere, fontina, Havarti, a Mexican blend, an Italian blend of cheeses, Velveeta, or even Cheez Whiz.
- If you are using frozen broccoli, you do not have to thaw it first.
- This recipe as written makes about six servings. If you need to feed more people, you can double the recipe and use a 9×12 inch baking dish.
More broccoli recipes:
If you like broccoli as I do, you might also like these other popular recipes on my blog: Broccoli Cauliflower Salad with Cranberries, Broccoli Cheddar Cornbread Muffins, Potato Broccoli Salad with Vinaigrette, Southern Broccoli Salad, and Easy Chicken and Broccoli Stir Fry.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
📋 Recipe:
Broccoli Cheese Casserole Recipe
Ingredients
- 6 cups broccoli florets about three stalks, or a 15-ounce bag of frozen broccoli
- ½ cup sour cream
- ½ cup mayonnaise I like Dukes
- 10.5 ounces cream of mushroom soup 1 can
- 1⅓ cups sharp cheddar cheese grated, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup crushed Ritz crackers about 10-15 crackers
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F.
- Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of the grated cheese in a large bowl. Add the broccoli and mix well.
- Place the Ritz crackers in a food processor fitted with a steel blade and process. Add the melted butter and pulse a few times to combine. Or, manually crush the Ritz crackers with your hands and mix with the melted butter.
- Liberally spray a 2-quart baking dish with a non-stick cooking spray, add the broccoli mixture, and spread out. Sprinkle the remaining ⅓ cup of the cheese and cracker crumbs evenly over the top.
- Bake the casserole uncovered for 30-35 minutes or until it is bubbly, the cracker crust is lightly browned, and the broccoli is fork-tender. Let sit for about 5 minutes and serve.
Notes
- If you make this casserole ahead, assemble the dish, but do not add the cracker topping. Cover and refrigerate for up to 24 hours. When you are ready to bake it, add the topping and bake as directed. If it is cold right out of the fridge, you may need to add 10-15 minutes to the total baking time.
- If you don’t have any Ritz crackers, crush croutons and use them instead. You can also substitute crushed club crackers, panko bread crumbs, or canned fried onions. To make it low carb, substitute crushed pork skins for the crackers.
- You can also substitute cream of chicken or cream of celery soup in a pinch.
- When testing your broccoli to see if it is done, try a piece of the stalk and not a floret, which will cook much faster.
- If you prefer soft broccoli, you might also want to leave it in the oven for an additional five minutes or until it is a consistency you like.
- If you don’t have cheddar or want to change things up, you can substitute gruyere, fontina, Havarti, a Mexican blend, an Italian blend of cheeses, Velveeta, or even Cheez Whiz.
- If you are using frozen broccoli, you do not have to thaw it first.
- This recipe as written makes about six servings. If you need to feed more people, you can double the recipe and use a 9×12 inch baking dish.
Will be making this for Thanksgiving this year! Do you think adding bacon would taste good? I’m so tempted to add as everyone coming loves bacon!
Hey Colleen, you are asking the wrong person about adding bacon. It is one of my favorite things in the world and I can’t think of many things that wouldn’t be better with it. That said, I have never added it to this casserole, but I do think it would be awesome! I may try it myself this year.
Let me know how everyone likes it!
All the best,
Sharon
Love this recipe. Its easy and great taste. I used frozen broccoli and it stayed crispy. I also added extra cheese and ritz crackers. This is a definitely go to for me. Thanks for a great recipe/
Did you cook your broccoli before you mixed the casserole together? If so, how long?
Hi Mamie, I do not cook my broccoli first because I like it on the crisp side. If you would like it more well done, you can stream or blanch it for a few minutes before you mix it with the rest of the ingredients. I hope you enjoy it.
Sharon
What size casserole dish should I use for this recipe? 8×8? Will be making it this Thanksgiving!
Hi Donna, an 8×8 casserole dish should work just fine. I hope you enjoy it!
Happy Thanksgiving! Sharon
Tried this tonight. Everyone loved it! Will definitely be making it again!
I have been making this for jolidays gor uears. My Grandsons are grown and love it! I have to make more each year! I use seasoned breadcrumbs but will have to give the Ritz crackers a try. 😊
love love love this recipe it’s easy to make and taste great! my third time making it i added some precooked shredded chicken and made it a whole meal!
Awesome! I’m so glad you liked it and I love your idea of adding the chicken!
All the best,
Sharon
This was by far everyone’s favorite thing I made for Thanksgiving! Delicious and very easy. I used frozen broccoli because I was stressed for time. Double this recipe……. it will go fast! THANKS
How many does this serve based on the recipe given ?
Hi Lori,
It usually will serve six folks, but of course, that depends on the size of the servings. I hope you enjoy it!
Sharon
The only ingredient I changed was using cream of chicken & herbs instead of cream of mushroom soup … Sooo good!!
This is a really good recipe. I made this for my family and they really loved it were I had to make it twice in one week. Thanks for sharing.
This is my third time making this awesome recipe!!! Thank you for sharing!!!
Hi Jamie, thank you so much for leaving such a nice comment! I’m so glad you liked it!
All the best,
Sharon