Broccoli Cheese Casserole Recipe

4.29 from 52 votes

This flavorful casserole pairs well with just about any entrée, and this iconic Southern dish is the perfect side for a holiday dinner.

Prep Time10 mins

Cook Time35 mins

Total Time50 mins

Course: Side Dish

Cuisine: American, Southern

Keyword: casserole, comfort food, easy dinner idea, side dish, southern recipes

Servings: servings

Calories: 344kcal

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
1-⅓ cups sharp cheddar cheese grated, divided
1 tsp garlic powder
1 tsp kosher salt
½ tsp ground black pepper
½ cup crushed Ritz crackers about 10-15 crackers
2 tablespoons unsalted butter melted

Preheat the oven to 350 degrees.
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.

If you make this casserole ahead, assemble the dish, but do not add the cracker topping. Cover and refrigerate up to 24 hours. When you are ready to bake it, add the topping and bake as directed. You may need to add 10-15 minutes to the total baking time if it is cold right out of the fridge.
If you don't have any Ritz crackers, crush croutons and use them instead. You can also substitute panko bread crumbs.
You can also substitute cream of chicken or cream of celery soup in a pinch.
I don't usually blanch my broccoli first because I like it crisp. However, if you prefer it a little softer, cover it, and steam it in the microwave with a tablespoon of water for about two minutes first.
When testing your broccoli to see if it is done, be sure to test a piece of the stalk and not a floret, which will cook much faster.
If you do 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 a bit, you can substitute gruyere, fontina, Havarti, a Mexican blend, or an Italian blend of cheeses.