Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6
This casserole is pretty spectacular! My most favourite broccoli cheese casserole is topped with Ritz crackers and filled with cheesy goodness. Enjoy the crisp fresh broccoli with a creamy and smooth sauce anytime with this finest comfort food! This casserole is a true crowd-pleasing meal that you can make in a breeze. You can even throw this together ahead to save time! This delicious side dish also pairs so well with just about anything!
Ingredients
2 tbsp unsalted butter melted
6 c. broccoli florets about three stalks, or a 15-oz. bag of frozen broccoli
½ c. mayonnaise (I like Dukes)
½ c. sour cream
10.5 oz. cream of mushroom soup 1 can
1-⅓ c. sharp cheddar cheese grated, divided
1 teaspoon garlic powder
½ c. crushed Ritz crackers about 10-15 crackers
1 teaspoon kosher salt
½ teaspoon ground black pepper
How to make Broccoli Cheese Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large bowl, place the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and 1 cup of grated cheese. Mix well until combined, then add the broccoli. Mix again.
Step 3: In a food processor fitted with a steel blade, place the Ritz cracker. Process, then add the melted butter. Pulse a couple of times until blended. Alternately, you can crust the Ritz crackers manually using your hands and mix them with the melted butter.
Step 4: Using nonstick cooking spray, generously grease a 2-quart baking dish. Spread out the broccoli mixture and sprinkle with the rest of the 1/3 cup cheese. On top, evenly, sprinkle the cracker crumbs.
Step 5: Place in the preheated oven and bake the casserole for about 30 to 35 minutes or until bubbly and the cracker crust has lightly browned, and the broccoli is fork-tender. Remove from the oven when done and allow the casserole to sit for approximately 5 minutes.
Step 6: Serve and enjoy!
Nutrition Facts:
Calories: 344kcal | Carbohydrates: 25g | Protein: 15g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 1375mg | Potassium: 333mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2100IU | Vitamin C: 66mg | Calcium: 360mg | Iron: 1.3mg
Ingredients
- 2 tbsp unsalted butter melted
- 6 c. broccoli florets about three stalks, or a 15-oz. bag of frozen broccoli
- ½ c. mayonnaise (I like Dukes)
- ½ c. sour cream
- 10.5 oz. cream of mushroom soup 1 can
- 1-⅓ c. sharp cheddar cheese grated, divided
- 1 teaspoon garlic powder
- ½ c. crushed Ritz crackers about 10-15 crackers
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large bowl, place the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and 1 cup of grated cheese. Mix well until combined, then add the broccoli. Mix again.
Step 3: In a food processor fitted with a steel blade, place the Ritz cracker. Process, then add the melted butter. Pulse a couple of times until blended. Alternately, you can crust the Ritz crackers manually using your hands and mix them with the melted butter.
Step 4: Using nonstick cooking spray, generously grease a 2-quart baking dish. Spread out the broccoli mixture and sprinkle with the rest of the 1/3 cup cheese. On top, evenly, sprinkle the cracker crumbs.
Step 5: Place in the preheated oven and bake the casserole for about 30 to 35 minutes or until bubbly and the cracker crust has lightly browned, and the broccoli is fork-tender. Remove from the oven when done and allow the casserole to sit for approximately 5 minutes.
Step 6: Serve and enjoy!
