By Becky Hardin
Published Nov 17, 2022
This Broccoli Cheese Casserole makes for the most delicious side dish, no matter the occasion! Enjoy tender broccoli coated in delicious, cheesy goodness. The best part? It’s topped with Ritz cracker crumbs!
What’s in this Broccoli Cheese Casserole Recipe?
Broccoli and cheese are a match made in heaven. Add a layer of buttery crackers into the mix, and you’ve got yourself the ultimate comfort food! Savor this broccoli cheese casserole as a side dish at any holiday gathering, potluck, or even as a complete meal at home.
- Frozen Broccoli: Makes this casserole easy to throw together since it’s already cut into florets.
- Egg: Helps bind the casserole together.
- Cream of Chicken Soup: Makes this casserole creamy and adds a savory flavor. If you’re vegetarian, feel free to swap for cream of mushroom soup or cream of celery.
- Mayonnaise : Helps make this casserole super rich and creamy.
- Spices: Garlic powder, onion powder, black pepper, and ground paprika add a savory flavor to the casserole.
- Cheddar Cheese: Makes this casserole gooey and cheesy!
- Ritz Crackers : Create a crispy, crunchy topping.
- Unsalted Butter: Binds the crackers and helps them brown in the oven.
Pro Tip: To quickly thaw your broccoli, microwave it at 50% power until no longer frozen but cool to the touch.
Variations on Broccoli and Cheese Casserole
We love this recipe because it’s a simple, make-ahead recipe that can easily be customized to your liking. Feel free to add rice, mushrooms, chicken, and other seasonings to make this fantastic recipe all your own!
It’s totally up to you! I like using frozen because I don’t have to waste time cutting the broccoli crowns into florets and it’s already partially cooked (so no need to blanch!).
Yes, you can swap in 3-4 stalks of fresh broccoli for each 16-ounce bag.
If using frozen broccoli, there’s no need to blanch it! With fresh broccoli, it’s up to you. I don’t usually blanch fresh broccoli because I like it crisp. If you like yours on the softer side, you can definitely blanch it before adding it, though!
Drain any excess water from the thawed broccoli before adding it to the casserole to avoid a watery casserole.
If your casserole is watery, it’s likely that the frozen broccoli wasn’t properly drained. Try patting it dry in a towel before adding it to the casserole.
How to Make Ahead and Store
This broccoli casserole recipe is great for making a day ahead. Just prepare the recipe through step 3 (in the recipe card), cover your bowl with aluminum foil, and chill until ready to bake.
Store leftover broccoli cheese casserole in an airtight container in the refrigerator for up to 4 days.
How to Freeze and Reheat
Freeze broccoli cheese casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, or until warmed through.
Serving Suggestions
Serve this cheesy broccoli casserole with Thanksgiving turkey , turkey gravy , mashed potatoes , green bean casserole , creamed corn , cranberry sauce , and fresh dinner rolls .
Ingredients1x2x3x
- ▢ 32 ounces frozen broccoli (2 (16-ounce) bags), thawed
- ▢ 1 large egg
- ▢ 10.5 ounces cream of chicken soup (1 can)
- ▢ ½ cup mayonnaise store-bought or homemade
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon onion powder
- ▢ ½ teaspoon ground black pepper
- ▢ ½ teaspoon ground paprika
- ▢ 2 cups freshly shredded cheddar cheese
- ▢ 1½ cups crushed Ritz crackers
- ▢ ¼ cup unsalted butter melted (½ stick)
Video
Instructions
- Ensure the broccoli is fully thawed before beginning. To quickly thaw broccoli, microwave it at 50% power until no longer frozen but cool to the touch. 32 ounces frozen broccoli
- Preheat oven to 350°F. Coat a 9×13-inch baking pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk the egg, cream of chicken soup, mayonnaise, garlic powder, onion powder, pepper, and paprika together. 1 large egg, 10.5 ounces cream of chicken soup, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon ground paprika
- Add in the broccoli and cheddar cheese, and stir gently until the broccoli is well coated in the sauce. 2 cups freshly shredded cheddar cheese
- Transfer to your prepared pan and smooth into an even layer.
- Top with the crushed crackers and drizzle with butter. 1½ cups crushed Ritz crackers, ¼ cup unsalted butter
- Bake for 35-45 minutes, until the crackers are golden and the casserole is warmed through.
Equipment
- 9×13 Baking Pan
Becky’s Tips
- You can swap in 3-4 stalks of fresh broccoli for each 16-ounce bag of frozen.
- You can replace up to half of the broccoli with cauliflower.
- In place of the cream of chicken soup, you can use cream of celery or cream of mushroom.
- In place of the mayonnaise, you can use sour cream.
- Feel free to use sharp cheddar, gruyere, fontina, or Havarti instead of regular cheddar.
- In place of the Ritz crackers, you can use any other cracker or Panko or regular breadcrumbs.
- Feel free to add a cup of chopped cooked chicken or 2 cups of cooked rice to this casserole.
- Make sure to fully defrost the broccoli before using it!
- Drain any excess water from the thawed broccoli before adding it to the casserole to avoid a watery casserole.
- If your casserole is browning too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Broccoli Casserole Recipes We Love
- Chicken Broccoli Cheese Rice Casserole
- Broccoli Cheese Rice Casserole
- Broccoli Rice Casserole
- Chicken Divan
- Slow Cooker Velveeta Broccoli Rice Casserole
Broccoli Cheese Casserole
Equipment
- 9x13 Baking Pan
Ingredients
- 32 ounces frozen broccoli (2 (16-ounce) bags), thawed
- 1 large egg
- 10.5 ounces cream of chicken soup (1 can)
- ½ cup mayonnaise store-bought or homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- 2 cups freshly shredded cheddar cheese
- 1½ cups crushed Ritz crackers
- ¼ cup unsalted butter melted (½ stick)
Instructions
- Ensure the broccoli is fully thawed before beginning. To quickly thaw broccoli, microwave it at 50% power until no longer frozen but cool to the touch. 32 ounces frozen broccoli
- Preheat oven to 350°F. Coat a 9x13-inch baking pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk the egg, cream of chicken soup, mayonnaise, garlic powder, onion powder, pepper, and paprika together. 1 large egg, 10.5 ounces cream of chicken soup, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon ground paprika
- Add in the broccoli and cheddar cheese, and stir gently until the broccoli is well coated in the sauce. 2 cups freshly shredded cheddar cheese
- Transfer to your prepared pan and smooth into an even layer.
- Top with the crushed crackers and drizzle with butter. 1½ cups crushed Ritz crackers, ¼ cup unsalted butter
- Bake for 35-45 minutes, until the crackers are golden and the casserole is warmed through.
Video
Notes
- You can swap in 3-4 stalks of fresh broccoli for each 16-ounce bag of frozen.
- You can replace up to half of the broccoli with cauliflower.
- In place of the cream of chicken soup, you can use cream of celery or cream of mushroom.
- In place of the mayonnaise, you can use sour cream.
- Feel free to use sharp cheddar, gruyere, fontina, or Havarti instead of regular cheddar.
- In place of the Ritz crackers, you can use any other cracker or Panko or regular breadcrumbs.
- Feel free to add a cup of chopped cooked chicken or 2 cups of cooked rice to this casserole.
- Make sure to fully defrost the broccoli before using it!
- Drain any excess water from the thawed broccoli before adding it to the casserole to avoid a watery casserole.
- If your casserole is browning too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
