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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar-mushroom sauce and a buttery Ritz cracker crumb topping. Bakes until bubbly in the middle and golden on top, with crisp-tender steamed broccoli in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cheesy broccoli casserole components
  • 2 lb broccoli florets
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • 1 small onion finely diced
  • 1.5 cup shredded sharp cheddar divided
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  2. Steam the broccoli for 4-5 minutes until crisp-tender, then drain well.
  3. Mix cream of mushroom soup, mayonnaise, eggs, onion, 1 1/2 cups cheddar, salt, and black pepper until smooth.
  4. Fold the steamed broccoli into the mixture, then spread it evenly in the greased baking dish.
  5. Top with the remaining cheddar for a melty finish.
  6. Toss the crushed Ritz crackers with the melted butter until evenly coated.
  7. Sprinkle the cracker crumbs over the casserole so the topping is evenly distributed.
  8. Bake for 30-35 minutes at 350F until bubbly and golden, then let it stand briefly before serving.

Notes

For clean slices, rest the casserole 10 minutes after baking so the cheese sauce thickens. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended for the best creamy texture. For a lighter option, use light mayonnaise.