Description

A cozy, cheesy, golden-topped casserole that’s perfect as a side or a meatless main. Fresh broccoli is enveloped in a creamy cheese sauce and crowned with a buttery, crunchy topping. Minimal fuss, maximum comfort.

Ingredients

Scale

4 cups fresh broccoli florets (or 16 oz thawed, well-drained frozen)
1 cup shredded sharp cheddar cheese (reserve ¼ cup for topping)
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 can (10.5 oz) cream of mushroom soup
½ cup sour cream
¼ cup mayonnaise (optional)
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
1 cup crushed Ritz crackers (or panko/breadcrumbs)
2 tbsp melted butter

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook Broccoli

Steam fresh broccoli 3–4 min until just tender-crisp. Cool immediately under cold water to preserve color. Pat dry. (For frozen, ensure it’s thawed and well-drained.)

3. Make Cheese Sauce

In a large bowl, combine cream soup, sour cream, mayonnaise (if using), garlic powder, onion powder, salt, and pepper. Whisk until smooth. Stir in most of the cheddar, mozzarella, and Parmesan, reserving ¼ cup cheddar for topping. Taste and adjust seasoning.

4. Combine

Gently fold broccoli into the cheese sauce until evenly coated.

5. Assemble & Top

Pour mixture into prepared dish. Mix crushed crackers with melted butter and sprinkle evenly over casserole. Top with reserved cheddar.

6. Bake

Bake uncovered 25–30 min until sauce bubbles and top is golden. Cover loosely with foil if topping browns too fast.

7. Rest

Let casserole sit 5–10 min before serving to allow the sauce to set.

Notes

Cheese Swaps: Gruyère, Monterey Jack, or white cheddar all work.
Add Protein: Mix in diced ham, rotisserie chicken, or cooked bacon.
Extra Veggies: Mushrooms, bell peppers, or spinach fold in nicely.
Gluten-Free: Use gluten-free cream soup and topping.