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This Broccoli and Cheese Casserole is the ultimate comfort food and perfect side dish. Broccoli florets are baked with a creamy, cheesy sauce and topped with a crunchy, herb stuffing. It's great for a holiday meal or get-together.
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⏲ About this recipe
I know everyone and their brother makes some form of a cheesy broccoli casserole, but this is one of those easy recipes our family loves and always requests, so I wanted to get this one memorialized on here! Even my picky eaters eat this one!
This recipe has no Velveeta and no Ritz crackers, but does have cream of mushroom soup. It gets mixed with sour cream and a sharp cheddar cheese that makes the most delicious, cheesy, creamy sauce that coats the broccoli with cheesy goodness. 😍
🥘 Ingredients needed to make this Broccoli Cheese Casserole Recipe
- broccoli - I prefer to use frozen broccoli florets for my casserole, but you can use fresh broccoli florets or you can use frozen chopped broccoli. Both work and I'll give instructions for both.
- cheddar cheese - sharp or extra sharp cheddar cheese provides the most flavor. If I'm short on time, I'll use the pre-shredded cheese, but it's really so much better to shred it on your own. There are additives in the pre-shredded cheese to keep it from sticking together, and it sometimes prevents it from melting properly.
- cream of mushroom soup - I've always used the can soup and I love the flavor it gives. If you're feeling adventurous, you can make your own cream of mushroom soup and I'm sure it will add a next level of flavor here.
- sour cream - use full fat - none of that low fat stuff. I like the Daisy brand the best because there are no additives. It's just all cream. Yum!
- egg - this helps hold the casserole together.
- onion - I like to mince my onion really fine, so the flavor is there, but you're not getting big chunks of onion. I use either my food processor or a box grater.
- salt and black pepper - for flavor!
- dry stuffing mix - I always use the Stove Top brand Savory Herbs flavor. Any of the other flavors will work just fine too.
- butter - use unsalted so you can control the salt yourself.
🍽 Equipment
Here are a few items that will be needed, or at least is helpful for making this recipe.
- colander - this is the colander I use for pasta and larger quantities of food. The sides pull out so it hangs in the sink. I make sure to drain the broccoli well and this makes it easy to press any extra water out of it.
- 9" x 13" baking or casserole dish. I do like this Pyrex glass pan as it comes with a lid, and is essentially an airtight container. This is very helpful if you're taking this to a party or gathering.
- food processor - here, I use it to shred blocks of cheese (so much better than pre-shredded cheese, which has additives to keep it from sticking together, and prevents it from melting properly) and finely mince the onion.
- mixing bowl - these bowls are the ones I recommend. The small or medium sized ones are perfect for mixing the creamy sauce mixture.
- knife - this is my favorite knife to use. It may be a little pricey, but I've had it for over 10 years, and it's works great to this day, and I don't see it going anywhere soon. You must take good care of it though with proper sharpening and storage.
- cutting boards - I prefer bamboo boards for fruits and veggies. I use plastic boards for meats and cheeses, to prevent cross contamination, and I don't want any possible bacteria getting into my wood boards.
- whisk - this set of whisks is perfect as it comes in three sizes. You'll always have just the right size for any kitchen mixing job.
🔪 Step by Step instructions
Preheat the oven to 350°F.
If you're using frozen broccoli, cook according to the package directions. I like to cook slightly less than the recommended time, as it will cook more in the oven, and I hate mushy broccoli. You want tender broccoli, not mushy broccoli.
If you're using fresh broccoli, cut into bite-sized pieces and steam until tender.
After the broccoli is cooked drain VERY thoroughly in a colander. I even press the broccoli to get as much water out as possible. I do this to prevent a watery casserole.
Top the broccoli with the shredded cheddar cheese.
In a medium-sized mixing bowl, add the cream of mushroom soup, sour cream, egg, onion and salt and pepper. Whisk well until everything is blended.
Top the cheese and broccoli mixture with the cream sauce and spread evenly.
Melt butter. In a small bowl, add the dry stuffing mix and melted butter and mix thoroughly.
Top the broccoli mixture with the stuffing topping.
Place prepared baking dish into the oven and bake for 30 minutes, or until thoroughly heated through.
📋 Recipe Tips and Substitutions
- If you don't like cream of mushroom soup, you can substitute cream of chicken soup or cream of celery soup.
- Additional flavorings you can add to the creamy sauce mixture: garlic powder, dijon mustard (my fave!) or red pepper flakes if you like things a little spicy.
- Other topping ideas: any crunchy crackers or buttery crackers like Ritz, Townhouse or Club crackers. Bread crumbs can be used, but you won't really get the same crunchy texture as you do with stuffing mix or crackers. Crunchy cheese crackers like Goldfish or Cheez-Its would be another great option. You can sprinkle some Parmesan cheese on top of the crunchy topping too.
- Try cauliflower instead of the broccoli for a cheesy cauliflower casserole!
🥘 Storage and leftovers
If you have leftovers, store in a sealed container, or cover the dish tightly with plastic wrap and keep in the refrigerator. It should last for about three to four days (if it's not all eaten by then!) sealed in the fridge.
This casserole can also be frozen before cooking. To cook, thaw and let come to room temperature and heat as instructed in recipe directions.
❓Frequently asked questions
Yes. If the broccoli is fresh, it will take a really long time to become tender in the oven. If the broccoli is frozen, that too will take too long to cook, and you won't get a chance to drain the excess water that's inside the frozen broccoli. Although it's an extra step, it saves time in the long run.
Yes! You can make this up to two days in advance, and store in a tightly sealed container in the refrigerator. For best results, do not include the stuffing topping mixture until right before baking. It will become too soggy if put on ahead of time.
🥗 Other amazing side dish recipes to serve along with Broccoli and Cheese Casserole
- The Best Buttered Sweet Corn with Cream Cheese
- Coleslaw with Pineapple
- Loaded Baked Cauliflower Mash
- Easy Roasted Green Beans
📋 Recipe
Broccoli and Cheese Casserole
Ingredients
- 24 ounces broccoli frozen or fresh
- 8 ounces sharp cheddar cheese shredded
- 1 can cream of mushroom soup
- 2 large eggs
- ½ cup sour cream
- ½ cup yellow onion finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter melted
- 1 cup dry stuffing mix
Instructions
- Preheat oven to 350°F.
- Cook frozen broccoli according to package instructions. If florets are large, cut into smaller bite-sized pieces. Cook slightly less than the recommended time so broccoli does not come out mushy.
- If using fresh broccoli, chop florets into bite-sized pieces. Steam in the microwave or on the stovetop until tender, but not mushy.
- Drain broccoli VERY thoroughly. Press into colander to get out as much water as possible. Any extra water can make the casserole watery in the end.
- Place cooked broccoli in a 9" by 13" baking dish or casserole pan. Top broccoli with shredded cheddar cheese.
- In a medium-sized mixing bowl, add cream of mushroom soup, eggs, sour cream, onion and salt and pepper. Mix or whisk thoroughly until all is combined.
- Top the broccoli cheese mixture with the cream sauce and spread out evenly.
- Melt butter and mix in a small bowl with the dry stuffing mix. Top the broccoli mixture with the stuffing topping.
- Place prepared baking dish into oven and cook for 30 minutes, or until heated thoroughly.
Notes
- If you don't like cream of mushroom soup, you can substitute cream of chicken soup or cream of celery soup.
- Additional flavorings you can add to the creamy sauce mixture: garlic powder, dijon mustard (my fave!) or red pepper flakes if you like things a little spicy.
- Other topping ideas: any crunchy crackers or buttery crackers like Ritz, Townhouse or Club crackers. Bread crumbs can be used, but you won't really get the same crunchy texture as you do with stuffing mix or crackers. Crunchy cheese crackers like Goldfish or Cheez-Its would be another great option. You can sprinkle some Parmesan cheese on top of the crunchy topping too.
- Try cauliflower instead of the broccoli for a cheesy cauliflower casserole!
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- Do you have to cook broccoli before putting it in a casserole? Yes. If the broccoli is fresh, it will take a really long time to become tender in the oven. If the broccoli is frozen, that too will take too long to cook, and you won't get a chance to drain the excess water that's inside the frozen broccoli. Although it's an extra step, it saves time in the long run.
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- Can I make this broccoli and cheese casserole ahead of time? Yes! You can make this up to two days in advance, and store in a tightly sealed container in the refrigerator. For best results, do not include the stuffing topping mixture until right before baking. It will become too soggy if put on ahead of time.
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