When it comes to comfort food this Cheesy Broccoli Casserole really hits the spot. Easy, minimal ingredients and delicious, such a family meal!
We are really big broccoli lovers in our house. Especially my youngest son, he has loved broccoli from day one and it really couldn’t make this mama any happier.
I love broccoli, but I love it even more when cheese in invoiced. This Broccoli Casserole is full of ooey gooey cheesy goodness, and that is what makes me fall in love with it each time I eat it.
The holidays are right around the corner, literally. This is one of those side dishes that we like to take for all of our holiday gatherings such as Thanksgiving, Christmas and Easter.
It is one of those dishes that everyone seems to love and go back for each and every single time. So I call this Cheesy Broccoli Casserole a winner for sure.
Some of our other favorite recipes that include broccoli that we have on our site include Beef and Broccoli, Chicken and Broccoli Alfredo Stuffed Shells and Ham and Broccoli Mac and Cheese.
WHY THIS RECIPE WORKS:
- With minimal ingredients this whips up in no time.
- It doesn’t have to bake long from start to finish.
- You can easily double it to serve a larger group of people.
This Cheesy Broccoli Casserole is one of this comfort food dishes that goes really well with people who are equally in love with broccoli and cheese as we are.
Now I know that broccoli is one of those foods that people either love or hate, but once you try this Broccoli Casserole, I hope you’ll adore it as much as we do.
HOW TO MAKE CHEESY BROCCOLI CASSEROLE, STEP BY STEP:
- In large bowl add in the soup, mayo, eggs, onion, salt, pepper and 1 cup of cheese.
- Stir this mixture until combined.
- Add your broccoli. Again stir until combined.
- Spread into a 1.5 quart baking dish.
- Sprinkle with remaining cheese.
- Top with breadcrumbs and drizzle with melted butter. Bake in oven at 350 degrees F for 30 minutes or until golden and cheese is melted.
This Cheesy Broccoli Casserole bakes up nice and golden with the layers of cheese and breadcrumbs, it gives it a nice crunch but not too much.
It is a perfect balance of crunchy and creamy, and it whips up super fast and only bakes for 30 minutes so it really is one of those perfect side dishes to make on a whim.
HOW TO STORE:
This Broccoli Casserole should be stored in an airtight container and kept in the refrigerator and it should keep for about 3-4 days when properly stored like that.
You can also freeze this recipe, I recommend freezing before baking. Prepare as directed but leave off the breadcrumbs and butter and place in freezer.
This will last in the freezer for up to 3 months. Defrost in the refrigerator overnight and then top with breadcrumbs and butter and bake as directed.
CAN THIS BE PREPARED AHEAD OF TIME?
Yes absolutely! Do all of the following steps besides topping with the breadcrumbs and butter and cover tightly with plastic wrap and tinfoil.
Take it out the next day and top it like directed in the instructions and bake just like normal. You might want to add a few minutes on just to make sure it is warmed all the way through.
Cheesy Broccoli Casserole has been on our table since we got married almost 14 years ago, my mom never made it growing up as she is not a real vegetable person.
Now I will admit I was never a huge broccoli person either, let me rephrase that, I didn’t like it raw, I do like it cooked however.
Then if you add a little cheese you will really have me going, broccoli and cheese together are the perfect vegetable and dairy combination if you ask me!
TIPS AND TRICKS:
- You can use any cheese that you like, we prefer cheddar and freshly shredded as it melts better.
- This recipe can be frozen, please see my storage tips above.
- This can also be prepared ahead of time, again see above for directions.
- If you don’t want to use fresh broccoli you can buy the steamer bags and steam the broccoli that way.
- You can easily make more of this to serve larger crowds if you wish.
- If you don’t have regular breadcrumbs you can also use panko, we used those as well before.
If you are looking for a simple side dish that is easy for week night meals, holiday gatherings or any other occasions this Cheesy Broccoli Casserole is just he recipe you need.
If you like this recipe then you might also like:
If you’ve tried this CHEESY BROCCOLI CASSEROLE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cheesy Broccoli Casserole
Ingredients
- 4 cups broccoli cooked
- 1 10 oz can cream of mushroom soup
- 1 cup mayo
- Salt & pepper
- 2 eggs
- 1 onion chopped
- 2 cups shredded cheddar cheese divided
- 3/4 cup plain bread crumbs
- 3 Tbs butter melted
Instructions
- Preheat oven to 350.
- Steam or cook broccoli until fork tender then add to a large bowl.
- Mix in your soup, mayo, eggs, onion, salt, pepper and 1 cup of cheese and stir until combined.
- Spread into a 1.5 quart baking dish then sprinkle with remaining cheese.
- Top with breadcrumbs and drizzle with melted butter and bake in oven for 30 minutes or until golden and cheese is melted.
Video
Notes
- You can use any cheese that you like, we prefer cheddar and freshly shredded as it melts better.
- This recipe can be frozen, please see my storage tips above.
- This can also be prepared ahead of time, again see above for directions.
- If you don't want to use fresh broccoli you can buy the steamer bags and steam the broccoli that way.
- You can easily make more of this to serve larger crowds if you wish.
- If you don't have regular breadcrumbs you can also use panko, we used those as well before.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED NOVEMBER, 2018
Mark Rand
Amazing recipe. I changed a couple things; 1 cup cheddar 1 cup mozzarella, cream of chicken soup for mushroom, red chilli flakes and gluten free panko breadcrumbs, broiled for about 3 mins at the end. Delicious. Gonna double next time to fill my lasagna pan. Thank you
Matthew
Where to I add the mayo
Tornadough Alli
Thanks for pointing out that I forgot to add that, I have just updated the recipe, you add it in after your soups.