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Easy Broccoli Cheese Casserole Recipe with Buttery Cracker Topping

Easy Broccoli Cheese Casserole

A classic American broccoli casserole made with condensed cream of mushroom soup, mayonnaise, egg, sharp cheddar, and a buttery cracker topping. It serves 6–8 and is ready in about 45–50 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 24 ounces Frozen broccoli florets, thawed and well drained
  • 10.5 ounces Condensed cream of mushroom soup
  • 1 cup Mayonnaise
  • 1 Large egg, lightly beaten
  • 1/2 cup Finely chopped yellow onion
  • 1 1/2 cups Shredded sharp cheddar cheese, divided
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
Topping
  • 1 sleeve, about 30 crackers Buttery round crackers, crushed
  • 4 tablespoons Unsalted butter, melted

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Thaw the broccoli completely, then drain it in a colander and pat it dry with paper towels.
  2. In a large bowl, stir together the condensed cream of mushroom soup, mayonnaise, lightly beaten egg, chopped onion, salt, pepper, and 1 cup of the shredded cheddar cheese.
  3. Fold the well-drained broccoli into the creamy mixture until the florets are evenly coated. Transfer everything to the prepared baking dish and spread it into an even layer.
  4. Sprinkle the remaining 1/2 cup shredded cheddar over the broccoli mixture. In a small bowl, combine the crushed buttery crackers with the melted butter.
  5. Sprinkle the buttered cracker crumbs evenly over the cheese. Bake the casserole uncovered for 30–35 minutes, until hot and bubbling with a golden-brown topping.
  6. Let the casserole rest for 5–10 minutes before serving. This short rest helps the creamy filling settle so it is easier to spoon and less likely to run.

Notes

Drain frozen broccoli very thoroughly to prevent a watery casserole. Freshly shredded cheddar melts smoothly. Sour cream can replace some or all of the mayonnaise, and the assembled casserole may be refrigerated covered for several hours before baking; add roughly 5–10 minutes to the baking time if it goes into the oven cold.