Broccoli Casserole

Our tasty Broccoli Casserole recipe has fork-tender broccoli in a creamy, cheesy sauce and is topped with buttery cracker crumbs.

Course Side

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 485kcal

Preheat the oven to 350˚F. Put the broccoli florets in a large pot and add about two cups of water. Bring the water to a boil over medium heat. Cover the pot, turn the heat to low, and simmer for 5 minutes to partially cook the broccoli.
Remove from the heat and drain the water. Add the shredded cheddar cheese, cream of chicken soup, mayonnaise, sour cream, dried minced onion, Worcestershire sauce, and black pepper. Stir to combine. Spread the mixture in a 2-quart casserole dish.
Mix the crushed Ritz crackers and melted butter together and sprinkle over the casserole.
Bake at 350˚F for 25-30 minutes, until bubbly.

Rice: Add a cup or two of cooked rice to the mixture before spreading it in the dish. You may need to stir in 1/4 to 1/2 cup of milk.
Chicken: Shredded or cubed chicken can be added to turn it into a main dish.
Stuffing: Prepare the stuffing according to the package and spread it over the casserole instead of using the crushed ritz crackers.
Veggies: Turn this into a veggie casserole by using a combination of vegetables instead of just broccoli.

Store leftovers in an airtight container in the refrigerator for 3-4 days.