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Broccoli Cheese Casserole

Let's be honest – this is the casserole that gets kids (and picky adults!) to actually eat their vegetables on Thanksgiving! It's loaded with tender broccoli, creamy cheese sauce, and topped with buttery crackers that add the perfect crunch. Make it ahead and reheat it while the turkey rests – t
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 bags 12 oz each frozen broccoli florets, thawed and drained
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup mayonnaise
  • 1/4 cup diced onion
  • 2 large eggs beaten
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 1/2 cups crushed Ritz crackers about 1 sleeve
  • 3 tablespoons butter melted

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, combine the thawed broccoli, cream of mushroom soup, sour cream, 1 1/2 cups of the shredded cheese, mayonnaise, diced onion, beaten eggs, garlic powder, salt, and pepper. Mix until everything is well combined.
  3. Pour the broccoli mixture into your prepared baking dish and spread it out evenly.
  4. In a small bowl, combine the crushed Ritz crackers with the melted butter. Toss until the crackers are well coated.
  5. Sprinkle the remaining 1/2 cup of cheese over the broccoli mixture, then top with the buttered cracker crumbs.
  6. Bake for 35 minutes, or until the casserole is bubbly around the edges and the cracker topping is golden brown.
  7. Let it cool for 5 minutes before serving – the flavors will settle and it'll be easier to scoop!