Classic Broccoli Casserole is a comfort food staple! This side dish is great or holiday’s or weeknight meals. Full of fresh broccoli, cheese, and topped with Ritz!
We have just passed our 3 year blog anniversary, you guys! Wahoo! I couldn’t let another Easter, or Thanksgiving, or…..you get the idea go by without posting my classic broccoli casserole recipe. I’m from the midwest and these types of side dishes are something we grew up on, and all still crave as adults. While I typically save this one for the holiday’s, it’s easy to put together and great with almost any meal. If you’re looking for a couple more side dishes to go with your Easter dinner this year, definitely try out my Roasted Carrots, and these amazing Cream Cheese Mashed Potatoes!
What is Broccoli Casserole?
I’d say that everybody makes this a little differently, so let me give you my version! We use fresh broccoli florets, that have been briefly boiled for about 3 minutes and then drained. Please feel free to use frozen broccoli that has been thawed instead. The broccoli is then stirred together with a mixture of cream of chicken or cheddar cheese soup, if you like things extra cheesy, mayonnaise, cheese, and seasonings. Don’t scoff at the mayo, it doesn’t overpower the casserole and adds a nice creaminess! We top our casserole with buttered Ritz crackers, and on occasion we use French fried onions just like on my Green Bean Casserole.
How to Make Broccoli Casserole:
- Chop your broccoli on a large cutting board into bite sized pieces. Don’t cut them so small that they break apart completely.
- Bring a large pot of salted water to a boil. Add your broccoli, boil for 3 minutes, then drain and set aside.
- While the broccoli is cooking, mix together the cream of chicken, mayo, and seasonings in a large bowl.
- Whisk the milk into the soup mixture until smooth.
- Add the soup and milk mixture to the broccoli and fold to combine.
- Spread the broccoli mixture into a greased 2 quart casserole dish and bake for 15-20 minutes until hot and bubbly.
While the casserole is cooking you can go ahead and prepare your crackers for the topping. Melt the butter in a medium bowl. Place the crackers in a large zip top bag and seal. Use your hands to break the crackers into crumbs. No need to get more forceful than that, they break up easy!
Can I Make Broccoli Casserole Ahead?
Yes! I love making this ahead, especially when I have company coming! Prepare as directed in the recipe card, then cover tightly with foil and refrigerate. I recommend baking this within 24 hours of it being assembled for best results.
A note, this serves about 6 people as a side dish. You can easily double the recipe and use a 9×13 inch baking dish for a bigger crowd.
Classic Broccoli Casserole
- 16 Ounces Fresh Broccoli** Cut into bite sized pieces
- 1 7.5 Ounce Can Cream of Chicken Soup
- 1/2 Cup Mayonnaise
- 1/2 Cup Milk
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1.5 Cups Shredded Cheddar
- 1 Sleeve Ritz Crackers
- 3 Tablespoons Butter
- Preheat oven to 375 degrees. Grease a 2 quart baking dish with non-stick spray or butter and set aside.
- Bring a large pot of salted water to a boil, add the broccoli, reduce heat to medium and simmer for 3 minutes. Drain and set aside.
- While the broccoli is cooking, stir together the cream of chicken soup, mayonnaise, and seasonings, then whisk in the milk.
- Pour the soup mixture over the cooked and drained broccoli along with the cheese. Stir well to combine and pour into prepared dish.
- Bake for 15-20 minutes until bubbly.
- Melt the butter in a medium bowl. Place the crackers in a large zip top bag and seal. Break the crackers up in the bag using your hands.
- Stir the cracker crumbs into the butter until well combined.
- Remove the casserole from the oven, top with the buttered crackers then return to the oven and bake for 5 more minutes.
- Serve immediately. Store leftovers in the refrigerator for up to 3 days.