Broccoli Cheddar Casserole

Broccoli Cheddar Casserole

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Karen Carr


This recipe goes fast and hardly ever has left-overs. If there are left-overs everyone fights over who will take it home with them!


★★★★★ 1 vote

15 Min
30 Min


  • 3 pkg
    frozen broccoli ( steamed till tender)
  • 1/2 c
  • 1 can(s)
    cream of mushroom soup
  • 4 oz
    grated sharp cheddar cheese
  • 2 medium
    eggs, beaten
  • 1/2 -1 pkg
    (sleeve) of ritz crackers
  • 2 Tbsp
  • 1/2 c
    milk ( i omit if i want it to be thicker and creamier or i subsistute 1/2 cup sour cream for the milk)

How to Make Broccoli Cheddar Casserole


  1. Cook (steam) broccoli until tender. I usually leave the broccoli a little crisp because it cooks more in the oven. You can also use fresh broccoli and steam it first before combining with additional ingredients. Two Large heads are usually enough.
  2. Combine Cream of Mushroom soup with milk (or sour cream),mayonnaise and eggs. Next, stir in cheese.
  3. Pour this mixture in the broccoli and gently mix
    together so that you do not mush up the broccoli.
  4. Put the mixture in a large casserole dish. Crush 1/2-1 sleeve of Ritz Crackers and sprinkle on top of the casserole. Dot with the butter on top of the crackers.
  5. Bake in a 350 degree oven for 30 Minutes. Crackers with start to brown a little and casserole will be bubbly around the edges when it is done.
  6. Remove from oven and let rest for about 5 minutes and serve!.....Your family and friends will praise you for this dish!!

Printable Recipe Card

About Broccoli Cheddar Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American

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