Broccoli Cheddar Casserole

Broccoli Cheddar Casserole Recipe

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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


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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


  • 1Cook (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.
  • 2Combine Cream of Mushroom soup with milk (or sour cream),mayonnaise and eggs. Next, stir in cheese.
  • 3Pour this mixture in the broccoli and gently mix
    together so that you do not mush up the broccoli.
  • 4Put 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.
  • 5Bake 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.
  • 6Remove 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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