This quick and easy Broccoli Casserole with Cheddar Cheese is creamy, simple to make, and an absolute crowd-pleaser. It's made using onions, garlic, fresh or frozen broccoli florets, cream of mushroom soup, mayonnaise, some seasonings, ritz crackers, and cheddar cheese, and makes for a great side dish for thanksgiving or any kind of family or friend get-together. Enjoy!
You can make all the dishes you want for friends or family, but I always find the creamier they are, the more of a success they are. And this cheddar cheese broccoli casserole is always a winner.
I've seasoned this dish lightly with paprika for a hint of heat, but you could change up the flavour by adding in ground cumin, garam masala, chipotle chili flakes, or buffalo sauce.
I adore cream of chicken soup and cream of mushroom soup. So if you've got a few cans lying about in your pantry, do check out my baked chicken with cream of chicken soup recipe or my chicken pot pie with cream of chicken soup recipe!
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Why You'll Love This Recipe
Simple: this recipe is truly SO simple. You literally just need to place (nearly) all of the ingredients into a bowl, give it all a good mix, and then place it in the oven for an hour.
Crowd-pleaser: because this recipe is creamy, cheesy, and baked, there's basically a really high chance that everyone is going to love this recipe. Even if your guests hate broccoli, I guarantee this will make them fall in love with it.
Customisable: Okay...there are several ways this recipe can be customised. 1. swap out the broccoli for cauliflower. 2. swap out the cream of mushroom soup for cream of chicken soup. 3. replace the paprika with ground cumin, garam masala, chipotle flakes, or buffalo sauce for a different hint of flavour.
Ingredients and Substitutions
Broccoli: I adore this green vibrant vegetable. We're not cooking it before hand, I'm just using fresh broccoli and slicing it up into bite-sized chunks. You could totally use frozen florets if that's what you've got. For substitute options, I'd go for cauliflower as the closest swap out. If you don't have cauliflower, I'd recommend adding green beans or just make my green bean casserole, kale, or tenderstem broccoli.
Cheddar cheese: we're adding grated cheddar cheese into the casserole and topping the casserole with the cheese. You could use mozzarella, grated parmesan, or pecorino cheese.
Cream of mushroom soup: Campbells cream of mushroom soup is a comforting can of deliciousness. You can use a store-brand instead of campbells if you like, or a homemade version! If you don't have cream of mushroom soup, you could use cream of chicken soup. If you don't have any of them, I'd recommend using a combination of creme fraiche, chicken stock, dried oregano, paprika, and seasoning to make a thick creamy sauce.
Mayonnaise: this adds a sweetness and eggy taste that brings the mixture together. You can omit this if you'd like, or use creme fraiche!
Onion: white onion is great for this recipe. You could use red onion or shallots!
Garlic: fresh garlic adds such a lovely flavour to this thanksgiving side dish! If you don't have fresh garlic, you could add in ½ teaspoon garlic granules.
Paprika: this just adds a kick of heat, but doesn't make the dish spicy. You could alternatively use ground cumin, garam masala, ground cayenne, or buffalo sauce.
Ritz crackers: I use ALL kinds of things to top bakes including cornflakes, ritz crackers, granola, breadcrumbs...the list goes on. Ritz crackers add a sweetness, saltiness, and slight crunch to our broccoli casserole.
See the recipe card for full information on ingredients.
Step by Step Instructions with Photos
Step 1: slice your broccoli into florets and then into bitesized pieces.
Step 2: In a large bowl, combine the broccoli florets, half the grated cheddar cheese, cream of mushroom soup, garlic, onion, mayonnaise, paprika, pepper, and salt. Give everything a real good mix.
Step 3: Place into an oven-proof dish and into a pre-heated oven (180C fan / 390F) for 45 minutes covered with aluminium foil.
Step 4: Remove the dish from the oven, and take off the foil, add on the rest of the grated cheddar cheese and place back into the oven for 10 minutes or until golden and bubbling.
What To Do with Leftovers
Storage: leave the cheddar broccoli casserole to cool, then place into airtight containers and into the fridge for up to 4 days.
Freezing: once again, leave the casserole to cool, then place in airtight containers (don't forget to label with contents and date) and into the freezer. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: leave the lid ajar and place in the microwave for a few minutes or until piping hot.
FAQs
Absolutely! I would make the mixture in advance (up to 3 days) and then bake the dish on the day!
For sure!
Yes!
More Recipes You Might Enjoy!
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Quick Broccoli Casserole with Cheddar Cheese
Ingredients
- 1 head broccoli sliced into bitesize pieces (including the stalk, don't throw it away!!). Or around 400g frozen broccoli florets.
- 150 g grated cheddar cheese
- 600 g cream of mushroom soup 2 cans
- 3 tablespoon mayonnaise
- 1 white onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 big pinch flaky salt
- 1 cup ritz biscuits crushed
Instructions
- Slice your broccoli into florets and then into bitesized pieces.
- In a large bowl, combine the broccoli florets, half the grated cheddar cheese, cream of mushroom soup, mayonnaise, paprika, pepper, garlic, onion, and salt. Give everything a real good mix.
- Place into an oven-proof dish and into a pre-heated oven (180C fan / 390F) for 45 minutes covered with aluminium foil.
- Remove the dish from the oven, and take off the foil, add on the rest of the grated cheddar cheese and place back into the oven for 10 minutes or until golden and bubbling. Enjoy!!
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