Quick Broccoli Casserole with Cheddar Cheese

dish of broccoli casserole with a bowl of broccoli casserole.

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Quick Broccoli Casserole with Cheddar Cheese

This quick and easy Broccoli Casserole with Cheddar Cheese is creamy, simple to make, and an absolute crowd-pleaser.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: people

Calories: 256kcal

Author: Emily Roz

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!!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to discover more!

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.

Nutrition