Cheesy Broccoli Casserole

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We all know how much broccoli loves cheese. This version of broccoli cheese casserole is the perfect marriage of broccoli and cheese so it is my absolute favorite.
Do you remember when you were a kid and your mom tricked you in to eating broccoli by covering it with 3 pounds of that iconic cheese sauce? This casserole tastes like that dish and I think that nostalgia makes me love it even more! The reason is a simple ingredient that Campbell’s has gifted us – cheese soup. I can’t imagine eating it as a soup but as a casserole addition, it is a rock star. Let’s make the cheesiest cheesy cheese broccoli casserole!
Here are the ingredients:

1. Lots of broccoli. Empty the bag of broccoli florets in to a colander in the sink and rinse with cool water. The broccoli needs to be almost completely thawed before use. Cut broccoli in to bite size florets. I toss it in to the baking dish I will be using straight from the cutting board. This is a good way to tell that there is enough broccoli, I like a lot, and also that you are using the right size pan. Preheat the oven to 350.

2. Chop the onions. Finely dice half a yellow onion. Add to the broccoli.

3. Lots of cheese sauce. In a large bowl, mix two cans of broccoli cheese soup (you can use cheddar cheese soup or a combo of the two) with 2 Tablespoons minced garlic, 1/2 cup of sour cream, 1/2 cup of mayo, and 1 cup of shredded cheese. Combine it all together well. Fold in the broccoli and onions along with salt & pepper. Transfer to the baking dish.

4. Lots of topping. Crush a sleeve of ritz crackers and mix with 1/2 cup of melted butter. Stir together with a fork. Cover the top of the casserole with the buttered cracker topping. Put the pan in the oven.

Bake the casserole for 35 minutes until the cracker topping is golden and the sides are bubbling. Let it cool slightly before serving. Enjoy!

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