Why You’ll Love this Creamy Broccoli Casserole
Who doesn’t love a side dish that practically makes itself? This broccoli casserole has been my go-to for years when I need something comforting yet simple. The combination of sharp cheddar and creamy mushroom soup transforms ordinary broccoli into something magical.
I’m particularly fond of how versatile it is. Running late? Prep it ahead. Need to feed unexpected guests? Double the recipe.
The crispy top and velvety middle create perfect textural contrast with every bite. And those five minutes of prep time? That’s less time than I spend scrolling through my phone looking for recipes.
What Ingredients are in Creamy Broccoli Casserole?
This broccoli casserole is all about simplicity without sacrificing flavor. I love how it transforms basic ingredients into a comforting side dish that pairs beautifully with almost any main course. The richness comes from the perfect balance of creamy elements and sharp cheese, while the broccoli keeps things from feeling too heavy. Anyone can throw this together, even on a busy weeknight when cooking feels like the last thing you want to do.
- 2 packages (8 ounces each) frozen chopped broccoli
- 1 can (10¾ ounces) cream of mushroom soup
- 1 cup mayonnaise
- 2 eggs, beaten
- 1 cup sharp cheddar cheese, grated
- Salt and pepper to taste
When shopping for these ingredients, quality matters in a few key areas. For the cheese, I recommend grating it yourself rather than using pre-shredded, as it melts much better without those anti-caking agents. The sharp cheddar provides the best flavor punch, but you could substitute medium cheddar in a pinch. As for the mayonnaise, use the real stuff, not light versions, which can separate during baking. And while the recipe calls for frozen broccoli, fresh works too—just blanch it first to get that perfect texture when it comes out of the oven.
How to Make this Creamy Broccoli Casserole
Making this casserole couldn’t be simpler, which is exactly why it’s been my go-to side dish for years. Start by cooking the 2 packages (8 ounces each) of frozen chopped broccoli for about 5 minutes. This partial cooking guarantees the broccoli won’t be too crunchy or too mushy in the final dish—just that perfect in-between texture we’re looking for.
After cooking, drain the broccoli thoroughly; excess water is the enemy of a creamy casserole.
Now for the fun part—mixing everything together! In a large bowl, combine the drained broccoli with 1 can (10¾ ounces) cream of mushroom soup, 1 cup mayonnaise, 2 beaten eggs, and 1 cup of grated sharp cheddar cheese.
Season the mixture with salt and pepper to taste, remembering that the soup already contains some salt. Give everything a good stir until well combined. The mixture might look a bit soupy at this stage, but don’t worry, those eggs will work their magic in the oven, helping everything set into creamy perfection.
Transfer this mixture into a 2-quart casserole dish, spreading it evenly with a spatula.
Pop the casserole into a preheated 350-degree oven and bake for 45 minutes. You’ll know it’s done when the top is golden brown and slightly bubbly around the edges, and the center is set but still maintains that wonderful creaminess.
Let it rest for about 5 minutes before serving—if you can wait that long with the amazing aroma filling your kitchen! This resting period helps the casserole set up a bit more, making it easier to serve in neat portions rather than having it slide all over the plate.
Creamy Broccoli Casserole Substitutions and Variations
While the classic broccoli casserole recipe is already a crowd-pleaser, you can easily customize it to suit your dietary needs or simply to try something new.
I often swap the cream of mushroom for cream of chicken when feeding my mushroom-averse nephew. For a lighter version, try Greek yogurt instead of mayonnaise—still creamy, just less calories.
Vegetarian? No problem. Fresh broccoli works beautifully if you steam it first.
And the cheese? Feel free to experiment. Sharp cheddar is my go-to, but Gruyère adds a nutty sophistication that elevates this humble dish to dinner-party worthy.
What to Serve with Creamy Broccoli Casserole
Wondering what pairs perfectly with this creamy, cheesy broccoli casserole?
I’ve found that simple, savory mains create the best balance. Roasted chicken, grilled steak, or even a tender pork loin complement the rich casserole without competing for attention.
For a complete meal, I like adding a fresh side salad with vinaigrette—the acidity cuts through the creaminess beautifully. Crusty bread is non-negotiable at my table; nothing beats sopping up those last bits of cheese sauce.
During holidays, this casserole sits proudly next to my ham or turkey. The green vegetable base makes me feel slightly virtuous about all that cheese.
Final Thoughts
This broccoli casserole has become my go-to side dish whenever I need something reliable, comforting, and impressively simple. The creamy texture paired with that sharp cheddar bite creates a perfect balance that even veggie-skeptics can’t resist.
I’ve made this countless times, tweaking it here and there, but always returning to this classic version. Sometimes the simplest recipes truly are the best, aren’t they? The way the cream of mushroom soup mingles with the mayo and eggs creates that silky consistency we all crave on cozy nights.
Trust me, you’ll want to save this recipe.
