Strike that balance of nutrition and indulgence with this easy Broccoli Cheese Casserole Recipe—a hearty mix of rich cheddar, creamy chicken soup, and vibrant broccoli florets.
There is, perhaps, nothing more nostalgic to me than broccoli, cheese, and crushed Ritz crackers mixed with cream-of-something soup and baked into a casserole. My whole childhood could fit between the rims of that particular casserole dish. It came to every family gathering, every holiday celebration, and to many, many potlucks throughout my life. It’s one of the first dishes I ever learned how to cook myself, at only nine years old.
What’s more is that I’ve never met a single person who doesn’t like this stuff. It has everything you need: broccoli to hold down the nutritional angle, cream of chicken (or mushroom, or whatever other creamy soup can you have around) as the medium, and cheese to act as the glue that holds it all together. Ritz crackers go on top, giving it all a golden-brown crunch by the time it comes out of the oven.
This broccoli cheese casserole recipe is every bit as good as the one I learned how to make when I was a kid, and it hits every high note of the many versions I’ve tasted over the years. Bring it to your next potluck if you want a lot of social interaction—everyone will be asking you for the recipe!
Is This Broccoli Cheese Casserole Healthy?
This dish is somewhere in the middle range of healthy. It contains a lot of important vitamins and minerals due to the broccoli, such as iron, potassium, and vitamin C, along with a dose of fiber. The cheese and eggs lend a dose of protein, as well. However, it’s important to note that this recipe contains a lot of fat per serving, and nearly half of that fat content is the unhealthy saturated kind. Also, the sodium content per serving may be concerning if you’re limiting your intake. Some brands sell unsalted cream of chicken soup, so that could be an option.
Overall, this dish is relatively low in calories, but it isn’t suitable for vegetarians or people eating a gluten-free or dairy-free diet. To make it vegetarian, use cream of mushroom soup instead of cream of chicken.
Make Your Broccoli Cheese Casserole A Showstopper
There might not be a dish more traditional than broccoli cheese casserole, but that doesn’t mean we can’t have a little fun with it. To really make your broccoli cheese dish stand out at the potluck, here are some fun things to try.
- Use a mix of cheeses: Try a blend of sharp cheddar and Parmesan for a salty edge, white cheddar and Gruyère for a sophisticated twist, or pepper jack and cheddar for a spicy kick.
- Use a different cream soup: My favorite soup to make this dish with is cream of mushroom, but there are all kinds of “cream-of” soups out there. Try cream of celery, cream of potato, or “Buffalo Style” cream of chicken soup!
- Add a little more protein: Make this casserole into a hearty meal by adding crumbled bacon, grilled chicken chunks, or even crispy tofu cubes.
How Do I Store Leftovers?
Leftover casserole can be kept in an airtight container in the fridge and enjoyed within 3 days. You can also freeze it in portions in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating. To reheat, either put it back in the oven at 350°F until it’s all warm and cheesy, or zap a serving in the microwave if you’re in a rush.
Serving Suggestions
This broccoli cheese casserole is a comforting joy on its own, but consider serving it alongside a light protein, such as this Juicy Grilled Chicken Breast or these Salmon Kabobs. I think it also goes well over a bed of Mexican Rice or Coconut-Cilantro-Lime Rice if you’re feeling adventurous!
Ingredients
- 2 large heads broccoli cut into florets
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 eggs
- ½ cup low-fat mayonnaise
- 1 cup cream of chicken soup
- 2 cups cheddar cheese grated; divided
- Salt and pepper to taste
- 1 cup Ritz crackers crushed
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for 5 minutes. Remove from the water, drain, and pat dry.
- Heat the olive oil in a frying pan on medium-high heat. Add the onions. Sauté for 5 minutes, until they are fragrant. Set aside.
- Crack the eggs into a large bowl, then add the cooked onion, mayonnaise, chicken soup, and 1 ½ cups of the grated cheddar. Mix together.
- Add the drained broccoli into a casserole dish and cover with the egg mixture. Season with salt and pepper to taste, if desired.
- Sprinkle the remaining cheese and the crushed crackers on top. Bake for 20–25 minutes, or until cooked through.
Tips & Notes:
- Blanch the broccoli to retain that vibrant green color and remove any bitterness.
- Experiment with your cheese, like a blend of sharp cheddar and Parmesan or a fancy Gruyère.
- Choose a low-sodium, high-quality cream of chicken soup.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Should I cover with foil while baking?
It should be fine without foil. Baking uncovered will give you a crispier top.