Absolutely. Here’s a classic, comforting broccoli casserole—creamy, savory, and weeknight-friendly.
Broccoli Casserole
Ingredients (serves 6):
- 4 cups broccoli florets (fresh or frozen)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise or sour cream
- 1 small onion, finely chopped (or 1 tsp onion powder)
- 1 large egg, lightly beaten
- Salt & black pepper, to taste
- ½ cup crushed Ritz crackers or breadcrumbs
- 2 tbsp melted butter
Instructions:
- Prep the broccoli
- Preheat oven to 350°F (175°C).
- If fresh: steam or blanch broccoli 3–4 minutes until just tender.
- If frozen: thaw and squeeze out excess water.
- Make the filling
- In a large bowl, mix soup, cheese, mayo (or sour cream), onion, egg, salt, and pepper.
- Fold in broccoli.
- Assemble
- Spread mixture into a greased 9×13 or similar baking dish.
- Mix crackers with melted butter and sprinkle on top.
- Bake
- Bake uncovered for 30–35 minutes, until bubbly and golden.
- Rest & serve
- Let sit 5 minutes before serving so it sets up nicely.
Easy upgrades (optional):
- Add garlic powder or a pinch of paprika
- Swap cheddar for sharp cheddar + Parmesan
- Stir in cooked chicken or crispy bacon
- Use cream of chicken instead of mushroom
If you want a from-scratch (no canned soup) version or a lighter/vegetarian twist, say the word and I’ll hook you up. 🥦🧀
