Broccoli & Cheese Casserole

A better recipe for this classic casserole with fresh broccoli, velvety cheese sauce and a buttery crushed cracker topping that brings it all together. Perfect for potlucks and holiday dinners!

INGREDIENTS

• 2 lbs fresh broccoli florets
• 1 small onion, finely diced
• 1 10-oz can condensed cheddar cheese soup
• 1/2 cup milk
• 1/2 cup mayo
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon dried mustard
• 1/2 teaspoon salt
• 8 ounces sharp cheddar cheese, shredded
• 1 sleeve butter crackers (such as Ritz)
• 1/4 cup butter, melted

INSTRUCTIONS

1. Bring a large pot of water to boil. Preheat oven to 350 degrees.
2. While water is heating, cut any long stems off broccoli then cut florets into bite-sized pieces (leaving smaller florets whole). Once water has reached a full, rolling boil add broccoli then cook for 4 minutes.
3. Drain broccoli then gently rinse with cold water. Drain very well.
4. Combine onion, soup (do not prepare first), milk, mayo, spices and salt in a large mixing bowl then whisk until smooth. Stir in HALF of shredded cheese.
5. Fold drained broccoli into mixture until well combined. Pour mixture into a greased 2-quart baking dish then top with remaining cheese.
6. Crush crackers then toss with melted butter. Sprinkle buttered cracker crumbs over cheese.
7. Bake, uncovered, for 35-40 minutes or until bubbly around the edges.

Note

You will need about 10 cups of bite-size broccoli floret pieces.

If you’d like to use frozen broccoli, use 3 packages (10 or 12 oz) steam-in-the-bag broccoli florets. Thaw and drain very well before using (no need to cook first).

You can use cream of mushroom, cream of broccoli, broccoli cheese or whichever condensed soup you prefer instead of the cheddar cheese soup if you’d like.

Substitute sour cream for mayo if desired but add a little extra salt.

8 ounces of cheese yields about 2 packed cups of shredded cheese.