Cheesy Cheddar Broccoli Casserole

4.31 from 13 votes

Indulge in the creamy goodness of Cheesy Cheddar Broccoli Casserole with tender broccoli, melty cheddar cheese, and a winning flavorful twist!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.92 per serving

Equipment

8 x 10 casserole dish

Ingredients

20 ounces broccoli cooked and drained well; may substitute frozen broccoli in same measure
1 cup mayonnaise
2 large eggs beaten
10 ¾ ounces cream of mushroom soup may substitute 6 ounces cream cheese, softened to room temperature
2 cups sharp cheddar cheese shredded; divided; may substitute any shredded cheese or combination of cheeses
4 tablespoons onion grated fine on a box grater; more to taste
1 teaspoon paprika sweet, smoked, or hot
salt to taste
pepper to taste
crushed corn flakes optional; 1 cup mixed with 1 tablespoon melted unsalted butter
plain panko optional; 1 cup mixed with 1 tablespoon melted unsalted butter
crushed potato chips optional; 1 cup mixed with 1 tablespoon melted unsalted butter
crushed Ritz crackers optional; 1 cup mixed with 1 tablespoon melted butter
crushed Cheez-It/Goldfish crackers optional; 1 cup mixed with 1 tablespoon melted butter

Instructions

Preheat oven to 400°F. Grease an 8 x 10-inch casserole dish with cooking spray. Use a tablespoon of softened, unsalted butter if preferred. Set aside.
Combine the mayonnaise, beaten eggs, cream of mushroom soup, half the grated cheddar, and grated onion in a large bowl. Stir well to combine. Taste for seasoning at this juncture; add salt, pepper, or other desired seasonings, and stir to combine. Add the broccoli and toss well to coat.
Scrape into the prepared casserole dish. Sprinkle top with paprika. Sprinkle the remaining half of the cheese. Optional: If using a crunchy topping such as Ritz cracker crumbles, potato chips, panko breadcrumbs, Cheez-It/Goldfish crumbles, or cornflakes, melt one tablespoon of butter and combine 1 cup of the desired topping to coat: sprinkle atop the casserole for the final 10 minutes of the bake. Bake 20-25 minutes at 400°F, uncovered. NOTE ** If substituting cream cheese for the cream of mushroom soup, whisk in 1/4 cup to 1/2 cup of the broccoli cooking water to thin the cream cheese out.

Video

Notes

Store Leftovers: in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven wrapped with foil or in the microwave in 50-second intervals until heated through.

To Freeze: wrap the cooled casserole tightly with aluminum foil and freeze for up to 3 months. Thaw the frozen casserole in the refrigerator overnight before reheating.

Nutrition