Broccoli and Cheese Casserole – Comfort Recipes for Dinner

Let me tell you, this broccoli and cheese casserole is the ultimate cozy hug after a long day. Picture tender, bright green broccoli florets baked in a creamy, cheesy sauce that bubbles up golden and irresistible. The smell alone is enough to pull you into the kitchen faster than you’d think! Whenever I make this dish, it feels like wrapping yourself in a warm blanket—simple, satisfying, and downright homey. Plus, it’s a great way to sneak some greens onto the dinner table without anyone fussing. Trust me, this recipe always hits the spot whether it’s a chilly weeknight or a weekend family get-together.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 4 cups fresh broccoli florets (about 1 large head)
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/3 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crushed buttery crackers (like Ritz) or panko bread crumbs
• 2 tbsp unsalted butter, melted
• Salt and freshly ground black pepper to taste

How I Make It

Step 1:

First, preheat your oven to 350°F. While it’s warming up, steam your broccoli just until it’s vibrant green and slightly tender—about 4 to 5 minutes. You want it tender but still a bit crisp because it’ll cook more in the oven.

Step 2:

In a large bowl, whisk together the cream of mushroom soup, mayonnaise, milk, minced garlic, and chopped onion. This creamy base is what gives the casserole its rich, velvety texture.

Step 3:

Add the steamed broccoli to the bowl and toss gently to coat the florets evenly. Then mix in all but 1/4 cup of the shredded cheddar and Monterey Jack cheese, saving that last bit for a melty, golden topping.

Step 4:

Transfer everything into a greased 9×13-inch baking dish. Spread it out evenly.

Step 5:

In a small bowl, stir together the crushed crackers (or panko) and melted butter. Sprinkle this mixture over the cheesy broccoli—that crunch is the best part!

Step 6:

Finally, sprinkle the reserved cheese on top and bake uncovered for about 30–35 minutes, until the sauce is bubbly and the crust turns golden brown. Let it rest a few minutes before serving.

Variations & Tips

• Swap cream of mushroom soup for cream of chicken or cream of celery for a subtle flavor change.
• Add cooked diced chicken or bacon for a heartier meal.
• Try mixing in a pinch of paprika or red pepper flakes for a tiny kick.
• If you don’t have fresh broccoli, frozen works fine—just thaw and pat dry first.
• For extra creaminess, stir in a little sour cream or cream cheese with the other wet ingredients.
• Use gluten-free crackers or panko to keep the dish gluten-friendly.

How I Like to Serve It

This broccoli and cheese casserole is perfect alongside roasted chicken or pork chops for an easy weeknight dinner. During the holidays, it pairs beautifully with a big turkey feast and cranberry sauce. And honestly, it’s just as good reheated the next day for lunch, especially with a fresh green salad to balance it out.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently covered in the microwave or oven to keep it creamy.
• If the casserole looks dry before baking, add a splash more milk to maintain a nice saucy texture.

Closing: Whenever I want a simple, cozy meal that feels like a warm hug on a plate, this broccoli and cheese casserole never lets me down.