A creamy, cheesy baked dish combining tender broccoli with rich cheese and a savory binding sauce. This classic comfort food brings warmth and nostalgia to the table, and it’s incredibly easy to make with simple ingredients.
Why I Love This Recipe
I love how effortlessly this dish comes together—frozen broccoli keeps prep easy, while the mix of mayo, soup, and egg forms a rich, savory base that binds everything beautifully. The sharp Cheddar melts into every bite, and that light sprinkle of paprika on top adds just the right touch of color and warmth. Whether I’m serving it as a hearty side dish or enjoying leftovers for lunch, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 (10 oz) packages frozen broccoli florets (about 30 oz total)
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1 (10.5 oz) can condensed cream of mushroom soup
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1 cup mayonnaise
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1 large egg, beaten
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¼ cup chopped onion
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8 oz sharp Cheddar cheese, shredded
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Salt and pepper, to taste
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1 dash paprika
Directions
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I start by preheating the oven to 350 °F (175 °C) and buttering a 9×13‑inch baking dish.
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In a mixing bowl, I whisk together the condensed soup, mayonnaise, beaten egg, and onion until smooth.
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I add the frozen broccoli into a large bowl (breaking up any big pieces) and pour the soup mixture over it, stirring to coat the broccoli evenly.
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I stir in the shredded Cheddar cheese, then transfer everything to the prepared baking dish. I finish by seasoning with salt, pepper, and a dash of paprika.
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I bake it uncovered until bubbly and lightly browned on top, about 45 minutes to 1 hour.
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After baking, I let it rest for a few minutes before serving—it firms up a bit and makes it easier to slice.
Servings and Timing
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Yield: 8 servings
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
Variations
When I want to change things up, I sometimes swap the frozen broccoli for fresh, steamed broccoli—just be sure it’s well-drained. Mixing cheeses is another great option; adding Monterey Jack or Colby gives the casserole a different flavor dimension. If I’m craving some crunch, I sprinkle breadcrumbs or crushed crackers on top during the last 10 minutes of baking.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat them in the microwave or covered in the oven at 350 °F until warmed through. The texture holds up well, and the flavors often taste even better the next day.
FAQs
How do I keep the casserole from becoming watery?
I make sure to drain any excess moisture from the broccoli, especially if I’m using fresh or thawed frozen florets. This helps prevent the casserole from turning soggy.
Can I make this ahead of time?
Yes, I often assemble the casserole the night before, cover it, and store it in the fridge. When I’m ready to bake, I just bring it to room temperature first.
Is there a substitute for cream of mushroom soup?
If I prefer, I use cream of chicken or cream of celery soup instead. For a homemade option, I make a quick roux-based white sauce.
Can I freeze this casserole?
I can freeze the unbaked casserole wrapped tightly in foil for up to 2 months. When ready to use, I bake it from frozen, adding an extra 15–20 minutes to the cooking time.
What can I serve with cheesy broccoli casserole?
I usually serve it alongside roasted meats, grilled chicken, or even as a vegetarian main with a side salad or crusty bread.
Conclusion
This cheesy broccoli casserole is a simple, satisfying dish that never fails to please. With minimal prep and rich, comforting flavor, it’s a go-to for potlucks, holidays, or cozy weeknight dinners. I find myself coming back to it again and again for that perfect balance of creamy, cheesy, and veggie-packed goodness.
