BROCCOLI & CHEESE Casserole, A Perfect Side Dish Accompaniment

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and calories.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat option lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

Wash the fresh broccoli and cut it into bite-sized pieces.

If using frozen broccoli, thaw it out first.

Place the broccoli in a large bowl.

Steam the broccoli in the microwave with 2 tablespoons of water covered with plastic wrap for about 2 minutes, or steam in a pot with a lid for 3 to 5 minutes depending on desired texture.

In a large bowl, combine 1 cup of mayonnaise, 10.5 ounces of cream of celery soup, and 2 beaten eggs.

Dice a small onion (or half of a medium onion) into small pieces and add to the mixture.

Season the mixture with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then mix until well combined.

Add the steamed broccoli to the mixture and stir until the broccoli is well coated.

Stir in 8 ounces of triple cheddar cheese until evenly mixed.

Spray a 9x12 casserole dish with nonstick cooking spray and add the broccoli mixture, spreading it out evenly.

Top with 4 ounces of shredded sharp cheddar cheese, leaving some broccoli visible.

Crush one sleeve of Ritz buttery crackers in a Ziploc bag, then mix with 0.5 stick of melted butter.

Sprinkle the cracker mixture on top of the casserole.

Bake in a preheated oven at 350 degrees for 30 minutes until the cheese is melted and the topping is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens