Cheesy Broccoli Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be healthier while cream of chicken is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a budget-friendly alternative.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko is lighter and crispier while crushed crackers are often cheaper.

Steam 8 to 10 cups of frozen broccoli for about 5 minutes, then drain and let cool to avoid a soupy casserole.

If using fresh broccoli, chop into small florets, blanch in boiling water for 2 minutes, then transfer to ice water for 2 minutes, drain, and let cool.

In a mixing bowl, combine 1 can of cheddar cheese soup, 1 cup of mayonnaise, 2 cups of shredded cheese, and 2 beaten eggs.

Add 1/2 cup of chopped onion, 1 teaspoon of black pepper, and 1 teaspoon of salt to the mixture and stir until well combined.

Pour the cheese mixture over the cooled broccoli in a greased 9x13 baking dish, spreading it evenly over the broccoli.

Crush 1.5 sleeves of Ritz crackers and mix with 3-4 tablespoons of melted butter until coated.

Sprinkle the buttered cracker mixture evenly over the cheese mixture in the baking dish.

Bake in a preheated oven at 400°F for 30 minutes.

Let the casserole rest for 10-15 minutes after baking to allow the cheese to settle before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens