Easy Broccoli Casserole - The Seasoned Mom (2024)

Ingredients

This is just a quick overview of the ingredients that you’ll need for a broccoli cheese casserole. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

• Broccoli: I use frozen broccoli florets for ease, but you can also use fresh broccoli florets if you prefer. The frozen steam-in-bag broccoli florets are a nice shortcut because there’s no need to chop the broccoli and you can just cook it in the microwave in a few minutes. If you prefer, however, you can steam about 9 cups of fresh broccoli florets cut into bite size pieces, just until crisp-tender.
• Condensed cream of mushroom soup: the base of the creamy sauce. Feel free to substitute with another flavor of condensed soup, such as cream of celery soup or cream of chicken soup.
• Cheddar cheese: I use sharp cheddar cheese, but any variety will work.
• Lemon juice: for a bright touch of acidity. You can swap it out for milk or water if you don’t have any lemon on hand.
• Egg: thickens the sauce and helps the casserole set.
• Mayonnaise: for flavor and creamy mouthfeel. We prefer Duke’s brand mayo, or you can substitute with light mayonnaise to cut back on fat and calories.
• Onion: grated onion adds savory flavor. Swap out the fresh onion for onion powder in a pinch. A dash of garlic powder is also good!
• Dry stuffing mix and melted butter: create a flavorful breadcrumb topping. If you don’t have stuffing mix, try crushed Ritz crackers, other buttery crackers, or seasoned breadcrumbs instead.

How to Make Broccoli Casserole with Cheese

1. Steam or parboil the broccoli just until it’s crisp-tender. Transfer the broccoli to a colander to strain off any excess liquid.
2. Whisk together the condensed soup, grated cheese, and lemon juice in a small saucepan over low heat just until the cheese melts.
3. In a separate bowl, whisk together the egg, mayonnaise, and grated onion or onion powder.
4. Combine the broccoli with the soup mixture and the egg mixture. Transfer to a greased 8-inch or 9-inch square baking dish or other 2-quart casserole dish.
5. Stir together the dry stuffing mix and the melted butter. Sprinkle the buttered crumbs over the top of the casserole.
6. Bake, uncovered, in a 400°F oven just until the topping is golden brown and the inside of the casserole is hot. Tent the casserole loosely with aluminum foil if the top starts to get too dark before the filling is hot. Season with salt and black pepper, if desired.

Prep and Storage

• Assemble the casserole up to 24 hours in advance. Cover the dish and chill in the fridge until ready to bake. Before baking, allow the casserole to sit on the counter and come to room temperature for at least 30-60 minutes.
• Leftover casserole will keep in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
• Reheat the casserole loosely covered in a 350°F oven just until warmed through, about 15 minutes.