Broccoli Casserole
Broccoli casserole is a great way to entice anyone to eat their veggies! This cheesy side dish is a great addition to any holiday menu.
Servings 10
Ingredients
- 1 pound fresh broccoli cut into small florets (about 1 large or 2 small heads)
- 1 can condensed broccoli cheese soup 10.5 ounces
- 1 can condensed cream of mushroom soup 10.5 ounces
- 2 large eggs lightly beaten
- ¼ cup sour cream
- ¼ teaspoon fine sea salt
- ½ teaspoon black pepper
- 8 ounces sharp cheddar cheese shredded
- 1 container French’s Crispy Fried Onions 2.8 ounces
- 1 cup cheese crackers lightly crushed (I used Cheez-Its)
Instructions
- Preheat the oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Add the broccoli and boil for 2-3 minutes. Drain and set aside.
- In a large bowl, whisk together the condensed soups, eggs, sour cream, salt and pepper. Fold in the cheese and fried onions, followed by the blanched broccoli.
- Spread the mixture into the prepared baking dish. Top evenly with the cheese crackers. Bake for about 45 minutes, or until bubbly and golden.
Notes
If using frozen broccoli, allow broccoli to thaw but do not blanch before adding to the casserole.
I recommend using low-sodium condensed soups whenever possible so you can control the amount of salt in the recipe.
I recommend using low-sodium condensed soups whenever possible so you can control the amount of salt in the recipe.