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There’s no better combination than broccoli and cheese! This easy broccoli casserole recipe is a simple side dish that comes together with a handful of pantry staples. Use fresh broccoli or frozen broccoli, and create a healthy broccoli casserole with just a few simple substitutions! It’s perfect alongside a Thanksgiving turkey, a Christmas ham, or a simple roasted chicken dinner.

Overhead shot of hands serving an easy broccoli casserole from a white dish
Table of Contents
  1. How to Make Broccoli Casserole | 1-Minute Video
  2. Ingredients
  3. How to Make Broccoli Casserole with Cheese
  4. How to Make a Healthy Broccoli Casserole
  5. Prep and Storage
  6. Tips for a Frozen or Fresh Broccoli Casserole
  7. Easy Broccoli Casserole Recipe

How to Make Broccoli Casserole | 1-Minute Video

Broccoli is one of the most popular vegetables among children, so it has been a staple on our dinner menus for years! If you’re looking for a new way to serve this nutritious cruciferous veggie, then this broccoli casserole recipe is the ticket!

Rest assured — you no longer have to choke down that flavorless, mushy steamed broccoli!

Whisking cream of mushroom soup with cheddar cheese

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.
Sprinkling buttered stuffing crumbs on top of a broccoli casserole

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.
Hands placing a broccoli casserole in a white dish on a wooden table

How to Make a Healthy Broccoli Casserole

If you’d like to make a few healthier substitutions without sacrificing any flavor, try these ideas:

Square overhead image of an easy broccoli casserole in a square white baking dish

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.
Overhead shot of broccoli cheese casserole on a wooden table

What’s the Best Casserole Dish to Use?

We rounded up the best casserole dishes you can buy, including 2 that I personally own and love! While I use different-sized casserole dishes for different meals, the Staub Ceramic Rectangular Baking Dish earned the top spot. You can buy it on Amazon for $78.95 or at Target for $79.95. That said, I also love the beautiful, Scandinavian style of the Dansk Kobenstyle Baker, available for $135.

Tips for a Frozen or Fresh Broccoli Casserole

  • The frozen broccoli florets are a convenient shortcut because you can cook them in the microwave without any chopping or dirty pots. If you prefer to use fresh broccoli, just substitute with about 9 cups of fresh broccoli florets.
  • When pre-cooking the broccoli, I recommend only steaming it until it’s crisp-tender (not too soft). For a microwave bag, this about half of the recommended cooking time on the bag. Remember, the broccoli will continue to cook as the casserole bakes in the oven, and you don’t want a mushy over-cooked broccoli when it’s finished.
  • This is a broccoli casserole with stuffing, but if you prefer a broccoli casserole with Ritz crackers, simply substitute an equal amount of crushed Ritz crackers for the herb seasoned stuffing mix. You’ll still want to toss the cracker crumbs with melted butter to add flavor and to help them turn a nice golden brown.
  • This casserole is particularly convenient for the holidays because you can assemble the entire dish in advance and just keep it in your refrigerator until you’re ready to bake it!
Overhead image of a square white dish full of broccoli casserole
Square overhead image of an easy broccoli casserole in a square white baking dish

Easy Broccoli Casserole

5 from 21 votes
Prep: 15 minutes
Cook: 15 minutes
0 minutes
Total: 30 minutes
Servings 6 people
Calories 275 kcal
This easy broccoli casserole recipe is a simple side dish that comes together with a handful of pantry staples!

Ingredients
  

Instructions

  • Preheat oven to 400°F. Grease or spray an 8- or 9-inch square baking dish with nonstick cooking spray and set aside.
  • Cook broccoli in microwave, just until crisp tender (about half of the time called for on the package). You don’t want to cook the broccoli until it’s soft because it will continue cooking when you bake the casserole. Place broccoli in colander to drain.
  • In a small saucepan over very low heat, stir together condensed soup, cheese, and lemon juice, just until cheese melts. Do not let the cheese get too warm, or it can separate resulting in a grainy texture.
  • In a separate bowl, whisk together egg, mayonnaise, and grated onion. Combine broccoli, soup mixture, and egg mixture. Transfer to prepared baking dish.
  • In a small bowl, stir together dry stuffing mix and melted butter. Sprinkle on top of the casserole.
  • Bake for 15-20 minutes, or until heated through and topping is golden brown.

Video

Notes

Prep-Ahead: You can assemble this casserole in advance, through Step 5. Cover tightly and keep in the refrigerator for up to 1 day, or in the freezer for up to 3 months. Bake according to instructions above. If baking from frozen, you will need to double the baking time to make sure that the casserole is completely heated through. Leave the frozen casserole covered for the first half of baking so that the top doesn’t burn.
Healthy Substitutions:

Nutrition

Serving: 1/6 of the casseroleCalories: 275kcalCarbohydrates: 19gProtein: 10gFat: 18gSaturated Fat: 7gCholesterol: 62mgSodium: 626mgPotassium: 704mgFiber: 3gSugar: 4gVitamin A: 1055IUVitamin C: 90.2mgCalcium: 239mgIron: 1.3mg
Keyword: broccoli casserole, easy broccoli casserole, easy side dish, fresh broccoli recipe
Course: Side Dish
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in October, 2018. The photos were updated in November, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Bonnie says:

    5 stars
    This was really good. Took it to a church potluck and there were no leftovers. I didn’t put the stuffing on top because I forgot to buy it, so I added more cheese to the top.

    1. Blair says:

      Thank you, Bonnie! I’m so glad that you made it work without the stuffing, and that your friends loved it! 🙂

      1. Dawn says:

        I’ve made this a few times we absolutely love this recipe. Today I’m making it and using cream of chicken healthy choice because I’m making chicken for main course.

        1. Blair says:

          Perfect! I’m so glad that you enjoy this dish, Dawn! 🙂

    2. Jocelyn Bowman says:

      5 stars
      Great recipe but prep time is more like 3o minutes!

    3. Heidi says:

      5 stars
      Made this today and it was delicious. The only thing I changed was using fresh broccoli instead of frozen. Thank you for the recipe!

      1. The Seasoned Mom says:

        Amazing, thanks for sharing!

      2. Kelly says:

        Hi Heidi,
        When you used fresh broccoli did you cook it at before putting in the casserole? Thanks for your help!!!

        1. Monica says:

          definitely cook your fresh broccoli before putting together the casserole! I’m trying this today, and I steamed my fresh broccoli for 14 minutes…. so it’s most of the way to cooked, but not all the way.

          1. The Seasoned Mom says:

            How did it turn out for you, Monica?

          2. Monica says:

            Seasoned Mom…… see my review below……. I liked this dish very much and will make it again!

          3. The Seasoned Mom says:

            Thank you, Monica! We truly appreciate it.

  2. Danielle says:

    5 stars
    This recipe is easy to follow. I tried it once and it came out delicious !

    1. Blair says:

      Thanks, Danielle!

  3. Teresa says:

    5 stars
    I’m so used to doing boring veggies w butter, salt microwave. I decided to try this to jazz up broccoli. This was super easy for terrible cooks like me. One thing I did different was I topped a more shredded cheese then used the crumbled topping. My family loved it. I’ll so this from now on.

    1. Blair says:

      I’m so glad that you liked it, Teresa! I need to add this to our rotation as well…it’s been awhile, and I’m sick of salads and plain veggies, too. Thanks for the reminder! 🙂

      1. Pat says:

        Can cream of chicken be used instead of cream of mushroom

        1. Blair says:

          Hi, Pat! Sure, any flavor that you like should work fine. Enjoy!

        2. Angela says:

          I’m so glad to know that I can use a cream of chicken instead of cream of mushroom also I was sitting here debating on if I should do that so thanks for the tip I will let y’all know how it turned out

  4. Krista says:

    5 stars
    Made it quick an easy for the kiddos an they loved it!

    1. Blair says:

      Thanks, Krista! We just had it last night, too! 🙂

      1. Dara says:

        5 stars
        My favorite side dish. Try velveeta cheese instead of shredded cheddar. I also omit onion which did not impact the overall deliciousness.

        1. Blair says:

          Oh, yes…I know that Velveeta cheese would be perfect in this dish! Thanks, Dara! 🙂

        2. Anne says:

          Just curious…is it really necessary to steam the broccoli first…? Could I just cook it from frozen…? Also I’m wondering if I can use panko and French’s fried onions on top. Thanks…!

          1. Blair Lonergan says:

            Hi, Anne! It’s really a matter of personal preference. If you just thaw the frozen broccoli and then bake it, it will be slightly soft, but still pretty firm. Most folks prefer a softer broccoli in the casserole, which is why we pre-cook it a bit before it bakes. Also, you DON’T want to bake the broccoli while it’s still frozen, since it will release way too much liquid and water down the dish. Instead, drain off that extra water after you steam it (or after you thaw it). Hope that helps!

      2. Raffaella says:

        Sodium seems high for a broccoli casserole

      3. Tanya says:

        5 stars
        I just made this for supper tonight. I can’t wait to try it. My oldest loves broccoli so it’s a perfect meal for him. I love making cassroles. Super easy. I’m not such a cook so it makes it simple when there is meals like these. It’s awesome!!

        1. The Seasoned Mom says:

          We’re so glad you find it helpful and hope you enjoy, Tanya!

  5. Chelsea says:

    5 stars
    Fantastic! For the topping I mixed panko with garlic powder and butter. Thank u!

    1. Blair says:

      Perfect! Thanks, Chelsea!

  6. joe wronski says:

    Can you use Miracle Whip instead of Mayo?

    1. Blair says:

      Hi, Joe! Yes, the Miracle Whip should work fine. Enjoy!

  7. Erin Vaughan says:

    Can I leave out the lemon?

    1. Blair says:

      Absolutely! 🙂 You might want to sub with a tablespoon or so of milk, just to thin the soup mixture a bit.

  8. Deborah says:

    5 stars
    i forgot the lemon juice. Was delicious and everyone raved.
    I used fresh broccoli, steamed halfway. Used the Pacific organic GF soup as you mentioned, and GF Panko w/butter and parmesan for the top. Parmesan was my addition to your delicious recipe, but it did brown nicely with the little bit of Parm on top.

    1. Blair says:

      Sounds perfect, Deborah! Thank you! 🙂

      1. Gina says:

        5 stars
        I used cream of onion organic soup, It was fantastic !! Excellent recipe. Thanks

        1. Blair says:

          Sounds perfect, Gina. Thanks for letting me know!

  9. Stephanie Howard says:

    Super easy recipe I’m waiting on it to bake. I’m sure my family will love it with the ribs that are on the smoker.

    1. Blair says:

      Sounds like a great meal, Stephanie! Hope you enjoy!

  10. Thelatinagirl says:

    I agree that this takes a lot longer than 15 minutes of pre time, more like 45 minutes. I am a novice and I messed up, because some instructions(which may seem obvious to some) where not and I messed up. So, I had to start over. I didn’t realize that you had to put the cheese sauce in the broccoli immediately.

  11. SCOOBY says:

    5 stars
    Made this according to the recipe used crushed Ritz crackers and added more shredded cheese on top. My wife loves it.

    1. Blair Lonergan says:

      Awesome! Thank you!

    2. Sue says:

      I was wondering if I could make this a day or two a head? I want to make it for Christmas, but I’m hosting Christmas Eve and Christmas dinner so my time is limited on the actual days.

      1. Blair Lonergan says:

        Hi, Sue! Yes, ma’am! Make-ahead dishes are the best for holidays! 🙂 You can assemble the dish in advance, and then bake it just before serving. Here are the directions:

        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.

  12. Judy Varner says:

    Blair, can you double or 1.5 times this recipe without affecting the taste or consistency? Thanks.

    1. Blair Lonergan says:

      Hi, Judy! Absolutely. For instance, you can double all of the ingredients and bake the casserole in a 9 x 13-inch dish. Just make sure that you double ALL of the ingredients so that the proportions stay the same. You might need to add a few extra minutes to the total baking time, but otherwise the instructions would be the same. Hope you enjoy!

  13. Teresa Parrish says:

    5 stars
    This Broccoli Casserole was delicious. I made it for an Easter celebration, and it was a big hit. It was so easy to make, but I used a club cracker topping since I don’t have corn flakes. I put it together the night before and baked the next morning.

    Thanks Blair for making easy to make recipes and instructions.

    1. Blair Lonergan says:

      Thank you, Teresa! Happy Easter! 🙂

  14. Deborah says:

    5 stars
    Thank you, this was a delicious side dish. My family loved it. I will be making it again in the future.

    1. Blair Lonergan says:

      I’m so glad to hear that, Deborah! Thank you!

  15. Dennis says:

    Do you think Stove Top Stuffing Mix will work with this? Just wondering because you normally add so much water to it when cooking per the box instructions.

    1. Blair Lonergan says:

      Hi, Dennis! Yes, you can definitely use the Stove Top stuffing in the same way. We’re not actually preparing the stuffing, but instead using the dry stuffing mix as a crunchy, flavorful topping on the casserole. It’s similar to adding seasoned buttered breadcrumbs to a casserole. You want them crisp and crunchy by the end, not soft and moist like a normal stuffing. Hope that makes sense! 🙂

  16. Barbara says:

    Baking this tonight to go with some Italian chicken.

    1. Blair Lonergan says:

      Awesome, Barbara! Hope you enjoy!

  17. Jaymee turner says:

    Hi
    Can you omit the Mayo all together and sun all for the Greek yogurt?

    1. Blair Lonergan says:

      Hi, Jaymee! Yes, I think that would work — it will just give the casserole a different flavor, since Greek yogurt is so much tangier and less salty than mayo. You’d want to use a full-fat yogurt, too, so that it doesn’t separate or break in the oven.

  18. J. Licata says:

    I want to know with this recipe can I use a 9×13 baking dish?

    1. Blair Lonergan says:

      Sure! Just double all of the ingredients! 🙂

  19. Geneva Hemphill says:

    5 stars
    I’m going to make this broccoli casserole for Christmas, hope it came out well. Thanks for sharing. Merry Christmas.

    1. Blair Lonergan says:

      Merry Christmas, Geneva!

  20. Karin says:

    5 stars
    Easy, tasty, and the ingredients are available at even the most basic grocery store. People in this house were going back for seconds!

    1. The Seasoned Mom says:

      We’re so happy to hear this, Karin!

  21. Br. Ronald says:

    Sounds like an easy & interesting recip.e
    Wanted to try it BUT couldn’t print it. Can’t bring my tablet into the kitchen area. Too bad.

    1. The Seasoned Mom says:

      We’re sorry you had issues trying to print it. Here is another link to the printable recipe. If that doesn’t work, try clearing your cache and refreshing the page. Please let us know if this helps!

  22. Mary Lewis Hinds says:

    What’s the point of a recipe that tells you what ingredients to use but not the amount of each ingredient should you just wing it this is useless

    1. Blair Lonergan says:

      Hi, Mary! The ingredient measurements and specific cooking instructions are included in the printable recipe box at the bottom of the post.

      1. Stephanie says:

        5 stars
        This is such a simple, delicious recipe that I’ve made numerous times. The lemon juice really brightens it up. I always use fresh broccoli & cream of chicken, lately without the topping to reduce carbs. Another variation I made was to substitute cauliflower florets with about a teaspoon of curry powder, THAT was super yummy too.

        1. Blair Lonergan says:

          Great suggestions, Stephanie. Thank you! I’m so glad that you like it!

  23. Nancy says:

    This recipe is delicious, I made it for my husband and myself for dinner with chicken on the side , it made a big casserole more fitted for a group dinner but we will eat the leftovers, I used milk instead of the lemon juice and used the whole box of stuffing mix and added extra butter to compensate

    1. The Seasoned Mom says:

      Thank you for the feedback, Nancy! We’re so glad you enjoyed the recipe and were able to make it work for you.

  24. Lorraine says:

    5 stars
    Took a while to steam frozen broccoli (in 3 batches) otherwise, prep was pretty easy. It came out really delish and I will be keeping this recipe on hand.

    1. Blair Lonergan says:

      That’s great, Lorraine. So glad that you enjoyed it!

  25. Marie says:

    Nice recipe but it would be nice if you had measurements of the ingredients.

    1. Blair Lonergan says:

      Hi, Marie! You can see all of the specific measurements and cooking directions in the recipe card at the bottom of the post. You can also click on the “Jump to Recipe” button at the top of the post to take you directly there. Hope you enjoy!

  26. Kelly says:

    Hi,
    If using fresh broccoli should it be precooked to soften. If so how and for how long?

    1. The Seasoned Mom says:

      Hi! Yes, you’ll want to steam it just until it’s crisp-tender.

  27. Monica says:

    5 stars
    This was a very good recipe! I used fresh broccoli and steamed it for 14 minutes before proceeding with the casserole. I did add pepper (no salt, there is plenty of salt in the condensed soup already), and about 1/2 tablespoon Dijon mustard to the cheese sauce….. I had some leftover lemon juice as I juiced a whole lemon, so I added it to the egg/mayonnaise/grated onion mixture…… all in all….. I would definitely make this again.

    1. The Seasoned Mom says:

      Thank you for the feedback, Monica! We’re so glad you enjoyed it and were able to make the recipe work for you.