This easy broccoli casserole is creamy, cheesy, and family-friendly, thanks to tender broccoli, a rich sauce, and a buttery, crunchy topping. A classic in Southern kitchens, this comforting favorite pairs perfectly with turkey, ham, or chicken.
Looking for more cozy side dishes? Try my green bean casserole, Southern squash casserole, party potatoes, or browse all my side dish recipes.
Table of Contents
Before You Get Started
Here are a few helpful tips to make sure your casserole turns out perfectly every time:
- Don’t overcook the broccoli. Steam or microwave it just until crisp-tender. It will keep cooking in the oven.
- Drain it well. Too much water can make the casserole runny. After cooking, place the broccoli in a colander to let all the steam escape.
- Mix gently. Overmixing can break up the broccoli florets too much and create a dense texture.
How to Make Broccoli Casserole
This dish is simple to assemble and bakes up bubbly and golden every time. Here’s how it comes together:
Step 1: Prep the Broccoli
Use frozen chopped broccoli or about 8-9 cups of fresh florets. Cook in the microwave or steam just until crisp-tender, then drain well.
** Pro Tip: The broccoli should still have a little bite to it. Overcooking now will make it mushy after baking.
Step 2: Make the Creamy Sauce
In a small saucepan over low heat, stir together the cream of mushroom soup, shredded cheddar cheese, and lemon juice until the cheese melts. Keep the heat low to prevent the sauce from becoming grainy.
Want to skip the canned soup?
Make a quick from-scratch version by melting 2 tablespoons of butter, whisking in 2 tablespoons of flour, and slowly adding 1 cup of milk. Stir until thick, season to taste with salt, pepper, or other herbs and spices, then mix in the cheese.
Step 3: Combine Everything
In a large bowl, whisk together the egg, mayonnaise, and grated onion (or onion powder). Add the broccoli and cheese sauce. Stir just until everything is evenly coated.
Step 4: Add the Topping
Stir together the dry stuffing mix (or crushed Ritz crackers) with melted butter, then sprinkle it over the casserole.
Step 5: Bake
Bake at 400°F for 15-20 minutes, until hot and bubbly with a crisp, golden topping.
** Tip: If the top starts browning too quickly, cover the dish loosely with foil until the center is heated through. This will be necessary especially if the filling is cool when it goes into the oven.
Variations and Serving Ideas
- Use fresh or frozen broccoli (just don’t skip pre-cooking).
- Swap the condensed mushroom soup for cream of chicken or a homemade sauce.
- Try different cheeses like Colby Jack, Monterey Jack, or Gruyère.
- Use crushed Ritz crackers, panko breadcrumbs, or herb-seasoned stuffing for the topping.
- Add cooked rice or shredded chicken to turn it into a main dish.
- Serve it with roasted turkey, baked chicken, ham, or meatloaf.
This was really good. Took it to a church potluck and there were no leftovers…
– Bonnie
Storage, Freezing & Make-Ahead
- Make ahead: Assemble up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
- Leftovers: Keep in an airtight container in the fridge for 3-4 days.
- To freeze: Wrap tightly and freeze for up to 3 months.
- To reheat: Warm in a 350°F oven, loosely covered, for about 15 minutes or until hot.
** Pro Tip: For the best texture, add fresh crumb topping before reheating frozen casseroles.
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes! Substitute about 8-9 cups of fresh florets. Steam or blanch until crisp-tender, then drain well before mixing.
Can I make broccoli casserole without canned soup?
Absolutely. Make a quick homemade sauce with butter, flour, milk, and cheese as described above.
Can I freeze broccoli casserole before baking?
Yes. Assemble the casserole, wrap tightly, and freeze up to 3 months. Bake straight from frozen, doubling the cook time.
Why is my casserole watery?
Most often, it’s from under-drained broccoli. Make sure to drain it thoroughly and avoid covering the casserole while baking, which can trap steam.
What can I use instead of Ritz crackers?
Try Pepperidge Farm Herb Seasoned Stuffing Mix (shown here), crushed cornflakes, or Panko breadcrumbs tossed in melted butter.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Broccoli Casserole
Equipment
Ingredients
- 2 (10.8 ounce) packages frozen chopped broccoli (or about 8-9 cups of fresh broccoli florets)
- 1 (10.5 ounce) can condensed cream of mushroom soup (I use Campbell's Heart Healthy variety)
- 1 cup grated sharp cheddar cheese
- 1 tablespoon lemon juice (or substitute with milk or water)
- 1 large egg
- ½ cup mayonnaise
- ½ small onion, grated (or substitute with 1 teaspoon of onion powder)
- ¾ cup dry stuffing mix (I use Pepperidge Farm Herb Seasoned Stuffing Mix, but you can also substitute with an equal amount of crushed Ritz crackers)
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F. Grease or spray an 8- or 9-inch square baking dish (or other 2-quart baking dish) with nonstick cooking spray; set aside. Cook the broccoli in the 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 too soft because it will continue cooking when you bake the casserole. Place the broccoli in colander to drain.
- In a small saucepan over very low heat, stir together the condensed soup, cheese, and lemon juice, just until the 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 the egg, mayonnaise, and grated onion. Combine the broccoli, soup mixture, and egg mixture. Transfer the mixture to the prepared baking dish.
- In a small bowl, stir together the dry stuffing mix and the melted butter. Sprinkle the buttered crumbs on top of the casserole.
- Bake for 15-20 minutes, or until heated through and topping is golden brown.
Notes
- Use fresh or frozen broccoli (about 9 cups fresh = two 10.8 ounce frozen bags).
- Drain broccoli well to avoid watery texture.
- If using frozen, cook only halfway before mixing.
- For a lighter version, swap half the mayo for plain Greek yogurt.
- For a no-soup version: whisk 2 tablespoons butter + 2 tablespoons flour, then add 1 cup milk and 1 cup shredded cheese until smooth. Taste and season with salt, pepper, and other herbs or spices.
- Topping options: 3/4 cup stuffing mix, panko breadcrumbs, Corn Flakes crumbs, or crushed Ritz crackers + 2 tablespoons melted butter.
- Store leftovers up to 3-4 days refrigerated or 3 months frozen.
- Reheat covered at 350°F until warmed through.
Nutrition
Thank you, this was a delicious side dish. My family loved it. I will be making it again in the future.
– Deborah
Originally published in October, 2018, this post was updated in November, 2025.
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.
Thank you, Bonnie! I’m so glad that you made it work without the stuffing, and that your friends loved it! 🙂
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.
Perfect! I’m so glad that you enjoy this dish, Dawn! 🙂
Great recipe but prep time is more like 3o minutes!
Made this today and it was delicious. The only thing I changed was using fresh broccoli instead of frozen. Thank you for the recipe!
Amazing, thanks for sharing!
Hi Heidi,
When you used fresh broccoli did you cook it at before putting in the casserole? Thanks for your help!!!
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.
How did it turn out for you, Monica?
Seasoned Mom…… see my review below……. I liked this dish very much and will make it again!
Thank you, Monica! We truly appreciate it.
Hello Blair!
Thank you so much for posting this recipe! I am wondering if I can skip the egg? Would it change the recipe too much? This looks like a keeper! Maybe even add some shredded chicken for a one and done meal! I just wonder about the egg. Thank you!
Hi Bette! We haven’t tested it and can’t say for sure but wouldn’t recommend skipping the egg as it holds all the ingredients together. If you leave it out, the casserole is likely to be soupy.
This recipe is easy to follow. I tried it once and it came out delicious !
Thanks, Danielle!
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.
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! 🙂
Can cream of chicken be used instead of cream of mushroom
Hi, Pat! Sure, any flavor that you like should work fine. Enjoy!
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
Made it quick an easy for the kiddos an they loved it!
Thanks, Krista! We just had it last night, too! 🙂
My favorite side dish. Try velveeta cheese instead of shredded cheddar. I also omit onion which did not impact the overall deliciousness.
Oh, yes…I know that Velveeta cheese would be perfect in this dish! Thanks, Dara! 🙂
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…!
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!
Sodium seems high for a broccoli casserole
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!!
We’re so glad you find it helpful and hope you enjoy, Tanya!
Fantastic! For the topping I mixed panko with garlic powder and butter. Thank u!
Perfect! Thanks, Chelsea!
Can you use Miracle Whip instead of Mayo?
Hi, Joe! Yes, the Miracle Whip should work fine. Enjoy!
Can I leave out the lemon?
Absolutely! 🙂 You might want to sub with a tablespoon or so of milk, just to thin the soup mixture a bit.
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.
Sounds perfect, Deborah! Thank you! 🙂
I used cream of onion organic soup, It was fantastic !! Excellent recipe. Thanks
Sounds perfect, Gina. Thanks for letting me know!
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.
Sounds like a great meal, Stephanie! Hope you enjoy!
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.
Made this according to the recipe used crushed Ritz crackers and added more shredded cheese on top. My wife loves it.
Awesome! Thank you!
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.
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.
Blair, can you double or 1.5 times this recipe without affecting the taste or consistency? Thanks.
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!
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.
Thank you, Teresa! Happy Easter! 🙂
Thank you, this was a delicious side dish. My family loved it. I will be making it again in the future.
I’m so glad to hear that, Deborah! Thank you!
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.
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! 🙂
Baking this tonight to go with some Italian chicken.
Awesome, Barbara! Hope you enjoy!
Hi
Can you omit the Mayo all together and sun all for the Greek yogurt?
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.
I want to know with this recipe can I use a 9×13 baking dish?
Sure! Just double all of the ingredients! 🙂
I’m going to make this broccoli casserole for Christmas, hope it came out well. Thanks for sharing. Merry Christmas.
Merry Christmas, Geneva!
Easy, tasty, and the ingredients are available at even the most basic grocery store. People in this house were going back for seconds!
We’re so happy to hear this, Karin!