This easy Broccoli Cheese Casserole recipe stars fresh (or frozen!) broccoli florets baked in a creamy cheese sauce with a buttery cracker topping. It’s an irresistibly delicious side dish perfect for holidays, potlucks or weeknight dinners!

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Coat anything in cheese, and my kids will eat it—broccoli included! That’s just one of the reasons why this broccoli cheese casserole is a mainstay on our dinner table year-round. It’s the kind of dish that picky eaters and veggie lovers alike can agree on, and it’s so easy to throw together, you’ll find yourself making it on repeat.
My version is a semi-homemade spin on the classic comfort food favorite—with a few upgrades. Tender broccoli florets form the base of this comforting side dish, but the real star? The cheese sauce made with real cheddar cheese (no Velveeta here!) and my secret ingredient—sour cream—it’s rich, creamy and tangy in all the right ways. And for a little crunch and an extra punch of flavor, we top it with crushed cheese crackers.
I’ve tested this recipe with both fresh and frozen broccoli, and while frozen is super convenient, I think fresh, lightly blanched broccoli delivers the best flavor and texture for this casserole. The key to success, no matter which you choose, is removing as much moisture as possible. Too much moisture = mushy broccoli and a watery casserole. And no one wants that!
Whether you’re serving this cheesy broccoli casserole alongside roast turkey at Thanksgiving or pairing it with a cozy weeknight dinner like slow cooker pot roast or my chicken meatloaf (don’t knock it ‘til you try it!), it’s always a hit. But honestly, don’t wait for the holidays—this easy side dish deserves a spot in your weeknight rotation!
- Broccoli: I prefer to use fresh florets for this recipe because frozen broccoli can contain a lot of moisture, which can make the casserole watery and the broccoli a bit mushy. If you’re using frozen, be sure to drain it well, and skip the blanching step.
- Shredded cheese: I love the bold flavor of sharp cheddar, but use your favorite variety. Also, I recommend skipping the pre-shredded kind and grating your cheese from a block. Freshly grated cheese melts and tastes better—totally worth the few extra minutes!
- Cream of mushroom soup: This pantry staple gives the broccoli casserole its creamy base and ties all the flavors together. You can also swap it out for cream of chicken or cream of celery soup if that’s what you have on hand.
- Sour cream and mayonnaise: These two add richness and tang, creating a balanced, creamy sauce that’s anything but bland.
- Garlic powder: For flavor.
- Eggs: These help bind everything together, giving the casserole a creamy yet structured texture.
- Cheese crackers: Crush them finely or leave a few larger pieces for extra crunch. Just like in my baked cheddar Dijon chicken tenders recipe, Cheez-Its are my absolute favorite—they pack way more flavor than traditional breadcrumbs. Ritz crackers, club crackers or even breadcrumbs all work well for this recipe, too.
See the recipe card for full information on ingredients and quantities.
This broccoli cheddar casserole is really easy to put together. Follow these simple steps for a no-fail dish every time.
- Blanch the broccoli florets. Bring a large pot of salted water to a boil. Add the broccoli and cook for just 1 minute to keep it crisp-tender. Immediately drain the broccoli then transfer it onto a kitchen towel or paper towels to absorb any excess moisture. (If you’re using frozen broccoli, skip this step!)
- Mix the sauce. In a large bowl, whisk together the cream of mushroom soup, sour cream, mayo, garlic powder, eggs, and a dash of salt and pepper.
- Stir in the shredded cheese and broccoli.
- Bake. Transfer the mixture to a greased 9×13-inch baking dish. Bake at 350°F for 20 minutes.
- Add the topping. While the casserole is baking, crush the crackers. Sprinkle the crushed crackers over the casserole and bake for another 10–15 minutes until the crackers are toasted and the broccoli cheese filling is bubbly.
Kelly’s Note: Allow the casserole to cool for about 5–10 minutes before serving. This gives it time to set up, making it much easier to scoop and serve.
Optional Add-Ins & Variations
One of the best things about this broccoli and cheese casserole is how easy it is to make it your own. Here are a few ways to customize it:
- French-fried onions: Mix them into the broccoli mixture for extra flavor, and sprinkle some on top for a crispy, oniony twist (hello, green bean casserole vibes!).
- Cauliflower: Swap out some—or all—of the broccoli for cauliflower florets or your favorite cruciferous veggies.
- More veggies: Toss in some corn, peas, green beans, or carrots for a pop of color and a nutrient boost.
- Rotisserie chicken: Make it a full meal by stirring in store-bought shredded rotisserie chicken. Dinner, done!
- Onion: Sauté a diced onion until soft and fragrant, then mix it into the cheese sauce for an added layer of savory flavor.
- Cooked rice: Stir in some cooked rice for a hearty twist. It’s also a great way to use up leftovers!
Make Ahead & Storage Instructions
Make ahead: Assemble the casserole (without the cracker topping), cover it tightly with plastic wrap and store it in the fridge for up to 24 hours. If baking straight from the fridge, add 5 to 10 extra minutes to the baking time.
Leftovers: Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezing This Casserole
Here’s how I freeze a fully cooked casserole when I know I’ll be saving it for later. Start by lining your baking dish with foil, making sure the foil comes up over the sides. Assemble and cook your casserole as usual, then let it cool completely. Once it’s cool, cover the casserole in foil (keeping it in the dish) and pop it in the freezer.
Once it’s frozen solid, lift the casserole out of the dish using the foil overhangs. Add a second layer of foil, wrap it all up, and stash it in the freezer for up to 3 months.
When you’re ready to dig in, unwrap the top layer of foil, place the frozen casserole back in its original dish, and let it thaw in the fridge. Once thawed, reheat the broccoli casserole in a 350°F oven for 20-30 minutes, or until it’s heated all the way through.

Ingredients
- Unsalted butter, for greasing baking dish
- 8 cups fresh broccoli florets (See Kelly’s Note)
- 1 (10.5-oz.) can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 teaspoons garlic powder
- 2 large eggs
- 1 1/2 cups freshly grated sharp cheddar cheese
- 1 1/2 cups crushed cheddar cheese or regular crackers
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter.
- Bring a large pot of salted water to a boil. Add the broccoli and cook for 1 minute. Immediately drain the broccoli then transfer it onto a kitchen towel or paper towels to absorb any excess moisture.
- In a large bowl, whisk together the cream of mushroom soup, sour cream, mayonnaise, garlic powder, eggs, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Stir in the cheddar cheese and broccoli.
- Transfer the mixture into the prepared baking pan then bake the casserole for 20 minutes. Top it with the crushed crackers and bake until the crackers are toasted, an additional 10 to 15 minutes. Let cool slightly then serve.
Kelly’s Notes
- If using frozen broccoli, thaw and drain it thoroughly then skip the blanching step.
- Make ahead: Assemble the casserole (without the cracker topping), cover it tightly with plastic wrap and store it in the fridge for up to 24 hours. If baking straight from the fridge, add 5 to 10 extra minutes to the baking time.
- Leftovers: Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
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