Creamy Broccoli Casserole

Creamy Broccoli Casserole

Creamy Broccoli Casserole is a family-favorite, indeed.  With its cheesy broccoli goodness and buttered cracker crumb topping, what's not to love?  It's a perfect side for the holidays or any day!

Well, it's happened.  After 40+ years of my Mom cooking our family's Thanksgiving dinner, this year the torch is passing to me.  Now even though I love to cook and cook all the time, the task of taking on my first Thanksgiving dinner still makes me a tad bit nervous.  

I mean, I've been responsible for several Thanksgiving meal side dishes before ... but never the entire dinner.

Do you want to know what dish is making me the most nervous?

The turkey, of course!

But one great thing I have to help me through the holiday planning and prep is my Mom and her family-favorite recipes.  Mom may have passed the Thanksgiving dinner torch to me, but she's certainly not leaving me high-and-dry!

So I'll be following Mom's turkey recipe to cook up our holiday bird ... complete with stuffing it the way she always has, and cooking it tucked away inside a brown paper bag.  I just hope I end up with the same great result as Mom.

This is a family-favorite, indeed.  With its cheesy broccoli goodness and buttered cracker crumb topping, what's not to love?  It's a perfect side for the holidays or any day!

And as for the sides?  I'll pretty much be following in Mom's footsteps there, too.  

Like with this classic, family-favorite creamy Broccoli Casserole.  We just can't get enough of it, and while we love it for Thanksgiving, we don't relegate making it to just the holidays.

To whip up a pan, start by mixing together thawed frozen broccoli florets, cream of mushroom soup, shredded cheese, and a bit of other stuff ...

Spoon all that into a baking dish, top it with a little more cheese, and then sprinkle on a buttered cracker crumb topping ...

For a really nice flavor in the cracker crumb topping, we always use a combination of two crackers for the crumbs 1/2 Ritz and 1/2 Keebler Club crackers.  But you could certainly use just one type just fine ... or another kind altogether, if you prefer.

For a really nice flavor in the cracker crumb topping, we always use a combination of two crackers for the crumbs.

Bake the casserole for about 45 minutes until it's all nice and bubbly and the crumb topping is golden brown ...

And then serve up the deliciousness for all to enjoy.

So as I prepare for the cooking of my very first Thanksgiving dinner, I'll be turning to Mom's tried-and-true recipes to grace our menu.  But I don't think anyone will mind me following in Mom's footsteps.  I mean, why mess with a good thing, right?

Wish me luck!

Check out these other tasty casserole side dish favorites:

• Creamed Pearl Onion Gratin
• Corn Pudding
• Cauliflower {Just Like} Loaded Baked Potato Casserole
• Glazed Sweet Potato Coins
• Butternut Squash Gratin
• Corn Fritter Casserole

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broccoli casserole recipe, broccoli casserole with cream of mushroom soup, Thanksgiving side dishes

Side Dishes

Yield: 6-8 Servings

Author: Tracey |

Creamy Broccoli Casserole

Creamy Broccoli Casserole is a family-favorite, indeed. With its cheesy broccoli goodness and buttered cracker crumb topping, what's not to love? It's a perfect side for the holidays or any day!

prep time: 20 Mcook time: 50 Mtotal time: 70 M

ingredients:

Broccoli Mixture:

• 1 (14 or 16 oz.) package broccoli florets
• 1 c. shredded mild or medium cheddar cheese, divided
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/4 c. mayonnaise
• 1/4 c. milk
• 1 egg, lightly beaten
• 1/8 tsp. salt

Topping:

• 1 1/2 c. Ritz and/or Keebler Club cracker crumbs (about 1 "sleeve" of crackers; I use a combination of 3/4 c. Ritz + 3/4 c. Keebler Club)
• 1/4 c. butter, melted

instructions:

How to cook Creamy Broccoli Casserole

1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
2. In a bowl, combine broccoli, 1/2 cup of the shredded cheddar, cream of mushroom soup, mayonnaise, milk, egg, and salt. Spoon into a greased 8x8-inch or 9x9-inch baking dish. Top with remaining 1/2 cup shredded cheddar cheese.
3. Stir together cracker crumbs and melted butter until crumbs are moistened. Sprinkle evenly over the top of the broccoli mixture.
4. Bake at 350 degrees for 45 - 50 minutes until bubbly and crumb topping is light golden brown.

TRACEY'S NOTES

1. Frozen chopped broccoli can be used instead of the florets, if desired. I just prefer the florets.
2. This casserole may be prepared ahead. Place the broccoli mixture in the casserole dish, leave off the cracker topping, and refrigerate until ready to bake. Add cracker topping just before baking, and increase baking time to 75 - 80 minutes. Cover loosely with foil partway through baking if crumb topping begins to brown too much.
3. Double this recipe to make 9x13-inch pan.

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