Broccoli Casserole (Cheesy, With Crunchy Topping)

What Makes This Recipe Work

Pressing the water out of the broccoli is what keeps the casserole from turning soupy. A couple of eggs bind the sour cream and cheese into a custardy layer that sets as it bakes.

Ingredients for Broccoli Casserole (Cheesy, With Crunchy Topping)

• 2 lb (900 g) fresh broccoli florets (or 2 12-oz bags frozen)
• 1 can (10.5 oz) condensed cream of mushroom or chicken soup
• 1 cup sour cream
• 2 large eggs, lightly beaten
• 1 small onion, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan
• 1 1/2 cups crushed buttery crackers (about 1 sleeve)
• 2 tbsp unsalted butter, melted

How to Make Broccoli Casserole (Cheesy, With Crunchy Topping)

1. Heat the oven to 350 degrees F (175 C) and butter a 2-quart baking dish.
2. If using fresh broccoli, blanch the florets in boiling water for 2 to 3 minutes, then drain and pat dry; if using frozen, thaw and squeeze the excess water out in a clean towel.
3. In a large bowl, whisk the soup, sour cream, eggs, garlic powder, salt, and pepper until smooth.
4. Stir in the onion, 1 cup of the cheddar, the Parmesan, and the broccoli until evenly coated, then spread the mixture in the baking dish.
5. Toss the crushed crackers with the melted butter, then scatter them evenly over the top and finish with the remaining 1/2 cup cheddar.
6. Bake 30 to 35 minutes, until the filling bubbles around the edges and the topping is golden brown.
7. Rest 5 minutes before serving so the custard sets and the portions hold.

Tips for the Best Broccoli Casserole (Cheesy, With Crunchy Topping)

• Cut the broccoli into even, bite-sized florets so it cooks at the same rate.
• Squeeze thawed frozen broccoli dry; it holds a surprising amount of water that would thin the sauce.
• For a crisper topping, broil the last 1 to 2 minutes, watching closely so the crackers do not scorch.

Variations and Substitutions

• For a broccoli cauliflower casserole, use half broccoli and half cauliflower florets.
• Add 1 cup of cooked rice or cooked chicken to turn it into a main dish.
• Swap the cracker topping for crushed cornflakes or buttered panko.
• Serve next to green bean casserole and scalloped potatoes for a holiday spread.

How to Store and Reheat

• Covered leftovers keep in the fridge for up to 3 days; reheat at 325 degrees F (160 C) until warmed through, about 20 minutes.
• To freeze, assemble without the cracker topping, wrap tightly, and thaw before baking so the broccoli does not release too much water.

Broccoli Casserole (Cheesy, With Crunchy Topping) FAQ