This southern-style broccoli cheese casserole is the kind of cozy veggie bake that shows up at church potlucks and family dinners, then disappears fast. Tender steamed broccoli florets are tucked into a baking dish, then you spread one thick, creamy mixture—made with cream of mushroom soup, mayonnaise, sharp cheddar cheese, and beaten egg—right over the top. It bakes up bubbly, golden, and comforting, with that classic Midwestern casserole feel that hits the spot every time.
Serve this casserole as a side with baked or fried chicken, meatloaf, or pork chops, and add a simple green salad or sliced tomatoes on the side to brighten the plate. It also pairs nicely with ham for holidays, or with roasted potatoes and dinner rolls for a meatless comfort meal. Leftovers reheat well for lunch the next day alongside a cup of tomato soup or a turkey sandwich.
Southern Broccoli Cheese Casserole
Servings: 6
Ingredients
6 cups fresh broccoli florets (about 2 medium heads), cut into bite-size pieces
1 (10.5-ounce) can cream of mushroom soup
1 cup mayonnaise
2 cups shredded sharp cheddar cheese, divided
2 large eggs, beaten
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Nonstick cooking spray or a little butter for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little butter.
Steam the broccoli florets just until crisp-tender, about 4–5 minutes on the stovetop or in the microwave. Drain well and pat lightly with paper towels so they don’t water down the casserole.
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