Southern Broccoli Casserole with Ritz Cracker Topping
A cheesy Southern broccoli casserole with a creamy cheddar sauce and a buttery Ritz cracker topping. Make it ahead for Thanksgiving, Christmas or Sunday dinner.
Servings: 8 servings
Ingredients
- 2 (12-ounce) bags frozen broccoli florets
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup mayonnaise
- 2 large eggs lightly beaten
- 2 cups shredded sharp cheddar cheese divided
- 1/2 cup onion finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sleeve Ritz crackers crushed
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Cook the broccoli according to the package directions until just tender. Drain well.
- In a large bowl, stir together the cream of mushroom soup, mayonnaise, eggs, 1 1/2 cups of the cheddar cheese, onion, garlic powder, salt and pepper.
- Add the drained broccoli and gently stir until evenly coated.
- Spread the broccoli mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 25 to 30 minutes, until hot and bubbly and the cracker topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- Fresh broccoli: Substitute about 6 cups fresh broccoli florets. Steam or blanch until just tender before adding to the casserole.
- Drain the broccoli well: Excess water can make the casserole runny.
- Make ahead: Assemble the broccoli mixture in the baking dish, cover and refrigerate. Add the cracker topping just before baking.