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Broccoli Cheese Casserole

A comforting and creamy casserole made with broccoli and cheddar cheese, topped with crunchy breadcrumbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 cups broccoli florets, fresh or frozen Ensure frozen broccoli is thawed and excess water drained.
Cheese and Cream Mixture
  • 1 cup shredded cheddar cheese Reserve half for topping.
  • 1 cup cream of mushroom soup Feel free to substitute for low-fat or homemade if desired.
  • 1/2 cup milk Regular or low-fat milk can be used.
Seasonings
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Toppings
  • 1/2 cup breadcrumbs For extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Rinse and cut fresh broccoli into bite-sized florets or thaw frozen broccoli and drain excess water.
  3. In a large mixing bowl, combine cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well blended.
  4. Fold in broccoli florets and half of the shredded cheddar cheese until well coated.
Baking
  1. Pour the mixture into a greased 9x9 inch baking dish.
  2. Sprinkle remaining cheddar cheese evenly on top and finish with breadcrumbs.
  3. Bake for 25-30 minutes, or until the top is golden and cheese is bubbly.
Serving
  1. Let the casserole cool for a few minutes before serving. Enjoy as a main dish or a satisfying side.

Notes

Leftovers can be stored covered in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes for the best texture.