Broccoli and Cheese Casserole: A Comforting Classic That Has Graced Many a Midwestern Table
There’s something truly special about a Broccoli and Cheese Casserole — a dish that’s been a staple at family gatherings, potlucks, and Sunday dinners across the Midwest for generations. Its creamy texture, comforting warmth, and perfectly balanced flavors of broccoli, melted cheese, and crispy topping make it the kind of food that brings people together. Whether served as a side or a hearty main dish, this casserole is both nostalgic and satisfying.
Let’s dive into how to make this beloved classic step by step — ensuring every bite delivers that homestyle comfort you crave.
Ingredients You’ll Need
- 4 cups fresh broccoli florets (or frozen, thawed and drained)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese (divided)
- 1 small onion, finely chopped (optional but adds flavor)
- 2 large eggs, lightly beaten
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 sleeve buttery crackers (like Ritz), crushed
- 2 tablespoons melted butter
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This will prevent sticking and help achieve a golden crust.
Step 2: Prepare the Broccoli
If using fresh broccoli, cut it into small florets and steam or blanch them for about 3–4 minutes until they’re bright green and slightly tender.
If using frozen broccoli, simply thaw and drain it well — excess moisture can make the casserole watery.
Once done, transfer the broccoli to a large mixing bowl.
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