Description
A creamy, cheesy baked broccoli casserole with cheddar and a crunchy Ritz cracker topping , a gluten-free friendly side that feeds a crowd.
Ingredients
Scale
- 6 cups (about 480g) broccoli florets, fresh, firm and vibrant green
- 1/2 medium yellow onion, diced
- 4 tablespoons (56g) unsalted butter, melted
- 1 can (10 3/4 ounces / 305g) condensed cream of mushroom soup, good quality
- 3/4 cup (180g) mayonnaise
- 2 large eggs
- 1/21/2 teaspoon kosher salt
- 1/41/2 teaspoon coarse ground black pepper
- 2 cups (200g) sharp cheddar cheese, grated and divided
- 1 cup (57g) Ritz crackers, finely crushed
Instructions
- Step 1: Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This will ensure it is ready for baking the casserole evenly.
- Step 2: Steam the Broccoli: Place the broccoli florets and diced onion in a large microwave-safe bowl. Cover the bowl with a wet paper towel and microwave on high for 3 minutes. This steams the broccoli until it is just tender, preserving texture without overcooking. If broccoli becomes mushy, reduce steaming time to 2 minutes.
- Step 3: Mix the Ingredients: Drain any excess water from the broccoli and onion. Add the melted butter, condensed cream of mushroom soup, mayonnaise, eggs, kosher salt, black pepper, and 1 cup of grated cheddar cheese to the bowl. Mix thoroughly until the mixture is fully combined and no streaks of soup or mayonnaise remain, ensuring even flavor and texture.
- Step 4: Prepare the Baking Dish: Pour the broccoli mixture into a greased 9×13 inch baking dish. Spread evenly to promote uniform cooking and a golden crust.
- Step 5: Add the Toppings: Sprinkle the remaining 1 cup of grated cheddar cheese over the top, then evenly distribute the finely crushed Ritz crackers. Press the cracker topping down lightly to help it adhere during baking, which aids in forming a crunchy crust.
- Step 6: Bake the Casserole: Place the casserole in the preheated oven and bake for 30 minutes. Bake until the top is bubbly and golden brown. In case the topping does not brown sufficiently, broil for 2-3 minutes at the end of baking, watching closely to avoid burning.
Notes
- Room Temperature: Store the casserole in an airtight container at room temperature for up to 2 days. Keep covered to prevent drying out.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
- Freezing: Place in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- For best flavor and texture, use fresh broccoli florets that are firm and vibrant green without yellowing. Avoid limp stalks for crunch.
- Grate sharp cheddar from a block for better melting and taste rather than pre-grated cheese.
- If the casserole turns out watery, try reducing the condensed cream of mushroom soup to 3/4 of a can to lower moisture content.
- If leftovers seem dry when reheating, add a splash of vegetable stock or water to restore moisture.
- Thorough mixing ensures even distribution of flavors and creamy texture; do not leave streaks of soup or mayo unmixed.
- Reheat leftovers thoroughly in a preheated oven or microwave. If dry, add a little vegetable stock or water before reheating to maintain moisture.
- Serve this casserole alongside a simple green salad or roasted asparagus. Garlic bread or gluten-free rolls pair well to complete the meal. Add freshness with chopped parsley or chives on top, or a light drizzle of lemon butter or hot sauce for extra flavor.
- For a gluten-free version, substitute the Ritz cracker topping with crushed gluten-free crackers.
- Use baked potato as a base and top it with this casserole for a hearty alternative meal.
- Add fresh minced garlic for more aromatic flavor, avoiding pre-minced garlic to maintain pungency.
- Choose a medium sweet onion and dice finely so it blends well during cooking.
- Butter should be unsalted to control salt balance in the dish and add richness.
- Use long-grain white rice (uncooked) for a fluffy texture if adding rice separately; brown rice requires longer cooking time.
- Opt for canned cream of mushroom soup that is thick or use homemade for richer creaminess.
Nutrition
- Serving Size: About 1/8 of the casserole (1 serving)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg