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Cheesy Broccoli Casserole

*VIDEO* Cheesy Broccoli Casserole is the perfect side dish to any meal.  Easy to prepare, tastes delicious and is a crowd pleaser!  A family favorite recipe!

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Broccoli Cheese Casserole
Cheesy Broccoli Casserole
Broccoli Cheese Casserole

If you love broccoli and cheese, you will LOVE this Cheesy Broccoli Casserole.

I’ve come to discover, that thus far, every woman I’ve put this casserole in front of, has loved it.

Every man I’ve put this casserole in front of, has cringed because it has the word “broccoli” in it.

HOWEVER, most men do eat it out of politeness and then tell me it wasn’t half bad.

Having said that, my husband and Father-in-Law have both been forced to eat this quite a bit in the last few months because I’ve found it to be such an easy side dish and though neither of them would say it’s their favorite, they still eat it.

My Mother-in-Law and I both agree that this is the best Cheesy Broccoli Casserole we’ve ever eaten.

Seriously, it’s incredible!  We LOVE it.


Cheesy Broccoli Casserole


Now despite the name, let’s be clear – this casserole is NOT healthy.

It may have broccoli in it but that and the onions are the only slightly healthy items in this dish.

I mean, it’s smothered in a cheesy sauce, topped with more cheese and then buttery crackers.

It’s delicious because it’s not healthy.

And it’s not healthy because it’s delicious.

This Cheesy Broccoli Casserole is one of the best side dishes I’ve eaten in the last few months and I cannot recommend high enough for you to try it!



Cheesy Broccoli Casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 8 Servings


  • 4 cups chopped broccoli
  • 1 (10 ounce) can of cream of chicken soup
  • 1 cup mayonnaise or miracle whip (we prefer mayo)
  • 1/4 cup of butter melted (1/2 stick)
  • 2 large eggs, slightly beaten
  • 1/2 medium onion finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups extra sharp cheddar cheese
  • 1/2 sleeve of Ritz crackers, crushed


  1. Preheat oven to 350*F
  2. Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork.
  3. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
  4. Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
  5. Add 3/4 cup of cheese to broccoli mixture and mix well.
  6. Pour entire contents into an 8x8" square baking dish.
  7. Top with remaining 3/4 cup of cheese and Ritz crackers.
  8. Bake for 30 minutes or until cheese is melted and top is golden.



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105 thoughts on “Cheesy Broccoli Casserole

    • Hi! Though I’ve never tried it myself in this recipe, I’ve often substitute Greek Yogurt for mayo in other dishes. I can’t guarantee the results but if you do try it, please let me know how it turns out. That would be my first suggestion for a mayo substitution.

  1. This looks so yummy and I can’t wait to try it. I have to say, though, that getting past all of the pop ups to get to the recipe was tough. I almost left without seeing the post because it was just too much. Looking forward to trying this tonight

    • Elina! I can’t see why not! Personally I’d dice the chicken up before adding it to the casserole or use a rotisserie chicken. I’ve never done it myself but I can’t see why it wouldn’t work! If you try it with chicken, let me know how it turns out!

    • Hi Amy! In a box of Ritz crackers are generally 4 individual packages or tubes (or sleeves) of crackers. Use one full individual package or sleeve of crackers. I hope that helps!

    • Hi Ashley! If you want to add chicken & rice to this dish, though I’ve never done it before – so this is only an educated guess, make the dish as recommended without baking. Add in 1 large chicken breast diced (raw), 1/2 cup of rice and 1 cup of water. Mix well into the broccoli mixture. Mixture will be runnier than normal. Bake according to directions. As I said, I’ve never actually tried this but that’s what I’d try first. If you do try this with chicken & rice, let me know how it turns out!

    • I cook my rice and chicken first and add it to the mixture and bake as it says. it comes out great everytime and never have a consistency issue since its already cooked and soft. I enjoy the beef flavor rice that comes in a box. it adds an extra flavor that compliments it nicely.

  2. Hello! My first time making this dish was today and it was a hit! I used Cream of Mushroom soup instead, and Italian bread crumbs in the place of crackers. Everyone loved it! Thanks!

    • High Five Shannan for loving a recipe even after you adapted it! I’m so glad you loved it. Next time try it with the Ritz and I promise you’ll never go back to bread crumbs again. So so SOOO good!

    • Janet I have never tried to freeze this so I can’t say for sure, but logically I can’t see why it wouldn’t work. If you try to freeze it, let me know how it turns out!

    • Hi Heather! I have not. Really I don’t think you need anything other than ritz cracker crumbs. I’m sure you could substitute breadcrumbs instead of the ritz but you don’t need them in addition to. Thanks for your comment!

  3. I served this recipe tonight, adding thawed precooked small pieces of chicken breast that I had previously frozen. I also used cream of chicken with mushroom soup. My husband couldn’t stop eating it! We love it! The mayo didn’t sound good, but made it creamy. It will be good for leftovers tomorrow.

    • Judy, if people can get past the idea of mayo in it, they’ll be amazed at how good it is. I’m so glad you gave it a chance and are now a converted fan! Welcome to the club! Great idea adding chicken!

  4. If I use cream of chicken soup will it still right ? I’ve used cream of celery and cream of mushroom before. First time trying the cream of chicken

        • I honestly don’t know why it would turn out soupy unless it has something to do with the miracle whip? You can always add an extra egg in or two to help prevent the soupiness but that may result in more of an egg bake than a casserole. 🙂 Sorry I can’t be more help.

    • Hi Hazel! For the consistency to be right, you’ll want to use a cream based soup. Personally I’d use Cream of Onion soup instead of cream of chicken soup and omit the diced onions. However any cream based soup would work. 🙂 Hope that helps!

  5. This was so delicious! Thank you for sharing your recipe. I’m not a very good cook but can follow directions, so I was a little nervous when I thought to try to make this a meal. I added about a three-quarters of a pound of chicken, which I cooked in my slow cooker with two cans of cream of chicken soup and then shredded. Had to skip the mayo because my husband hates it. 😉 I put in extra broccoli and doubled the Ritz topping because I had to move to a 9×13 dish. It still cooked through in the 30 minutes and is absolutely awesome. So glad I found this!

  6. How many crackers roughly is in a sleeve? Our ritz crackers are only sold in a box there are no sleeves.
    Making this dish tonight and the comments are helpful too!
    Thank you!

    • Hi Tracey! There are between 15 – 20 crackers in a sleeve. Just crush up enough to cover the top. 🙂 I hope you like this! It’s a must have at our Thanksgiving meal each year and MULTIPLE times throughout the year as it’s our #1 favorite side dish!

  7. I first ate broccoli in a casserole like this, and have loved it ever since. I make it for family gathering and everyone loves it.

    • Debbie, I’m so glad to hear that this brings back fond memories! I hope you’ll continue to serve it to all your guests as I’m sure they’ll love it as much as you do!

  8. I made this for our dinner today, but I added about 2 cups cooked and cubed chicken and about a cup of sliced mushrooms. I made some white rice to serve with the casserole. It turned out amazing! Thanks so much for your encouragement and delicious recipe!

  9. I’m considering adding corn to this for a Thanksgiving side dish. Most likely I would use canned corn. Do you think that would be good?

  10. Can we add rice to this dish too??? I LOVE broccoli, cheese, rice casserole! We are having friendsgiving this weekend and I want to try this out!

    • Kimmy, yes you can. Just add in the extra liquid. 1 cup of liquid for ever 1/2 cup of rice. If you don’t add the extra moisture this will turn out dry and the rice will be crunchy. Enjoy!

  11. Hi! I am going to attempt to make this as a Thanksgiving side dish this year. Do you think I could use cheddar cheese soup in place of the cream of chicken?

  12. This was super tasty. I used Cream of Mushroom because I was taking it to a family dinner where there was a vegetarian. Very good – can’t wait to try it with Cream of Chicken!

    • Tamara, yes you can! Can cream soup would work. Cream of Mushroom, Broccoli or Chicken! Enjoy! I’d also say a cheese soup would work too, though I’ve not tried that yet.

  13. I’ve Made this for over 20 years. Sometimes I substitute the mayonnaise for a can of cream of mushroom soup. I also make my topping out at Pepperidge Farm stuffing mix and butter. I have added chopped carrots and shredded chicken to make it an entire meal and it is delicious

  14. I planned on substituting the shredded sharp cheddar with cubed velveeta cheese but, I am unsure if it would still call for 1 1/2 cups. Help.

    • Hi Makayla! I don’t cook a lot with Velveeta so I’m not sure on the substitution rate. I would think you’d need less due to it melting so easily but I really don’t know. I suggest a quick google search to see what others have done.

      Let us know what you end up doing and if it turned out! I’m sure others have had that same thought!

  15. This was awesome!! Everyone loved it. I used mushroom soup instead, and since I don’t like using a lot of mayo, I substituted 1/2 of the amount with sour cream. And of course, I used adobo instead of salt. So good! I will definitely be making this again!

  16. Broccoli casserole is a Thanksgiving staple in my family, and the recipe was handed down from my grandmother, who passed nearly 30 years ago now. Her recipe calls for american cheese, cream of mushroom soup, and a topping of croutons (stuffing mix works great), sauteed with butter, lemon juice and parm (omg so good). I look forward to trying it with cheddar, instead of american! I love the idea of making it a meal by adding chicken, too. One tip I’d give your readers is not to overcook the broccoli before baking, or it’ll come out mushy after baking – but still super tasty.

  17. I made this casserole as a side dish this evening and we loved it. Followed the recipe exactly as you said and it was perfect. So delicious. I intend to make this dish again and again.

  18. This is AMAZES BALLS…kinda reminds me of Cheddar’s restaurant broccoli cheese casserole. Instead of the ritz crackers i use almond flour and but it on broil so it could brown ar the end…Ive been on the Atkins diet for bout 6months now so I try to stay away from carbs during the week but mayo, cheese, broccoli, butter is Atkins

  19. This looks delicious and I’m looking for a good side dish to make for 25 people, has anyone tried to double this and make in a crockpot?

    • i Jolie! Doubling it YES, crock pot, no. However it should cook just fine in the crock pot. Just leave off the crushed cracker topping as those will turn soggy in the crock pot. Let me know how it turns out!

  20. I would like to make this with corn and rice as well… 2 cups of fresh brocolli, cooked rice and canned creamed corn…or should i use frozen corn?

  21. Wondering if I can use frozen chopped broccoli? And if so how many 10 oz boxes would I need ? And how long should I cook frozen broccoli before hand

    • Hi Megan! Yes you can use frozen chopped broccoli, though I’ve never done it. I’d use 3 or 4 boxes and you’ll want to cook the broccoli just until it’s no longer frozen…Or let it thaw in a colander and discard the extra water that comes with frozen veggies. I’d personally also use 3 eggs instead of 2 for frozen broccoli. Give it a try and let me know how it turns out!

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