Description
Comfort meets classic with Paula Deen’s broccoli casserole that brings Southern charm right to your dinner table. Creamy, cheesy, and packed with wholesome goodness, this dish turns simple ingredients into a crowd-pleasing side that makes your family smile.
Ingredients
Scale
Main Ingredients:
- 2 10 oz packages frozen chopped broccoli, cooked and drained
- 1 ½ cups sharp cheddar cheese
- 1 can 10 ¾ oz condensed cream of mushroom soup
Supporting Ingredients:
- ½ cup mayonnaise
- ½ cup sour cream
- 2 large eggs
Seasoning and Topping:
- ¼ teaspoon garlic powder
- 1 cup crackers, crushed
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat your oven to 350°F and generously coat a 9×13 inch casserole dish with non-stick cooking spray.
- Drain the two 10 oz packages of cooked broccoli completely, pressing out excess moisture with paper towels.
- Whisk together ½ cup mayonnaise, ½ cup sour cream, 1 cup grated cheddar cheese, 10¾ oz cream of mushroom soup, and 2 beaten eggs in a large mixing bowl.
- Add ¼ tsp garlic powder, salt, and pepper to the mixture, stirring until all ingredients are thoroughly combined.
- Fold the prepared broccoli into the creamy mixture, ensuring even distribution.
- Transfer the broccoli mixture to the prepared casserole dish, spreading it smoothly to create an even layer.
- Sprinkle the remaining ½ cup of cheddar cheese across the top of the casserole.
- Crush 1 cup of crackers into fine crumbs and distribute evenly over the cheese layer.
- Cover the dish with aluminum foil and bake at 350°F for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes until the top turns golden brown and crispy.
- Allow the casserole to rest for 5 minutes before serving to help it set and cool slightly.
Notes
- Ensure broccoli is thoroughly drained to prevent a watery casserole that won’t set properly.
- Crush crackers coarsely for maximum crunch and better texture across the top of your dish.
- For a gluten-free version, swap regular crackers with gluten-free alternatives and use cornstarch instead of flour if needed.
- Room temperature eggs blend more smoothly into the casserole mixture, creating a more consistent texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 6 to 8
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 75 mg