Southern Style Broccoli and Cheese Casserole – this simple southern classic is a cheesy crowd-pleasing side dish perfect for any holiday table. Look no further – this is the only broccoli and cheese recipe you will ever need.
If there is one tradition I can remember from every Thanksgiving and Christmas supper from my childhood, it’s my step mom making Broccoli and Cheese Casserole. Oh boy, this is an oldie but definitely a goodie. It has always been my absolute favorite – perhaps that’s because the broccoli is covered in mayo, cheese and buttery Ritz Crackers® then baked to golden perfection. I won’t lie to you, I’ve been known to sneak in the kitchen and eat the leftovers for breakfast the next morning. Shocking, I know.
Like any other tradition, years go by, younger generations have families of their own and responsibilities are divvied up accordingly. Thus, my sister and I have started taking on bigger roles in Thanksgiving dinner and we each have our signature recipes. She brings my Nanny’s famous chicken n’ dumplings and cornbread dressing. [I’ve asked her to share the recipes in a guest blog post. Stay tuned]. I make the sweet potato soufflé and my favorite dish, Broccoli and Cheese Casserole.
Broccoli and Cheese Casserole – so easy I can make it with my eyes closed
This casserole is so easy to make, I can practically do it blindfolded. To start, boil or microwave the frozen broccoli just until thawed. You can also use fresh broccoli but it’s the holidays… just make it easy on yourself. In a separate bowl, combine cream of mushroom soup, mayo, cheese, eggs, salt and pepper. You know, all the good stuff. 😉 Fold in broccoli until coated in the soup mixture then spread evenly into a 9×13 baking dish. In a small bowl, combine crushed crackers and melted butter. Sprinkle cracker mixture evenly over the top of the casserole. Bake for 40-45 minutes. That’s it.
Show up to your holiday dinner with this broccoli and cheese and you’ll be the real MVP. Picky eaters young and old love this recipe because it’s so rich, cheesy and buttery. If there is any leftover (that’s a big IF), it can be reheated in the oven or microwave. It also freezes well for up to a month.
Happy Holidays!
Kelsey Renee
Southern Style Broccoli and Cheese Casserole
Ingredients
- 3 - 10 oz. packages of frozen, chopped broccoli
- ¾ cup mayonnaise
- 2 whole eggs
- 1 can cream of mushroom soup
- 3 cups finely shredded cheddar cheese
- 1 cup crushed Ritz Crackers (about one sleeve)
- ½ stick melted butter (1/4 cup)
- Salt and pepper to taste
Instructions
- 1. Thaw broccoli according to package directions. Drain and set aside.
- 2. Grease a 9x13 inch baking dish.
- 3. In a large bowl, add mayonnaise, eggs, soup, cheddar cheese. Stir until well combined.
- 4. Fold broccoli into soup mixture. Add salt and pepper to taste.
- 5. Spread mixture evenly into baking dish.
- 6. In a small bowl, combined melted butter and crushed crackers. Sprinkle evenly onto casserole.
- 7. Place baking dish in the oven for 40-45 minutes (or until the center of the casserole is firm and the top is golden brown).
- 8. Serve and enjoy!
