Broccoli Casserole

This easy broccoli casserole has shown up at more dinners than I can count—especially during the holidays. It’s one of those comforting dishes that never gets old. Cheesy, creamy, and full of tender broccoli, it’s a real crowd-pleaser.

Whether you’re serving it up next to your Thanksgiving turkey, Christmas ham, or making it ahead for a busy weeknight, this broccoli casserole recipe fits the bill. It’s easy to assemble, great for prepping ahead, and even freezer-friendly.

I use cream of mushroom soup here to keep things simple and flavorful—no need to mess with a roux when you’re in a hurry. The sharp cheddar and crispy breadcrumb topping take it over the top.

Pair it with other favorites like Jiffy cornbread casserole and creamed spinach or just enjoy it as the star side dish of your meal. Once you try it, it might just earn a permanent spot on your menu.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Here’s what you’ll need to make this broccoli and cheese casserole:

• Frozen broccoli florets – A time-saver! They’re partially cooked, so you just need to steam or microwave them per the package. Fresh broccoli florets works too—just steam it until tender.
• Unsalted butter, onion, and garlic – Sautéing these aromatics in melted butter is the foundation of the flavorful sauce!
• Cream of mushroom soup – Creamed soups are condensed and thick, which helps to thicken the casserole while adding extra flavor.
• Mayonnaise -Makes the casserole ultra rich and creamy.
• Large egg – Helps bind everything together.
• Black pepper – No salt needed, just pepper. The soup and the cheddar contain enough salt.
• Sharp cheddar cheese – Freshly shredded cheddar gives better melt and flavor than pre-shredded.
• Sliced mushrooms – Drain a can of sliced mushrooms to save time. Or sauté some fresh with the onion and garlic.
• Panko breadcrumbs – Adds a crispy toppin. I used seasoned breadcrumbs, but regular is fine too.

How to Make Broccoli Casserole

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Prepare broccoli as per instructions on the package. Cook onion in butter until soft. Add garlic, cook for 1 minute, then transfer to a mixing bowl.

Step 2: Stir in the soup, mayo, egg, pepper, cheese, mushrooms, and broccoli.

Step 3: Pour into casserole dish. Mix melted butter with breadcrumbs and sprinkle on top.

Step 4: Bake 35–45 minutes in a preheated oven until bubbly and golden. Let it rest 5 minutes before serving.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Once completely cooled, transfer the casserole to a freezer-friendly container. If you know ahead of time that you’ll be freezing the whole thing, assemble it in a freezer-friendly, disposable aluminum container. Wrap it tightly with plastic wrap and aluminum foil and keep it frozen for up to 2 months. Thaw in the fridge overnight before reheating.

How to Reheat: This can be reheated in the microwave, especially if it’s just a small portion. If you’re reheating the whole casserole, the oven at 350°F is best.

Additions and variations

• Use another soup. Use any “cream of” soup you prefer. Cream of chicken, cream of broccoli, or cream of onion soup are great options.
• Add Parmesan. Toss it into the breadcrumb topping for extra flavor.
• Swap the topping. Try crushed Ritz crackers, cheese crackers, or French fried onions (like in my green bean casserole).
• Try cauliflower. Easily swap the broccoli for cauliflower to turn this cheesy broccoli casserole into a cheesy cauliflower casserole. Or use half and half.

More Easy Casserole Recipes

• Sweet Potato Casserole with Pecans
• Cheesy Hashbrown Casserole with Cornflakes
• Party Mashed Potatoes
• Blueberry French Toast Casserole (for the morning!)