Southerners have a love affair with casseroles. Whether it’s a family meal, church function, pot luck, funeral, or holiday, there is often a casserole to be had. Green Bean Casserole tends to get all the fame and glory, but truth be known, it’s Southern Broccoli Casserole that gets all the raves at our house. 
Unfortunately, aside from the fact that this casserole is based on a vegetable, and a green one at that, there is absolutely nothing healthy about it. Therefore, I only serve it on special occasions or try and pair it with something light. You see, we southerners delight in taking perfectly fresh, healthy vegetables straight from the garden and cooking them with butter, mayo, cream, and cheese. And we’re unapologetic about it. Try some and you’ll see why. Southern Broccoli Casserole is loaded with creamy, buttery goodness which mainly comes from a hefty dose of mayo and a half stick of butter. Don’t skimp on the mayo, it really makes this casserole. Just promise yourself you’ll run 5 miles tomorrow. It will be worth it.
It’s also full of cheesy goodness (broccoli’s best friend) and a buttery Ritz cracker topping. There’s also one ingredient in this casserole that’s a little out of vogue- a can of condensed cream of mushroom soup. Southerners have a tradition of cooking with canned soups, and while we’re appreciative of trends towards cooking with fresh, unprocessed ingredients, sometimes we just need our condensed cream soups for our casseroles. Old habits do die hard after all.
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Watch our short How To Make Southern Broccoli Casserole Video Below
- 6 cups chopped, fresh broccoli florets
- 1 (10 3/4-oz) can condensed cream of mushroom soup
- 1 cup mayonnaise
- 1/2 stick butter, melted
- 2 large eggs, lightly beaten
- 1/2 medium onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups grated extra-sharp cheddar cheese
- 1 full sleeve Ritz crackers, finely crushed
- Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces.
- Preheat oven to 350 degrees.
- In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well.
- Add 1 cup of cheese and mix again.
- Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.
- Bake for 30 to 40 minutes and let stand for 15 minutes before serving.
More Casseroles with Broccoli
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loved this, I used cream of Celery soup, it’s all I had…and was great
Hi, we love this recipe! Do you think that it could be prepared, baked and then frozen until needed & then thawed and reheated in the microwave. It is always on holidays that I wish that I had two ovens!
My grandmother made this, my mother made this, I make this, my son (and a couple of his friends) make this and my granddaughter, well, she eats this (she’s four – next year old enough to help.
Beware using too much mayo or soup, you don’t want the product to be “too wet,” or too mushy – it’s really better when the broccoli is sorta taste-forward. Also, I use twice as much onion (caramelized first) and some large mushroom caps (lightly sauteed and quartered) to add a bit of texture.
Can I make this without the eggs?
The butter, mayo, cheese and broccoli basically have no carbs. The crackers and mushroom soup would add the carbs — so it’s really not all that bad for you!
I made this to use up some steamed broccoli that I made last night, and wanted to “jazz it up” instead of making an exact repeat of last night’s dinner – but I only had 3 C. of broccoli left over.
So I followed the directions using half-quantities of everything except for the egg (used the whole egg) and the soup (I used the whole can and just added a 1/2 cup more cracker crumbs. I also added 1/4 cup roasted, chopped, drained hot green chile. Here in Albuquerque New Mexico, it’s almost the law to add chile to everything. IT WAS DELICIOUS! I will be making this to bring to our Thanksgiving potluck. 🙂
I added chopped ham and a can of roasted cream corn. Also, I was out of cream of mushroom /chicken so I had to make it from scratch.
My Aunt used to make this for every holiday when I was a kid. I’ve taken over the tradition now. I also add chopped up ham to it and just serve it as a meal. I ABSOLUTELY LOVE IT!
Can you use saltine crackers instead of the Ritz ?
This is a recipe my family has used for years minus the butter mixed in with the ingredients. We put all the cheese in the mixture and top the dish with crushed Ritz crackers dotted with butter. What makes our dish different is that we use frozen chopped broccoli, thawed and drained, and put everything except the crackers and butter in the blender. It comes together like a soufflé
and is delicious.
Very good! Will never make it the old way again!
I made this today and was super dissaponted! I bought a bag of broccoli and boiled for 5 minutes since I don’t have One of those baskets. I think that was my mistake, the brócoli got too soft Therefore the casserole
Was super runny and wet! Is it better to buy the fresh raw brócoli ? How long should I cook it in microwave or stove??
You want it to just be tender, but not be soft or mushy. It can even still be slightly crisp. If you have to boil it, drain it well and let it dry a little on some paper towels.
Thank you! Made me upset because I tried your recipe during thanksgiving at a friends house and tasted so good! I will try again maybe buying raw fresh brócoli and boiling less time! It was delicious and want mine tasting as good! Thanks for sharing!!
I’ve tried making broccoli casserole every way possible, and I’ve decided that steaming the broccoli is definitely the best way. Boiling takes some of the flavor out and always makes my casserole too wet. Try steaming them next time until they tender enough for a fork to pass through without much resistance.
I have been looking for a low carb side dish and by omitting the crackers this recipe fit the bill. It was delicious and my family loved it. Thank you.
So glad everyone enjoyed it Carleen!
I made this and notice a lot of liquid at the bottom of the casserole? Why….do u know
When I saw this recipe I wanted to try it. I did however make a few changes. I hate raw onions and knew with the short cooking time they would still be crunchy so I grated the onion in with the soup mixture. I totally eliminated the 1/2 stick of butter as I really saw no need for it. I also used 1 3/4 cups of sharp cheddar cheese in the mixture. For the topping I melted 2 Tablespoons of butter and mixed in 3/4 cups of Panko Bread Crumbs and sprinkled it over the top. Delicious and hubby loved it!
So you didn’t make this recipe?
Right?
I just noticed that we’re being smart a**es on a 5 year old recipe
Hi ! I’m planning on making this tonight but someone is allergic to eggs , do you think it would be ok to omit the eggs and use sour cream instead of mayo ??
I haven’t made it that way before so I really can’t vouch for how it will turn out. Sorry and good luck!
I have made it with and without the eggs and did not notice much difference. I also use plain nonfat greek yogurt and/or light sour cream instead of mayo, which is something I do on any recipe calling for mayo. Tastes great for less fat… and healthier, too.
I added left over turkey to this, very good.
That sounds wonderful!
I love this recipe!! I think that all of the ingredients are well-balanced, and I think that it is DELICIOUS!! I just use frozen bags of broccoli florets, the kind that are meant to be popped in the microwave, and steamed, and it works great! I’ve made this twice now, and both times I’ve used a smaller cake pan, and it turns out fine. My whole family loves it, and I will definitely be making it again in the future. Great recipe!! Thank you for sharing!!!!
I have cooked this casserole for the past 20 years
Did a quick Internet search on Easter Sunday for a broccoli casserole recipe and found this one. I must say it was very tasty! Even my daughter loved it. I’m printing this one to use as my go-to broccoli casserole recipe from now on.
I’m so glad you found this broccoli casserole and enjoyed it Steve! Hope you and your family had a wonderful Easter!
Would it be okay to use miracle whip instead of mayo? I’ve never been a fan of mayo..
It would definitely be ok to use, but it might taste too sweet.
Amazing recipe! I can wait to share this delicious dish at Thanksgiving!!
Thank you Tiffany. Hope you have a wonderful Thanksgiving!
Can you steam the broccoli in the microwave? I don’t have a steam basket.
Yes, you can use a microwave safe bowl and cover it loosely with plastic wrap so the steam can escape. Either put a few spoonfuls of water in the bowl or rinse the broccoli and place it in the bowl still wet. I usually microwave it for 1 1/2 to 2 minutes and check to get an idea of how much longer it needs, but most instructions will tell you about 4 minutes to microwave a pound of broccoli.
I made this and was extremely disappointed. All it tasted like was mayonnaise! I followed the recipe exactly. The mayonnaise ruined it. I couldn’t even taste the broccoli. I had to dump most of it out. Nobody liked it.
Sorry you didn’t like it Lorie. The mayonnaise definitely is front and center in this recipe and that’s probably why I like it so much.
Hi what’s the best brand of mayo to use for this? Thanks 🙂
I use Hellman’s, but Kraft or Duke’s would be fine too.
What size dish do you use for this delicious sounding dish?
A 2-quart baking dish would be good. You want something a little smaller than a 9X13-inch baking dish.
I can make this the night before correct. and just add the ritz before baking? 🙂
Yes, that will be perfectly alright. Hope you enjoy it!
Can I make this a little ahead of time and then pop in microwave for heat up. Too many things in the oven for the Easter holiday and just want to know if it will be okay. I would baked it probably an hour or so before we actually eat. Then just pop in microwave for a warm up.
You can do that. The cracker topping may loose some of its crispness by reheating in the microwave, but that would be the only downside. Hope you have a Happy Easter 🙂
Very nice and easy recipe….I do something very close to it, but with whole broccoli florets, with a generous drizzle of cheese sauce that does not cover the florets completely. So , it can be served as a rich vegetable side dish…The crushed Ritz crackers is a nice addition that I will definitely add when preparing my next casserole, thank you Christin …:)
Made this for Thanksgiving today and it was a huge hit!! Delicious and was gone in no time flat. Thanks for a great recipe!!
So glad you enjoyed it Kay! It is one of our favorite casseroles.
This is what i make instead of greenbean casserole! I make it with cream of chicken soup and Velveeta and no onions though.. its soooo yummy! All four of my kids love love love it!
This is definitely a candidate for Thanksgiving dinner!!
Hi Christin – do you melt the 1/2 stick of butter before mixing the ingredients together?
Thanks in advance
Yes, that should be melted butter. Added it to the recipe.
5 miles? I’d run 10 miles if that’s what it takes to have this DELICIOUS looking casserole!!
I absolutely love the cream, cheese, mayo and the buttery goodness that in this dish! God, I’m salivating! ^_^
I love me some broccoli casserole – spoon it on my plate and keep it coming! Loving this recipe – thanks for sharing!
Thanks Pamela!:)
Ooo yum! This looks wonderful. Can’t wait to give it a try!
Hope you love it Yvonne!
Oh I’d run a little extra for this!
I’d run 10 miles for this! That ritz cracker topping sounds delicious, too!
Me too! I sometimes feel like all I ever do is eat and exercise!
Oh my! Sounds like comfort food all the way! I do love broccoli …. and I can never say no to plenty of cheese : )
I love casseroles. I tend to make them more than any other meal because they usually involve less work and less dishes! This one sounds fabulous…broccoli and cheese are always a great combo 🙂
I wouldn’t mind running those extra miles if I got to eat this… it looks awesome! And that topping sounds delish 😉
That casserole looks amazing! I’ll have to try cooking broccoli this way. Thanks for sharing!