This Southern Broccoli Casserole is wonderfully creamy and cheesy and has a buttery cracker crumb topping. The perfect side dish for any meal.
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
Broccoli Casserole
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published Sept 10, 2013.
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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!