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Broccoli Casserole
This easy, one-pan broccoli cheese casserole recipe is 100% comfort thanks to sharp cheddar, tangy cream of mushroom soup, and a crunchy cracker crumb topping.
👥 6 Servings👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 350°. Whisk two 10.5-oz. cans condensed cream of mushroom soup, 1 cup sharp cheddar, grated, zest of 1 lemon, 1 tsp. freshly ground black pepper, 1 tsp. granulated garlic, and ¼ tsp. cayenne pepper in a medium bowl to combine.
10.5-oz. cans condensed cream of mushroom soup (preferably Campbell’s)2Zest of 1 lemon. freshly ground black pepper1 tsp. granulated garlic1 tsp
2
Trim 2 large heads of broccoli (about 1½ lb.), then separate stems from crowns. Slice stems crosswise ½" thick; cut crowns into 2" florets.
large heads of broccoli (about 1½ lb.)2
3
Melt 4 Tbsp. unsalted butter in a large ovenproof skillet with a lid over medium-high heat. Add 1 medium onion, chopped, and season with kosher salt. Cook, stirring occasionally, until onion is softened and starting to brown, 5–⏱️ 7 minutes. Add broccoli and ¼ cup water. Cover and steam until broccoli is bright green and crisp-tender, about ⏱️ 2 minutes. Add mushroom soup mixture and toss broccoli gently to coat. Scatter 2 sleeves coarsely crushed Ritz or other buttery crackers (about 3 cups) and remaining 1 cup sharp cheddar, grated, evenly over.
. unsalted butter4 Tbspmedium onion, chopped1Kosher salt
4
Bake casserole until golden brown and bubbling, 20–⏱️ 25 minutes.
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