I love fixing this broccoli cheese casserole for my family and friends. I will be the first to admit though, I had to acquire a taste for broccoli. It just didn’t come all that naturally for me. I would tolerate eating it raw if I dipped drowned it in ranch dip. Do any of y’all know what I’m talking about? Even when cooked it was something I never got excited about. It usually was just a heap of green (usually overcooked) mush.
One day, while at the market, I decided to get some fresh broccoli instead of the frozen. I learned that day that if it’s not cooked beyond recognition, it’s tolerable. Even my then little ones would eat it.
I discovered this broccoli casserole ions ago and it quickly became a family favorite. I did swap the frozen broccoli, that was originally called for, for the fresh. It just seems to hold up better in recipes that require more preparations than just steaming.
This recipe has a delicious combination of flavors that create a creamy sauce for the broccoli to bake in and is then topped with a crispy layer of cheddar cheese crackers.
Be warned – this recipe has redeemed many broccoli protesters (young and old) once they tried it.
Steam the broccoli. I use a steamer basket that just sits in the bottom of my pan. Remember – you are NOT cooking the broccoli here. You just want to steam it to the bright green stage where it’s beginning to become tender. This helps give it a jump-start prior to cooking it in the oven. See how it’s starting to “sweat’ in the steamer – below.
Then saute in 1/4 cup of butter. After the onions are tender and translucent, add the cream of mushroom soup, 1 cup of grated cheese, and the 1 cup of mayonnaise. Heat these together, warming to a spreading consistency. (I apologize for completely forgetting to take a picture of that stage. I don’t have a clue what I was thinking.)
Next, you will put the steamed broccoli into a 9×13 inch baking dish. Pour and spread the soup mixture over the broccoli. Then crumble the cheddar cheese crackers over all. (I never had an exact amount on the crackers. I just crumbled until it was all covered.)
- 1 medium onion, chopped
- ¼ stick butter, melted
- 1 can cream of mushroom soup
- 1 cup cheddar cheese, grated
- 1 cup mayonnaise
- Fresh broccoli (enough to cover bottom of dish)
- Cheddar cheese crackers
- Blanch or steam the broccoli until it turns bright green and just starts to get tender. Saute the chopped onion in the butter in a sauce pan. Add and warm to spreading consistency the mushroom soup, grated cheese and mayonnaise. Lay broccoli in bottom of a 9x13 inch baking dish. Spread the soup mixture over broccoli. Crumble the crackers over top. Bake uncovered at 375° for 25 to 30 minutes, until bubbly.
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