This is tender broccoli florets with creamy, cheesy filling and a crumbled cracker topping. Broccoli casserole with crackers and mayonnaise is so simple, you can quickly prepare it any time of the day, even for breakfast (it would be a good start to a new day).
In everyday life, I like quick and easy meals with ingredients that I always have at home.
This broccoli casserole with cheddar cheese and crackers is one such meal that can be served as a main dish or with fresh salad, baked potatoes, leftover roasted turkey, or chicken.
Broccoli casserole by Paula deen is a perfect combination of broccoli, mayonnaise or sour cream, cream of mushroom soup, sharp cheddar cheese, and crushed crackers. It is delicious!
HOW TO MAKE BROCCOLI CASSEROLE WITH CREAM OF MUSHROOM SOUP?
This broccoli casserole with crackers and mayonnaise is a great choice for your dinner.
- Step 1. Preheat the oven to 350F. Grease a casserole dish with non-stick cooking spray. Then, add 2 (10 oz) packages of frozen chopped broccoli (cooked and drained), ½ cup mayonnaise, ½ cup sour cream, 1 cup grated sharp cheddar cheese, 1 can (10 ¾ oz) condensed cream of mushroom soup, 2 beaten eggs, ¼ tsp garlic powder, salt, and pepper. Mix together.
- Step 2. Then, transfer this mixture to the prepared casserole dish.
- Step 3. Top with the remaining ½ cup grated sharp cheddar cheese.
- Step 4. Top with 1 cup of crushed crackers. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until golden brown. Serve immediately.
WHAT TO SERVE WITH PAULA DEEN BROCCOLI CASSEROLE?
You can serve this Paula deen broccoli casserole as a main dish, but it also tastes delicious with rice, baked chicken, roasted turkey, baked potatoes, or a fresh salad.
FREEZE BROCCOLI CASSEROLE BEFORE COOKING;
You can freeze this Paula deen broccoli casserole before cooking.
- Mix together all ingredients except ½ cup grated sharp cheddar cheese and 1 cup of crushed crackers.
- Then, transfer this mixture to the greased casserole dish.
- Cover with freezer-safe plastic wrap or aluminum foil.
Store in the freezer for up to 2 months.
- Thaw before ready to bake.
- Then, top with the remaining grated sharp cheddar cheese and crushed crackers.
- Bake and enjoy!
REHEAT PAULA DEEN BROCCOLI CASSEROLE;
I prefer to reheat broccoli casserole with cheddar cheese and crackers in the oven.
- Preheat the oven to 350F.
- Cover the casserole dish with aluminum foil and reheat covered until fully heated.
- You can also reheat it in the microwave, but without aluminum foil.
RECIPE TIPS;
- We used sharp white cheddar cheese, but you can use the regular orange cheddar.
- You can also prepare another topping: mix together ½ cup grated sharp cheddar cheese, 1 cup crackers, and 2 tbsp melted butter. If you don’t have crackers, you can use Panko breadcrumbs.
- Fresh broccoli can be used instead of frozen broccoli.
- You can use 1 cup of mayonnaise, 1 cup of sour cream, or 1 cup of cream cheese instead of ½ cup mayonnaise and ½ sour cream, or combine them to your taste. I really like the combinations of cream cheese and broccoli.
OTHER RECIPES YOU MIGHT ENJOY;
Paula deen broccoli casserole
Ingredients
- 2 (10 oz) packages frozen chopped broccoli, cooked and drained;
- ½ cup mayonnaise;
- ½ cup sour cream;
- 1 cup plus ½ cup grated sharp cheddar cheese, divided;
- 1 can (10 ¾ oz) condensed cream of mushroom soup;
- 2 large egg, beaten;
- ¼ tsp garlic powder;
- salt and pepper, to taste;
- 1 cup crackers, crushed.
Instructions
- Preheat the oven to 350F. Grease a casserole dish with non-stick cooking spray.
- Add broccoli, mayonnaise, sour cream, 1 cup grated sharp cheddar cheese, condensed cream of mushroom soup, beaten eggs, garlic powder, salt, and pepper. Mix together. Then, transfer this mixture to the prepared casserole dish. Top with the remaining ½ cup grated sharp cheddar cheese and crushed crackers. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until golden brown. Serve immediately.
Excellent. Made it for a potluck and it was gone immediately. I lightened it up by using reduced fat mayo and sour cream, 98% fat free mushroom soup, and reduced fat shredded cheddar cheese. I didn’t put the 1/2 cup cheddar on top but instead added about 1/4 cup of French’s crispy onions on the top about 5 minutes before finished baking. This is a really easy and sumptuous recipe.
That’s so nice to hear, Laura!! 🙂 Thanks for your review!
My brother owns a restaurant and he is very critical of dishes I make. He actually put the fork down and exclaimed “Come on!” then continued eating until it was gone. He looked up at me and said, “I’m going to need that recipe.” That is some high praise from the chef! I did change up the recipe a bit. For the crackers on top I used Trader Joes(R) Scalloped Cracker Trio and used the the Rosemary and the Garlic flavored crackers for the topping. Enjoy, it is delicious.
Oooh that’s a great idea to add! I’ll have to try that next time 🙂 Thanks, Veronica!
I forgot to cook the broccoli before mixing it all together. However, it was thawed. Is there a trick to cooking it without it becoming watery from the uncooked broccoli?
Did yours turn out watery? When you cook it and drain it before adding it to the casserole, this won’t happen. If you want to add it just thawed without cooking it, you could dry it with paper towels before mixing it in.
Excellent everyone is always asking for my recipe. I do tweak it a bit to make it my own. Now it is a staple side dish at all of our family and work holiday celebrations.
Made this before …so delish…making it for holiday dinner…..