This classic Southern Broccoli Casserole, inspired by Paula Deen, combines tender broccoli with a creamy, cheesy sauce and a crispy cracker topping. It’s a comforting side dish perfect for family gatherings and holiday meals.
Ingredients
- 2 (10 oz) packages frozen chopped broccoli, cooked and drained
- 1 cup mayonnaise
- 1 cup grated sharp cheddar cheese
- 1 (10¾ oz) can condensed cream of mushroom soup
- 2 large eggs, lightly beaten
- 2 cups crushed buttery crackers (such as Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 13×9-inch baking dish with cooking spray.
- Prepare the Casserole Mixture:
- In a large mixing bowl, combine the cooked and drained broccoli, mayonnaise, grated cheddar cheese, condensed cream of mushroom soup, and lightly beaten eggs.
- Mix well until all ingredients are thoroughly combined.
- Assemble the Casserole:
- Transfer the broccoli mixture into the prepared baking dish, spreading it evenly.
- In a separate bowl, combine the crushed buttery crackers with the melted butter, stirring until the crackers are well coated.
- Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
- Bake:
- Place the casserole in the preheated oven and bake for 35 minutes, or until the top is golden brown and the casserole is heated through.
- Serve:
- Remove from the oven and let it rest for a few minutes before serving.
- Serve warm as a side dish to your favorite main courses.
Tips for a Perfect Broccoli Casserole
- Broccoli Preparation: Ensure the broccoli is well-drained after cooking to prevent excess moisture in the casserole.
- Cheese Variations: While sharp cheddar is traditional, feel free to mix in other cheeses like Swiss or Monterey Jack for added flavor.
- Cracker Topping: For extra crunch, consider adding a handful of chopped nuts, such as almonds or pecans, to the cracker topping.
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