Broccoli Casserole
Broccoli casserole shows up at nearly every Southern holiday table and church supper, and the biggest difference between a good one and a soggy one is how the broccoli is handled before it goes in the dish. This version steams fresh florets for just 3 minutes, folds them into a sour cream and cheddar sauce, and tops everything with buttery cracker crumbs.
What Makes This Version Work
Steaming only briefly. The broccoli bakes for another 30 minutes in the oven, so it only needs a head start. Three minutes of steaming turns it bright green and takes the raw edge off. Longer than that and it turns olive-colored and soft by the time the casserole comes out.
Draining well. Steamed broccoli holds water on its surface and inside the florets. Letting it drain in a colander for a few minutes, or patting it dry, keeps that water from thinning the sauce.
Sour cream for tang and body. Cream of mushroom soup alone tastes flat. A full cup of sour cream adds tang and makes the sauce thick enough to cling to every floret.
Ingredient Notes
- Fresh broccoli: Cut florets into bite-size pieces about 1½ inches across so they bake evenly. Frozen broccoli works; thaw it completely, skip the steaming, and squeeze or pat it very dry.
- Cream of mushroom soup: Cream of chicken or cream of celery give the same texture with a milder flavor.
- Full-fat sour cream: Light sour cream can separate in the oven. Plain Greek yogurt works, with a slightly tangier result.
- Sharp cheddar: Grate it from a block for a smooth melt. Colby jack or a cheddar and Gruyère mix are good alternatives.
- Ritz crackers: Their buttery flavor is part of the classic. Panko or crushed cornflakes, tossed with the same butter, also crisp well.
Cues to Watch For
Steam the florets until they turn vivid green and a knife meets slight resistance in the stem. Spread them out to cool for a minute so they stop cooking.
When you fold the broccoli into the sauce, the mixture should be thick, not runny. If it looks loose, your broccoli was wet; drain it longer next time.
The casserole is done when the edges bubble steadily and the cracker topping is an even golden brown, about 30 minutes at 350°F. A 5-minute rest lets the sauce set so servings hold their shape.
Common Mistakes
- Boiling the broccoli. Boiling waterlogs it. Steam it instead.
- Adding the topping too early. If you assemble ahead, keep the crackers separate until just before baking or they go soggy.
- Underbaking. Pale crumbs and a lukewarm center mean the sauce has not had time to thicken. Look for bubbling edges.
- Too much salt. Canned soup, cheese and crackers all add salt. Taste the sauce before adding the extra ½ teaspoon.
Variations
- Broccoli rice casserole: Fold in 2 cups of cooked white rice and add ¼ cup of milk to loosen the sauce.
- Broccoli and cauliflower: Use 3 cups of each, steamed the same way.
- Chicken broccoli casserole: Add 2 cups of shredded cooked chicken for a main dish.
- Onion topping: Replace the crackers with 1½ cups of crispy fried onions for the last 5 minutes of baking.
Make-Ahead, Storage and Reheating
Assemble the casserole without the cracker topping up to 1 day ahead, cover and refrigerate. Add the buttered crumbs right before baking and add 5 to 10 minutes to the bake time, since it goes in cold.
Leftovers keep for 3 to 4 days in the refrigerator. Reheat in a 350°F oven for 15 to 20 minutes to keep the topping crisp; the microwave works but softens the crumbs. Freezing is not recommended, because the sour cream sauce turns watery when thawed.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Use 2 pounds of frozen florets, thawed and patted very dry. Skip the steaming step, since frozen broccoli is already blanched.
Why is my broccoli casserole watery?
The broccoli was not drained well, or it was overcooked before baking. Steam it briefly and let it drain for several minutes.
Can I make it without canned soup?
Yes. Make a quick sauce with 3 tablespoons butter, 3 tablespoons flour and 1¼ cups milk, cooked until thick, and use it in place of the soup.
How many people does it serve?
About 6 as a side dish, or 8 to 10 small portions on a holiday table with several other sides.
Broccoli Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick cooking spray.
- Steam 6 cups of broccoli florets in a steamer basket for 3 minutes until bright green and tender-crisp, then drain well.
- In a large mixing bowl, combine 10.5 ounces condensed cream of mushroom soup, 1 cup sour cream, 0.25 cup melted butter, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
- Fold the drained broccoli florets and 1.5 cups of shredded sharp cheddar cheese into the soup mixture until evenly coated.
- Transfer the broccoli mixture into the prepared baking dish and spread it into an even layer using a spatula.
- Sprinkle the remaining 0.5 cup of shredded sharp cheddar cheese over the top of the casserole.
- In a small mixing bowl, stir together 1 cup crushed Ritz crackers and the remaining 0.25 cup melted butter, then scatter the crumbs evenly over the cheese.
- Bake for 30 minutes until the edges are bubbling and the topping is golden brown, then let rest 5 minutes before serving.
