Easy Broccoli Cheese Casserole

Broccoli cheese casserole with a golden panko and cheddar topping in a red oval baking dish.

Easy Broccoli Cheese Casserole

Our easy broccoli cheese casserole bakes lightly steamed broccoli in a cheddar sauce under buttery panko breadcrumbs. A simple side for holiday dinners.

Course Side Dish

Cuisine American

Keyword broccoli casserole with bread crumbs, broccoli cheese casserole, easy broccoli casserole

Prep Time 15

Cook Time 40

Resting 10

Total Time 1 5

Servings

Calories 328kcal

Author Elizabeth Rodriguez

Ingredients

12 ounces Broccoli Florets steam-in-the-bag or loose florets
2 tablespoons Butter
⅓ cup Panko Breadcrumbs
1 can Condensed Cream of Mushroom Soup 10.5 ounces, or cream of chicken
2 tablespoons Mayonnaise
¼ cup Half-and-Half or Whole Milk
¼ teaspoon Onion Powder
¼ teaspoon Garlic Powder
¼ teaspoon Black Pepper
1 cup Shredded Cheddar Cheese divided, ½ cup for the broccoli mixture and ½ cup for the topping

Instructions

Preheat the oven to 350°F.
Steam the broccoli florets until they're bright green but still firm with a little snap (see the steaming options in the notes). Uncover right away, remove the broccoli from the bag or pan, and make sure it's not wet. Cut any large florets into bite-sized pieces.
Melt the butter in a small skillet over medium heat. Stir in the panko until evenly coated, then remove from the heat and set aside.
In a large bowl, stir together the cream of mushroom soup, mayonnaise, half-and-half (or milk), onion powder, garlic powder, and black pepper until smooth. Stir in ½ cup of the cheddar.
Add the broccoli to the sauce and toss gently until evenly coated.
Transfer the mixture to a 1½-quart baking dish and spread it in an even layer.
Sprinkle the remaining ½ cup of cheddar over the top without stirring it in, then sprinkle on the buttered panko.
Bake uncovered for 35 to 40 minutes, until bubbling around the edges and the topping is golden. Let it rest for 10 minutes before serving.

Notes

Broccoli: It should be slightly undercooked, since it will continue cooking in the casserole.
Steam-in-the-bag: Our package recommended 3–4 minutes, but 1½–2 minutes was enough to get bright green broccoli that was still firm with a little snap.
Microwave without the bag: Place the broccoli in a large microwave-safe bowl with 2 tablespoons of water. Cover with microwave-safe plastic wrap, poke a few holes to vent, and microwave on high for 2½ minutes. Carefully uncover to release the steam and drain.
Steamer basket: Add ½–1 inch of water to a large skillet, keeping it below the basket. Bring to a boil over medium-high heat, add the broccoli, cover, and steam for 2–3 minutes, until bright green but still firm. Remove immediately.
Mixing in the dish: You can mix everything right in the baking dish in the same order. The edges may get a little messy.
Make ahead: Assemble through the top layer of cheese up to 8 hours ahead. Refrigerate uncovered until cold, then cover so condensation doesn't drip into the casserole. Add the buttered panko right before baking. Let the dish sit out 30 to 40 minutes to take the chill off, then bake as directed.
Baking dish: We used a 7×9-inch oval dish (1½ quarts).

Nutrition