Southern Broccoli Casserole
Elevate your holiday table with a classic Southern Broccoli Casserole that’s as creamy, cheesy, and comforting as it is easy to make. This irresistible side dish is perfect for Thanksgiving, Christmas, or any time you want pure cozy goodness baked up in one pan.
Southern Broccoli Casserole: The Comfort Classic You’ll Make Again and Again
Nothing says “holiday comfort” like a warm, bubbly broccoli casserole pulled straight from the oven. If you’re looking for a side dish that never fails to disappear first, you’re in the right place. This version delivers everything you could want: tender broccoli nestled in a creamy, flavorful sauce, finished with a golden, buttery Ritz cracker topping and a touch of sharp cheddar melt. It’s the kind of recipe your family will anticipate all year—and it couldn’t be simpler.
Why This Broccoli Casserole Stands Out
- Effortless: Uses frozen broccoli (or fresh!), doesn’t require par-cooking, and comes together in just a few steps.
- Versatile: Perfect for holiday feasts, potlucks, and weeknight dinners alike.
- Irresistible: The combination of creamy sauce, savory cheese, and a crunchy topping makes this dish a crowd-pleaser for kids and adults.
Whether you’re planning your Thanksgiving menu or just want to dress up an ordinary meal, this broccoli casserole is guaranteed to add warmth and Southern charm to your table.
Can I make this broccoli casserole ahead of time?
Absolutely! Assemble the casserole (without the cracker topping) and refrigerate for up to 24 hours. Add crackers and cheese just before baking.
Can I use fresh broccoli instead of frozen?
Yes! Use 4–5 cups of fresh broccoli, washed and chopped. No need to par-cook—just chop it to your preferred size before mixing.
Is there a substitute for mayonnaise?
Mayonnaise is classic for flavor and creaminess, but you can substitute with sour cream or Greek yogurt for a lighter version.
What’s the best way to crush Ritz crackers?
Crush them right in the sleeve or in a plastic bag using your hands—no need to overthink it!
Can I substitute another condensed soup?
Cream of mushroom or cream of celery soup both work beautifully for slight flavor twists.
Broccoli Casserole Recipe
Ingredients
- 32 oz frozen broccoli florets or 4–5 cups fresh, washed and chopped
- 1 medium onion roughly chopped
- 1 can 10 oz condensed cream of chicken soup (homemade or store-bought)
- 2 large eggs beaten
- 1 cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups sharp cheddar cheese shredded (white, orange, or a mix)
- ¼ cup melted butter half a stick
- 1 sleeve Ritz crackers crushed
- Extra ½ cup cheddar cheese for topping
Instructions
Prepare Broccoli:
- If using frozen, thaw broccoli under warm water in a colander until softened. Drain well and pat dry with paper towels to avoid excess moisture.
- If using fresh, wash and chop into pieces or use pre-chopped broccoli.
Combine Base:
- Place broccoli in a large bowl.
- Add chopped onion, condensed cream of chicken soup (just the condensed portion), beaten eggs, mayonnaise, salt, pepper, 1½ cups shredded cheddar, and melted butter.
- Mix everything together. If broccoli pieces are too large for your liking, you can chop them more now or break them up with your spoon.
Assemble in Baking Dish:
- Spray a 9”x13” (or similar size) baking dish with baking spray.
- Spread the broccoli mixture evenly in the dish.
Add Topping:
- Evenly distribute crushed Ritz crackers over the casserole.
- Sprinkle about ½ cup cheddar cheese on top.
Bake:
- Bake at 350°F (175°C) for 30–35 minutes, until bubbly and golden on top.
Serve:
- Let cool slightly before serving. Enjoy with crispy, cheesy topping and creamy broccoli beneath!
Video
Notes
- Use chopped broccoli if you want smaller pieces and easier serving.
- Substitute other crackers if desired, but Ritz delivers a distinctly buttery crunch.
- Double the recipe for a big crowd—just use a larger pan.
- Homemade cream of chicken soup is recommended if you want to skip the can (use the condensed version, not diluted).
I seared off some chicken thighs in a skillet with salt pepper garlic. Next I made the broccoli casserole as written. I added the chicken into the broccoli casserole and baked for 45 minutes and it came out delicious. I did not add the cracker topping as I had the chicken in there.
Sounds wonderful! I love making this dish a whole meal. 🙂
Delicious. I added some cooked bacon to the topping.
That sounds great!
I made this for Thanksgiving and it was a big hit in our home. We love it!.
Thank you for sharing.
Wonderful! We really enjoy this one too! 🙂
THANK YOU!!!! SWEET LADY..THATS EXACTLY WHAT I WANTED..A BIT DIFFERENT FROM
THE ONE I HAVE..ESPECIALLY LIKE THAT YOU GAVE A CHOICE OF USING FROZEN AS WELL AS HOW MANY CUPS IS NEEDED TO USE FRESH BROCCOLI…SOMEHOW I MISSED THIS RECIPE WITH YOUR THANKSGIVING MEAL..WHAT A WONDERFUL COOK AND TEACHER ..YOU’RE A BLESSING !!
Oh wonderful! I’m so glad you found this. We really enjoy this recipe a lot! By not steaming the broccoli, you get a little more of a crisp broccoli – not mushy at all and we like that. If you prefer it not quite a crisp, you can always steam it a few minutes first. The combo of cheese/mayo, etc. is just a delicious creamy addition and the cruncy crackers on top – yum! Hope you enjoy it too!
Instead of cream of chicken soup what soup can I use for vegetarian option ?
I love your recipe
I think cream of celery or cream of mushroom would work well with this too!
Absolutely the recipe I was looking for… I wanted the southern church broccoli casserole and this delivered. I will say I used fresh broccoli, because I thought thawing and patting dry were not worth my energy… LOVED the finely chopped broccoli crowns and verry little stems. Not convinced… I took this to Christmas dinner, at my sisters, as the only vegetable choice and it was devoured!
Thank you!
Wonderful! I’m so glad you all enjoyed it! 🙂