Baked Broccoli Cheese Casserole

INGREDENT

  • 4 cups fresh broccoli florets (or 1 bag frozen, thawed)
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1/2 cup crushed Ritz crackers or breadcrumbs (optional for topping)
  • 2 tbsp melted butter (optional for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Steam or microwave broccoli until just tender (about 3–4 minutes). Drain well.
  3. In a large bowl, mix together the sour cream, cream of mushroom soup, cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper.
  4. Fold in the cooked broccoli until well coated.
  5. Pour the mixture into a greased 9×9-inch baking dish.
  6. (Optional) In a small bowl, mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the top.
  7. Bake for 25–30 minutes, or until bubbly and golden on top.
  8. Let cool slightly before serving.

Let me know if you’d like a low-carb or vegan version too!

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