Description
A comforting and cheesy broccoli casserole that’s easy to prepare and perfect as a side dish or a light main. This recipe features fresh broccoli florets mixed with creamy mushroom soup, shredded cheddar cheese, and seasoned with garlic powder, topped with buttery breadcrumbs for a golden, crunchy finish.
Ingredients
Scale
Main Ingredients
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the casserole.
- Mix Ingredients: In a large bowl, combine the broccoli florets, shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir thoroughly to combine all the ingredients well.
- Transfer Mixture: Grease a casserole dish and transfer the broccoli mixture into it, spreading it evenly across the dish.
- Prepare Topping: In a separate bowl, mix the breadcrumbs with the melted butter until the crumbs are fully coated.
- Add Topping: Evenly spread the buttery breadcrumb mixture over the broccoli mixture in the casserole dish, covering it completely.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the mixture is bubbly and the breadcrumb topping is golden brown and crisp.
Notes
- You can substitute cream of mushroom soup with cream of chicken or cream of celery soup if preferred.
- For a richer flavor, add some grated Parmesan cheese in the breadcrumb topping.
- To make this dish gluten-free, use gluten-free breadcrumbs and ensure the soup is gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Add cooked chicken or bacon bits for a heartier casserole variation.
