Quick Take: This Southern Broccoli Casserole is made with fresh broccoli, extra-sharp cheddar cheese, and a rich, creamy filling, all topped with buttery Ritz crackers and baked until golden brown. It's an easy, comforting Southern side dish that's perfect for Sunday dinners, holiday gatherings, and potlucks.
There's just something about a homemade Southern casserole that makes any meal feel a little more special. This recipe combines fresh broccoli with a creamy mixture of cheddar cheese, cream of mushroom soup, and mayonnaise. Then everything gets topped with another layer of cheese and buttery Ritz crackers for a delicious golden crust.
It's the kind of side dish that fits right in alongside Chicken Fried Steak with Cream Gravy or Southern Smothered Pork Chops. And if you're putting together a holiday menu, this casserole deserves a spot on the table!
Jump to:
Ingredients and Substitutions
This cheesy Southern Broccoli Casserole uses simple ingredients to create a rich, creamy filling and a crispy, buttery topping. Here's everything you'll need and a few substitutions that work well.
For the Broccoli Casserole
Fresh Broccoli: I use 9 cups of chopped fresh broccoli florets, or approximately four medium heads. Fresh broccoli provides great flavor and texture. Frozen broccoli can also work, but it needs to be thawed and drained thoroughly.
Cream of Mushroom Soup: One 10¾-ounce can of condensed cream of mushroom soup creates the creamy base. You can substitute cream of chicken soup if you prefer.
Mayonnaise: One cup of mayonnaise adds richness and helps create that classic Southern casserole texture. I recommend using regular, full-fat mayonnaise for the best results.
Butter: Two tablespoons of butter are used to sauté the onions and garlic, adding another layer of flavor to the casserole.
Eggs: Two large, lightly beaten eggs help bind the creamy filling together as it bakes.
Yellow Onion: One medium onion, finely diced, adds a little sweetness and savory flavor. Finely dicing the onion helps it blend evenly throughout the casserole.
Fresh Garlic: One tablespoon of freshly minced garlic adds a savory flavor that complements the broccoli and cheddar cheese.
Salt: Half a teaspoon of salt seasons the creamy filling. Keep in mind that the condensed soup, cheddar cheese, and Ritz crackers also contain salt.
Black Pepper: Half a teaspoon of freshly ground black pepper adds warmth and balances the richness of the sauce.
Extra-Sharp Cheddar Cheese: One cup of shredded extra-sharp cheddar goes directly into the broccoli mixture. I prefer shredding cheese from a block because it generally melts more smoothly and has a stronger cheddar flavor.
For the Ritz Cracker Topping
Extra-Sharp Cheddar Cheese: Another cup of shredded extra-sharp cheddar is sprinkled over the casserole before adding the cracker topping. This creates a delicious layer of melted cheese beneath the crispy crust.
Ritz Crackers: Two cups of finely crushed Ritz crackers create that classic buttery, golden topping. Crush them into small crumbs, but don't worry if a few slightly larger pieces remain.
Melted Butter: Four tablespoons of melted butter are mixed with the cracker crumbs to help them brown evenly and develop a crispy texture.
Step-by-Step Instructions
This Southern Broccoli Casserole comes together in just a few simple steps. The secret is getting the broccoli tender without overcooking it, building a flavorful creamy filling, and finishing everything with that buttery, golden cracker topping.
Step 1: Prep and Steam the Broccoli
Begin by preheating your oven to 350 degrees Fahrenheit.
Now cut the fresh broccoli into small, bite-sized pieces.
I like cutting mine fairly small because it makes it easier to fit everything into my steamer pot.
And don't worry about getting every piece exactly the same size.
The broccoli is going to break down a little more when we stir it into the casserole mixture later.
Once all the broccoli is chopped, transfer it to your steamer and let it cook for about three to four minutes, or just until it begins to soften.
We aren't trying to cook the broccoli completely at this point.
It's going into the oven later, so I don't want it getting too soft before we even start putting the casserole together.
Once the broccoli has softened, remove it from the steamer and set it aside.
While the broccoli is steaming, go ahead and dice the onion.
Heat some butter in a cast-iron skillet over medium heat.
Once the butter has melted, add the diced onion.
Sauté the onion until it begins to soften and develop a little color.
We aren't trying to completely caramelize the onion here, but I do like getting a little browning on it before adding it to the casserole.
That little bit of extra cooking adds some nice flavor to the finished dish.
Once the onion has softened, stir in the fresh minced garlic.
Continue cooking just until the garlic becomes fragrant, being careful not to let it burn.
Then remove the skillet from the heat and set the onion and garlic mixture aside.
Step 2: Mix the Casserole Base
In a medium-sized mixing bowl, crack in the eggs and give them a good whisk.
Then add the cream of mushroom soup, mayonnaise, salt, and black pepper.
Stir everything together until the mixture is smooth and evenly combined.
Next, fold in one cup of freshly shredded extra-sharp cheddar cheese.
And I definitely recommend shredding the cheese yourself for this recipe.
Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.
Since we're mixing the cheese directly into the casserole, I want it to melt as evenly as possible.
And the extra-sharp cheddar gives us plenty of that rich, cheesy flavor we're looking for.
Now add the steamed broccoli to the creamy cheese mixture.
Give everything a good stir until the broccoli is evenly coated.
And remember how I mentioned cutting the broccoli into smaller pieces earlier?
This is another reason I like doing that.
As you stir everything together, the broccoli will break down a little more and become evenly distributed throughout the casserole.
That way, you're getting broccoli and cheese in every bite.
Once the broccoli is incorporated, add the sautéed onion and garlic mixture.
Stir everything together until it's evenly combined.
Step 3: Make the Cracker Topping
Next, grab two sleeves of Ritz crackers and place them into a large resealable bag.
Break the crackers into small crumbs using your hands, a rolling pin, or whatever you've got handy.
You don't have to turn them into a fine powder.
I actually like leaving a little texture in the cracker crumbs because it gives the finished topping a nice crunch.
Transfer the crushed Ritz crackers to a mixing bowl.
Pour in four tablespoons of melted butter.
Using a fork, stir everything together until the cracker crumbs are evenly coated with the butter.
If you notice any larger pieces, you can break those up a little as you stir.
What we're looking for is a crumbly mixture that's going to bake into a buttery, golden topping.
And this is one of my favorite parts of this casserole.
You've got that soft, creamy broccoli and cheese filling underneath, and then a little crunch from the buttery crackers on top.
That contrast in texture is what makes this dish so good.
Step 4: Combine and Bake
Transfer the broccoli casserole mixture into an 8-by-11-inch baking dish.
Use a silicone spatula to spread everything out as evenly as possible.
Once the filling is level, sprinkle another cup of freshly shredded extra-sharp cheddar cheese over the top.
Now evenly spread the buttery Ritz cracker crumbs over the entire casserole.
Try to cover the surface as evenly as possible so every serving gets plenty of that topping.
Transfer the casserole to your preheated oven and bake at 350 degrees Fahrenheit for about 35 to 40 minutes.
What we're looking for is a casserole that's set in the center, with melted cheese and a lightly golden cracker topping.
Since we're using eggs in the filling, I want to make sure the casserole is fully cooked and not still loose in the middle.
If the topping is already getting dark but the casserole needs a little more time, loosely cover it with aluminum foil and continue baking.
Now, if the casserole is fully cooked but you want that cracker topping a little more golden brown, you can switch your oven to the lowest broil setting for a minute or two.
But if you do this, don't walk away from the oven.
That buttery cracker topping can go from perfectly golden to burnt pretty quickly under the broiler.
So keep a close eye on it and remove the casserole as soon as the topping reaches the color you're looking for.
Once it's finished baking, carefully remove the casserole from the oven and let it rest for a few minutes before serving.
Expert Tips
Don't Overcook the Broccoli: The broccoli will continue cooking in the oven, so you only want to soften it slightly beforehand. Overcooking it during the blanching step can leave you with mushy broccoli in the finished casserole.
Drain the Broccoli Thoroughly: Excess moisture is one of the biggest reasons broccoli casseroles turn out watery. After blanching, let the broccoli drain well before adding it to the creamy filling.
Use Extra-Sharp Cheddar Cheese: Extra-sharp cheddar adds a stronger cheese flavor that stands up nicely to the cream of mushroom soup and mayonnaise. For the smoothest melting, shred the cheese yourself.
Sauté the Onions and Garlic: Cooking the onions and garlic in butter before adding them to the filling develops their flavor and prevents large pieces of undercooked onion from ending up in the finished casserole.
Keep the Cheese and Crackers in Separate Layers: Sprinkle the remaining cheddar directly over the broccoli mixture before adding the buttered cracker crumbs. This creates a cheesy layer beneath the crispy topping.
Finish Under the Broiler: For an extra golden, crispy Ritz cracker topping, place the casserole under the broiler on low for a minute or two after baking. Watch it carefully because the buttery crackers can go from golden brown to burnt very quickly.
Let the Casserole Rest Before Serving: Allowing the casserole to rest for 5–10 minutes gives the filling a chance to firm up slightly, making it easier to scoop and serve.
What to Serve With Southern Broccoli Casserole
Southern Broccoli Casserole is a versatile side dish that goes with just about any comforting home-cooked meal. Whether you're planning a Sunday dinner, a holiday gathering, or an easy family meal, there are plenty of delicious ways to serve it.
For a classic Southern dinner, pair it with Chicken Fried Steak with Cream Gravy. The crispy steak and creamy gravy are a great match for the cheesy broccoli.
It's also delicious alongside Southern Smothered Pork Chops. The rich onion gravy and tender pork chops make a hearty meal when served with this casserole.
If you're planning a barbecue dinner, try serving it with Smoked Pulled Pork. The smoky pork provides a nice contrast to the creamy cheddar cheese and buttery cracker topping.
For Thanksgiving, Christmas, or another holiday gathering, add Sweet Potato Casserole and Southern Baked Mac and Cheese to round out a table full of Southern comfort food favorites.
Recipe FAQs
You don't always have to cook broccoli before adding it to a casserole, but lightly blanching fresh broccoli helps ensure it becomes tender during baking.
For this recipe, steam the florets for approximately 2–3 minutes, just until they turn bright green and begin to soften.
The broccoli will continue cooking in the oven, so avoid steaming it until completely tender.
Absolutely! This is a great casserole to prepare ahead of time, especially for Thanksgiving, Christmas, and other holiday gatherings.
Prepare the broccoli and creamy filling, then assemble them in the baking dish. Cover tightly and refrigerate for up to 24 hours.
For the best results, wait to add the remaining cheddar cheese and buttery Ritz cracker topping until just before baking.
A refrigerated casserole may need a little additional time in the oven to heat through completely.
Yes, frozen broccoli can be substituted for fresh broccoli.
Thaw it completely and drain it thoroughly before mixing it into the creamy filling. Frozen broccoli is usually blanched before freezing, so there's no need to blanch it again.
Keep in mind that frozen broccoli may produce a slightly softer casserole than fresh broccoli.
A watery broccoli casserole is usually caused by excess moisture in the broccoli.
If you're using fresh broccoli, make sure to drain it thoroughly after blanching. You can also spread it on a clean kitchen towel or paper towels to remove additional moisture.
If you're using frozen broccoli, thaw it completely and drain away as much liquid as possible before assembling the casserole.
Avoid overcooking the broccoli before baking, which can also contribute to a softer, wetter texture.
Yes! You can replace the condensed cream of mushroom soup with the same amount of condensed cream of chicken soup.
Both work well with broccoli and cheddar cheese, although cream of chicken will give the casserole a slightly different flavor.
For a vegetarian-friendly version, stick with a vegetarian condensed mushroom soup.
Yes, you can substitute sour cream for the mayonnaise in equal amounts.
Sour cream adds a slightly tangy flavor and creates a creamy filling, although the texture and flavor will be a little different from the original recipe.
For the classic rich Southern casserole flavor, I recommend using mayonnaise.
The key to a crispy Ritz cracker topping is combining the crushed crackers with melted butter and adding them just before baking.
The butter helps the crackers turn golden brown while the casserole bakes.
For extra color and crunch, finish the casserole under the broiler on low for 1–2 minutes, watching carefully to prevent burning.
If you're making the casserole ahead of time, store the cracker topping separately until you're ready to bake.
Southern Broccoli Casserole is ready when the filling is hot and set in the center, the cheese is melted, and the Ritz cracker topping is golden brown.
At 350°F, this recipe takes approximately 30–40 minutes to bake. Because the filling contains eggs, check that the center reaches 160°F.
You can finish it under the broiler on low for an additional minute or two if you prefer a darker, crispier topping.
Store leftover broccoli casserole in an airtight container in the refrigerator for 3–4 days.
To reheat, place it in a 350°F oven until heated through to 165°F. Reheating in the oven instead of the microwave can help restore some of the crispness to the cracker topping.
Yes, although freezing can slightly change the texture of the creamy filling and broccoli.
Mayonnaise-based casseroles sometimes separate after thawing, and the broccoli may become softer.
For the best results, freeze the casserole without the cracker topping. Thaw it overnight in the refrigerator, add the remaining cheese and freshly prepared buttered crackers, and bake until thoroughly heated.
Southern Broccoli Casserole typically combines broccoli with a creamy filling made from ingredients like condensed soup, mayonnaise, eggs, and cheddar cheese.
Broccoli rice casserole includes cooked rice, which makes it a heartier dish with a different texture.
This recipe doesn't contain rice, allowing the fresh broccoli, cheddar cheese, and buttery Ritz cracker topping to remain the stars.
More Recipes You'll Love
If you enjoyed this Southern Broccoli Casserole, be sure to check out these other Southern comfort food side dishes.
If you made this Southern Broccoli Casserole recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Southern Broccoli Casserole
Equipment
- 1 Baking Dish 8x11
Ingredients
For the Casserole Base
- 9 Cups fresh broccoli florets chopped (about 4 heads)
- 10 ¾ oz can condensed cream of mushroom soup
- 1 Cup mayonnaise
- 2 tbls butter for garlic and onion
- 2 large eggs lightly beaten
- 1 medium onion finely diced
- 1 tablespoon fresh minced garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 Cup extra-sharp cheddar cheese shredded
For the Topping
- 1 Cup extra-sharp cheddar cheese shredded
- 2 Cups Ritz crackers finely crushed
- 4 tablespoon Melted butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the fresh broccoli into small, bite-sized pieces.
- Once all the broccoli is chopped, transfer it to your steamer and let it cook for about three to four minutes, or just until it begins to soften.
- While the broccoli is steaming, go ahead and dice the onion.
- Once the broccoli has softened, remove it from the steamer and set it aside.
- Heat some butter in a cast-iron skillet over medium heat.
- Once the butter has melted, add the diced onion.
- Sauté the onion until it begins to soften and develop a little color.
- Once the onion has softened, stir in the fresh minced garlic.
- Continue cooking just until the garlic becomes fragrant, being careful not to let it burn.
- Remove the skillet from the heat and set the onion and garlic mixture aside.
- Grab two sleeves of Ritz crackers and place them into a large resealable bag.
- Break the crackers into small crumbs using your hands, a rolling pin, or whatever you've got handy. Once the crackers are crushed, set them aside.
- In a medium-sized mixing bowl, crack in the eggs and give them a good whisk.
- Add the cream of mushroom soup, mayonnaise, salt, and black pepper.
- Stir everything together until the mixture is smooth and evenly combined.
- Fold in one cup of freshly shredded extra-sharp cheddar cheese.
- Add the steamed broccoli to the creamy cheese mixture. Give everything a good stir until the broccoli is evenly coated.
- Add the sautéed onion and garlic mixture stirring until it's evenly combined.
- Transfer the crushed Ritz crackers to a mixing bowl.
- Pour in four tablespoons of melted butter.
- Using a fork, stir everything together until the cracker crumbs are evenly coated with the butter.
- Transfer the broccoli casserole mixture into an 8-by-11-inch baking dish.
- Use a silicone spatula to spread everything out as evenly as possible.
- Once the filling is level, sprinkle another cup of freshly shredded extra-sharp cheddar cheese over the top.
- eEvenly spread the buttery Ritz cracker crumbs over the entire casserole.
- Transfer the casserole to your preheated oven and bake at 350 degrees Fahrenheit for about 35 to 40 minutes or until the center is set.
- If the topping is already getting dark but the casserole needs a little more time, loosely cover it with aluminum foil and continue baking.
- If the casserole is fully cooked but you want that cracker topping a little more golden brown, you can switch your oven to the lowest broil setting for a minute or two.
- Once it's finished baking, carefully remove the casserole from the oven.
- Let it rest for a few minutes before serving so the filling has a chance to settle.
