Ingredients
- 4 cups fresh or frozen broccoli florets
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crushed buttery crackers (optional, for topping)
- 2 tbsp melted butter (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Steam or blanch broccoli until just tender. Drain well.
- In a large bowl, mix soup, sour cream, 1 cup cheese, garlic powder, salt, and pepper.
- Add broccoli and stir until evenly coated.
- Transfer mixture to a greased 9×9 baking dish.
- Top with remaining 1/2 cup cheese.
- For a crunchy topping, mix crushed crackers with melted butter and sprinkle over the top.
- Bake for 25–30 minutes, until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
Use frozen broccoli for convenience. Swap cream of mushroom soup for cream of chicken if desired. This casserole reheats beautifully for next-day meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian