Broccoli and Cheese Casserole
This creamy broccoli and cheese casserole is one of those cozy, reliable dishes that require very little prep and just a hand full of ingredients. It’s so easy to make and always a hit at the table.
This post was updated January 2026
Back several years ago I was a field editor for Taste of Home. It was the field editors job to submit recipes for publication, as well as to test and review recipes. I came across this recipe for creamy broccoli and cheese casserole and I was hooked!
What you’ll love about this recipe:
Ingredients You Will Need
- broccoli florets – use fresh or frozen (thaw first) depending on the season
- cream of mushroom soup – condensed
- sour cream – full fat gives the creamiest flavour
- crispy French fried onions
- cheddar cheese
How to Make Broccoli and Cheese Casserole
It really couldn’t easier!
- Combine soup, sour cream, 1 cup of the shredded cheese and 1 1/4 cup of the crispy onions in a large saucepan over medium heat, stirring until well blended and heated through.
- Stir in broccoli
- Transfer to a large casserole dish and bake without a cover about 25-30 minutes
- Sprinkle remaining cheese and onions over top, and return to oven until cheese is melted.
Substitutions
- use low fat versions of the soup and the sour cream to reduce overall fat content
- stir a couple of teaspoons of Dijon mustard to the creamy mixture before adding broccoli
- make it with cauliflower instead of broccoli
- try it with cream of celery soup for a fresh flavour
- change up the cheese – a blend of Gruyere and cheddar would be lovely
Preparation Tips
- using frozen broccoli is most convenient, however if you use fresh broccoli be sure to steam it for 2 -3 minutes to soften it up first
- use only freshly grated cheese as cheese that comes already grated does not melt as nicely or easily
- you can use a 9 by 13 baking pan in place of the casserole dish
Serving and Storage
For best results, freezing is not recommended, as the creamy sauce may curdle. Store any leftovers tightly covered in the refrigerator for up to 2 days. Reheat in the microwave, or the oven set at 350 degrees for 10-15 minutes.
Serve as a meatless main dish or as a side dish along side Baked Parmesan Chicken or Buffalo Wing Burgers
This delicious casserole is perfect for Sunday dinners, pot lucks, holiday dinners, or any time you need a dish that feels like home!
Broccoli and Cheese Casserole
Equipment
- 1 large sauce pan
- 1 2 quart casserole dish
Ingredients
- 1 can condensed cream of mushroom soup undiluted
- 1 cup sour cream
- 2 cups shredded medium cheddar cheese not pre-shredded
- 1 can crispy French fried onions, divided 6 ounce can
- 32 ounces frozen (thawed) or use fresh steamed broccoli florets
Instructions
- Preheat oven to 325℉. Spray casserole dish with non-stick spray and set aside.
- Combine soup, sour cream, 1 cup of the shredded cheese and 1 ¼ cup of the crispy onions in a large saucepan. Heat over medium, stirring until well blended and heated through. Add broccoli florets and stir until well coated with creamy mixture.
- Transfer to prepared casserole dish; bake, uncovered, until bubbling, about 25 to 30 minutes. Remove from oven and sprinkle remaining cheese and crispy onions over the top. Return to oven and bake until cheese is melted; approximately 10 to 15 minutes. Remove from oven and let stand 5 to 10 minutes before serving.
Notes
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