Paula Deen Broccoli Casserole Recipe
Love a cozy dish that warms your soul? This Paula Deen Broccoli Casserole Recipe is pure comfort. Creamy, cheesy and full of tender broccoli. It's easy to make at home.
Ingredients
- 2 pounds fresh broccoli florets chopped small
- 1 can 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded sharp cheddar cheese divided
- 1 small onion finely chopped
- 1 sleeve Ritz crackers crushed (about 1.5 cups)
- 1/2 cup unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
Preheat and Prep Broccoli
- Heat your oven to 350°F (175°C). Steam broccoli florets for 5 minutes until bright green and tender-crisp. Drain well. Pat dry with a towel. This keeps the casserole from getting watery. (32 words)
Mix the Creamy Base
- In a large bowl, combine cream of mushroom soup, sour cream, and mayonnaise. Stir until smooth. Add chopped onion, salt, pepper and garlic powder. Mix in 1.5 cups shredded cheddar. Blend everything well. (38 words)
Combine Broccoli and Sauce
- Fold steamed broccoli into the creamy mixture. Gently stir to coat every floret. Taste and adjust seasoning if needed. Spoon into a greased 9x13-inch baking dish. Spread evenly for perfect baking.
Add Cheese Topping
- Sprinkle remaining 1/2 cup cheddar cheese over the top. This creates a gooey, golden layer. Press lightly so it sticks. Your kitchen will smell amazing already!
Make Cracker Crunch
- Crush Ritz crackers into fine crumbs. Mix with melted butter in a small bowl. Sprinkle evenly over the cheese. This adds that irresistible crispy top.
Bake to Perfection
- Bake uncovered for 25-30 minutes. Edges should bubble and crackers turn golden brown. Remove from oven. Let it rest 5 minutes. This sets the casserole nicely.
- Now you know how to make Paula Deen Broccoli Casserole step by step. It's foolproof!
Notes
- Use frozen broccoli if short on time. Thaw and drain first.
- Add cooked chicken or ham for a main dish version. Boosts protein.
- Swap cheddar for Monterey Jack for milder flavor.
- Make it lighter: Use Greek yogurt instead of sour cream.
- Double the crackers for extra crunch. Kids love it.
- Prep ahead: Assemble and refrigerate up to 24 hours. Bake when ready.
- Spice it up: Add a pinch of red pepper flakes.