Cheddar Broccoli Casserole
Cheesy, creamy, and oh-so-comforting, this casserole is a family favorite that turns broccoli into a star dish everyone will love!
Ingredients
- 4 cups fresh broccoli florets or frozen, thawed
- 2 cups shredded cheddar cheese
- 1 cup cooked white or brown rice optional, for a heartier dish
- 1 cup milk
- 1 can 10.5 oz cream of mushroom or chicken soup
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs optional, for topping
- 2 tablespoons melted butter optional, for topping
Instructions
- Preheat the oven:
- Set your oven to 375°F (190°C) and grease a baking dish.
- Cook the broccoli:
- Steam the broccoli for 3-5 minutes until tender but still bright green. If using frozen broccoli, just thaw and drain well.
- Mix the base:
- In a large bowl, combine the cream soup, milk, sour cream, garlic powder, black pepper, and 1 1/2 cups of cheddar cheese. Stir until smooth.
- Assemble the casserole:
- Add the broccoli (and rice, if using) to the bowl and mix well. Pour the mixture into the greased baking dish.
- Add toppings:
- Sprinkle the remaining cheddar cheese on top. If using breadcrumbs, mix them with melted butter and spread evenly over the cheese.
- Bake:
- Bake for 20-25 minutes, or until bubbly and golden on top. Serve warm and enjoy!
Notes
- Make it ahead: You can assemble the casserole and refrigerate it (unbaked) for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
- Extra creamy: For an even richer casserole, add an extra scoop of sour cream or cream cheese to the mixture.