Broccoli Casserole

Due to the untimely breakdown of my computer I am going to be repeating some of my very first posts over the next couple of weeks. I hope you enjoy them. This post was originally published May 17, 2009


Broccoli Casserole


I love broccoli casserole. Unfortunately I am the only one so I don’t make it very often.  I also don’t make many side dishes that take more effort than heating it up in a saucepan or microwave. That said this is a great recipe to have in your file. I have taken it to meals at church many times and have never brought any home. It’s also easy enough  if you need to take a dish to someone in the time of birth, death, or illness.


Broccoli Casserole

Recipe by Micha @ Cookin’ Mimi

A cheesy casserole filled with broccoli and topped with crackers.

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes


  • 16 ounces frozen broccoli. Cuts or chopped.
  • 10 3/4 ounce can cream of mushroom soup
  • 1-2 cups shredded cheddar cheese
  • 3/4 stick (6 Tablespoons) butter or margarine, divided
  • 1 sleeve buttery crackers, divided
  • 1 onion, chopped

Cooking Directions

Preheat oven to 350. In a large covered skillet melt two tablespoons of butter/margarine, add broccoli, cover and cook until broccoli is tender.

Mix half a sleeve of crushed buttery crackers (Ritz, Club, Townhouse to use brands) the can of soup and the cheese in a mixing bowl.

When broccoli is tender add two more tablespoons of butter and the onion.Cook until onion is softened.

Add the broccoli and onions to the soup/cracker/cheese mixture and mix well. Spread into 8×8 casserole dish.

Melt remaining two tablespoons of butter and combine with the other half of crackers. Sprinkle over casserole.

Bake at 350° for 30-35 or until bubbly and the crackers have browned.

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