Cheesy Cheddar Broccoli Casserole
People who don’t even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
Ingredients
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1-1/2 cups shredded sharp cheddar cheese, divided
- 1 can (6 ounces) french-fried onions, divided
- 2 packages (16 ounces each) frozen broccoli florets, thawed
Reviews
Delicious. Almost followed recipe exactly, except I didn’t have Bisquick and I was too lazy to make my own biscuit mix from scratch. BUT, I had refrigerated crescent rolls, so I rolled them out and laid them across the top. Per the crescent roll instructions, I had to reduce the oven temp to 350. Next time, I will cook the casserole part way at the higher temp per the recipe and then Lower the temp to 375 and put the crescent rolls on the top. (I also used steamed fresh broccoli, but that’s my personal preference.). Recipe was fast, easy, delicious. And all the parts of a meal are right in there! No side dishes necessary for a complete meal!
When I made this casserole, I didn't have cream of mushroom soup, so I used cream of celery and only half of the sour cream based on one of the previous reviews. Would certainly make again with some small changes. I would only put the French fried onion on top as we felt they were a little soggy in the casserole.
I have made something similar for every Thanksgiving for about 40 years. It is one of my favorite leftovers too. I don't use soup or sour cream in mine. I use a can of evaporated milk. I cook the broccoli, drain, put in a 13x9 casserole, sprinkle with about 3 cups of shredded cheddar, pour most of a can of evaporated milk over, cover with foil and bake for about 35-40 minutes. I top with french fried onion rings and bake, uncovered for about 15 minutes.
Yummy! A little salty, but I don't know how you would reduce it; maybe leave the onions out the casserole other than just adding them to the top.
We have made this or something similar for many years and sometimes used Cream of Celery soup. We also added precooked chicken breast cut in bite-sized pieces giving it that Chicken Divan taste. It is also a big hit at a potluck supper. I don't know if it will keep or for how long, there are never any leftovers.
I make one similar to this for a potluck every month. I do not use the sour cream. Instead of the dried onions, I use crushed Ritz crackers mixed with a cube of melted butter for the topping. It is easy to make and all the ingredients can be kept on hand.
I liked using this as a base recipie then adding to it. I sauteed onions, garlic, butter and added the veggies to the onions (frozen corn and julienned carrots and a small broccoli crown-had them in the fridge and wanted to use them up) added salt, pepper, onion powder and garlic powder. In separate pan did the cream of mushroom (may do cream of celery next time) then sour cream and closer to a cup and half of cheese then added a few handfuls of spinach and the crunchy onions. Cooked two cups of whole wheat penne then combined everything in a casserole dish topped with cheese and crunchy onions. Super tasty!
Amount of sour cream took over the taste (and smell) of this recipe. May be using half may have changed things?
This is a favorite recipe with my family. The sour cream is the secret ingredient. I used frozen egg noodles and Pacific cream of chicken sauteed onion and mushrooms.
Very good casserole and simple to pit tovether!!