I generally make this old-fashioned broccoli casserole only 2X a year – Thanksgiving and Christmas. But when one of my babies asked for it the other day, I thought, ‘Why not!”. Broccoli casserole is delicious and old school all the way down to the can of cream and mushroom soup! I’ve also made it minus the can of soup and made my own flavored roux to reduce the processed nature of the casserole. However, if you want to ‘clean’ it up, I recommend roasting the broccoli and sprinkling it with some fresh bread crumbs and a quality cheddar cheese. It will be a bit lighter and cleaner. Click here to check that version out.
Level of Difficulty:Easy Time Required:Prep Time – 20min; Cook Time – 20 min
Ingredients for 8+ servings:
2 1/2 lbs broccoli (cut into equal size florets)
6 oz Cheez-its
12 ozs freshly grated extra sharp cheddar cheese
1 can cream of mushroom or cream of chicken soup
1 t salt
Special Equipment and Other Items Needed:
Preparing Broccoli Casserole:
Steam the broccoli until VERY CRISP tender. This should take a short amount of time. When the broccoli turns bright green it is probably done. Remember it will cook for a bit in the oven too and we don’t want the broccoli to be mushy.
Preheat the oven to 450 degrees.
When the broccoli is just steamed add to the casserole dish. Stir in the can of cream of mushroom/chicken soup. Add the salt and stir to incorporate. Then add the freshly grated cheese. Crumble the Cheez-its and add to the top.
Cook at 450 degrees until hot through about 20 minutes.
If you are making ahead, do everything but adding the Cheez-its to the top. If cooking from a cold dish, lower the oven temperature to 400 degrees and add the Cheez-its after the casserole starts to get warm.