Ingredients
Scale
- 4 cups broccoli florets, steamed π₯¦
- 1 cup shredded cheddar cheese π§
- 1 can (10.5 oz) cream of mushroom soup π₯£
- 1/2 cup milk π₯
- 1/4 cup diced onion π§
- 1 sleeve Ritz crackers, crushed π
- 1/4 cup unsalted butter, melted π§
- Salt and pepper to taste π§
Instructions
- Prepare the Broccoli:
Steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside. - Make the Sauce:
In a large mixing bowl, combine the cream of mushroom soup, milk, diced onion, shredded cheese, salt, and pepper. Mix well. - Assemble the Casserole:
Preheat your oven to 350Β°F (175Β°C). In a greased 9×13-inch baking dish, spread the steamed broccoli evenly. Pour the cheese sauce over the broccoli and gently mix to coat. - Add the Topping:
In a small bowl, combine the crushed Ritz crackers with melted butter. Sprinkle the cracker mixture evenly over the casserole. - Bake:
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly. - Serve:
Let cool for a few minutes before serving. Enjoy this rich and satisfying dish!
Notes
- Add cooked chicken or turkey for a heartier meal.
- Substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins