Broccoli and Cheese Casserole
Here is a broccoli cheese casserole that’s sure to please a crowd! By the time you’re through you’ll hardly recognize that it is a vegetable side dish! This is a hearty fall like casserole perfect for Thanksgiving but can be made for any large gathering.
Is there a dish that’s a deal breaker for your family gathering? I mean is there a dish that if you don’t have it ready when they walk in for Thanksgiving dinner, you’ll definitely hear a whole lot of rumbling about it? That’s the deal breaker. They might not even show up if you can’t guarantee to have it on the table! Well for us, this is our deal breaker recipe. If I don’t have this dish ready every year at Thanksgiving, I will definitely hear about it!
Over the years we’ve tweaked and adjusted this recipe. Here are some things you can consider switching up to make it a little bit different:
- Swap out the crowns of broccoli and instead use four 10-ounce packages of frozen vegetables.
- Instead of using fresh shredded cheddar cheese, I know this is going to sound weird, but consider using 1 jar of Cheez Whiz. I’m telling you it really takes this recipe up a notch!
- Use both thyme and marjoram. I’ve used both and it really enhances the flavor.
- Add fried onions on top of bread crumb mixture are optional, but adds serious crunch and flavor.
This is also a good as a make ahead side dish. I’ve made this up to two weeks before Thanksgiving. Just make sure you’re storing it in a freezer to oven safe dish, and take it out of the freezer the morning of your event and heat in the oven. I’ve included instructions in the recipe.
Here is a link to my favorite bakeware for this dish.
Our family has been making this recipe for so many years, I don’t remember a Thanksgiving without it. Once you learn this recipe you might even consider making this for any family gathering. You don’t have to wait for Thanksgiving–honestly once a year is not enough!
Enjoy!
Broccoli and Cheese Casserole
Notes
Fresh broccoli can be swapped out with four 10 oz. packages frozen cut broccoli.
You don't need to use the whole container of dried onions, add to taste or omit from recipe.
Ingredients
- 4-6 crowns of broccoli
- 1-17 oz. can cream style corn
- 1-10 3/4 oz. can condensed cream of celery soup or cream of mushroom
- 1 1/2 cups shredded cheddar cheese
- 1-4 oz. can sliced mushrooms drained (optional)
- 1/2 yellow onion, minced
- 1-2 cloves of garlic, minced
- 1/2 teaspoon dried thyme, marjoram, or savory crushed
- 2 tablespoons margarine or butter
- 1 cup soft bread crumbs
- 1 container dried onions
Instructions
- In large stock pot, cook broccoli until partially tender (this is called blanching) -- If using frozen broccoli, cook according to package directions.
- Drain and remove vegetables from pot.
- In the same pot, add butter, onion, and garlic; sauté until the onion becomes translucent.
- Add corn, soup, cheese, mushrooms (if using), and herbs. Cook and stir until bubbly.
- Stir in broccoli mixing well to incorporate the vegetables into the cheese sauce.
- Transfer the mixture to a large casserole (I would use something like a lasagna sized casserole dish).
- In a separate pan melt butter and combine with crumbs. Sprinkle on top of vegetable mixture.
- Add dried onions to top of casserole.
- Bake at 375 degrees Fahrenheit for 30-35 minutes or until bubbly and crumbs and onions are browned.
- If heating up after frozen, cover in foil and heat at 375 degrees for about 50 to 55 minutes.
