Cheesy Broccoli Casserole Recipe
A cheesy, rich, and indulgent creamy broccoli casserole that is topped with buttery crackers. This recipe is perfect for potlucks and can be made low-carb by omitting the cracker topping.
Servings: 8 people
- 3 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 3 cups fresh broccoli florets
- 10.75 ounces cream of celery soup
- 2 cups shredded cheddar cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 ½ teaspoons lemon juice
- 20 RITZ crackers crushed
- 2 tablespoons melted butter
Place broccoli florets in a steamer basket, set aside. Add enough water to fill one inch of the bottom of your stock pot. Once boiling, add steamer basket of broccoli and cover pan. Steam for 5 minutes, drain excess water, and set broccoli aside.
Preheat oven to 350° F.
Melt 3 tablespoons of butter in a medium skillet, and cook chopped onion until translucent and lightly browned.
In a greased 3.5 quart casserole dish, mix onion, broccoli, soup, mayo, sour cream, spices, eggs, 1 cup of cheddar and lemon juice. Lastly, sprinkle on remaining one cup of cheddar, and crushed crackers. Add remaining melted butter evenly to the top layer of the crackers.
Bake uncovered for 45 minutes. Casserole will be browned on top and creamy inside. Serve warm.
Nutritional values may vary and are meant to be a guide.
Store all leftovers in an airtight container in the refrigerator. For best taste, use within 4 days.
Tip- Refresh the topping with new crackers (original topping will get soggy).
Serving: 1portion | Calories: 401cal | Carbohydrates: 13g | Protein: 11g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 594mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 988IU | Vitamin C: 32mg | Calcium: 271mg | Iron: 1mg