Broccoli Cheese Casserole Recipe

Broccoli florets: Fresh broccoli cut into bite-sized pieces.

Cheddar cheese: Shredded cheese that adds a rich, cheesy flavor.

Mayonnaise: Adds creaminess and binds the ingredients together.

Cream of mushroom soup: Provides a savory base and enhances the overall flavor.

Beaten eggs: Helps to set the casserole and adds richness.

Crushed crackers: Used as a crunchy topping for added texture.

When preparing the broccoli florets, make sure to blanch them first. Blanching involves briefly boiling the broccoli for about 2-3 minutes and then immediately plunging them into ice water. This technique helps to preserve the vibrant green color and ensures that the broccoli remains tender-crisp after baking. Additionally, for a richer flavor, consider using a mix of cheddar cheese and gruyere or parmesan. This combination will add depth to the casserole and enhance its overall taste.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can absorb flavors well, making it a great alternative.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy consistency, plus it's lower in fat and calories.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup provides a similar creamy texture and savory flavor.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg; this works as a binding agent and is suitable for those avoiding eggs.

• crushed crackers - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunchy texture and can be seasoned to taste.

• Allow the broccoli cheese casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the casserole in the refrigerator for up to 3-4 days. Make sure it is kept at a consistent temperature to maintain its freshness.

• For longer storage, consider freezing the casserole. Wrap it tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.

• Label the container with the date so you can keep track of its storage time. The casserole can be frozen for up to 2-3 months.

• When ready to reheat, thaw the casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with aluminum foil to prevent the top from over-browning.

• Bake the thawed casserole for 20-30 minutes, or until heated through. If reheating from frozen, you may need to bake it for an additional 10-15 minutes.

• For a crispier topping, remove the foil during the last 10 minutes of baking. This will allow the crushed crackers to regain their crunch.

• Serve the reheated casserole immediately, and enjoy the comforting blend of broccoli, cheddar cheese, and cream of mushroom soup.

• Preheat your oven to 350°F (175°C). Place the leftover broccoli cheese casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until heated through and bubbly.

• If you're in a hurry, the microwave is your friend. Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until thoroughly warmed.

• For a crispy topping, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the leftovers in a small oven-safe dish and cover with foil. Heat for 15-20 minutes, then remove the foil and let it bake for an additional 5 minutes to crisp up the crushed crackers.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish and cover with foil. Heat for about 10-15 minutes, then remove the foil and cook for another 3-5 minutes to achieve a crispy top.

• For stovetop reheating, use a non-stick skillet. Add a small amount of olive oil or butter to the pan. Place the casserole in the skillet and cover with a lid. Heat on medium-low, stirring occasionally, until warmed through. This method helps maintain the creamy texture while adding a slight crisp to the edges.

• Oven: To bake the casserole at the required temperature of 350°F (175°C).

• Mixing bowl: To combine the broccoli, cheddar cheese, mayonnaise, cream of mushroom soup, and beaten eggs.

• Baking dish: To pour the mixture into and bake the casserole.

• Measuring cups: To measure out the ingredients like mayonnaise and cream of mushroom soup.

• Cheese grater: To shred the cheddar cheese if it is not pre-shredded.

• Whisk: To beat the eggs before adding them to the mixture.

• Spatula: To mix the ingredients together in the mixing bowl.

• Cracker crusher: To crush the crackers for the topping, or you can use a rolling pin or your hands.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

• Cooling rack: To let the casserole cool for a few minutes before serving.

Use pre-cut broccoli: Save time by using pre-cut broccoli florets from the store instead of cutting them yourself.

Shredded cheese: Buy pre-shredded cheddar cheese to skip the grating step.

Ready-made soup: Opt for canned cream of mushroom soup to avoid making it from scratch.

Mixing bowl efficiency: Use a large mixing bowl to combine all ingredients at once, reducing cleanup time.

Crushed crackers: Purchase pre-crushed crackers or crush them in a food processor for a quick topping.