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A warm and comforting broccoli cheese casserole with a creamy mushroom soup base and crunchy breadcrumb topping, perfect for cozy family dinners or busy weeknights.

Ingredients

Scale
  • 450g fresh broccoli, cut into small bite-sized florets
  • 2 cups shredded sharp cheddar cheese (about 200g)
  • 1 can (10.5 oz / 298g) condensed cream of mushroom soup
  • 1 cup breadcrumbs, toasted lightly in butter
  • 2 tbsp butter (for toasting breadcrumbs)
  • 1/4 tsp onion powder
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 180°C (350°F) and prepare a 9×13-inch baking dish and a large pot of salted water.
  2. Bring the salted water to a boil.
  3. Add broccoli florets and blanch for 2–3 minutes until bright green and just tender.
  4. Transfer broccoli to an ice water bath to stop cooking, then drain and set aside.
  5. While broccoli cooks, shred about 2 cups sharp cheddar cheese and open the can of condensed cream of mushroom soup.
  6. In a large bowl, combine the drained broccoli, shredded cheddar cheese, and condensed soup. Season with salt, pepper, and onion powder. Stir to coat evenly.
  7. Pour the mixture into the prepared baking dish and spread evenly.
  8. Toast breadcrumbs in butter until golden brown and sprinkle evenly over the top of the casserole.
  9. Cover the dish loosely with foil and bake at 180°C (350°F) for 15 minutes.
  10. Remove the foil and continue baking for about 10–15 more minutes, until edges are bubbling, cheese is melted, and topping is golden brown.
  11. Check doneness by ensuring the center is hot and bubbling, reaching about 70°C (160°F) with a firm yet gentle jiggle.
  12. Remove from the oven and let rest for 5 minutes to allow the cheese to set.
  13. Optionally, sprinkle extra shredded cheese on top before serving.

Notes

Use fresh, sharp cheddar cheese shredded from block cheese for best melt and flavor., Toast breadcrumbs just until golden to avoid bitterness and get a crunchy topping., If cheese isn’t melting smoothly, stir in a splash of milk off heat to help., Blanch broccoli quickly and plunge into ice water to maintain vibrant color and tender-crisp texture., You can prepare and assemble the casserole up to a day ahead; refrigerate and bake when ready., Leftovers store well in the fridge for up to 3 days and reheat in the oven at 180°C (350°F) until hot and bubbly., For gluten-free options, substitute breadcrumbs with gluten-free alternatives like crushed nuts or gluten-free panko., For dairy-free or vegan options, swap cheddar with suitable alternatives and use a plant-based mushroom soup or homemade mushroom sauce.

Nutrition

Find it online: https://cookingcrumbs.com/broccoli-cheese-casserole-recipe/