Broccoli Casserole Recipe

About This Recipe

This modern take on Broccoli Casserole is made from scratch (no canned soup) focusing on fresh ingredients and lightened-up swaps, all topped with crushed Ritz crackers.

Ingredients

• 20 ounces broccoli florets or 2 packages (10 oz each frozen chopped broccoli,)
• thawed and drained (8 cups cooked)
• ⅔ cup light sour cream
• ¼ cup mayonnaise
• 1 ½ cups grated part-skim sharp cheddar cheese (4 ounces)
• Homemade cream of mushroom soup substitute (see below)
• 2 large eggs (lightly beaten)
• 22 crushed buttery crackers (such as Ritz about 2 1/2 ounces or 1 helping cup)
• 1 tablespoon olive oil
• 1 cup finely chopped mushrooms
• 1 clove garlic (minced)
• 3 tablespoons all-purpose flour
• 1 cup low-sodium broth (chicken or vegetable)
• 1 cup fat free milk (or unsweetened dairy-free milk)
• 1 large chicken bouillon such as Knorr

Instructions

1. Preheat Oven: Set your oven to 350°F. Grease a 13x9-inch baking dish with vegetable oil spray.
2. Steam broccoli until tender crisp, I like to do this in the microwave 2 minutes or on the stove with 3 tablespoons water 3 to 4 minutes.
3. Prepare Homemade Cream of Mushroom Soup: Heat oil in a pot over medium heat and sauté mushrooms and garlic until softened. Stir in flour and cook for 1-2 minutes, stirring. Gradually add broth, bouillon and milk, whisking until smooth and thickened, 3 to 4 minutes. Add the sour cream and let it cool.
4. In a large mixing bowl, mix the cooked broccoli with mayo, cheddar cheese, homemade soup, and beaten eggs until well combined.
5. Assemble Casserole: Pour the broccoli mixture into the prepared baking dish, spreading it evenly.
6. Sprinkle 1 cup of crushed buttery crackers evenly over the top. Spritz with oil.
7. Place the dish in the preheated oven and bake for approximately 25 to 35 minutes, or until the casserole is set and the cracker topping is golden brown.