Paula Deen’s Broccoli Casserole Recipe
Paula Deen’s Broccoli Casserole Recipe is creamy, cheesy and full of flavor. It is perfect for family dinners, holidays and potlucks.
Ingredients
- 4 cups fresh broccoli chopped
- 1 can 10.5 oz cream of mushroom soup
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ¼ cup chopped onion
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup crushed Ritz crackers
- 2 tablespoons butter melted
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Grease the baking dish lightly with butter or cooking spray.
Prepare the Broccoli
- Wash and chop broccoli into small pieces. Steam for 3–4 minutes until just tender but not soft.
Mix the Sauce
- In a bowl, combine cream of mushroom soup, mayonnaise, cheddar cheese, onion, garlic powder and pepper. Stir well.
Combine Broccoli and Sauce
- Add steamed broccoli to the sauce. Stir until all broccoli is coated evenly with the creamy mixture.
Transfer to Baking Dish
- Pour broccoli and sauce mixture into the greased baking dish. Spread evenly so it cooks uniformly.
Prepare the Topping
- Mix crushed Ritz crackers with melted butter. Sprinkle evenly over the broccoli mixture for a crispy topping.
Bake the Casserole
- Place the dish in the oven and bake for 25–30 minutes. Remove foil in the last 10 minutes to brown topping.
Check for Doneness
- Casserole is ready when cheese is melted and topping is golden brown. Broccoli should still be bright green.
Serve Hot
- Let it cool for 5 minutes. Serve warm with your favorite main dish or as a side.
Notes
- Use fresh broccoli for the best taste and texture
- Steam broccoli lightly to avoid mushy texture
- Mix sauce thoroughly to coat all broccoli pieces
- Use sharp cheddar for stronger flavor
- Bake uncovered last 10 minutes for crispy topping