Broccoli Cheddar Casserole with Golden Cracker Crust Recipe

Broccoli Cheddar Casserole with Golden Cracker Crust

Have picky eaters? This Broccoli Cheddar Casserole with Golden Cracker Crust will put an end to fighting over vegetables with the kids at your dinner table. Dressed in a creamy cheese sauce and topped with buttery golden crackers, you’ll want to make this for every occasion – from busy weeknights to the holiday feast!

Serves: 8Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 4 cups fresh broccoli florets
  • 1⁄4 cup water
  • 1 large egg
  • 1 can cream of celery soup, 10.5 oz.
  • 1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream
  • 12 oz. shredded sharp cheddar cheese, divided
  • 1 packet Golden Crackers, 1 sleeve, crushed
  • 2 tbsp. butter
  • 1 tsp. paprika

Directions

  • Preheat the oven to 350°F. Coat a 9"x13" baking dish with cooking spray.
  • Place the broccoli in a large microwaveable glass bowl. Add the water and cover with plastic wrap. Microwave for five minutes, then let stand for 2-3 minutes before removing the plastic and draining.
  • To the bowl, cooked and drained broccoli, add the egg, soup, mayonnaise, sour cream and 8 oz. of the cheddar cheese. Stir well.
  • Pour the mixture into the prepared dish and bake for 25 minutes.
  • Meanwhile, melt the butter then add the crushed crackers and remaining cheese.
  • After 25 minutes of baking, remove the dish and scatter the cracker mix on top, then sprinkle on the paprika.
  • Bake for an additional 10 minutes, or until the casserole is bubbling and golden on top.
  • Store leftovers in an airtight container in the refrigerator for up to four days.

Serves: 8

Ingredients

  • 4 cups fresh broccoli florets
  • 1⁄4 cup water
  • 1 large egg
  • 1 can cream of celery soup, 10.5 oz.
  • 1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream
  • 12 oz. shredded sharp cheddar cheese, divided
  • 1 packet Golden Crackers, 1 sleeve, crushed
  • 2 tbsp. butter
  • 1 tsp. paprika

Directions

  • Preheat the oven to 350°F. Coat a 9"x13" baking dish with cooking spray.
  • Place the broccoli in a large microwaveable glass bowl. Add the water and cover with plastic wrap. Microwave for five minutes, then let stand for 2-3 minutes before removing the plastic and draining.
  • To the bowl, cooked and drained broccoli, add the egg, soup, mayonnaise, sour cream and 8 oz. of the cheddar cheese. Stir well.
  • Pour the mixture into the prepared dish and bake for 25 minutes.
  • Meanwhile, melt the butter then add the crushed crackers and remaining cheese.
  • After 25 minutes of baking, remove the dish and scatter the cracker mix on top, then sprinkle on the paprika.
  • Bake for an additional 10 minutes, or until the casserole is bubbling and golden on top.
  • Store leftovers in an airtight container in the refrigerator for up to four days.