Cheesy Broccoli Casserole With Butter Cracker Crunchies
Ingredients
- 2 10.5-oz. cans condensed cream of mushroom soup (preferably campbell’s)
- 8 oz. sharp cheddar, grated (about 2 cups), divided
- zest of 1 lemon
- 1 tsp. freshly ground black pepper
- 1 tsp. granulated garlic
- ¼ tsp. cayenne pepper
- 2 large heads of broccoli (about 1½ lb.)
- 4 tbsp. unsalted butter
- 1 medium onion, chopped
- kosher salt
Directions
Step 1
Preheat oven to 350°. Whisk two 10.5-oz. cans condensed cream of mushroom soup, 1 cup sharp cheddar, grated, zest of 1 lemon, 1 tsp. freshly ground black pepper, 1 tsp. granulated garlic, and ¼ tsp. cayenne pepper in a medium bowl to combine.
Step 2
Trim 2 large heads of broccoli (about 1½ lb.), then separate stems from crowns. Slice stems crosswise ½" thick; cut crowns into 2" florets. Step 3
Melt 4 Tbsp. unsalted butter in a large ovenproof skillet with a lid over medium-high heat. Add 1 medium onion, chopped, and season with kosher salt. Cook, stirring occasionally, until onion is softened and starting to brown, 5–7 minutes. Add broccoli and ¼ cup water. Cover and steam until broccoli is bright green and crisp-tender, about 2 minutes. Add mushroom soup mixture and toss broccoli gently to coat. Scatter 2 sleeves coarsely crushed Ritz or other buttery crackers (about 3 cups) and remaining 1 cup sharp cheddar, grated, evenly over.
Step 4
Bake casserole until golden brown and bubbling, 20–25 minutes.