Broccoli Cheese Casserole Recipe

Broccoli florets: Fresh broccoli cut into small, bite-sized pieces.

Cheddar cheese: Shredded cheese that adds a rich, cheesy flavor.

Mayonnaise: A creamy condiment that helps bind the ingredients together.

Cream of mushroom soup: A canned soup that adds creaminess and depth of flavor.

Beaten eggs: Eggs that have been whisked to help bind the casserole.

Crushed crackers: Crushed crackers used as a crunchy topping.

When preparing the broccoli florets, blanch them in boiling water for 2-3 minutes before combining with the other ingredients. This will help maintain their vibrant green color and ensure they are tender in the final casserole.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be cooked in the same way as broccoli.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy consistency with less fat and more protein.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup provides a similar creamy base with a different but complementary flavor.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg; this works as a binding agent for those avoiding eggs.

• crushed crackers - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy topping and can be seasoned to taste.

• Allow the broccoli cheese casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.
• For freezing, wrap the cooled casserole tightly with plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn.
• Label the package with the date and contents to keep track of its freshness.
• Freeze the casserole for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• Reheat the thawed casserole in the oven at 350°F (175°C) for about 20-30 minutes or until heated through. If the topping needs extra crisping, you can broil it for a few minutes at the end.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover broccoli cheese casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until it is warmed through and the cheese is bubbly again.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue to heat in 1-minute intervals if needed, until thoroughly warmed.

• Stovetop Method: Place the leftover casserole in a non-stick skillet over medium heat. Add a splash of milk or cream to help maintain its creamy texture. Stir occasionally to prevent sticking and heat until the casserole is warmed through, about 10-15 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the casserole in an air fryer-safe dish or use aluminum foil to create a makeshift dish. Heat for 10-15 minutes, checking halfway through to ensure it doesn't overcook. This method will help retain the crispy cracker topping.

• Slow Cooker Method: Transfer the leftover casserole to your slow cooker. Set it to low heat and cover. Allow it to warm for 1-2 hours, stirring occasionally. This method is great for maintaining the dish's moisture and flavor without drying it out.

• Oven: Used to bake the casserole at the specified temperature until it is golden and bubbly.

• Mixing bowl: Used to combine the broccoli, cheddar cheese, mayonnaise, cream of mushroom soup, and beaten eggs.

• Baking dish: The container where the mixture is transferred and baked.

• Measuring cups: Used to measure the ingredients like broccoli, cheddar cheese, mayonnaise, and cream of mushroom soup.

• Whisk: Used to beat the eggs before adding them to the mixture.

• Spatula: Useful for transferring the mixture from the mixing bowl to the baking dish and for spreading it out evenly.

• Cracker crusher: Used to crush the crackers for the topping, although you can also use a rolling pin or your hands.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

• Cooling rack: Used to let the casserole cool for a few minutes before serving.

Pre-cut broccoli: Buy pre-cut broccoli florets to save time on chopping.

Shredded cheese: Use pre-shredded cheddar cheese to avoid grating it yourself.

Ready-made soup: Opt for canned cream of mushroom soup to skip making it from scratch.

Crushed crackers: Purchase pre-crushed crackers or crush them in a food processor for quick topping.

Mixing bowl: Use a large mixing bowl to combine all ingredients at once, reducing cleanup time.