Cheese Crusted Broccoli Casserole without Rice

Name: Cheese Crusted Broccoli Casserole without Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 9 x11 casserole dish; 1 cup of mayonnaise; 10.5 oz can of Cream of Mushroom soup; 2 eggs (beaten); 1 medium size onion (diced); 1 cup grated sharp cheddar cheese; 20 oz frozen broccoli; butter; Cheese crackers

I’m excited to share this Cheese Crusted Broccoli Casserole without Rice recipe! There are so many broccoli recipes out there but I have yet to find a good one that doesn’t have rice in it.

I ran into a very nice, older lady at the craft show this past weekend and we started talking about vintage recipes. We very quickly became friends! We talked a bunch about grandmas old recipes and who they are the best. She also told me the struggles of getting her kids to eat veggies too. We talked and talked. We could talk food all day long. We ended up on the subject of broccoli. Her kids hated broccoli. They hated the smell, the texture, the look… they absolutely hated every bit of it. She loves broccoli so it was hard for her to make dinners with it.

My kids love broccoli but not like the cafeterias serve it such as steamed with cheese. They love the Oven Roasted Caramelized Broccoli Recipe that I make. They also like my One Pan Broccoli Rice and Chicken recipe too. Broccoli is no trouble around here.

My new friend ended up sharing a recipe with me that she was able to get her kids to eat even though they can’t stand broccoli! She had the recipe memorized! I could see in her face how important it was to make a dish for her family that everybody loved. This is her favorite broccoli recipe! She tells me that it even tastes better on the second or third day too. So if you need to make some meals ahead of time, this would be a perfect recipe for that! She also tells me that this recipe does well if you need to freeze it too. She suggested you cut up individual servings before freezing it. This way you can just pop a serving in the microwave when you are ready to eat it. It tastes just as good (or maybe even better) than the day you cooked it!

Note: you can get the printable version of this recipe at the very bottom of this post.

Cheese Crusted Broccoli Casserole Ingredients:

9×13 casserole dish
1 cup of mayonnaise
10.5 oz can of Cream of Mushroom soup
2 eggs, beaten
1 medium size onion, diced
1 cup grated sharp cheddar cheese
20 oz frozen broccoli
butter
Cheese crackers

Cheese Crusted Broccoli Casserole Instructions:

In a large bowl, mix together the mayo, cream of mushroom soup, eggs (beaten), shredded cheese, onion and broccoli. The broccoli will still be frozen when you mix it together as seen in the process photos.

Spray the 9×13 casserole dish with non stick cooking spray. Pour the mixture in the casserole dish. I use my Pyrex 9×13 casserole dish that comes with a lid as seen here on Amazon all the time. It’s so easy to put the lid on and take this meal on the go! I use it all the time. It’s worth every penny and then some.

Put about 2 or 3 cups of cheese crackers in a large baggy and use a rolling pin to crush the crackers. This will be the crust for the top of the casserole.

Sprinkle the crumbled cheese cracker topping over the top of the uncooked casserole.

Put small pats of butter over the cracker topping. I used very thin slices of real butter.

Bake at 375 degrees for 45 minutes.

You can serve it warm or you can keep it for the next day. If you keep it for the next day you will notice that you can cut the casserole almost like a bread but not as thick or dense. It will cut nicely to freeze individual servings for later. I’m not sure how long it lasts in the refrigerator though because it’s always gone in two days around here.

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