Broccoli Cheese Casserole with Cheez-Its
Tender broccoli in a creamy cheddar sauce with a Cheez-It cracker topping. Made with cream of chicken soup, this easy side dish has no eggs or mayonnaise.
Servings: 8 side-dish servings
Calories: 295kcal
Equipment
- 9x13-inch baking dish
- Large skillet or saucepan
- Colander
- Whisk
- box grater
Ingredients
- 6 cups frozen broccoli florets measured before cooking
- 2 tablespoons unsalted butter
- ½ cup onion finely chopped
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 10.5 ounces condensed cream of chicken soup one can, undiluted
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 8 ounces medium cheddar cheese one 8-ounce block, freshly grated (about 2 cups)
- 1 ½ cups Cheez-It crackers lightly crushed; measure after crushing
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Steam the broccoli according to the package directions until just tender. Drain in a colander for 3–5 minutes, shaking gently to release water. Spread on a clean kitchen towel or paper towels and blot dry. Cut large florets into bite-size pieces.
- Melt the butter in a large skillet or saucepan over medium-low heat. Add the onion and cook for about 5 minutes, stirring, until softened. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth. Cook, stirring, until the sauce gently bubbles and thickens enough to coat a spoon. Stir in the undiluted soup, garlic powder, and pepper, and heat gently until hot.
- Remove the pan from the heat and let the bubbling stop. Add the grated cheddar a handful at a time, stirring until smooth after each addition. If needed, return to the lowest heat briefly to finish melting; do not boil the cheese sauce.
- Fold the drained broccoli into the sauce. Spread the warm mixture evenly in the prepared baking dish and sprinkle the crushed Cheez-Its over the top.
- Bake uncovered for about 20 minutes, until the center is hot and the edges are gently bubbling. Start checking at 15 minutes; avoid baking longer than needed. This timing is for a warm filling, not a refrigerated casserole.
- Let stand for 5 minutes, then serve warm. Makes about 8 side-dish servings.
Video
Notes
For a smooth cheese sauce: Grate the cheddar from a block and stir it in off the heat, a handful at a time. Avoid boiling the sauce once the cheese is added.
Drain the broccoli well: Let it sit in a colander for 3–5 minutes after steaming, then blot dry. Water caught in the florets can thin the sauce.
Cracker topping: Lightly crush the Cheez-Its, leaving some larger pieces, then measure 1½ cups.
Baking: Assemble the casserole with warm broccoli and sauce in a 9×13-inch dish. Start checking at 15 minutes; it should take about 20 minutes to heat through. A cold casserole will need longer.
Leftovers: Refrigerate in shallow, covered containers within 2 hours and use within 3–4 days. Reheat portions to 165°F throughout. The cracker topping will soften in the refrigerator.
Servings and nutrition: This makes about 8 side servings. Nutrition is estimated for one-eighth of the casserole, including the cracker topping, and varies with brands and how finely the crackers are crushed.
Recipe update, November 2026: This recipe replaces the original Southern broccoli casserole made with eggs and mayonnaise. Earlier ratings and comments may refer to the original recipe.
Nutrition
Serving: 1side serving | Calories: 295kcal | Carbohydrates: 20g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.6g | Cholesterol: 45mg | Sodium: 616mg | Potassium: 341mg | Fiber: 2.3g | Sugar: 3g | Vitamin A: 929IU | Vitamin C: 62mg | Calcium: 299mg | Iron: 1.6mg
