Broccoli Casserole
HB-12900 · Hand-built original
A comforting one-pan broccoli cheese casserole with sharp cheddar, mushroom soup and a crunchy buttery cracker topping, brightened with lemon zest.
6–8 servings47 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: mushroom
Servings:6quantities adjust to match
Ingredients
- 2 10.5-oz. cans condensed cream of mushroom soup
- 8 oz. sharp cheddar, grated (about 2 cups), divided
- Zest of 1 lemon
- 1 tsp. freshly ground black pepper
- 1 tsp. granulated garlic
- 1/4 tsp. cayenne pepper
- 2 large heads of broccoli (about 1 1/2 lb.)
- 4 Tbsp. unsalted butter
- 1 medium onion, chopped
- Kosher salt
- 2 sleeves coarsely crushed buttery crackers (about 3 cups)
Method
- Heat the oven to 350°F and whisk the mushroom soup with 1 cup of the cheddar, the lemon zest, black pepper, granulated garlic and cayenne in a medium bowl.
- Trim the broccoli, slice the stems crosswise 1/2 inch thick, and cut the crowns into 2-inch florets.
- Melt the butter in a large ovenproof skillet with a lid over medium-high heat, season the onion with kosher salt, and cook it, stirring occasionally, until softened and starting to brown, 5 to 7 minutes.
- Add the broccoli and 1/4 cup water to the skillet, cover, and steam until the broccoli is bright green and crisp-tender, about 2 minutes.
- Pour in the soup mixture and toss the broccoli gently to coat, then scatter the crushed crackers and the remaining 1 cup cheddar evenly over the top.
- Bake until the casserole is golden brown and bubbling, 20 to 25 minutes.
Nutrition (per serving, where published)
47 kcalCalories
3.2 gProtein
9.1 gCarbs
0.6 gFat
0.1 gSaturates
3.1 gFibre
0.8 gSugars
69 mgSodium
0 mgCholesterol
373 mgPotassium
57 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data