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Southern Broccoli Casserole
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This Southern Broccoli Casserole is tender broccoli baked in a creamy cheddar sauce under a buttery Ritz cracker topping. It’s the broccoli cheese casserole you’ll find on just about every Thanksgiving table here in the South, and it only takes 15 minutes to get it into the oven.
It’s been a favorite in our house for years because it’s so simple, and you can make it the day before so there’s one less thing to do on the big day. Serve it next to my Roast Turkey Recipe in November. On a regular weeknight, it’s great with my Spatchcock Chicken Recipe.
Why you’ll love this Southern Broccoli Casserole
The Best Southern Broccoli Casserole for Thanksgiving, Christmas, and Potlucks
Broccoli casserole is a must on a Southern holiday table. It gives you something green next to the turkey and stuffing, and you can carry it to Friendsgiving or a potluck in the same dish you baked it in.
If you’re planning the whole meal, my Roast Turkey Recipe and Glazed Ham With Roasted Carrots cover the main. Round out the table with Sourdough Stuffing, Garlic Mashed Potatoes and Slow Cooker Cranberry Sauce.
Ingredients Needed for Southern Broccoli Casserole
- Broccoli florets: Fresh or frozen both work. Cook them until just tender before they go in.
- Cream of chicken soup: Gives the casserole its creamy base and a savory flavor.
- Mayonnaise: Adds extra creaminess.
- Egg: Helps the filling hold together.
- Cheddar cheese: Half goes into the filling and half goes on top under the crackers.
- Onion powder and garlic powder: Season the sauce without any chopping.
- Salt and pepper: To taste. The soup and cheese are already salty, so go easy.
- Ritz crackers: Crushed and tossed with butter for the golden, crunchy topping.
- Butter: Melted and mixed into the cracker crumbs.
How to make Southern Broccoli Casserole
**For more detailed instructions, please refer to the printable recipe card below.**
- Preheat the oven to 350°F. Put the broccoli florets in a microwave-safe bowl, cover with plastic wrap and microwave for 4 to 5 minutes until tender, then drain well.
- Add the cream of chicken soup, mayonnaise, egg, 1 cup of the cheddar, onion powder, garlic powder, salt and pepper to a large bowl and whisk until smooth.
- Fold the cooked broccoli into the cheese sauce until every piece is coated.
- Spread the broccoli mixture evenly into a greased baking dish.
- Sprinkle the rest of the cheddar over the top, then mix the crushed Ritz crackers with the melted butter and scatter them over the cheese.
- Bake for 25 to 30 minutes until the top is golden and bubbly, then let it sit for a few minutes before serving.
Variations
- Add bacon: Stir crumbled bacon into the filling or scatter it over the top for a smoky, salty bite.
- Mix in cauliflower: Swap half the broccoli for cauliflower florets, or use all cauliflower.
- Give it some heat: Add a pinch of cayenne or red pepper flakes to the sauce.
- Swap the cheese: Try sharp white cheddar or pepper jack, or add a little parmesan to the topping.
- Make it gluten free: Use gluten-free crackers or breadcrumbs, and check the label on your soup.
What to Serve with Southern Broccoli Casserole
- With roast turkey: Put it on the Thanksgiving table with stuffing and cranberry sauce. My Roast Turkey Recipe walks you through the bird.
- With holiday ham: The creamy broccoli goes well with something sweet and salty. Try it with my Glazed Ham With Roasted Carrots at Christmas.
- With roast chicken: It turns a Sunday chicken into a proper dinner. My Spatchcock Chicken Recipe is an easy one to pair it with.
- With grilled steak: The cheesy sauce balances a bold, well-seasoned steak.
- On a holiday sides spread: Set it out with Maple Roasted Sweet Potatoes and Balsamic Bacon Brussels Sprouts.
- In a Potluck Spread: Always a hit at potlucks, no one can resist that crunchy topping!
How to Store, Make Ahead and Freeze Southern Broccoli Casserole
- How should I store Southern Broccoli Casserole?
Keep leftovers in an airtight container in the fridge for up to 3 days. - How do I reheat Southern Broccoli Casserole?
Reheat it uncovered in the oven at 350°F until warmed through, so the topping crisps up again. Single servings can go in the microwave. - Can I make Southern Broccoli Casserole ahead of time?
Yes. Put it together up to 24 hours ahead, cover it tightly with foil or plastic wrap and keep it in the fridge. Add the buttered cracker topping right before it goes in the oven. Let it sit at room temperature for 15 to 20 minutes, then bake as usual. This is a big help on Thanksgiving when you’re juggling the turkey and everything else. - Can I freeze Southern Broccoli Casserole?
Yes, freeze it before baking. Leave off the cracker topping, wrap the dish tightly and freeze for up to 2 months. Thaw it in the fridge overnight, add the topping and bake as usual.
Don’t forget to pin this for later!
Tips & Tricks
- Cook the broccoli first: Fresh or frozen, cook it before it goes into the sauce so it doesn’t end up undercooked.
- Drain it well: Tip the cooked broccoli into a colander and give it a shake before folding it in. If you’re using frozen broccoli, press it dry with paper towels too, because frozen broccoli holds a lot of water that ends up in the sauce.
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that affect how it melts.
- Go heavy on the topping: If the crunchy crackers are your favorite part, add an extra handful.
- Don’t overbake: Check it toward the end. You want it bubbly and golden, not dried out.
Recommended
More Easy Thanksgiving Side Dish Ideas
Looking for More Dinner Ideas?
If you want the whole month sorted, my Monthly Meal Plan for November 2026 lays out easy dinners for every week, roast turkey included, so you can shop for it all in one go. Casseroles like this one are perfect for feeding family, and you will find more in my easy Thanksgiving side dishes and appetizers.
Southern Broccoli Casserole FAQ
Southern Broccoli Casserole
Southern Broccoli Casserole with tender broccoli, a creamy cheddar filling and a buttery Ritz cracker topping. An easy make-ahead side for Thanksgiving or any weeknight dinner.
Equipment
- 9×13 inch baking dish
Ingredients
- 8 cups fresh or frozen broccoli florets
- 1 can cream of chicken soup 10.5 oz
- ½ cup mayonnaise
- 1 large egg lightly beaten
- 2 cups cheddar cheese shredded
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon Salt
- ¼ teaspoon pepper
- 1 cup Ritz crackers crushed
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- Steam or microwave the broccoli florets until tender, about 4-5 minutes. Drain and set aside.
- In a large bowl, combine the cream of chicken soup, mayonnaise, egg, 1 cup of the shredded cheddar cheese, onion powder, garlic powder, salt, and pepper. Stir until smooth.
- Fold the cooked broccoli into the mixture, making sure the broccoli is well coated.
- Transfer the broccoli mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Sprinkle the remaining cup of cheddar cheese over the top.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle the cracker mixture evenly over the cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
Notes
- Make ahead:Â Assemble up to 24 hours ahead without the cracker topping. Cover and refrigerate. Let it sit out for 15 to 20 minutes, add the topping and bake as usual.
- Freeze:Â Freeze unbaked, without the topping, for up to 2 months. Thaw overnight in the fridge, add the topping and bake.
- Frozen broccoli:Â Cook and drain it well before adding it to the sauce.
Nutrition
Calories: 471kcalCarbohydrates: 21gProtein: 16gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 91mgSodium: 1087mgPotassium: 494mgFiber: 4gSugar: 4gVitamin A: 1400IUVitamin C: 109mgCalcium: 359mgIron: 2mg
Tried this recipe?Let us know how it was!
Good recipe. Thank you. Easy and tasty. Added a sprinkle of paprika before baking because I like paprika lol!
Hi Peggy, thats sounds like a great idea! I must give it a go next time! Thanks so much for trying the recipe and commenting.