Thanksgiving Broccoli and Cheese Casserole

Thanksgiving Broccoli and Cheese Casserole

 Made  times
Sarah 0

"Yummy, cheesy broccoli casserole that is a hit for every Thanksgiving dinner!"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 492 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir the broccoli florets, cream of chicken soup, and 1 tablespoon softened butter together in a 9x13-baking dish until the broccoli is coated with the soup. Pack lightly to form a flat surface. Layer about half the slices of processed cheese food atop the broccoli mixture.
  3. Bake in the preheated oven until the cheese is bubbling, about 20 minutes.
  4. Remove the dish from the oven; stir to blend the melted cheese into the broccoli mixture. Top with the remaining processed cheese food. Top with the crushed buttery round crackers.
  5. Return dish to oven and bake until the added cheese begins to melt, about 15 minutes more. Allow the casserole to cool and thicken slightly before serving, at least 15 minutes.

Reviews

16
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

When I make this casserole, I use shredded sharp cheddar instead of Velveeta and I use more butter to drizzle over the top to make the Ritz crackers even more crispy. Always disappears. NOTE: Th...

Most helpful critical review

It would have had more flavor with a cheddar cheese instead of processed.

Most helpful
Most positive
Least positive
Newest

When I make this casserole, I use shredded sharp cheddar instead of Velveeta and I use more butter to drizzle over the top to make the Ritz crackers even more crispy. Always disappears. NOTE: Th...

This is almost the exact recipe I grew up with. Still to this day I crave mom mom's broccoli and cheese casserole. The difference that we do is add 2 eggs beaten, use cream of mushroom soup, 2 t...

It would have had more flavor with a cheddar cheese instead of processed.

Awesome dish!! Made last thanksgiving in place of our old green bean casserole dish and was a big hit with the family!! Will definitely be making again this holiday!!

This is an update, I have made this many times and it is always a hit. I use the Velveeta reduced fat block cheese and slice about a pound up into one can of Cream of mushroom and one can of Cre...

My kids, nor myself eat broccoli but my cousin brought this over and it was a hit. Not one bite left. I made it last night and once again, not one bite left. To the reader asking about adding...

Can someone tell me if we are to use water in this recipe?

Happy Thanksgiving y'all.... I was searching for a different recipe for this dish rather than the one I had made for years, just for something different. This was one of the dishes I was assigne...

Turned out good just a bit too much cheese. Will try mixing with cheddar next time.

Other stories that may interest you