This Cheesy Broccoli Casserole recipe is a creamy vegetable side dish made with condensed cream of mushroom soup, sour cream and cheddar cheese. 

Broccoli Casserole perfect for family meals

Cheesy Broccoli Casserole

Alright guys, this Cheesy Broccoli Casserole is one of my all-time favorite side dishes. My grandma used to make it for every holiday along with her ah-MAZING coconut cake and it’s just not a holiday without it.

It’s a simple broccoli casserole recipe, all you need is condensed cream of mushroom soup, sour cream, broccoli, and cheese. That’s it! And, even better, you can make it ahead of time so it is perfect for the holidays!

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Broccoli Casserole topped with cheese

How to Make Broccoli Casserole:

  1. Start by cutting up two heads of broccoli. I like to use whole broccoli so I can cut broccoli spears because it makes a pretty presentation, and that’s how my grandma did it, but sometimes all I can find are broccoli crown and that works too!
  2. Boil or steam the broccoli until it is bright green and starts to soft but still has a crunch. Drain the water and then run the broccoli under cold water to stop the cooking process. Strain and dry the broccoli slightly before laying the spears in a casserole dish with the florets facing out.
  3. Next up mix the condensed Cream of Mushroom soup and sour cream in a bowl. This makes a delicious creamy mixture that you pour down the middle of your broccoli spears. One of the things I like about this broccoli casserole recipe is that it has such a nice presentation. Keep the toppings right down the center and you have the pretty broccoli florets peeking out of the ends.
  4. Last, but certainly not least, cover the mushroom mixture in sharp cheddar cheese. I like my Broccoli Casserole pretty cheesy but feel free to use a little more or less if you like. Then cover the casserole with aluminum foil, pop it in the oven at 400° F for 30 minutes. Remove the foil and continue baking for 5-10 minute more, or until the cheese on top is bubbling and fully melted.

Can I Use Frozen Broccoli?

I don’t suggest using frozen broccoli for this recipe because it becomes a little more mushy as it bakes than if you start with fresh broccoli.

That being said, yes, you can use frozen broccoli (you’ll want to heat it a little before adding it to the casserole) in a pinch.

Can I Make Broccoli Casserole Ahead of Time?

If you want to make this casserole ahead of time to help make Thanksgiving, Christmas or Easter dinner a little less stressful you can totally do that. Just assemble everything and then cover tightly and put it in the refrigerator instead of baking it. The next day when you’re ready to make your sides just pop it in the oven.

creamy Broccoli Casserole

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Servings: 8
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins

Broccoli Casserole Recipe

This Broccoli Casserole, made with mushrooms, sour cream and cheddar cheese is creamy and delicious. The perfect side dish recipe to serve with any meal.
Broccoli Casserole perfect for family meals
Print Recipe
4.67 from 3 votes



  • Preheat oven to 400° F
  • Cut broccoli into spears.
  • Boil or steam the broccoli until it has softened (but is still slightly firm). About 5 minutes.
  • Once cooked remove broccoli from heat and run it under cold water to stop the cooking process.
  • Dry the broccoli slightly before laying the spears in a casserole dish with the florets facing out. Sprinkle lightly with salt.
  • In a bowl combine the Cream of Mushroom soup and the sour cream. 
  • Pour mushroom mixture down the middle of your broccoli spears.
  • Cover mushroom mixture with shredded cheese.
  • Cover casserole dish with aluminum foil and bake in over at 400° F for 30 minutes then remove foil and continue cooking for 10 minutes or until cheese is melted and bubbly. 


Calories: 199kcal, Carbohydrates: 7g, Protein: 9g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 44mg, Sodium: 409mg, Potassium: 294mg, Fiber: 1g, Sugar: 1g, Vitamin A: 650IU, Vitamin C: 28.1mg, Calcium: 280mg, Iron: 0.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side Dish
Cuisine: American

This recipe was originally published on November 19, 2014. It was republished on November 4, 2019 with updated photos.