Spread this 1 thick mixture over steamed broccoli florets into a baking dish for a veggie bake that hits the spot every time

This southern-style broccoli cheese casserole is the kind of cozy veggie bake that shows up at church potlucks and family dinners, then disappears fast. Tender steamed broccoli florets are tucked into a baking dish, then you spread one thick, creamy mixture—made with cream of mushroom soup, mayonnaise, sharp cheddar cheese, and beaten egg—right over the top. It bakes up bubbly, golden, and comforting, with that classic Midwestern casserole feel that hits the spot every time.

Serve this casserole as a side with baked or fried chicken, meatloaf, or pork chops, and add a simple green salad or sliced tomatoes on the side to brighten the plate. It also pairs nicely with ham for holidays, or with roasted potatoes and dinner rolls for a meatless comfort meal. Leftovers reheat well for lunch the next day alongside a cup of tomato soup or a turkey sandwich.

Servings: 6

6 cups fresh broccoli florets (about 2 medium heads), cut into bite-size pieces

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a little butter.

Steam the broccoli florets just until crisp-tender, about 4–5 minutes on the stovetop or in the microwave. Drain well and pat lightly with paper towels so they don’t water down the casserole.

Spread the steamed broccoli evenly in the prepared baking dish, arranging it in a single, fairly even layer so the thick topping can cover it well.

In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, 1 1/2 cups of the shredded sharp cheddar cheese, beaten eggs, milk, garlic powder, onion powder, salt, and black pepper.

Stir everything together until it forms one thick, creamy mixture. It should be spreadable but not runny; this is the rich topping that makes the casserole so comforting.

Using a spatula or the back of a spoon, spread this one thick mixture evenly over the steamed broccoli florets in the baking dish, making sure most of the broccoli is covered. This should look like a cozy blanket of sauce over the veggies.

In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.

Sprinkle the buttery cracker crumbs evenly over the creamy mixture, then top with the remaining 1/2 cup shredded sharp cheddar cheese.

Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly around the edges and the top is lightly golden and crisp.

Let the casserole rest for about 5–10 minutes before serving so it can set slightly, making it easier to scoop and helping the flavors come together.

For picky eaters, chop the broccoli smaller so it blends more into the creamy layer, or mix a little of the broccoli directly into the thick soup-cheese mixture before spreading it over the rest. If your family doesn’t love sharp cheddar, use mild cheddar or a Colby-Jack blend for a gentler flavor. To add protein, stir 1–1 1/2 cups of cooked, diced chicken or ham into the thick mixture before spreading it over the broccoli. For a slightly lighter version, swap half the mayonnaise for plain Greek yogurt and use reduced-fat cheddar, keeping in mind the casserole may be a bit less rich but still satisfying. If you don’t have buttery crackers, use crushed cornflakes or panko bread crumbs tossed with the melted butter for the topping. To make it more kid-friendly, skip the garlic and onion powder and just season lightly with salt and pepper, then offer hot sauce at the table for the adults. This casserole can be assembled a day ahead: steam the broccoli, spread it in the dish, mix and spread the thick topping over the florets, cover tightly, and refrigerate. Add the crumb topping just before baking, and increase the bake time by about 5–10 minutes if going straight from the fridge.