If someone were to twist my arm until I named my favorite Thanksgiving dish, it wouldn’t take long for me to shout “Broccoli Cheese Casserole!” That creamy, cheesy, savory side usually takes up half of my feast day plate and I’ve been known to go back for seconds. Here’s my go-to recipe for making all of those holiday meal dreams come true.
- 2 cups shredded sharp cheddar cheese
- 1 can cream of chicken soup
- 1 bag frozen broccoli florets
- Salt & pepper to taste
- Bread crumbs
Combine the first four ingredients in a mixing bowl and stir to incorporate. Pour into a baking dish and then sprinkle bread crumbs on top. Bake uncovered in a 350 degree oven for 35 minutes.
TIP: For a creamier texture, heat the soup with half a cup of milk, and melt half the cheese in the mixture. Then combine your ingredients and bake.
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Just a few things… we all love broccoli casserole (at my house too!), but I see a few opportunities here to make this a little healthier! First, pre-shredded cheese is treated with a lot of chemicals to keep it from clumping, so you should always buy blocks and shred your own. Second, canned cream of anything soups are really just LOADED with salt, sodium, and very fattening additives; best to avoid and make your own combo. Third, why the frozen broccoli? I always steam fresh! Lastly, what kind of breadcrumbs were used for this? I usually do an Italian blend but I often either toast ahead then top my casserole OR I dot the breadcrumbs with real butter before putting the concoction in the oven. That way they get nice and golden. Maybe you could try a revamp and see how you like it! Happy Thanksgiving!
Thanks for the tips!