Broccoli Casserole Recipe - Soup: A Heartwarming Comfort Food
This Broccoli Casserole Soup recipe combines the best of both worlds—creamy soup and hearty casserole. Loaded with fresh broccoli, creamy mushroom soup, sour cream, and melted cheddar cheese, this dish is perfect for cozy family dinners. The crunchy topping adds texture and flavor that complements the creamy, cheesy base. Whether you're making it for a family gathering or just a comforting meal at home, this broccoli casserole recipe will be a hit.
Ingredients
- 2 cups fresh broccoli florets or frozen
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk or chicken broth
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs or crushed crackers such as Ritz
- 2 tablespoons melted butter for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until translucent, about 3-5 minutes.
- Add garlic powder, salt, and pepper, then stir in the cream of mushroom soup and sour cream. Stir until smooth.
- Stir in shredded cheddar cheese and milk (or chicken broth) until the cheese melts and the mixture becomes creamy.
- Blanch fresh broccoli florets in boiling water for about 2 minutes, then drain and add to the soup mixture.
- Stir the broccoli into the soup base, ensuring the broccoli is coated well.
- Transfer the soup mixture to a casserole dish.
- In a small bowl, combine the breadcrumbs or crushed crackers with melted butter, then sprinkle evenly over the casserole.
- Bake for 25-30 minutes or until the topping is golden brown and bubbly.
- Allow the casserole to sit for a few minutes before serving.
Notes
Vegetarian Version: To make it vegetarian, use a vegetarian cream of mushroom soup and ensure the cheese is from a vegetarian source.
Vegan Version: For a vegan variation, swap the sour cream and shredded cheese with plant-based alternatives and use vegan cream of mushroom soup.
Freezing Tip: This casserole can be made ahead of time and frozen before baking. To bake, just thaw overnight in the fridge and then bake as directed.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 45mgSodium: 750mgFiber: 3gSugar: 4g
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