Joanna Gaines Broccoli Casserole Recipe
Are you looking for the best comfort food? The Joanna Gaines Broccoli Casserole Recipe is a family favorite.
Equipment
- Baking dish
- Small Microwave Safe Bowl
- Large mixing bowl
- Whisk or Large Spoon
- Measuring Cups
Ingredients
- Broccoli Florets 4 Cups
- Can Cream Of Mushroom Soup 1
- Mayonnaise 1 Cup
- Large Eggs 2
- Cheddar Cheese 2 Cups
- Onion Diced 1/2 Cup
- Sleeve Ritz Crackers 1
- Butter Melted 4 Tbsp
- Salt 1/2 Tsp
- Black Pepper 1/4 Tsp
Instructions
- Preheat your oven to 350 degrees Fahrenheit first. Grease your large baking dish with non-stick spray. This prevents the cheese from sticking to the sides.
- Chop your fresh broccoli into small, bite-sized pieces. Steam them for a few minutes until slightly tender. Do not let them get too mushy or soft.
- Whisk your eggs in the large mixing bowl. Add the soup, mayonnaise, and diced onions now. Stir until the mixture is very smooth and creamy.
- Fold the steamed broccoli into the creamy sauce. Add half of the shredded cheddar cheese as well. Mix gently so you do not break the florets.
- Pour the mixture into your prepared baking dish. Spread it out evenly with a spoon or spatula. Sprinkle the rest of the cheese over the top.
- Crush the crackers in a small plastic bag. Mix the crumbs with the melted butter in a bowl. Sprinkle this buttery layer over the cheese.
- Place the dish in the center of the oven. Bake for about thirty-five to forty minutes total. The top should be golden and very bubbly.
Notes
- Use fresh broccoli instead of frozen for better texture.
- Shred your own cheese for a much smoother melt.
- Do not over-steam the broccoli before you bake it.
- Crush the crackers into small bits but not dust.
- Let the casserole rest for five minutes before serving.
- Add a pinch of black pepper for extra zest.
- Use full-fat mayo for the creamiest possible results.
- Make sure the eggs are at room temperature first.