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Broccoli and Cheese Casserole

  • Author: Lynette Rice
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Side Dish


This broccoli and cheese casserole is so easy to make! Layer broccoli, condensed soup, cheese, and buttery croutons to make this classic favorite.


  • 30 oz of broccoli florets, thawed
  • 2 Tablespoons of butter, melted
  • 68 slices of American cheese
  • 2 bags of croutons
  • 2 cans of cream of mushroom soup
  • 1/2 cup of water


  1. Preheat oven to 350 degrees˚ F and spray a 9×13 pan with cooking spray.
  2. Layer the following:
    1. broccoli
    2. cream of mushroom soup
    3.  American cheese
  3. In a bowl mix the melted butter and water. Pour over the croutons and mix.  Add the croutons to the top of the casserole.
  4. Bake for 40 minutes or until the broccoli is fully cooked and the cheese has melted.*Check the croutons after 25 minutes of baking.  If they are browning too much, add foil to cover and finish baking.


Make Ahead – If making this dish the day before, use frozen broccoli. Make as directed. Cover the 9×13 baking dish with plastic wrap or a cover and store it in the refrigerator until you bake it the next day.

Storing Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.


  • Serving Size: 1 Cup
  • Calories: 124
  • Sugar: 2.4
  • Sodium: 474.9
  • Fat: 6.9
  • Carbohydrates: 11.6
  • Protein: 5.4
  • Cholesterol: 10

Keywords: broccoli and cheese casserole