Happy Easter!! 🐣 🐰 Made a broccoli cheddar casserole to bring to the first Easter dinner with my boyfriend's family. I was nervous about how it turned out but everyone ate it all up. Success!! 🧑🍳
Here's the recipe for you:
-3 cans Campbell's cream of chicken soup (if your store has it, I used cream of chicken with herbs for added flavor)
- 2 HEAPING dollops of sour cream (any brand, you can also use low or reduced fat sour cream)
- OPTIONAL: 4 tablespoons of butter (any kind, but I used country crock)
- 1/3 to 1/2 a head of fresh broccoli (depends on the size of the head)
- 1/2 of a yellow onion, diced (if your onions run small, use a whole onion)
- 1 whole block of mild cheddar cheese, shredded (you can also use a bag of pre-shredded but the pre-shredded won't melt as well as freshly shredded)
- 1 sleeve Ritz crackers (if your store has it, I used the garlic herb flavored ones, takes the flavor to another level)
- 1 tsp chicken seasoning
- Steam your broccoli, but not all the way. You want it to be just soft enough that you can smush the stem a little with your fingers but still a little crunchy in the middle. (You can use a steamer, but if you're lazy like me you can also just put the broccoli in a bowl. Fill it 1/3 of the way with water, cover with plastic wrap and microwave for 3-5 min.)
- While your broccoli is steaming shred your cheese and dice your onion so it's ready.
- Dump the entire sleeve of Ritz crackers into a large baggie and beat until it's fine like a powder. Beat it with anything, a rolling pin, your fists, etc. (If you want some extra crunch on top, beat it until the crackers are in pieces but not all the way to a powder)
-When broccoli is done steaming, chop that up into bite size pieces. Save like 4-6 florets for decoration on the top.
- Combine all ingredients EXCEPT Ritz crackers, a handful of shredded cheese, and your 4-6 florets of broccoli you saved in the last step; all these will go on the top before baking.
- Mix until ingredients are well combined.
- Evenly sprinkle your last handful of shredded cheese on top.
- Evenly sprinkle your Ritz cracker crumbs on top; use as much as you like. Less crumbs = less crunchy, more crumbs - more crunchy
- Evenly space your leftover broccoli florets on top and push about half way into the casserole.
- Bake at 375°F for 30-40 minutes. You want to see the casserole gently bubbling, and the cheese on top to be ever so slightly browned. That's how you know it's done! (Don't forget to turn off your oven like I did ssshhh)
- Cool in fridge for about 10-15 minutes to allow casserole to set so it's not too liquidy when you serve it.
If you want to take this side dish and turn it into a meal there's a couple things you can do!
- Mix in about 2 - 3 cups of left over rice when combining your ingredients. (And I can't stress this enough! Left over rice from a day or two ago will work better than fresh cooked rice cuz it doesn't absorb as much liquid as fresh cooked. If you're using fresh cooked rice, I would add like, another half can of cream of chicken soup and another dollop of sour cream to balance it out)
- Mix in about 3-4 large handfuls of cooked egg noodles. (Fresh or leftover, pasta doesn't keep absorbing liquid as bad as rice does when it's cooked)
- You can use riced cauliflower or any riced vegetable as well. Riced vegetables don't absorb liquid like regular rice does, so no need to add anything extra if this is the route you take.
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