This hearty, old fashioned broccoli casserole is perfect as a side dish or main dish for dinner. You can use frozen or fresh broccoli, and the pairing of cream of mushroom soup with cheese makes this one of my family’s favorite comfort foods.
This simple recipe is exactly like what my mother and grandmother always made. I love how easy and quick it is, and the creamy flavor makes it an easy way to get the kids to eat their broccoli.
I love finishing this casserole with French fried onions, but they are totally optional if you prefer not to use them. But the crunch is a classic, and I highly recommend giving them a try.
Make sure to save or bookmark this recipe so you can find it the next time you want to make homemade broccoli and cream of mushroom soup casserole for the family.
How to Make Homemade Cream of Mushroom Soup and Broccoli Casserole
When it comes to casseroles you really can’t go wrong (like this tuna casserole with rice). They are big, and filling, and packed with flavor without needing to spend a lot of time cooking in the kitchen.
And this casserole is no exception. You only need five simple ingredients, a saucepan, and a casserole dish. And with a prep time of just a few minutes and a bake time of around ten, you won’t be losing much time making dinner.
While I love using fresh broccoli whenever possible, I like how this recipe is versatile enough to use fresh or frozen broccoli without losing any flavor or sacrificing texture.
And since I buy a lot of both kinds, I always have some handy when it’s time to make this dish. Between the broccoli, mushroom soup, and cheese, this is a super affordable recipe that I am sure you and your family are going to enjoy.
- 2 12 oz. Bags of Frozen Broccoli
- 1 10.5 oz. Can Cream of Mushroom Soup
- 1 14 oz. Can Sweetened Condensed Milk
- 1 Cup Shredded Cheese
- 1 Can French Fried Onions (optional)
Broccoli: Like I was saying earlier, you can go with fresh or frozen broccoli. Both work well, so go with whichever you have handy. The measurements do not have to exact either. This is a casserole, and that means we have some room for adjusting depending on how much broccoli we have on hand. You can go with a bit more or less, don’t sweat it!
Try this recipe: Classic frozen broccoli casserole
Cream of Mushroom Soup: You can use store brand, Campbells, or any of your favorite types. I usually go with regular cream of mushroom soup, but just about any variety will work.
Sweetened Condensed Milk: This provides extra creaminess to our casserole, and it’s the secret that really makes this dish come to life! Don’t skip the sweetened condensed milk if you can help it. If you are in a pinch, you can use whole milk instead.
Cheese: I love using sharp cheddar, the flavor pairs wonderfully with broccoli; it’s a real classic. But you can go with any other good melting cheese if you are out of cheddar (or just don’t like the flavor).
French Fried Onions: The majority of our other ingredients have a soft and creamy texture, and that’s why we finish our casserole off with a generous topping of fried onions. These produce a satisfying crunch that adds to the heartiness and really balances out our recipe. You can skip the French fried onions if you don’t like them, but otherwise don’t leave them out!
Easy to Follow Instructions
If you’re new to making dinner casseroles, you are in for a treat! They are incredibly simple to prepare and they can be made relatively quick.
In fact, I would argue that there is no better combination of quick, easy, and tasty than great casserole recipes. And this broccoli casserole is one of my favorites.
Note: When making this as a main dish, I will sometimes add some cooked chicken breast to bump up the protein content. It’s incredibly filling and is super easy to just add it in before baking.
Step 1: Preheat oven to 350 degrees.
Step 2: Bring enough water to a boil in your saucepan to cover your broccoli. Once it has come to a boil, add your broccoli and heat until it has softened.
Step 3: Drain away water. Stir in cream of mushroom soup and sweetened condensed milk until evenly mixed together. Stir in shredded cheese.
Step 4: Pour mixture into casserole dish. Sprinkle French fried onions on top and then bake uncovered for 10-15 minutes.
Step 5: Carefully remove from oven and allow casserole to rest for 5 minutes. Serve and enjoy!
This casserole is such a great one to add to your rotation. It can be served in so many ways. It’s often a side dish but can also be used as a main course.
Not only that, but it makes a great dish to pass. The classic, homemade flavor is always a hit at family get togethers and group dinners.
You can serve this dish with just about any type of dinner, but here are just some of my personal favorites.
- 1 Saucepan
- 1 13"x9" Casserole Dish
- 24 oz Frozen Broccoli or fresh
- 10.5 oz Cream of Mushroom Soup
- 14 oz Sweetened Condensed Milk
- 1 Cup Shredded Cheese
- 1 Can French Fried Onions
- Preheat your oven to 350 degrees
- Add enough water to your saucepan to cover broccoli. Bring to a boil and then add broccoli. Heat until broccoli is tender
- Drain water. Leave broccoli in saucepan
- Add cream of mushroom soup and sweetened condensed milk. Stir until well combined
- Stir in shredded cheese
- Pour mixture evenly into casserole dish. Top with French fried onions
- Bake in preheated oven for 10-15 minutes
- Broccoli measurement does not have to be exact. I often use more or less broccoli, depending on how much I have on hand.
- Make sure to steam broccoli until tender before stirring in the rest of your ingredients. Since the bake time is so short, it is not enough time to produce tender broccoli on it’s own.
- You can add cooked chicken bread or other veggies to change things up. I often add cauliflower and carrots.
- Store your leftovers covered in the refrigerator for up to three days.