Sandra Two packages of frozen chopped broccoli combine with mayonnaise, sharp cheddar, cream of mushroom soup, and eggs in a single bowl. The mixture goes into a 13×9 inch baking dish and gets a topping of crushed buttery crackers and melted butter. Thirty-five minutes at 350°F, and the dish serves 8 to 10.
Paula Deen, host of Food Network’s Paula’s Home Cooking, uses a full cup of mayonnaise as the binder here rather than sour cream. That quantity is what keeps the filling wet through 35 minutes at 350°F. The soup provides structure, while the mayo is what keeps every bite soft from edge to center.
Two cups of crushed buttery crackers go over the filling before the melted butter pours on top. That order matters: crackers first, butter second, so the fat soaks into the crumbs rather than pooling at the edges. Skipping the cracker layer or adding it after baking gives you a soft, pale top with no contrast.
Paula Deen Broccoli Casserole Recipe
Description
Paula Deen Broccoli Casserole Recipe with frozen broccoli, sharp cheddar, cream of mushroom soup, and a buttery cracker topping. Serves 8 to 10 in 45 minutes
Ingredients
Filling
Topping
Instructions
- Preheat oven to 350°F. Spray a 13×9 inch baking dish with cooking spray.
- In a large mixing bowl, combine the cooked and drained broccoli, mayonnaise, cheddar cheese, cream of mushroom soup, and beaten eggs. Mix well with a metal spoon.
- Pour the filling into the prepared baking dish and spread evenly.
- Top with the crushed crackers, then pour the melted butter evenly over the crackers.
- Bake for 35 minutes, or until the filling is set and the topping is golden brown.
FAQs
Can fresh broccoli replace the frozen packages?
Fresh broccoli works as a substitute since it just needs to be cooked and drained thoroughly before going into the bowl. Excess water from undrained broccoli makes the filling loose and prevents it from setting in the center. Chop fresh florets to roughly the same size as frozen chopped broccoli so the texture comes out even.
What crackers work best for the topping, and does the brand matter?
Most people reach for Ritz, but any buttery cracker with similar fat content bakes to the same golden crust. Plain, unsalted, or low-fat crackers won’t brown the same way and won’t add the butter flavor the topping relies on. Two cups crushed to coarse crumbs gives full coverage without making the crust too thick.
Does the cheese need to be sharp cheddar, or can I use something else?
Sharp cheddar is the right call here because its bite holds up against the cream of mushroom soup and mayonnaise. A mild cheddar disappears into the filling and leaves the casserole tasting flat. Gruyère or Swiss work as alternatives if you want a nuttier finish, though the familiar Southern profile shifts noticeably with either swap.
What other Paula Deen vegetable casserole pairs well with this one on a holiday table?
Yellow squash covers the same Southern vegetable casserole territory with a completely different flavor. A Paula Deen squash casserole on this site uses tender sliced squash, sharp cheddar, and a buttery cracker crust in the same format. Together the two fill a holiday side table with one green dish and one golden one.
What Paula Deen main dish makes the best pairing when this casserole is on the table?
Rich, creamy sides call for something with some char or smoke across from them on the plate. A Paula Deen pulled pork recipe on this site slow-simmers pork shoulder with a tangy sauce that balances the richness of the cheese. Between the two, a weeknight table or holiday spread has both the side and the centerpiece covered.
