cheesy casserole

A cheesy, rich, and indulgent creamy broccoli casserole that is topped with buttery crackers. This recipe is perfect for potlucks and can be made low-carb by omitting the cracker topping.

Cheesy Broccoli Casserole Recipe

unsalted butter

onion

broccoli florets

cream of celery soup

cheddar cheese

mayonnaise

sour cream

eggs (beaten)

garlic powder

onion powder

black pepper

lemon juice

RITZ crackers (crushed)

butter

Steam broccoli

Place broccoli florets in a steamer basket, set aside. Add enough water to fill one inch of the bottom of your stock pot. Once boiling, add steamer basket of broccoli and cover pan. Steam for 5 minutes, drain excess water, and set broccoli aside.

Preheat oven

Cook onion

Melt 3 tablespoons of butter in a medium skillet, and cook chopped onion until translucent and lightly browned.

Mix casserole

In a greased 3.5 quart casserole dish, mix onion, broccoli, soup, mayo, sour cream, spices, eggs, 1 cup of cheddar and lemon juice. Lastly, sprinkle on remaining one cup of cheddar, and crushed crackers. Add remaining melted butter evenly to the top layer of the crackers.

Bake

Bake uncovered for 45 minutes. Casserole will be browned on top and creamy inside. Serve warm.

Using fresh yellow squash, colorful zucchini, an easy cream sauce, and plenty of cheese, this Cheesy Zucchini and Squash Casserole feeds a houseful and tastes just like Thanksgiving at Grandma’s. The whole family will love it!

Cheesy Zucchini and Squash Casserole

zucchini,

squash,

all-purpose flour

milk

Italian Seasoning

garlic, (minced)

olive oil, (divided)

Salt and freshly ground pepper, (to taste)

mozzarella cheese, (divided)

grated parmesan cheese, (divided)

panko crumbs

Olive oil, (for drizzling)

Chopped fresh parsley, (for garnish)

Grated parmesan cheese, (for garnish, optional)

Preheat oven to 375˚F.

Grease a 9x13 baking dish with a bit of butter and set aside.

Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt, and let drain.

In the meantime, melt the butter in a 2-qt.  saucepan set over medium heat.

Whisk in the flour; continue to whisk and cook for 2 minutes.

Slowly add in the milk, stir in Italian seasoning, and continue whisking constantly until smooth.

Simmer and whisk frequently for 8 to 10 minutes, or until sauce thickens.

Meanwhile, using paper towels, pat dry the squash and zucchini as much as you can and then place in a large bowl. Add garlic.

Add 1/2 tablespoon olive oil to the vegetables and season with salt and pepper to taste; toss to combine.

Heat remaining 1 tablespoon olive oil in a large skillet set over medium-high heat.

Add squash and zucchini to the hot oil and cook for 3 minutes, or until it just starts to soften; stir frequently. Remove from heat, drain, and set aside.

Spoon ¾-cup of the prepared cream sauce over the bottom of the buttered baking dish.

Arrange ½ of the squash mixture over the cream sauce.

Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese.

Add the rest of the squash mixture and cover with the rest of the cream sauce, then sprinkle with remaining cheeses.

Sprinkle panko crumbs over the top and drizzle with olive oil.

Bake for 30 to 35 minutes, or until top is golden.

Remove from oven and let cool 10 minutes.

Garnish with parsley and parmesan cheese. Serve.

Light, fresh, and oh so good! This is a perfect summer-time side dish!

Corn Casserole

corn, (drained)

half-and-half

salt

Parmesan cheese, (divided)

basil leaves, (divided)

jalapeno, (finely diced)

shallots, (finely diced)

Heat oven to 350°F.

In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.

Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.

Bake until bubbling, about, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.

Great for meal prep, made with simple ingredients, and packed with protein, this Easy Tater Tot Casserole recipe will not disappoint!

Easy Tater Tot Casserole

Pound

Green Pepper

Yellow Pepper

Orange Pepper

½ Red Onion

Teaspoons Minced Garlic

Teaspoon Black Pepper

Salt

Teaspoon Italian Seasoning

Can Cream of Mushroom (or Chicken (98% Fat

Pound Tater Tots

¾ Cup Cheese (Shredded / Your Choice)

Chop up your Vegetables

Add your Oil into your stovetop pan and let it heat up over Medium Heat

Add in your chopped up Vegetables and let them cook for a couple minutes (keep them moving)

Add in your Ground Meat and break it up

While your Ground Meat is browning add in your Minced Garlic, Black Pepper, Salt, and Italian Seasoning

Mix everything together until your Ground Meat has browned

Drop your heat to Low and add in your can of Cream of Mushroom or Chicken

Mix everything together and let it cook for a couple minutes

Pour that mix into at least a 2 quart baking dish

Top it with your frozen Tater Tots followed by your Cheese

Put it into the oven on 350F/176C for around 35-40 minutes or until your Tater Tots have turned golden brown

One of our favorite meal preps to date. We used a jar of Heinz gravy as a substitute for the cream of mushroom and it turned out great.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1723660693/zbjxakewqnhygiazt1qx.mp4

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Cheesy Broccoli Casserole Recipe

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Top 4 cheesy casserole recipes from across the web

The most viewed cheesy casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Broccoli Casserole Recipe

Cheesy Zucchini and Squash Casserol...

Corn Casserole

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The most viewed cheesy casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine