Broccoli Radcliffe Casserole is a creamy, cheesy side dish made with four ingredients. Chopped broccoli is folded into a simple mushroom soup and mayonnaise mixture, then topped with cheddar and baked until bubbly around the edges.
How to Keep Broccoli Casserole Creamy
Thaw the broccoli completely and drain it well before mixing. If it still feels wet, gently press it in a colander to remove excess moisture. Save some cheddar for the top so you get a golden cheese layer over the creamy filling.
What to Serve With Broccoli Radcliffe Casserole
Serve this casserole alongside roast chicken, baked ham, or meatloaf. Let it rest for 5 to 10 minutes after baking so the filling settles and scoops more neatly.
4-Ingredient Broccoli Radcliffe Casserole
Serves 8 | Bake time 30–35 minutes | Rest time 5–10 minutes
Ingredients
- 2 packages (10 ounces each) frozen chopped broccoli, thawed and well drained
- 1 can (10¾ ounces) condensed cream of mushroom soup
- 1 cup mayonnaise
- 2 cups shredded cheddar cheese, divided
Directions
- Preheat the oven to 350°F. Lightly grease a medium glass casserole dish.
- In a large bowl, stir together the drained broccoli, condensed soup, mayonnaise, and 1½ cups of the cheddar until evenly combined.
- Spread the mixture evenly in the prepared dish. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 30 to 35 minutes, until the edges are bubbling and the top is lightly golden.
- Let the casserole rest for 5 to 10 minutes before scooping and serving warm.