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Paula Deen Broccoli Casserole

A warm, creamy casserole featuring tender broccoli smothered in a cheesy sauce with a crunchy topping, perfect for comfort food lovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh broccoli florets Steamed or blanched until tender
  • 1 cup shredded cheddar cheese Divided into two portions
  • 1 cup sour cream
  • 1 can cream of mushroom soup Can use homemade for healthier options
  • 1 cup breadcbs Panko breadcbs recommended for extra crunch
  • ½ cup melted butter For drizzling on top
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Steam or blanch the broccoli florets until just tender, about 3 to 4 minutes. Drain and set aside.
  3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, salt, pepper, and half of the shredded cheese. Stir until mixed well.
Assembly
  1. Gently fold the steamed broccoli into the creamy mixture, ensuring all florets are evenly coated.
  2. Spread the broccoli and cheese mixture into a greased baking dish. Top with the remaining shredded cheese and breadcbs. Drizzle melted butter evenly over the top.
Baking
  1. Place the casserole in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly.
  2. Allow to cool for a few minutes before serving.

Notes

Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days or freeze for future meals. Thaw overnight and reheat at 350°F until heated through.