Loaded Broccoli Casserole is packed full of bacon, sour cream, mushrooms, and cheddar cheese and has a buttery cracker crumb topping.
This kicked up casserole is a great side dish for any meal. Broccoli Casserole never tasted so good!
I know there are a lot of broccoli casserole fans out there since Southern Broccoli Casserole is one of the most popular recipes on Spicy Southern Kitchen. As much as I love that recipe, this one has even more flavor. So if you are not a traditionalist and like trying something new, this recipe is a must make.
Can I Use Frozen Broccoli?
Yes, you can use frozen broccoli. Thaw completely before adding it to the casserole.
This casserole can be assembled up to 24 hours in advance. Wait to put on the cracker crumb topping just before baking so the crackers don’t get soggy. Try to let the casserole sit at room temperature for 30 minutes before baking or be prepared to add 5 to 10 minutes onto the baking time. Cover loosely with foil if the cracker crumbs start to get too brown.
How To Make Loaded Broccoli Casserole
- Steam the broccoli and cook the bacon.
- Cook onions and mushrooms in the bacon grease
- Stir together all ingredients in a large bowl and transfer to a baking dish.
- Sprinkle on the topping and bake for 30 to 40 minutes.
- Don’t like mushrooms? Leave them out.
- Use turkey bacon in place of regular bacon.
- Use condensed cream of mushroom soup or condensed cheddar soup in place of condensed chicken soup.
- Add some French-Fried Onions to the crispy topping.
- Make it spicy. Add 1/2 teaspoon of crushed red pepper flakes.
Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. You can microwave to reheat or reheat in the oven if you want the cracker topping to get crispy again.
More Side Dish Casseroles
Preheat oven to 350 degrees F.
Add about an inch of water to a large pot. Set a steamer basket in the pot and bring water to a boil. Add broccoli and place lid on pot. Steam until crisp tender, about 5 minutes. Cool.
Cook bacon in a nonstick skillet. Remove and set aside.Discard all but 2 tablespoons of bacon grease. Cook the onion and mushrooms in the bacon grease until the mushrooms are golden. Cool.
In a large bowl, whisk together cream of chicken soup, mayonnaise, sour cream, eggs, garlic powder, salt and pepper.
Stir broccoli, onions and mushrooms into soup mixture.Crumble the bacon and add half of it and 1 cup of shredded cheddar cheese to the bowl and mix in.
Transfer mixture to a greased 2½ to 3-quart baking dish. Sprinkle remaining cheese and bacon on top.
Sprinkle crushed crackers on top and drizzle with butter.
Bake for 30 to 40 minutes. Cover with aluminum foil if getting too brown before the baking time is up.
Frozen broccoli can be used instead of fresh. Thaw completely before using and blot with paper towels to get rid of excess moisture.
Nutritional info is provided as an estimate only and will vary based on brands of products used.
Calories: 441kcal | Carbohydrates: 18g | Protein: 13g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 901mg | Potassium: 413mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1017IU | Vitamin C: 70mg | Calcium: 235mg | Iron: 2mg
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