I enjoy making this creamy French onion broccoli casserole whenever I want a comforting dish that feels homemade without being complicated. The broccoli turns tender and flavorful as it bakes in a rich, cheesy sauce infused with savory French onion seasoning. It is simple, filling, and perfect for everyday meals.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly with basic pantry ingredients and delivers big flavor. The creamy texture pairs perfectly with the mild broccoli, and the crispy topping adds just the right amount of contrast. I also love that it works well as either a side dish or a meatless main course.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 cups fresh broccoli florets, lightly steamed
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 packet French onion soup mix
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup crispy fried onions
1/4 teaspoon black pepper
Salt to taste
Directions
I begin by preheating the oven to 375°F (190°C) and lightly greasing a medium casserole dish. I steam the broccoli until just tender, making sure it still has a bit of firmness, then set it aside.
In a large mixing bowl, I combine the cream of mushroom soup, sour cream, and French onion soup mix until smooth. I stir in the cheddar cheese and mozzarella cheese, then gently fold in the steamed broccoli until everything is evenly coated.
I spread the mixture into the prepared casserole dish and level the top. I sprinkle the crispy fried onions evenly over the surface. I bake the casserole uncovered for about 35 minutes, until the sauce is bubbly and the top is lightly golden.
Servings And Timing
I usually serve this casserole as 6 to 8 portions.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
I sometimes add extra cheese for a richer texture or mix in sautéed mushrooms for more depth of flavor. When I want a lighter version, I replace sour cream with plain Greek yogurt and slightly reduce the cheese. I also enjoy adding a pinch of garlic powder or paprika for a subtle flavor boost.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it in the oven at 350°F until heated through, but the microwave works well for individual servings. I loosely cover it to prevent drying out.
FAQs
Can I use frozen broccoli instead of fresh?
I can use frozen broccoli, but I make sure to thaw it completely and drain off excess moisture before mixing it in.
Can I make this casserole ahead of time?
I often prepare the casserole a day in advance and refrigerate it. When ready to bake, I add a few extra minutes to the cooking time.
What can I substitute for cream of mushroom soup?
I sometimes use cream of chicken soup or a homemade white sauce if I prefer not to use canned soup.
How do I keep the casserole from becoming watery?
I make sure the broccoli is well drained and avoid over-steaming it, which helps maintain the creamy texture.
Can I freeze this casserole?
I can freeze it before baking, tightly wrapped, for up to 2 months. I thaw it overnight in the refrigerator before baking.
Conclusion
I really like how this creamy French onion broccoli casserole brings comfort and simplicity together in one dish. It is easy to prepare, flexible, and always satisfying. Whether I serve it alongside a main meal or enjoy it on its own, it is a recipe I am happy to make again and again.
This Creamy French Onion Broccoli Casserole combines tender broccoli florets with a rich, cheesy French onion-flavored sauce and a crispy fried onion topping. It’s a cozy, crowd-pleasing side or meatless main that’s easy to make with pantry staples.
Total Time:50 minutes
Yield:6 to 8 servings
Ingredients
4 cups fresh broccoli florets, lightly steamed
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 packet French onion soup mix
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup crispy fried onions
1/4 teaspoon black pepper
Salt to taste
Instructions
Preheat oven to 375°F (190°C) and lightly grease a medium casserole dish.
Steam broccoli until just tender but still firm, then set aside.
In a large bowl, mix cream of mushroom soup, sour cream, and French onion soup mix until smooth.
Stir in cheddar and mozzarella cheeses.
Fold in the steamed broccoli until evenly coated.
Spread mixture evenly into the prepared casserole dish.
Top with crispy fried onions.
Bake uncovered for 35 minutes, until bubbly and golden on top.
Let rest for a few minutes before serving.
Notes
Use frozen broccoli if fully thawed and drained.
Swap sour cream with plain Greek yogurt for a lighter version.
Add sautéed mushrooms, garlic powder, or paprika for extra flavor.
Substitute cream of mushroom soup with cream of chicken or homemade sauce.
Make ahead and refrigerate before baking, adding a few extra minutes to cook time.
