Description
This Weeknight Dolly Parton Broccoli Casserole is a warm, cheesy, and comforting dish that’s perfect for busy evenings or casual gatherings. Inspired by Dolly’s classic Southern cooking style, it uses frozen broccoli, creamy mushroom soup, mayo, eggs, and cheddar cheese, all topped with buttery Ritz crackers. The result is a rich and satisfying casserole with minimal prep and maximum flavor.
Ingredients
- 2 (10 oz) packages frozen chopped broccoli, thawed and drained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 2 large eggs, beaten
- 2 cups shredded cheddar cheese
- 1 sleeve buttery round crackers (like Ritz), crushed
- 2 tbsp butter, melted
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine thawed broccoli, cream of mushroom soup, mayonnaise, chopped onion, beaten eggs, and 1 1/2 cups of the cheddar cheese.
- Season the mixture with salt and pepper, then mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- In a small bowl, mix crushed crackers with melted butter.
- Sprinkle the buttery cracker topping evenly over the casserole.
- Bake uncovered for 35–40 minutes, or until bubbly and golden on top.
- Let it rest for a few minutes before serving.
Notes
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Make sure broccoli is fully thawed and drained to avoid excess moisture.
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Add the cracker topping just before baking to keep it crisp.
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To make it gluten-free, use gluten-free soup and crackers.
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Great as a side dish or bulked up with protein as a main.
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Can be assembled ahead and refrigerated or frozen for convenience.
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For extra crispness, broil the topping briefly after baking.
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Excellent served with Southern side dishes like green beans or cornbread.