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There’s nothing quite like a warm, comforting broccoli casserole to bring people together, whether it’s for a traditional holiday meal or a festive Christmas in July celebration. This vegetarian broccoli casserole recipe has been a favorite in my home for years. It’s a recipe I make again and again. It’s rich, creamy, and packed with flavor, plus it’s easy to prepare ahead of time for stress-free entertaining.
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Getting Started
To make things easier, I recommend crushing the crackers the night before so they’re ready to go when you start assembling the casserole. To crush them, I place the crackers in a gallon Ziploc bag and smack them with a wooden spoon. Then the crumbs can be kept in the bag overnight until you’re ready to use. Speaking of the topping, if you’d like to make it slightly healthier, cut the topping ingredients in half.
If you like to plan ahead, you can fully prepare the casserole and after the topping is added, refrigerate it for up to 24 hours. Just keep in mind that if baking from a chilled state, it may need longer than the typical 35-45 minutes to cook through.
Vegetarian Broccoli Casserole Ingredient Recommendations
Broccoli
I prefer using store-brand frozen broccoli for convenience and budget. You’ll want to steam or boil it first and then dice it into smaller pieces to ensure a smooth, even texture in the casserole. Baby broccoli is key. There are fewer stem pieces which don’t provide the best texture.
Soup
You can use either a store-brand or a name-brand option—both work well!
Mayo
For the best flavor, always use real mayonnaise instead of Miracle Whip. Store-brand mayo works just fine, so there is no need to splurge on a name-brand unless you prefer it.
Vegetarian Broccoli Casserole Ingredient Alternatives
Gluten-Free Option
If you’re cooking for someone with gluten sensitivities, this casserole can easily be made gluten-free. Simply swap in gluten-free cream of mushroom soup and use gluten-free crackers for the topping.he peppers at the start of the recipe.
Vegetarian Broccoli Casserole Pairings
Broccoli casserole is a fantastic addition to any holiday table. Whether you’re serving it for Christmas, Thanksgiving, Easter, or a fun Christmas in July gathering, it’s sure to be a crowd-pleaser alongside other holiday recipes like:
Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator and enjoy them within a few days.
This easy yet delicious dish has become a staple in my home, and I hope it becomes one in yours too!
Have you ever made broccoli casserole for a holiday celebration? Let me know in the comments!
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Vegetarian Broccoli Casserole
Ingredients
Filling Ingredients
- 40 oz frozen baby broccoli
- 10 oz cream of mushroom soup
- ½ c mayo
- 1 egg, slightly beaten
- 1½ c cheddar cheese, shredded
- 1 Tbsp dehydrated minced onion
Topping Ingredients
- 32-36 Ritz crackers, crushed
- ½ c butter, melted
Instructions
- Preheat oven to 350℉.
- Grease a 2-quart casserole.
- Cook broccoli per bag instructions. Cut into bite-sized pieces and placed in casserole dish.
- Mix the rest of the filling ingredients and pour over the broccoli pieces. Mix well.
- For the topping, mix the cracker crumbs with the melted butter then sprinkle over broccoli mix.
- Bake at 350℉ for 35-45 minutes until hot, bubbly and crust browns.