What the heck is this?
Picture this: fluffy, buttery biscuits sitting on top of the creamiest, cheesiest broccoli situation you’ve ever encountered. It’s like someone took everything good about broccoli cheddar soup and said, “What if we made this into a casserole and topped it with carbs?” Pure genius, honestly. This thing is comfort food at its finest — creamy, cheesy, and satisfying enough to make even the most dedicated veggie-haters clean their plates. I brought this to a potluck last month and came home with an empty dish and about twelve requests for the recipe. It’s the kind of casserole that makes people think you’re way more domestic than you actually are, but between you and me? It’s stupidly easy to make.
Why You’ll Love This Recipe
- Sneaky veggie delivery system — broccoli never tasted so indulgent
- One-dish wonder — less cleanup, more eating
- Crowd-pleaser that actually pleases crowds — potluck MVP status
- Comfort food that won’t leave you in a coma — hearty but not heavy
- Make-ahead friendly — prep now, bake later, hero forever
- Uses frozen broccoli — because sometimes fresh vegetables are overrated
- Biscuits on top = automatic win — carbs make everything better
The Good Stuff You’ll Need
For the Broccoli Base:
- 2 bags (12 oz each) frozen broccoli florets, thawed and drained
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded (plus extra for topping)
- 1/2 cup mayonnaise
- 1 small onion, diced fine
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp paprika
For the Biscuit Topping:
- 1 tube (16 oz) refrigerated buttermilk biscuits
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/4 cup grated parmesan cheese
Optional Add-Ins:
- 1 cup cooked chicken, diced (if you want to make it a full meal)
- 1/2 cup bacon bits
- 1/4 cup chopped green onions
- A pinch of red pepper flakes for heat
Let’s Do This
Step 1: Prep Your Situation
Preheat your oven to 350°F. Grease a 9×13 inch baking dish like your life depends on it. Nobody wants to scrape baked cheese off the bottom of a pan.
Step 2: Broccoli Base Magic
In a large bowl, mix together the cream of mushroom soup, sour cream, mayo, diced onion, minced garlic, garlic powder, salt, pepper, and paprika. Whisk it until it’s smooth and creamy. Add the thawed broccoli and 2 cups of cheddar cheese. Mix it all together until every piece of broccoli is coated in that creamy goodness.
Step 3: Layer It Up
Spread the broccoli mixture evenly in your greased baking dish. This is your flavor foundation, so make sure it’s nice and even.
Step 4: Biscuit Crown
Pop open that tube of biscuits (satisfying sound every time) and cut each biscuit into quarters. Arrange the biscuit pieces on top of the broccoli mixture — don’t worry about making it perfect, rustic is the vibe. Brush the biscuit pieces with melted butter and sprinkle with garlic powder and parmesan cheese.
Step 5: Bake Until Golden
Pop it in the oven for 25-30 minutes until the biscuits are golden brown and cooked through, and the broccoli mixture is bubbly around the edges. If you want extra cheese on top (and who doesn’t?), sprinkle some more cheddar over everything in the last 5 minutes of baking.
Step 6: Rest and Serve
Let it cool for about 5-10 minutes before serving. This gives everything time to set up and prevents molten cheese burns. Serve it up and watch people go back for seconds.
Serving Suggestions
This works as a side dish for roasted chicken or pork, but honestly? It’s hearty enough to be the main event. Serve it with a simple green salad to balance out all that creamy richness, or just embrace the comfort food vibes and call it dinner. Leftovers reheat beautifully, so don’t stress about making too much.
Switch It Up
Protein Power: Add cooked diced chicken, ham, or turkey to make it a complete meal.
Veggie Boost: Throw in some cauliflower florets or diced bell peppers with the broccoli.
Spicy Version: Add some jalapeños and use pepper jack cheese instead of cheddar.
Herb Garden: Mix in some fresh thyme, rosemary, or chives for extra flavor complexity.
Lighter Option: Use Greek yogurt instead of sour cream and reduce the mayo by half.
Breakfast Vibes: Add some cooked breakfast sausage and serve it at brunch.
Make-Ahead Tips
You can assemble this entire thing the day before and just pop it in the oven when you’re ready. The flavors actually get better overnight. Just add maybe 5-10 extra minutes to the baking time if you’re starting from cold. It also freezes well — assemble, wrap tightly, and freeze for up to 3 months. Bake from frozen at 350°F for about 45-50 minutes.
Questions People Actually Ask
Q: Can I use fresh broccoli instead of frozen? A: Sure! Steam it until just tender first, then drain really well. Wet broccoli = watery casserole.
Q: What if I don’t have cream of mushroom soup? A: Cream of celery works great, or make your own white sauce with butter, flour, and milk.
Q: Can I use homemade biscuits? A: Of course! But the tube ones are perfect for this and way less work.
Q: How do I know when it’s done? A: The biscuits should be golden brown and sound hollow when you tap them. The edges should be bubbly.
Q: Can I make this gluten-free? A: Use gluten-free biscuits and check that your soup is gluten-free. Everything else should be good to go.
Q: What’s the best way to reheat leftovers? A: Cover with foil and reheat in a 350°F oven until warmed through. Microwave works too, but the biscuits won’t be as crispy.
Print
Broccoli Cheddar Biscuit Casserole That’ll Make Vegetables Feel Like Comfort Food: The Ultimate Cozy Night Champion
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Description
Picture this: fluffy, buttery biscuits sitting on top of the creamiest, cheesiest broccoli situation you’ve ever encountered. It’s like someone took everything good about broccoli cheddar soup and said, “What if we made this into a casserole and topped it with carbs?” Pure genius, honestly. This thing is comfort food at its finest — creamy, cheesy, and satisfying enough to make even the most dedicated veggie-haters clean their plates. I brought this to a potluck last month and came home with an empty dish and about twelve requests for the recipe. It’s the kind of casserole that makes people think you’re way more domestic than you actually are, but between you and me? It’s stupidly easy to make.
Ingredients
For the Broccoli Base:
- 2 bags (12 oz each) frozen broccoli florets, thawed and drained
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded (plus extra for topping)
- 1/2 cup mayonnaise
- 1 small onion, diced fine
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp paprika
For the Biscuit Topping:
- 1 tube (16 oz) refrigerated buttermilk biscuits
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/4 cup grated parmesan cheese
Optional Add-Ins:
- 1 cup cooked chicken, diced (if you want to make it a full meal)
- 1/2 cup bacon bits
- 1/4 cup chopped green onions
- A pinch of red pepper flakes for heat
Instructions
Preheat your oven to 350°F. Grease a 9×13 inch baking dish like your life depends on it. Nobody wants to scrape baked cheese off the bottom of a pan.
In a large bowl, mix together the cream of mushroom soup, sour cream, mayo, diced onion, minced garlic, garlic powder, salt, pepper, and paprika. Whisk it until it’s smooth and creamy. Add the thawed broccoli and 2 cups of cheddar cheese. Mix it all together until every piece of broccoli is coated in that creamy goodness.
Spread the broccoli mixture evenly in your greased baking dish. This is your flavor foundation, so make sure it’s nice and even.
Pop open that tube of biscuits (satisfying sound every time) and cut each biscuit into quarters. Arrange the biscuit pieces on top of the broccoli mixture — don’t worry about making it perfect, rustic is the vibe. Brush the biscuit pieces with melted butter and sprinkle with garlic powder and parmesan cheese.
Pop it in the oven for 25-30 minutes until the biscuits are golden brown and cooked through, and the broccoli mixture is bubbly around the edges. If you want extra cheese on top (and who doesn’t?), sprinkle some more cheddar over everything in the last 5 minutes of baking.
Let it cool for about 5-10 minutes before serving. This gives everything time to set up and prevents molten cheese burns. Serve it up and watch people go back for seconds.
Notes
This works as a side dish for roasted chicken or pork, but honestly? It’s hearty enough to be the main event. Serve it with a simple green salad to balance out all that creamy richness, or just embrace the comfort food vibes and call it dinner. Leftovers reheat beautifully, so don’t stress about making too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~25g
- Carbohydrates: ~28g
- Protein: ~14g