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