Ruth’s Holiday Broccoli Cheese Casserole (No Rice): A Comforting Classic Elevated

There’s a certain magic that happens when humble ingredients are transformed into something truly special, especially during the holidays. This broccoli cheese casserole, a treasured recipe passed down from my mother’s dear friend, Ruth, always evokes a sense of warmth and nostalgia. It’s the kind of dish that graces the table year after year, a guaranteed crowd-pleaser that brings smiles and contented sighs. What I love most is how it spotlights the vibrant broccoli, letting its fresh flavor shine through, beautifully complemented by a rich, cheesy embrace. It’s pure comfort food, made with love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: 1 casserole
• Dietary Type: Vegetarian

Ingredients

This casserole is a testament to simple, wholesome ingredients coming together in perfect harmony. You’ll find that gathering these components is as straightforward as the cooking process itself.

• 2 lbs fresh broccoli, trimmed (or two 10-ounce packages of frozen broccoli, thawed and drained)
• 1 (10.5 ounce) can Campbell’s Cream of Mushroom Soup
• 1 cup sour cream
• 4-6 ounces onions, minced (about 1 to 1.5 cups, finely diced)
• 1 ½ cups shredded sharp cheddar cheese, divided
• 1-2 cups croutons (Garlic flavored are highly recommended)

Equipment Needed

To bring this delightful casserole to life, you’ll need a few essential kitchen tools.

• Large pot or steamer for cooking broccoli
• Colander for draining
• Medium-sized mixing bowl
• Spatula or large spoon
• A 9×13 inch baking dish or a comparable oven-safe casserole dish
• Oven

Instructions

The beauty of Ruth’s Broccoli Cheese Casserole lies in its straightforward preparation. You’ll have this comforting dish ready for the oven in no time.

1. Begin by preparing your broccoli. If using fresh broccoli, trim the tough ends and cut the florets into bite-sized pieces. For fresh broccoli, cook it until it is tender but still has a slight bite—you don’t want it mushy. A good method is to steam it for about 5-7 minutes, or boil it for about 3-4 minutes. If using frozen broccoli, thaw it completely and then drain it very well to remove excess moisture. The key here is to cook it until tender but not overcooked; this ensures a pleasant texture in the final casserole.
2. Once your broccoli is cooked to the right tenderness, drain it thoroughly. It’s crucial to get as much liquid out as possible to prevent a watery casserole. You can gently press down on it with the back of a spoon in the colander if needed.
3. Preheat your oven to 350°F (175°C). Lightly spray your chosen casserole dish with cooking spray to prevent sticking.
4. Place the well-drained, cooked broccoli into the prepared casserole dish, spreading it evenly.
5. In a medium-sized mixing bowl, combine the Campbell’s Cream of Mushroom Soup, sour cream, and the minced onions. Stir these ingredients together until they are well blended and form a smooth, creamy mixture.
6. Add 1 cup of the shredded sharp cheddar cheese to the soup mixture. Stir again to incorporate the cheese into the creamy base.
7. Pour this creamy sauce evenly over the broccoli in the casserole dish. Gently spread it with a spatula or spoon to ensure all the broccoli is coated.
8. Now comes the delightful crunchy topping. Sprinkle your desired amount of croutons over the top of the casserole. Ruth preferred garlic-flavored, and I can attest to why!
9. Finally, top the croutons with the remaining ½ cup of shredded sharp cheddar cheese. This will melt beautifully, creating a golden, cheesy crust.
10. Bake in the preheated oven at 350°F (175°C) for 20 minutes, or until the casserole is heated through and the cheese topping is melted and lightly golden.

Expert Tips & Tricks

Ruth always said the little touches made all the difference. Here are a few insights to elevate your casserole game:

• Broccoli Prep is Key: Don’t be tempted to overcook the broccoli. A slight al dente texture is perfect, as it will continue to cook in the oven. Ensure it’s thoroughly drained. Squeezing out excess water with your hands (if you’re comfortable) after draining can be a game-changer for preventing a watery base.
• Onion Power: The minced onions add a subtle savory depth. If you’re sensitive to raw onion, you can lightly sauté them in a tablespoon of butter or oil until softened before adding them to the soup mixture. This mellows their flavor considerably.
• Crouton Consistency: For an extra crispy topping, you can lightly toast your croutons beforehand. This helps them maintain their crunch even after being nestled in the casserole.
• Cheese Quality Matters: Using a good quality sharp cheddar cheese will significantly impact the flavor. Grate your own cheese from a block for the best melting and flavor, as pre-shredded cheeses often contain anti-caking agents that can affect their texture.

Serving & Storage Suggestions

This casserole is a star on its own, but it pairs beautifully with so many holiday favorites.

• Serving: Serve this Broccoli Cheese Casserole hot, straight from the oven. It makes a perfect side dish for roasted turkey, ham, prime rib, or even alongside a hearty pot roast. For a lighter meal, it’s also delightful served with a fresh green salad.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, cover the casserole dish loosely with aluminum foil and bake in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave. If the croutons seem a bit soft, you can briefly broil the casserole for a minute or two at the end of reheating to re-crisp the topping (watch carefully to prevent burning!).

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of Ruth’s Holiday Broccoli Cheese Casserole. Please note that these values can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	446.2 kcal
Calories from Fat	204 kcal
Total Fat	22.8 g	35%
Saturated Fat	12.1 g	60%
Cholesterol	46.5 mg	15%
Sodium	762.1 mg	31%
Total Carbohydrate	47.8 g	15%
Dietary Fiber	17.5 g	69%
Sugars	8.9 g	35%
Protein	22 g	44%

Nutritional values are estimates and may vary.

Variations & Substitutions

While this recipe is perfect as is, feel free to experiment and make it your own!

• Broccoli Alternatives: As Ruth herself noted, cauliflower makes a wonderful substitute for broccoli. You could also try a mix of broccoli and cauliflower, or even Brussels sprouts, though the cooking time might need adjustment.
• Cheese Choices: While sharp cheddar is a classic, feel free to explore! A blend of cheddar and Gruyère, Monterey Jack, or even a bit of Swiss cheese can add delightful nuances.
• Flavor Boosters: For an added layer of flavor, consider stirring in a pinch of nutmeg or a dash of garlic powder into the soup mixture. A small amount of dijon mustard can also add a subtle tang.
• Heartier Meal: Ruth occasionally added cooked turkey, chicken, or ham to make it a complete one-dish meal. Dice cooked protein and stir it in with the broccoli before adding the sauce.

FAQs

• Q: Can I use fresh broccoli florets instead of chopped broccoli?
  A: Yes, absolutely! Fresh broccoli florets work perfectly. Just ensure they are cut into manageable, bite-sized pieces.
• Q: My casserole seems a bit watery. What did I do wrong?
  A: The most common culprit is not draining the broccoli sufficiently. Make sure to drain it very well after cooking, and if using frozen, thaw and drain it thoroughly.
• Q: Can I make this ahead of time?
  A: Yes, you can assemble the casserole up to a day in advance. Store it covered in the refrigerator, and add a few extra minutes to the baking time when you’re ready to serve.
• Q: What kind of croutons are best?
  A: Ruth preferred garlic-flavored croutons, and they do add a wonderful dimension. However, plain butter or herb croutons will also work beautifully.
• Q: Can I freeze this casserole?
  A: While it’s best enjoyed fresh, you can freeze the unbaked casserole. Wrap it tightly and freeze for up to 1-2 months. Thaw it in the refrigerator overnight before baking as directed, adding extra time as needed.

Final Thoughts

Ruth’s Holiday Broccoli Cheese Casserole is more than just a side dish; it’s a warm hug on a plate, a recipe that consistently brings joy and comfort. Its simplicity belies its incredible flavor, making it a go-to for any occasion, especially when you want to create a memorable meal. I encourage you to try this cherished recipe, to share it with your loved ones, and perhaps to create your own delicious memories around its simple, cheesy goodness. Don’t hesitate to experiment with the variations – after all, the best recipes are often the ones that evolve with love and personal touch.