This 4-ingredient broccoli Radcliffe casserole is the kind of old-school potluck dish that never goes out of style. It’s simple, cozy, and exactly the sort of recipe families keep passing around on stained index cards because it works every single time. With just a handful of pantry and freezer staples, you get a creamy, bubbly casserole with tender broccoli and a golden top that feels especially right for holiday tables, church suppers, and busy weeknights when you need something dependable.
Serve this casserole alongside baked ham, roast turkey, meatloaf, or a simple roast chicken. It also fits right in with other holiday sides like mashed potatoes, stuffing, and cranberry sauce, but it’s hearty enough to bring to a potluck with dinner rolls and a crisp green salad. If you’re planning ahead for a gathering, it reheats well and stays comforting even at room temperature on a buffet table.
4-Ingredient Broccoli Radcliffe Casserole
Servings: 8
Ingredients
2 packages (10 ounces each) frozen chopped broccoli, thawed and drained
Directions
1. Preheat the oven to 350°F and lightly grease a medium glass casserole dish.
2. In a large mixing bowl, stir together the drained broccoli, condensed cream of mushroom soup, mayonnaise, and 1 1/2 cups of the shredded cheddar cheese until evenly combined.
3. Spread the mixture evenly into the prepared casserole dish and sprinkle the remaining 1/2 cup cheddar cheese over the top.
4. Bake for 30 to 35 minutes, until hot and bubbly around the edges and lightly golden on top.
5. Let the casserole rest for 5 to 10 minutes before serving so it sets slightly and scoops more neatly.
Variations & Tips
Add crunch: If you want a little texture, top the casserole with buttered cracker crumbs or crispy fried onions during the last 10 minutes of baking. It keeps the recipe easy but gives the top a nice contrast to the creamy filling.
Use fresh broccoli: Fresh broccoli works too. Steam or blanch it just until tender-crisp, then drain well before mixing so the casserole doesn’t turn watery.
Make-ahead tip: Assemble the casserole a day in advance, cover, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes first, then bake as directed.
Cheese swap: Sharp cheddar gives the most flavor, but colby-jack or a mild cheddar blend can be used if that’s what you already have in the fridge. This is a great clean-out-the-cheese-drawer kind of recipe.
Drain well: The biggest tip for success is removing as much moisture as possible from the thawed broccoli. A quick press with paper towels or a clean kitchen towel helps keep the casserole creamy instead of thin.
