Easy Broccoli Casserole with Fried Onions is a classic side dish that’s really simple to make. The fried onions make it next-level delicious!
Is there anything that fried onions can’t improve? This Easy Broccoli Casserole has just 5 ingredients, and it’s topped with the always-delightful French’s Fried Onions.
I always buy the big container of them so I can munch on a few while cooking!
I use the onions on my Easy Green Bean Casserole, too. They add the perfect amount of crunch to any casserole, and they definitely jazz up the broccoli here!
This recipe for Easy Broccoli Casserole starts with either fresh or frozen broccoli, so use whichever is most convenient for you. The broccoli is tossed with a can of cream of mushroom soup (you can also use cream of broccoli), milk, and soy sauce, then baked to bubbly perfection.
Then the fried onions go on top, and you’re left with the most delightful, EASY vegetable side dish for your table.
Want a CHEESY version of this? Try my Velveeta Broccoli Casserole!
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Tips and helpful hints
- Do not put the fried onions on top of the casserole until the last 5 minutes of baking time. Any onions on top will burn if they’re baked for too long.
- If you use frozen broccoli, make sure it is completely defrosted and drained before adding to the soup mixture.
- Buy a big can of fried onions so you have extra for snacking! 😉
- You can use fresh or frozen broccoli
- We’ll combine milk with cream of mushroom soup and soy sauce to create the sauce for the casserole. You can use any type of “cream of…” soup that you like, such as cream of broccoli, cream of chicken, cream of celery, etc.
- French’s crispy fried onions go both inside the casserole and on top.
How to make easy broccoli casserole
If you’re using fresh broccoli, cut the broccoli into florets. Place in a large bowl, pour ¼ cup water in the bottom, cover, and microwave for 3–4 minutes, or until crisp tender.
If you’re using frozen broccoli, empty the bag into a large bowl, pour ¼ cup water in the bottom, cover, and microwave according to package directions. The broccoli should be completely defrosted (but it doesn’t need to be steaming hot).
Whichever method you choose, drain the broccoli well after cooking.
In a large bowl, whisk the cream of mushroom soup, soy sauce, and milk together.
Pour the soup mixture over the cooked and drained broccoli, along with half of the friend onions. Stir gently to combine.
Pour the mixture into a greased 8×8 inch pan, and bake for 25 minutes at 350°F.
Remove from the oven, top with the remaining fried onions, and bake for an additional 5 minutes.
Let cool slightly and serve while hot.
Options for steaming the broccoli
There are several methods that you can use for steaming the broccoli:
- Microwave: place it in a large bowl, pour ¼ cup water in the bowl, cover, and microwave for 4–5 minutes.
- Stovetop: add 1–2 inches of water to a large saucepan. Place a steamer basket on top, then add the broccoli. Bring the water to a boil and cover the pot. Steam the broccoli for 4–5 minutes.
Either way, make sure that any frozen broccoli is completely defrosted after steaming. And, make sure to drain the broccoli well after cooking.
Can broccoli casserole be made ahead of time?
Yes! Prepare the casserole as written, but do not bake it, and do not place the fried onions on top. Cover and refrigerate for up to one day.
When you’re ready to serve it, bake the casserole as directed, then top with the fried onions and bake for the final 5 minutes.
- Substitute cream of broccoli, cream of celery, or cream of chicken soup in place of the cream of mushroom soup.
- Add ½ cup of shredded cheese (like cheddar or Swiss) to the top, underneath the fried onions.
- Instead of fried onions, top the casserole with ½ cup crushed Ritz crackers mixed with 2 tablespoons of melted butter. Bake for 25 minutes total (the crumbs can be baked for the full 25 minutes without burning).
Frequently Asked Questions
It’s important to drain the broccoli very well after cooking. If it’s still quite wet, or if it’s still frozen, the excess water will cause a runny casserole.
You’ll want to cook broccoli at least to crisp-tender before adding to a casserole. I find that the microwave is the easiest way to steam the broccoli (though a steamer or on the stovetop works, too).
I don’t recommend freezing this casserole. The fried onions will become mushy.
Cover the casserole with foil, and place in a 350°F oven for 10–15 minutes, or until warmed through. If you want the onions on top to be crisp, add additional fried onions to the top, and bake for 2–3 minutes more.
More holiday side dishes
- Southern Sweet Potato Casserole (Grandma’s recipe)
- Creamed Corn Casserole
- Mashed Potato Casserole (no peeling required!)
- Easy Green Bean Casserole
- Super Flaky Biscuits
- Velveeta Broccoli Casserole
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Easy Broccoli Casserole
- 1 lb fresh OR frozen broccoli
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of broccoli soup)
- ½ cup milk
- 1 teaspoon soy sauce
- 1½ cups French’s fried onions divided
- Preheat oven to 350°F. Grease an 8×8 inch baking dish.
- Cut the broccoli into small florets. Place in a large microwavable bowl, and pour ¼ cup water into the bottom of the bowl. Cover and microwave for 4 minutes, or until the broccoli is just tender. Drain the broccoli well.
- In a medium bowl, whisk together the condensed cream of mushroom soup, milk, soy sauce.
- Add the soup mixture to the drained broccoli, along with ½ cup of the onions. Mix to combine.
- Pour into the prepared baking dish. Cover with foil and bake for 20 minutes. Top with the remaining fried onions and bake for another 5 minutes. Serve while warm.