Golden Crumb Broccoli

This is the broccoli casserole that shows up at every church supper and holiday table in the South, and for good reason. It’s dead simple and people always go back for seconds.

Fresh broccoli florets get a quick boil, then get blanketed in a sauce of cream of mushroom soup, mayonnaise, American cheese, chopped pimiento, and a splash of lemon juice. That lemon is easy to overlook, but it’s doing important work, cutting through the richness and keeping the sauce from tasting flat.

Crushed cheese crackers on top are the signature move. They bake into a salty, golden crust that crunches against the tender broccoli and creamy sauce underneath. Don’t substitute plain crackers. The cheese flavor in the crackers ties everything together.

Drain the broccoli well after boiling. Waterlogged florets will thin out the sauce and turn the bottom of the casserole soupy.

Chef Tips

• Blanch the broccoli just until bright green and slightly tender. It finishes cooking in the oven, so leaving it crisp-tender at this stage prevents mushiness
• Chop the pimiento fine so it distributes evenly through the sauce
• Don’t cover the casserole while baking. The lid traps steam and the cracker topping stays soggy instead of crisping
• This assembles ahead well. Prep everything the night before but add the cracker topping right before baking

Variations

• Cheddar swap: Replace American cheese with sharp cheddar for a stronger cheese presence
• Ritz topping: Use crushed Ritz crackers tossed with a tablespoon of melted butter for an even richer crumb
• Broccoli-cauliflower: Replace half the broccoli with cauliflower florets for a mixed vegetable version