French Onion Broccoli Bake with Crispy Onion Crunch

 

I’m a huge casserole fan because they’re so forgiving and practical. I love prepping everything when I have the most energy in the morning, stashing it in the fridge, and baking it later when dinnertime rolls around. This one shines as a hearty side dish, but it’s satisfying enough to enjoy as a main course—pair it with a warm slice of focaccia or crusty bread for a cozy, complete meal. The combination of creamy cheese, tangy French onion soup, nutty pecans, and that crunchy onion-cracker topping makes it uniquely delicious and incredibly comforting.

  French Onion Broccoli Bake

2 crowns fresh broccoli (about 1–1½ lbs florets)

1 10.5-oz can French onion soup

⅓ c. chopped pecans, toasted

½ c. sour cream

½ c. Duke’s mayonnaise

1 c. shredded cheddar cheese

½ c. shredded Gruyère cheese

1 t. garlic powder

½ t. freshly ground black pepper

½ t. kosher salt 

½ c. crushed Ritz crackers

1 c. crispy fried onions 

Preheat your oven to 350°F and grease a 1.5-quart casserole dish.

 Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes until bright green and crisp-tender. Drain well and set aside.

  In a large mixing bowl, whisk together the French onion soup, toasted pecans, sour cream, mayonnaise, cheddar, Gruyère, garlic powder, black pepper, and salt until smooth and creamy.

 Gently fold in the blanched broccoli until everything is evenly coated.

 Transfer the mixture to your prepared casserole dish and spread it out evenly.

Sprinkle the crushed Ritz crackers over the top, then finish with the crispy fried onions for that irresistible crunch.

 Bake for 25 minutes, or until the casserole is bubbly and golden. If the onions start to brown too quickly, tent loosely with foil.

 Let it rest for a few minutes before serving.

Make-Ahead Tip

Assemble the casserole completely in the morning (or up to 24 hours ahead), cover, and refrigerate. When you’re ready for dinner, just pop it in the oven—no last-minute stress!

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