Cheesy Broccoli Pretzel Casserole
A warm, crunchy, and cheesy dish that combines soft broccoli and creamy sauce with a salty pretzel crunch on top, perfect for weeknights or potlucks.
Ingredients
Main Ingredients
- 1 package pretzels Crushed into small pieces
- 2 cups fresh broccoli florets Blanched for 2-3 minutes
- 1 cup shredded cheese Cheddar or your choice
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
- 1/2 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil broccoli florets in salted water for 2-3 minutes, then drain and set aside.
- Crush the pretzels into small pieces and mix with melted butter.
- In a bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Add the cooked broccoli and half of the shredded cheese to the mixture and toss to coat.
Assembly
- Layer half of the pretzel mixture in a greased casserole dish, then add the broccoli mixture on top.
- Sprinkle remaining pretzel mixture and cheese on top.
Baking
- Bake for 25-30 minutes until heated through and cheese is bubbly.
Notes
Serve hot for gooey cheese and a crisp top. Pairs well with a simple green salad or steamed rice. Use extra-sharp cheddar for stronger flavor.