Cheesy Pimento Broccoli Casserole

I made a major upgrade to a classic recipe with this Cheesy Pimento Broccoli Casserole.

Green bean casserole is so popular on Thanksgiving, but I’ve always been partial to broccoli. Probably because I like broccoli to eat steamed or roasted better than I do green beans. So if I’m going to slather a vegetable in cheese and fat, it might as well be a favorite. Obviously adding so many calories to a perfectly good vegetable isn’t necessary (or probably prudent). But for the holidays I still do it anyway. So that’s why I’m sharing this recipe for Cheesy Pimento Broccoli Casserole today.

I’d never made this version of a broccoli casserole before today. I had kind of a eureka moment in the shower when thinking about my upcoming recipe ideas for the month. This happens a lot to me. Pimento cheese just made sense to combine with broccoli. And I used my baked macaroni and cheese recipe as a jumping off point for how to make the cheesy sauce.

You’ll find no cream of mushroom soup in this recipe but instead a blend of cottage cheese, mayonnaise, egg, cheddar cheese and a little lemon juice for the casserole binder (or sauce). I added some pimentos to my steamed, frozen broccoli and topped it all with buttery Ritz crackers. I have to say, I think it’s the best broccoli casserole I’ve ever eaten. Please try this recipe and let me know what you think!

Tips for Cheesy Pimento Broccoli Casserole:

• I use frozen broccoli florets in a microwavable bag. Steam the broccoli in the microwave before mixing it with the other ingredients – no extra dishes to dirty.
• The casserole dish I used to bake this recipe is similar to this one.
• A small food processor is perfect for blending the cheesy sauce for this casserole.

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5 from 5 votes

Cheesy Pimento Broccoli Casserole

I made a major upgrade to a classic recipe with this Cheesy Pimento Broccoli Casserole.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 151kcal

Author Foodtastic Mom

Ingredients

• 2 10.4 oz pkgs frozen broccoli florets
• 1 4 oz jar pimentos drained
• 1/2 cup large curd cottage cheese
• 1/2 cup mayonnaise
• 8 oz sharp cheddar cheese shredded and divided
• 1 large egg
• 2 tsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup Ritz crackers measured after being crushed
• 3 tbsp butter melted

Instructions

• Preheat oven to 350 degrees F. Grease a casserole dish and set aside.
• Place both bags of broccoli in microwave, instruction side up, and microwave for 6 minutes. Open bags and drain the broccoli in a strainer.
• Place the broccoli and drained pimentos in a large bowl.
• In a food processor, add the cottage cheese, mayonnaise, 1 1/2 cups of shredded sharp cheddar cheese, egg, lemon juice, salt and pepper. Pulse until smooth.
• Pour the cheese mixture over the broccoli and pimentos. Stir until well combined. Spread evenly into the prepared casserole dish.
• In a clean bowl, combine the crushed Ritz crackers with the melted butter. Stir until well combined.
• Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top of the broccoli casserole. Top the casserole with the buttered Ritz crackers.
• Bake the casserole, uncovered, for 35 - 40 minutes. Serve immediately.

Nutrition

Calories: 151kcal

More side dish recipes:

• Oven Baked Macaroni and Cheese
• Sweet Potato Pumpkin Casserole
• Cheesy Potatoes
• Perfect Cranberry Sauce
• Party Potatoes