Preheat the oven to 375°F and lightly grease an 8x8-inch baking dish with butter or non-stick cooking spray.
Steam the broccoli until just tender but still vibrant green (about 5–7 minutes). If using frozen broccoli, cook according to package directions and drain well.
Mix the broccoli, shredded cheddar, and cream of mushroom soup in a large bowl until well combined.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake for 20–25 minutes until bubbly and hot. For a golden top, broil for the last 2–3 minutes, watching closely.
Cool for 5 minutes before serving. Enjoy warm on its own or as a comforting side.
Notes
Chef Jenn’s Tips
For extra flavor, stir in a pinch of garlic powder or black pepper.
Shred your own cheese for the smoothest melt—pre-shredded can melt kind of gritty because of the anti-caking agents they mix in with the cheese.
Make it ahead: assemble earlier in the day and bake just before dinner.
Want a crunch? Add a crushed cracker or breadcrumb topping before baking.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.