4 cups broccoli florets (fresh or frozen)

1 tablespoon olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 can (10.5 oz) cream of mushroom soup

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 cup breadcrumbs (optional for topping)

Preheat oven to 350°F (175°C).
Blanch broccoli florets in boiling water for 2–3 minutes, drain, and set aside.
In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic for 2–3 minutes until soft.
In a large bowl, mix cream of mushroom soup, milk, cheddar cheese, Parmesan, salt, pepper, and garlic powder until smooth.
Stir in the broccoli, sautéed onion, and garlic until evenly coated.
Transfer the mixture to a greased baking dish and spread evenly.
Sprinkle breadcrumbs on top, if using.
Bake for 25–30 minutes, until bubbling and golden brown on top.

Swap cream of mushroom for cream of chicken for a flavor twist.

Add cooked chicken or ham for a heartier casserole.

Try different cheeses like mozzarella or Gouda for variety.

Skip or substitute breadcrumbs with pork rinds for a low-carb version.

Make ahead and refrigerate up to 24 hours before baking.

Store leftovers in the fridge for up to 4 days or freeze up to 2 months.