Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and just tender. Drain well and set aside.
While the broccoli cooks, toast the breadcrumbs in a skillet with a tablespoon of butter until golden and crispy, then set aside.
In a large mixing bowl, combine the drained broccoli, grated cheese, and condensed mushroom soup. Gently fold everything together until evenly coated, then season with onion powder, salt, and pepper.
Transfer the mixture into your prepared baking dish and spread it out evenly with a spatula.
Sprinkle the toasted breadcrumbs evenly over the top of the casserole for a crunchy finish.
Bake the casserole in a preheated oven at 180°C (350°F) for 25-30 minutes, until it’s bubbling around the edges and the top is golden brown.
Once baked, remove the dish from the oven and let it rest for 5 minutes. This helps the cheese set and makes serving easier.
Serve the casserole warm, scooped onto plates, and enjoy the comforting blend of cheesy broccoli with a crispy topping.
