25+ Hearty Easter Buffet Dinner Recipes for Every Taste

Easter is a time for family, friends, and, of course, a delicious spread of food.

If you’re planning a festive Easter buffet, you want to offer a variety of dishes that are both crowd-pleasing and full of seasonal flavors.

From savory mains to sweet sides, and fresh salads to comforting casseroles, there are endless options to make your Easter meal memorable.

In this article, we’ve gathered 25+ Easter buffet dinner recipes that will elevate your holiday feast.

Whether you’re serving classic dishes or adding a modern twist, these recipes will delight your guests and ensure that your Easter celebration is full of flavor.

25+ Hearty Easter Buffet Dinner Recipes for Every Taste

With so many mouthwatering Easter buffet dinner recipes to choose from, you can create a feast that suits all tastes and preferences.

Whether you’re hosting a casual brunch or a more formal dinner, these recipes will give you everything you need to craft a memorable holiday spread.

From hearty mains to vibrant sides, your guests are sure to appreciate the time and care you put into preparing these delicious dishes.

So, gather your ingredients, roll up your sleeves, and get ready to celebrate Easter with a table full of scrumptious, crowd-pleasing dishes!

Honey Glazed Ham with Pineapple

This honey glazed ham with pineapple is a perfect centerpiece for any Easter buffet. The sweet and savory combination of honey and brown sugar creates a sticky glaze that caramelizes beautifully on the ham, while pineapple adds a burst of tanginess that balances the richness. It’s a crowd-pleaser that will steal the show and satisfy even the pickiest eaters.

Ingredients:

• 1 bone-in ham (6-8 lbs)
• 1 cup honey
• 1/2 cup brown sugar, packed
• 1/2 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 1/2 cups fresh pineapple chunks
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Place the ham on a roasting pan. Score the surface of the ham in a diamond pattern.
3. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon. Bring to a simmer over medium heat and stir until the sugar dissolves. Let the glaze cook for 5-7 minutes.
4. Brush the ham with the glaze and place it in the oven. Bake for about 1.5 hours, basting every 30 minutes with the glaze.
5. In the last 20 minutes of baking, add the pineapple chunks around the ham to roast.
6. Once the ham is caramelized and heated through, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the ham with the roasted pineapple on the side for a juicy contrast.

This honey glazed ham with pineapple offers an unforgettable balance of flavors, with the sticky sweetness of the glaze and the tartness of the pineapple. It’s an elegant, easy-to-make dish that will stand out at any Easter buffet. Whether served as the main event or as a delicious side, this recipe ensures there will be nothing left on the platter.

Creamy Garlic Parmesan Mashed Potatoes

These creamy garlic parmesan mashed potatoes bring rich flavors to your Easter dinner spread. Infused with garlic and sharp parmesan cheese, these mashed potatoes are the ultimate comfort food, perfectly smooth and decadent. Their indulgent texture pairs wonderfully with meats like lamb or ham, making them an ideal side dish for the holiday.

Ingredients:

• 5 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• 4 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes.
2. While the potatoes are boiling, melt butter in a small saucepan over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
3. Drain the potatoes and return them to the pot. Mash the potatoes until smooth.
4. Add the butter and garlic mixture to the potatoes, then pour in the heavy cream and parmesan cheese. Continue mashing until the mixture is creamy and well combined.
5. Season with salt and pepper to taste. If the potatoes are too thick, add a bit more cream to reach your desired consistency.
6. Transfer the mashed potatoes to a serving bowl and garnish with fresh parsley if desired.

This creamy garlic parmesan mashed potato recipe will be a hit at your Easter buffet, offering a velvety smooth texture and mouthwatering flavors. The garlic and parmesan elevate the simple mashed potato to a luxurious side dish that complements both roasted meats and vegetarian fare. Creamy, cheesy, and full of comfort, it’s a must-have for any holiday gathering.

Roasted Vegetable Medley with Balsamic Glaze

Roasted vegetables with a balsamic glaze offer a colorful and flavorful addition to any Easter buffet. The vegetables are tossed in olive oil and seasonings, roasted to perfection, and then drizzled with a tangy-sweet balsamic reduction. This dish is not only healthy but also bursting with seasonal flavors that will add vibrant color and taste to your table.

Ingredients:

• 2 cups carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup Brussels sprouts, halved
• 1/2 cup olive oil
• 1 tbsp dried thyme
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (204°C).
2. Toss the carrots, bell pepper, zucchini, and Brussels sprouts in olive oil, thyme, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. Roast for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through.
4. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat for 5-7 minutes, until it reduces and thickens into a syrupy consistency.
5. Once the vegetables are done, remove them from the oven and drizzle the balsamic glaze over the top. Toss gently to coat.
6. Serve immediately, garnished with additional thyme if desired.

This roasted vegetable medley with balsamic glaze is a perfect choice for an Easter buffet, offering a healthy and vibrant addition to your spread. The balsamic reduction adds a tangy sweetness that enhances the natural flavors of the vegetables, making this dish both simple and sophisticated. It’s a delightful way to highlight spring produce and provide a refreshing contrast to heavier dishes like ham or lamb.

Spring Herb Roast Chicken

This spring herb roast chicken is a perfect choice for an Easter buffet, offering a simple yet flavorful main dish that brings together fresh herbs and tender, juicy chicken. Roasted to golden perfection, the chicken is infused with a mixture of rosemary, thyme, and garlic, making it aromatic and savory. This dish is versatile, pairing wonderfully with other side dishes and is easy to prepare, making it ideal for busy holiday gatherings.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 lemon, halved
• 4 garlic cloves, smashed
• Salt and pepper to taste
• 1/2 cup chicken broth (for roasting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Pat the chicken dry with paper towels, then rub the outside with olive oil. Season generously with salt and pepper.
3. Stuff the chicken cavity with the smashed garlic, halved lemon, and fresh herbs.
4. Tie the legs together with kitchen twine and tuck the wings under the chicken.
5. Place the chicken in a roasting pan, and pour the chicken broth around the chicken.
6. Roast the chicken in the preheated oven for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
7. Baste the chicken with the pan juices halfway through cooking.
8. Once cooked, let the chicken rest for 10 minutes before carving.

This spring herb roast chicken is not only a flavorful and aromatic dish but also an easy-to-make main course that will leave your guests asking for seconds. The herbs and lemon infuse the chicken with a bright and savory taste, while the slow roasting ensures the meat remains tender and juicy. It’s a versatile dish that pairs beautifully with almost any side, making it a standout addition to your Easter buffet.

Deviled Eggs with Smoked Paprika

Deviled eggs are a classic Easter appetizer that always steals the spotlight at any buffet. These deviled eggs are elevated with a touch of smoked paprika, adding a subtle depth of flavor and a beautiful pop of color. The creamy yolk filling is perfectly balanced with tangy mustard, mayonnaise, and a hint of vinegar, creating a satisfying bite-sized treat that’s sure to please a crowd.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• Salt and pepper to taste
• Smoked paprika for garnish
• Fresh parsley, chopped (optional)

Instructions:

1. Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer and cook for 10-12 minutes.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel the eggs.
3. Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the whites aside.
4. Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy.
5. Spoon or pipe the filling back into the egg whites.
6. Sprinkle the deviled eggs with smoked paprika and garnish with chopped parsley if desired.

These deviled eggs with smoked paprika offer a perfect balance of creamy, tangy, and smoky flavors. The touch of paprika not only adds an extra layer of flavor but also gives the eggs a vibrant, eye-catching appearance. They’re easy to make, portable, and sure to be a favorite on your Easter buffet, allowing guests to enjoy a classic dish with a delightful twist.

Lemon and Dill Couscous Salad

This lemon and dill couscous salad is a refreshing, light side dish that makes an excellent addition to your Easter buffet. The fluffy couscous is combined with zesty lemon juice, fresh dill, and crunchy vegetables, creating a vibrant and healthy option. This salad is easy to prepare ahead of time and can be served chilled, making it a perfect choice for outdoor or buffet-style gatherings.

Ingredients:

• 1 1/2 cups couscous
• 2 tbsp olive oil
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add the couscous, cover, and remove from heat. Let it steam for about 5 minutes, then fluff with a fork.
2. Transfer the couscous to a large mixing bowl and let it cool to room temperature.
3. Add the cucumber, cherry tomatoes, red onion, and fresh dill to the couscous.
4. Drizzle the salad with olive oil and lemon juice, then sprinkle with lemon zest. Season with salt and pepper to taste.
5. Toss gently to combine.
6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

This lemon and dill couscous salad is the perfect accompaniment to heavier Easter dishes. It’s fresh, light, and full of bright flavors, making it a great contrast to rich meats like roast chicken or ham. Plus, it’s an easy make-ahead option that can be prepared in advance, saving you time on the day of your celebration. This refreshing dish is a great way to add a touch of spring to your buffet table.

Baked Asparagus with Parmesan and Lemon

This baked asparagus with parmesan and lemon is a simple yet elegant side dish for your Easter buffet. The asparagus is roasted to tender perfection and then topped with freshly grated parmesan cheese and a squeeze of lemon juice. The combination of savory parmesan and the bright, tangy lemon enhances the natural flavor of the asparagus, making it a delicious and healthy addition to your holiday spread.

Ingredients:

• 2 bunches of asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup freshly grated parmesan cheese
• Zest and juice of 1 lemon
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper.
3. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and slightly crisp at the tips.
4. Remove from the oven and sprinkle the roasted asparagus with parmesan cheese while still hot.
5. Zest the lemon over the top and squeeze the juice to finish.
6. Garnish with chopped fresh parsley, if desired. Serve immediately.

This baked asparagus with parmesan and lemon is an elegant yet simple side dish that perfectly complements heavier main courses like ham, lamb, or roast chicken. The roasted asparagus is tender and flavorful, while the parmesan adds a savory depth, and the lemon brings a refreshing brightness to the dish. It’s a healthy, vibrant addition to your Easter buffet that will leave your guests coming back for more.

Easter Bread with Almonds and Orange Zest

Easter bread with almonds and orange zest is a traditional sweet bread that is perfect for Easter. The dough is enriched with butter and eggs, giving it a rich, soft texture. It is flavored with orange zest and studded with slivers of almonds, making it both aromatic and visually stunning. This bread can be served as a sweet side or as a dessert, offering a delightful balance of sweetness and citrusy brightness.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tbsp orange zest
• 1/2 cup sliced almonds
• 1/4 tsp salt
• 1 egg yolk (for egg wash)
• 2 tbsp milk (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, butter, eggs, and orange zest. Stir until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a cloth, and let rise for about 1 hour or until doubled in size.
4. Preheat the oven to 350°F (175°C).
5. Punch the dough down and shape it into a round loaf. Place it on a greased baking sheet.
6. Brush the dough with the egg wash made by whisking together the egg yolk and milk. Sprinkle the top with sliced almonds.
7. Bake for 25-30 minutes, or until golden brown. Let the bread cool completely on a wire rack.

Easter bread with almonds and orange zest is a lovely way to celebrate the holiday with a sweet, citrusy aroma that fills the kitchen. The soft, buttery texture of the bread, paired with the bright notes of orange and the crunch of almonds, creates a perfect balance of flavors. This bread can be enjoyed as part of your Easter buffet or as a delicious dessert with a cup of tea or coffee. It’s a perfect way to embrace the flavors of spring.

Spinach and Artichoke Dip

Spinach and artichoke dip is a creamy, indulgent appetizer that never goes out of style. This rich dip is packed with fresh spinach, tender artichoke hearts, and melted cheese, creating a perfect blend of flavors that is both comforting and satisfying. Served with fresh vegetables or crispy bread, it’s a crowd-pleasing option for your Easter buffet that guests will love dipping into.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 package (10 oz) frozen spinach, thawed and squeezed dry
• 1 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium mixing bowl, combine the artichoke hearts, spinach, mayonnaise, parmesan cheese, mozzarella cheese, cream cheese, and garlic. Stir until well combined.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a greased baking dish and spread it into an even layer.
5. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is golden brown.
6. Garnish with fresh parsley before serving. Serve with fresh vegetables, crackers, or crusty bread.

This spinach and artichoke dip is the ultimate comfort food and an irresistible addition to your Easter buffet. It’s creamy, cheesy, and packed with savory flavors from the spinach and artichokes, making it a perfect appetizer that guests will eagerly dive into. Whether served with bread, crackers, or veggies, this dip will definitely be a crowd favorite and a highlight of your holiday celebration.

Honey Glazed Carrots with Thyme

Honey glazed carrots with thyme are a vibrant and sweet addition to your Easter buffet. The natural sweetness of the carrots is enhanced with a honey glaze and a hint of fresh thyme, making them a perfect side dish to accompany roasted meats or baked ham. This recipe is quick and easy, requiring minimal ingredients, yet it delivers maximum flavor. The glossy, caramelized finish is both visually appealing and delicious.

Ingredients:

• 2 lbs baby carrots, peeled
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the carrots with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through.
5. Once done, remove from the oven and serve warm, garnished with a few extra sprigs of thyme if desired.

These honey glazed carrots with thyme are a delightful blend of sweet and savory flavors, making them an irresistible side dish for your Easter spread. The caramelized honey adds depth to the natural sweetness of the carrots, while the fresh thyme brings a fragrant, herbal note. Simple yet flavorful, this dish is a perfect complement to any holiday meal and will add a burst of color to your buffet table.

Spring Pea and Mint Salad

This spring pea and mint salad is a light, fresh, and colorful side dish that’s perfect for an Easter buffet. The combination of tender peas, crisp vegetables, and refreshing mint creates a balanced and healthy dish that pairs wonderfully with other festive dishes. A light lemon dressing ties it all together, offering a burst of citrusy brightness to celebrate the season.

Ingredients:

• 3 cups fresh peas (or frozen, thawed)
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. If using fresh peas, blanch them in boiling water for 2-3 minutes, then transfer to an ice bath to cool. Drain well.
2. In a large bowl, combine the peas, cucumber, red onion, and fresh mint.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for 30 minutes in the fridge before serving to allow the flavors to meld.

This spring pea and mint salad is a light, refreshing addition to your Easter buffet, offering a burst of fresh flavors that complement heavier dishes like lamb or roast beef. The crispness of the vegetables combined with the sweet, earthy peas and the refreshing mint creates a perfect balance. With its simple lemon dressing, this salad is not only a healthy choice but also a vibrant and festive one, perfect for welcoming the spring season.

Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are a creamy, rich, and savory side dish that’s a perfect complement to any Easter meal. The addition of roasted garlic gives the mashed potatoes a deeper, more complex flavor that elevates the dish from a simple side to a crowd-pleasing favorite. This recipe is easy to make in large batches, making it ideal for a buffet-style spread, and its smooth, velvety texture pairs beautifully with meats like lamb, turkey, or ham.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 head of garlic
• 4 tbsp butter
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast in the oven for 30-40 minutes until the cloves are soft and golden.
3. Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender.
4. Drain the potatoes and return them to the pot.
5. Squeeze the roasted garlic cloves out of their skins and mash them into the potatoes with a potato masher or hand mixer.
6. Add the butter and heavy cream, and mash until smooth and creamy. Season with salt and pepper to taste.
7. Transfer the mashed potatoes to a serving dish and garnish with fresh chives or parsley if desired.

These roasted garlic mashed potatoes are the ultimate comfort food and a perfect side dish for your Easter buffet. The roasted garlic adds a rich, mellow depth of flavor to the creamy potatoes, making them both indulgent and savory. Whether paired with roasted meats or served alongside vegetable dishes, these mashed potatoes are sure to be a crowd favorite and a staple on your holiday table.

Lemon Herb Roast Chicken

Lemon herb roast chicken is a flavorful, juicy, and aromatic dish that’s perfect for an Easter buffet. The chicken is seasoned with a fragrant mixture of lemon, garlic, thyme, and rosemary, creating a savory and zesty profile. Roasted to golden perfection, the skin is crispy while the meat remains tender and juicy. This dish is easy to prepare, making it an excellent option for feeding a crowd during your holiday celebration.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 lemons, quartered
• 1 head of garlic, halved
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 4 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth or white wine (for roasting)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels.
3. Stuff the cavity of the chicken with the lemon quarters, garlic halves, rosemary, and thyme.
4. Rub the outside of the chicken with olive oil, and season generously with salt and pepper.
5. Place the chicken on a roasting rack in a roasting pan. Pour the chicken broth or wine into the bottom of the pan.
6. Roast for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
7. Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables or mashed potatoes.

This lemon herb roast chicken is a classic and vibrant centerpiece for your Easter buffet. The combination of lemon, garlic, and fresh herbs infuses the chicken with a bright and savory flavor that is both comforting and refreshing. The crispy skin and tender meat make each bite a delight, and the simplicity of the dish allows the natural flavors of the chicken to shine. It’s a crowd-pleasing, versatile dish that pairs beautifully with almost any side.

Strawberry Spinach Salad with Poppy Seed Dressing

This strawberry spinach salad with poppy seed dressing is a fresh and vibrant dish that perfectly embodies the spring season. The sweetness of the strawberries pairs wonderfully with the mild, slightly bitter spinach, and the poppy seed dressing adds a creamy, tangy finish. This salad is light yet satisfying, making it a great addition to your Easter buffet, especially for those looking for a healthy and refreshing option.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 pint fresh strawberries, hulled and sliced
• 1/4 cup sliced almonds, toasted
• 1/4 red onion, thinly sliced
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, strawberries, sliced almonds, and red onion.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for up to 30 minutes to allow the flavors to meld.

This strawberry spinach salad with poppy seed dressing is a refreshing and colorful addition to your Easter buffet. The combination of sweet strawberries, crunchy almonds, and tender spinach, all dressed in a creamy, tangy poppy seed dressing, creates a harmonious flavor profile that is both light and satisfying. It’s a perfect side dish to balance out heavier main courses and adds a burst of freshness to your holiday spread.

Creamy Broccoli Casserole

Creamy broccoli casserole is a rich and comforting side dish that combines tender broccoli with a creamy, cheesy sauce. Topped with a crunchy breadcrumb topping, this casserole is a crowd-pleasing dish that offers both texture and flavor in every bite. It’s an ideal side for your Easter buffet, complementing roasted meats and adding a decadent touch to your meal.

Ingredients:

• 4 cups fresh broccoli florets, steamed or blanched
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the steamed broccoli, shredded cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
3. Transfer the mixture into a greased 9×13-inch casserole dish.
4. In a small bowl, combine the breadcrumbs with melted butter, then sprinkle the mixture evenly over the top of the casserole.
5. Bake for 25-30 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
6. Let it cool for a few minutes before serving.

Creamy broccoli casserole is a comforting, cheesy side dish that will be a hit at your Easter buffet. The tender broccoli is enveloped in a rich, creamy sauce, while the buttery breadcrumb topping adds a satisfying crunch. This dish is a great way to incorporate vegetables into your meal in a flavorful and indulgent way. It’s perfect for serving alongside traditional holiday entrees like ham, lamb, or roast chicken, and is sure to be a favorite among guests of all ages.

Note: More recipes are coming soon!