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Awesome Broccoli-Cheese Casserole

Awesome Broccoli-Cheese Casserole

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Stacy M. Polcyn

My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
  3. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
  4. Bake for 45 minutes to 1 hour.
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Reviews

MLTS
306
1/6/2004

I have been making this recipe for years but I do it a little differently - and ALWAYS get requests... 2 eggs beaten, 1 cup melted margarine, 1 cup HELLMAN's (not miracle whip) mayonnaise, 1 can cream of mushroom soup, 1 1/2 cups grated sharp cheddar cheese, 2 Tbsp chopped onion, 2 pkgs. frozen chopped broccoli, 1 small bag pepperidge farm stuffing mix. Cook & drain broccoli, mix everything else together (except stuffing mix), pour into greased casserole and top w/stuffing mix. Bake 350 for one hour. It is very important that you use real, full-fat ingredients such as mayonnaise and margarine. Otherwise it doesn't come out right. Also best when cools for at least 30 minutes before serving.

NEDJOBEAN
246
10/15/2007

This recipe deserves an update. I am making this dish once again for Christmas because it is the most requested recipe that I own. It is the best broccoli recipe I have found so far. I add a butter and club cracker crumb mixture on the top before I bake it. It is scrumptous. I highly recommend that you try this.

DIDNTGETAMANUAL
157
1/3/2004

Although I made adjustments, this was an absolutely fabulous meal! We all loved it, really!! I don't know why anyone would give it bad ratings unless they didn't like broccoli or cheese :) I took some of the other reviewer's advice, and instead of 1 c mayo, I did 1/2 c mayo and 1/2 sour cream. I also added 1/2 c more shredded cheese. The funny part was I discovered I only had a 16 oz pkg of broccoli florets (calls for 30 oz cut); so I used that along with another package of frozen veggie mix - of broccoli, pearl onions, and peppers; not realizing that this package added an awesome kick to the meal! I really lucked out. Anyway, like another person, I mixed the concoction together w/the cheese, then at the end mixed it with the veggies. I sprinkled a little shredded cheddar on top, then added mozarella slices - which again, out of sheer luck worked out perfectly!! My family really loved this meal. It's a KEEPER! Thanks for contributing!