Broccoli Casserole II

Broccoli Casserole II

40 Reviews 2 Pics
Michelle Payne
Recipe by  Michelle Payne

“A simple vegetable side dish that's ready in about an hour.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. Preheat oven to 350 F (175 degrees C).
  2. In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.

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Reviews (40)

Rate This Recipe
awesome in tummy

awesome in tummy

I got this recipe from my dear mother. It is the same except it uses 1/2 cup grated sharp ched. cheese in place of the processed and instead of bread crumbs it calls for 1/3 cup crushed Ritz crackers dotted with 2 T butter. I then sprinkle additional cheese on top of that. I always double or triple this topping. Boil broccoli first until done and drain. Then procede in putting together. I usually make it with a blend of broc, cauliflower and carrots. The topping is great and a nice addition,that is why I gave this 5 *. Thanks Michelle!



I love this recipe! So does my husband, kids and everyone I have made it for. I substituted sharp cheddar for the process cheese and butter crackers for the topping, and it is fantastic. The bottom of the dish is scraped clean every time; whereas before I always had leftover broccoli when I used to make it plain with just cheese over the top. I didn't boil the broccoli first, and it was just perfect for me. Awesome recipe!



We made this for Thanksgiving and there was nothing left over! We tried it when it wasn't hot anymore (we had to travel) but it still tasted very good. We used mild cheddar (instead of the processed stuff) and sprinkled another layer on top. Then we sprinkled crushed Ritz crackers on top of the cheese because if you put them underneath the cheese, they will become soggy. It was a great recipe!

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Amount Per Serving (7 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 13.9 g
  • 4%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 772 mg
  • 31%

Based on a 2,000 calorie diet



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