Peggy's Broccoli Casserole

Peggy's Broccoli Casserole

Oaksfan 3

"I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it."

Ingredients 1 h {{adjustedServings}} servings 756 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 57.2 g
  • 88%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 1477 mg
  • 59%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
  2. Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
  3. While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
  4. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
Tips & Tricks
How to Make Green Bean Casserole

See how to make classic French onion and green bean casserole.

Grandma's Green Bean Casserole

See how to make creamy, delicious green bean casserole with a crunchy top.

Rate recipe

Your rating


Reviews 12

  1. 13 Ratings


I was going to make my "regular" broccoli sidedish with lunch today but saw this recipe discussed on the exchange and just had to try it. YUM! I didn't have the bacon ranch dressing so I added crumbled bacon that I had leftover from breakfast. My mother-in-law wants me to make another pan of this so she can take it home with her today. If you don't have cream of chicken soup cream of mushroom would work or cream of broccoli. I am anxious to make this with one of those so my son who is vegetarian can enjoy this as well!


This would be a great recipe for Healthy Cooking to do a makeover on. I bet they could make it a lot healthier and still taste as good.


This was great! Instead of adding stuffing to the top, I added two cups of al dente rice to the casserole instead. Added the cheese to the top with additional bacon bits because I didn't have the exact salad dressing as the recipie called for. I also added one cup of chicken.