Peggy's Broccoli Casserole

Peggy's Broccoli Casserole

12
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
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 57.2 g
  • 88%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1477 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

12
  1. 13 Ratings

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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...

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 ...

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.