Peggy's Broccoli Casserole

Peggy's Broccoli Casserole

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h
Oaksfan
Recipe by  Oaksfan

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (11)

Rate This Recipe
Can_It_Rachael
29

Can_It_Rachael

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!

Cowbird
9

Cowbird

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.

Shayna
7

Shayna

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.

More Reviews

Similar Recipes

Awesome Broccoli Casserole
(180)

Awesome Broccoli Casserole

Creamy Broccoli Casserole
(137)

Creamy Broccoli Casserole

Broccoli Rice Casserole
(91)

Broccoli Rice Casserole

Rach's Broccoli Casserole
(65)

Rach's Broccoli Casserole

Campbell's Kitchen Broccoli and Cheese Casserole
(32)

Campbell's Kitchen Broccoli and Cheese Casserole

Vernita's Broccoli Casserole
(21)

Vernita's Broccoli Casserole

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Corn Broccoli Casserole

>

next recipe:

Meme Wales' Broccoli Rice Casserole