Aunt Millie's Broccoli Casserole

Aunt Millie's Broccoli Casserole


"This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!"

Ingredients 55 m {{adjustedServings}} servings 202 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
  3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
  4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
  5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
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Reviews 347

  1. 444 Ratings

Erin K. Fruchtman

This is one recipe where it really pays to read peoples reviews. As so many other people said, it's entirely too much salt. I used only a pinch of sea salt. I also used a sharp cheddar cheese in addition to the American. I found Ritz crackers were tastier than the croutons, and adding a 1/4 cup of half-and-half to the soup and cheese mix made it a bit creamier. Overall, a very good casserole, just remember a small pinch of salt is all it needs. Enjoy!


Very good. I've tried 2 other broccoli casserole recipes from this website and this one is by far the best. Unlike the other recipes, this once calls for fresh broccoli, which by far is much tastier than the frozen kind, which comes mostly in chopped up little stems. I used cream of celery and mushroom, and prefer the celery- which has a lighter flavor. And 1 cup of cheddar was plenty of cheese. I followed another reviewer's tip and use just a pinch of salt and 1/2 of the pepper, which is much better. Overall, a great, fresh tasting dish and not too salty or rich. I used buttered Ritz crackers instead of croutons-- much tastier. This one is a keeper. My 4 and 1 yr. loved it- and that's all that matters!

Jackie Mac

I made this for a 25th wedding anniversary party and it turned out awesome!!! Not a word or a lie, every female at the party was begging me for the recipe. It was gobbled up in minutes. I made a lot of changes though, so heres what I did. I used just half a tsp of salt instead of one and a half, added a can of cream of chicken soup as well as used cream of mushroom and garlic instead of regular cream of mushroom. I added a cup and a half of fresh mushrooms, sliced and a pound of crispy bacon, crumbled. For the topping, I used crushed Ritz crackers and a quarter cup of grated parmesan cheese instead of the croutons. Oh, and I used 3 cups of cheddar cheese instead of 8 ounces of american. Absolutely to die for!!! will definately be making this again.