Broccoli Stuffing

Broccoli Stuffing

Autumn 0

"This recipe is great for vegetarians."

Ingredients 50 m {{adjustedServings}} servings 322 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 739 mg
  • 30%

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). Cook broccoli according to package instructions. Lightly grease a large baking dish.
  2. In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise.
  3. Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter over all.
  4. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
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Reviews 25

  1. 31 Ratings


I made a lot of alterations, but I decided to write for those who try to "healthy-up" the recipes here. I used 2 bunches fresh broccoli, added 3 squash, and steamed. Used low-fat soup, and fat-free sour cream replaced the mayo. No cheese, and Italian breadcrumbs sprinkled instead of the mix. Instead of butter, I sprayed the top with "I Can't Believe..." butter spray. Even this way, it's a keeper!

Pam Ciccone Kershaw

So easy and really good, everybody loved it with Christmas dinner. My alterations: I doubled the recipe, but kept the mayo the same as with the original recipes, mixed the broccoli in with everything else instead of layering, and used crushed Ritz crackers on top instead of stuffing mix. Awesome! The doubled recipe only took the same amount of time as the original recipe.


Loved it! Will make again! Thanks for the great recipe!