Ingredients
– 6 cups fresh broccoli florets (about 2 bunches) or frozen broccoli
– 10.5 ounces (about 300 grams) cream of mushroom soup (or homemade version)
– 1 cup (240 ml) mayonnaise
– 2 large eggs
– 2 tablespoons dried minced onion or ¼ cup diced onion
– 1 cup (approximately 113 grams) freshly grated sharp cheddar cheese
– 1 cup crushed cheese crackers or breadcrumbs
Instructions
1-Bring a large pot of water to a boil. Boil broccoli florets for 2 minutes, then drain well.
2-In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, eggs, onions, and shredded cheddar cheese, mixing thoroughly.
3-Pour the mixture over the drained broccoli and toss to combine evenly. Transfer the mixture into a greased casserole dish approximately 2 quarts (about 8 inches in diameter).
4-Evenly sprinkle the crushed cheese crackers or breadcrumbs on top.
5-Bake in a preheated oven at 400°F (204°C) for 40 to 45 minutes, until the casserole is bubbly and the topping is golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥦 Fresh broccoli provides the best flavor and texture, but frozen works well in a pinch – just thaw and drain thoroughly
🧀 Use freshly grated cheddar cheese instead of pre-shredded for superior melting and richer taste
⏰ Assemble the casserole up to 2 days in advance and refrigerate – just add the topping before baking for a perfect make-ahead meal
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 1g
- Sodium: 512mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg