Broccoli Casserole
User Reviews
5
Broccoli Casserole
Description
This Broccoli Casserole starts with blanching broccoli florets until bright green and slightly tender, then immediately cooled in ice water to stop cooking and preserve texture. The broccoli is combined with cream of mushroom soup, mayonnaise, shredded sharp cheddar cheese, beaten eggs, minced onion, salt, and black pepper to create a rich, creamy mixture. The beaten eggs help bind the ingredients once baked.
Crushed crackers mixed with melted butter are spread evenly on top, forming a golden, buttery crust that contrasts the soft broccoli filling inside. The casserole is baked at 400°F until set and browned on top, then cooled briefly before serving to allow it to firm up and make cutting easier.
This dish pairs well as a comforting side for holiday meals or simple dinners. Variations include substituting cheddar with other melty cheeses or adding cooked rice or diced cooked poultry for a heartier version. Using a mix of broccoli and cauliflower is also a common adaptation.
Drying broccoli well before mixing avoids excess water and sogginess. If doubling the recipe for larger gatherings, use two baking dishes. Preparing the casserole ahead of time can streamline mealtime.
Ingredients
- 8 cups broccoli 532g, chopped florets
- 1 (10.5-ounce/298g) can cream of mushroom soup
- 1 cup mayonnaise (232g)
- 1 cup cheddar cheese 114g, shredded sharp
- 2 large egg beaten
- ⅓ cup onion 50g, minced
- 1¼ teaspoons salt
- 1 teaspoon black pepper ground
- 32 crackers crushed (1 3/4 cups/97g crushed, buttery
- 2 tablespoons butter melted, unsalted
Instructions
- Preheat the oven to 400°F. Lightly grease a 13x9-inch casserole dish with cooking spray. Fill a large bowl with ice water.
- Bring a large pot of salted water to a boil over medium-high. Add the broccoli, and cook, stirring occasionally, until bright green and crisp-tender, about 2 minutes. Transfer, using a slotted spoon, the ice water. Let stand until cooled, 1 to 2 minutes. Drain well.
- In a large bowl, stir together the broccoli, soup, mayo, cheese, eggs, onion, salt, and pepper until evenly combined. Spoon into the prepared casserole dish. Top evenly with crushed crackers, and drizzle evenly with melted butter.
- Bake for 30 minutes or until top is golden brown and the casserole is heated through. Let cool for 15 minutes before serving.
Notes
- Pat broccoli dry after blanching to reduce moisture and prevent a watery casserole.
- Use ice water immediately after boiling broccoli to preserve its bright color and crisp-tender texture.
- Allow the casserole to cool before cutting to help it set and hold its shape during serving.
- For larger servings, double the recipe and use two baking dishes instead of one.
- Substitute cheddar with other melting cheeses like mozzarella or pepper jack for different flavors.
- Add cooked rice or diced cooked chicken or turkey into the filling for a more substantial dish.
- Ritz crackers can replace crushed crackers for a different topping texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 789mg | 33% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 82mg | 91% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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