Easy Broccoli Casserole
User Reviews
5
Easy Broccoli Casserole
Description
This casserole features broccoli cooked until just tender, combined with a warm mixture of condensed cream of mushroom soup, melted sharp cheddar cheese, and lemon juice to provide tanginess. Egg, mayonnaise, and grated onion are whisked together to add richness and help bind the ingredients. The combined mixture is transferred to a prepared baking dish.
The topping consists of a dry stuffing mix blended with melted butter, sprinkled evenly over the casserole to form a crunchy golden crust during baking at 400°F. Baking for 15-20 minutes heats the casserole through and crisps the topping without overcooking the broccoli.
Serving this broccoli casserole offers a vegetable side with creamy, savory flavors and a satisfying contrast in texture. It pairs well with many main dishes and is suitable for holiday or weeknight meals.
The casserole can be assembled ahead through the topping step and refrigerated up to 1 day before baking. It also freezes well for up to 3 months; when baking from frozen, coverage during the first half of baking and doubling the cooking time help ensure even reheating without burning the top.
Ingredients
- 2 (10.8 ounce) broccoli or about 8-9 cups of fresh broccoli florets, frozen, chopped
- 1 (10.5 ounce) condensed cream of mushroom soup I use Campbell's Heart Healthy variety, from can
- 1 cup cheddar cheese grated sharp
- 1 tablespoon lemon juice (or substitute with milk or water)
- 1 large egg
- ½ cup mayonnaise
- ½ small onion grated (or substitute with 1 teaspoon of onion powder
- ¾ cup stuffing mix I use Pepperidge Farm Herb Seasoned Stuffing Mix, but you can also substitute with an equal amount of crushed Ritz crackers, dry
- 2 tablespoons butter melted
Instructions
- Preheat oven to 400°F. Grease or spray an 8- or 9-inch square baking dish (or other 2-quart baking dish) with nonstick cooking spray; set aside. Cook the broccoli in the microwave, just until crisp tender (about half of the time called for on the package). You don’t want to cook the broccoli until it’s too soft because it will continue cooking when you bake the casserole. Place the broccoli in colander to drain.
- In a small saucepan over very low heat, stir together the condensed soup, cheese, and lemon juice, just until the cheese melts. Do not let the cheese get too warm, or it can separate resulting in a grainy texture.
- In a separate bowl, whisk together the egg, mayonnaise, and grated onion. Combine the broccoli, soup mixture, and egg mixture. Transfer the mixture to the prepared baking dish.
- In a small bowl, stir together the dry stuffing mix and the melted butter. Sprinkle the buttered crumbs on top of the casserole.
- Bake for 15-20 minutes, or until heated through and topping is golden brown.
Notes
- This casserole can be assembled ahead and refrigerated up to one day before baking.
- For longer storage, freeze assembled casserole up to 3 months and bake from frozen with doubled cooking time, keeping it covered initially to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 275kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 62mg | 21% |
| Sodium | 626mg | 26% |
| Potassium | 704mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 90.2mg | 100% |
| Calcium | 239mg | 24% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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