Broccoli Casserole
This delicious and easy Broccoli Casserole recipe uses fresh broccoli florets (or frozen) tossed in a creamy sauce, with cheese crackers baked on top.
Servings: 10
Calories: 277kcal
Ingredients
- 6 cups fresh broccoli florets about 2 bunches
- 10.5 ounce can cream of mushroom soup (or homemade)
- 1 cup mayonnaise
- 2 large eggs
- 2 Tablespoons dried minced onion
- 1 cup freshly grated sharp cheddar cheese
- 1 cup cheese crackers , crushed
Instructions
- Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well.
- In a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well.
- Pour over broccoli and toss to combine. Pour into greased casserole dish (about 2 qt size, or 8'').
- Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.
Video
Notes
Storing Instructions: Leftovers will keep in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Make Ahead Instructions: Prepare the entire dish, but store the cheese crackers separately in a ziplock bag. Refrigerate casserole 1-2 days in advance. Allow to come to room temperature for 20 minutes before adding cheese crackers and baking.
Recipe from my Aunt , originally adapted from Paula Deen.
Nutrition
Calories: 277kcal | Carbohydrates: 9g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 512mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 48.7mg | Calcium: 124mg | Iron: 1.2mg
Recipe Link
Recipe Video
