Broccoli Casserole

  • Recipe By
  • Published Dec 24th
  • Ready In1h 5m
  • Servings8
  • Calories423

Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup – delicious and EASY to make!

Broccoli Casserole Ingredients

The following are the ingredients needed to make delicious Broccoli Casserole for 8 servings:

  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 (10 ounce) packages chopped frozen broccoli, thawed
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1 1/2 teaspoons lemon juice
  • 12 buttery round crackers, crushed fine
  • 2 tablespoons butter

Broccoli Casserole Cooking Instructions

  • Prep20m
  • Cook45m
  • Ready In1h 5m

To cook Broccoli Casserole, you need about 20 minutes of preparation time. The time needed to cook this Broccoli Casserole is about 45 minutes , and you can serve your Broccoli Casserole within 1 hour 5 minutes . The following are the steps to cook Broccoli Casserole easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
  3. 3 In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
  4. 4 Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Notes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 423 calories; 39.2 grams of fat; 11.8 grams of carbohydrates; 8.3 grams of protein; 79 milligrams of cholesterol; 795 milligrams of sodium.

  1. Dec 17th 2008

    This has become a family favorite - something I am requested to make at every event/holiday. Modificaitons: reduce mayo to 1/2 c (light mayo) & add 1/2 c light sour cream, cream of cele ...

  2. Dec 22nd 2007

    This is VERY close to a recipe I used to make and have been searching for-- with the following changes: 1) instead of cooking fresh onion, dried chopped onion can be substituted (the liquid ...

  3. Aug 31st 2007

    This turned out just like I wanted. I did make a few changes, but don't we all! I used the 98% fat free cream of chicken instead of mushroom due to personal preference, but other things I ...

  4. Feb 27th 2007

    This is a favorite at my house. I made it one time for a family get-together and then received a special request to make it again at Thanksgiving.

  5. Aug 20th 2006

    Sorry, but this was just awful. Followed the recipe exactly and used decent brands (Campbells soup, Hellman's mayo, Ritz crackers etc) but the topping was horribly soggy and the casserole ta ...

  6. Feb 16th 2006

    We loved this casserole. I used two cups of fresh broccoli instead of frozen and added an 8 oz package of mushrooms that I needed to get rid of. I used half light mayo and half low fat sou ...

  7. Dec 27th 2005

    This is my all time favorite comfort food! The only changes I made, were to use Egg Beaters, reduced fat cheddar cheese, reduced fat or fat free mayo, reduced fat Ritz and fat free cream of ...

  8. Nov 29th 2001

    Sorry, but this was really yucky. Way too much mayo. I ended up throwing it all out. I will never make this again.

  9. Oct 11th 2001

    I didn't like this too much. When I think of broccoli casserole, I assume it will have a cheese flavor to it. This had way too much mayonaise for me and i love mayonaise. Everyone said it wa ...