Monday, March 7, 2011

Creamy Broccoli Casserole

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My mom was out of town the other weekend, so I decided to go over to my parents' house to make my dad, younger brother and Chris some dinner. Now, mind you these men don't really do the whole "veggie" thing, but I always need a vegetable with dinner. Even if it's just a salad. So they had no choice!

They actually laughed when I took this pan of broccoli out of the oven. Luckily I made manicotti as well, so they had something to fulfill their appetite. But surprisingly they tried this and enjoyed it! I personally thought it was really delicious, but I figured getting them to try it (let alone enjoy it!) would be a huge task. I decided on this side since it's mixed with cheese (and what man doesn't like cheese?) and it proved to be a great decision. They each had a serving (my dad actually had two!) and said they liked it. Score!

This is a great side dish or light lunch. I ate it for a few days after and it was awesome every time. Even cold or at room temperature. Enjoy!


  • 2 eggs
  • 1 can cream of mushroom soup
  • 1 cup mayonnaise (can use light mayo)
  • 2 (10 oz.) packages frozen chopped broccoli, cooked and drained
  • 2 (4 oz.) cans sliced mushrooms, drained (or 1/2 lb. fresh mushrooms, sliced) (optional)
  • 1 medium onion, chopped
  • 1 cup Cheddar cheese, shredded
  • 2 tbsp. butter, melted
  • 1/2 cup seasoned breadcrumbs

Preheat oven to 350 degrees F. Grease a 13x9 inch baking dish.

In medium bowl, beat eggs. Add soup, mayonnaise and onions. Stir in cooked broccoli.

Pour into greased baking dish. Sprinkle with cheese.

Combine butter and breadcrumbs in separate bowl. Sprinkle over top of broccoli mixture.

Bake uncovered for 30 minutes or until bubbly.

Source: Adapted from Taste of Home


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