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Broccoli Casserole

SUBMITTED BY: Laura Baker PHOTO BY: COOT226

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

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Read Reviews (197)

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
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.
Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

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REVIEWS

Reviewed on Dec. 24, 2007 by ML Key West

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

ML Key West
Dec. 24, 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 liquids in the dish will reconstitue it,) 2) instead of cream of mush, use cream of celery soup, 3) lose all that salt and just use a little garlic powder, plus a dash or two of worcestershire instead of the lemon juice, and, 4) top with crushed cheez-its instead of Ritz-- the extra cheddar crunch gives the entire dish a great zing (go crazy-- tabasco cheez-its are expecially good.) No need to top with butter, the topping will brown nicely enough. You can adjust the fat content by eliminating the butter and using low-fat soup. I also use the canola Hellman's with no cholesterol. Ditching the salt brings the sodium content down to next-to-nothing, even with the modicum of worcestershire. When all is said and done, what you're really making here is a custard-- that's why you mix the soup, eggs, and mayo together and then fold in the broccoli and the cheese. It should never be runny. The entire casserole can be assembled the day before and refrigerated, then the topping added right before cooking. Enjoy!

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14 users found this review helpful

This is VERY close to a recipe I used to make and have been searching for-- with the following... MORE

Reviewed on Feb. 27, 2007 by beefymac

This is a favorite at my house. I made it one time for a family get-together and then... MORE

Reviewed on Feb. 16, 2006 by Navy_Mommy

We loved this casserole. I used two cups of fresh broccoli instead of frozen and added an 8... MORE

Reviewed on Aug. 20, 2006 by Lupin Pooter

Sorry, but this was just awful. Followed the recipe exactly and used decent brands (Campbells... MORE

Reviewed on Dec. 27, 2005 by JIMPEGGY2

This is my all time favorite comfort food! The only changes I made, were to use Egg Beaters,... MORE

Reviewed on Nov. 12, 2003 by ALLAWARE777

I didn't like this too much. When I think of broccoli casserole, I assume it will have a... MORE

Reviewed on Sep. 4, 2007 by Meredith

This turned out just like I wanted. I did make a few changes, but don't we all! I used the... MORE

Reviewed on Feb. 21, 2006 by BROOKIEMR

This was yummy! It has a very rich flavor and the crackers on top are the perfect touch. I... MORE

Reviewed on Jan. 9, 2004 by ANNELIZABETH

Sorry, but this was really yucky. Way too much mayo. I ended up throwing it all out. I will... MORE

Reviewed on Jul. 24, 2003 by LINDA MCLEAN

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