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

Broccoli Casserole

butter

onion, chopped

(10 ounce) packages chopped frozen broccoli, thawed

(10.75 ounce) can condensed cream of mushroom soup

Cheddar cheese

mayonnaise

eggs, beaten

garlic salt

black pepper

salt

lemon juice

crackers,

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.


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!

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 sour cream and Healthy Request Cream of Mushroom soup.  I also used light cheese to lower the fat.  

The casserole was wonderful and my fiance ended up eating seconds.  I even got my four year old to try it although she decided she still doesn't like broccoli.  I will make again for sure as we really enjoyed this.

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 did made this side dish 13g of fat/serving instead of the 40g that the recipe results in.  I used 3/4 c. light mayo (if you only make one change, make it this one!), 3/4 c. 2% milk Cheddar cheese, reduced fat crackers, 1 T olive oil for the onions, and sprayed the top of the casserole with Pam instead of using butter.  Came out tasting just like my grandmother's, and I know she doesn't use low-fat anything!

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 mushroom soup.  Since this is such a flavorful recipe, you really cannot tell the difference at all.  We did a side by side taste comparison – no difference.  Too much time on our hands I guess, but we saved a bunch of fat and calories!

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 tasted really artificial. Won't be making again.

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.

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

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 was pretty good, but I won't make it again. It did look nice.

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 celery soup, 1/4t celery salt, garlic powder to taste. I use almost 2 cups of mixed sharp & mild cheddar cheeses. I also add 10 oz frozen chopped spinach (defrosted). Essentially, this dish can handle 20-36oz of any veggies you've got if your casserole dish is big enough. Top with any flavor CheeseNips (made with real cheese & butter topping not needed ) OR crushed stuffing mix (top with butter)  I find it takes closer to an hour to bake, cover with foil for the first 30-40 min & the topping does better.  Enjoy!

broccoli casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 8

Cost: $4.87 /serving

Author : Laura Baker

Ingredients

Instructions

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