March 21, 2012

My Favorite Broccoli & Cheese Casserole

Broccoli is one of those foods that I didn't like as a child, but I sure do eat up as an adult.  My favorite way to eat broccoli is in this casserole.  It's so scrumptious & irresistible - even my kids look forward to having it.  It is on several weekly menus, plus every holiday menu too - including our upcoming Easter dinner.  

I would take this broccoli casserole over any green bean casserole for sure. There is something just so warm & comforting about it, not to mention that oozieness of the cheese.  Oh my.

I mean, c'mon.  Look at the pictures.  There's your proof right there!  How could that not be good?

Broccoli Cheese Casserole


  • 1 (10.75oz) can cream of mushroom soup
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1/2 cup finely chopped onion
  • 4 cups fresh broccoli florets, steamed (or 3 10oz frozen packs, thawed)
  • 2 cups of shredded cheddar cheese
  • salt & pepper to taste
  • pinch of paprika


Preheat oven to 350 degrees.  Butter a 9x13 baking dish.

In a medium bowl, whisk together mushroom soup, mayonnaise, eggs, & onion.  

Place broccoli in a very large mixing bowl.  Stir in the soup mixture & thoroughly combine.  Stir in the shredded cheese.

Spread mixture into your casserole dish, and sprinkle with salt, pepper, & paprika.  Bake 45-60 minutes in a preheated oven, until the top has started to brown.


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