Description
A creamy, cheesy baked dish combining tender broccoli with rich cheese and a savory binding sauce.
Ingredients
- 3 (10 oz) packages frozen broccoli florets (about 30 oz total)
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 large egg, beaten
- ¼ cup chopped onion
- 8 oz sharp Cheddar cheese, shredded
- Salt and pepper, to taste
- 1 dash paprika
Instructions
- Preheat oven to 350 °F (175 °C). Butter a 9×13‑inch baking dish.
- In a mixing bowl, whisk together the condensed soup, mayonnaise, beaten egg, and onion until smooth.
- In a large bowl, add the frozen broccoli (you may break up large pieces) and pour the soup mixture over it. Stir until the broccoli is evenly coated.
- Add the shredded Cheddar cheese and stir again, then transfer the mixture into the prepared baking dish. Sprinkle paprika, and season with salt and pepper.
- Bake in the preheated oven until the casserole is bubbly and the top is lightly browned, about 45 minutes to 1 hour.
- Let it rest for a few minutes before serving.
Notes
- You can use fresh steamed broccoli instead of frozen—just blanch it first and let it drain well.
- Mixing different cheeses (like Colby or Monterey Jack) with Cheddar can alter the flavor.
- For a crisp topping, you can sprinkle breadcrumbs or crushed crackers over the top during the last 10 minutes of baking.
- Leftovers keep well in the refrigerator for up to 3 days; reheat covered in the oven or microwave.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 387 kcal
- Sugar: 3 g
- Sodium: 619 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 64 mg
