Aunt Millie's Broccoli Casserole Recipe -
Aunt Millie's Broccoli Casserole Recipe
  • READY IN 55 mins

Aunt Millie's Broccoli Casserole

Recipe by  

"This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
  3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
  4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
  5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2007

This is one recipe where it really pays to read peoples reviews. As so many other people said, it's entirely too much salt. I used only a pinch of sea salt. I also used a sharp cheddar cheese in addition to the American. I found Ritz crackers were tastier than the croutons, and adding a 1/4 cup of half-and-half to the soup and cheese mix made it a bit creamier. Overall, a very good casserole, just remember a small pinch of salt is all it needs. Enjoy!

Most Helpful Critical Review
Oct 06, 2002

This had way too much pepper for my taste. It seemed that was the only dominant flavor. I would make it again, but with much less pepper.

Mar 28, 2007

Very good. I've tried 2 other broccoli casserole recipes from this website and this one is by far the best. Unlike the other recipes, this once calls for fresh broccoli, which by far is much tastier than the frozen kind, which comes mostly in chopped up little stems. I used cream of celery and mushroom, and prefer the celery- which has a lighter flavor. And 1 cup of cheddar was plenty of cheese. I followed another reviewer's tip and use just a pinch of salt and 1/2 of the pepper, which is much better. Overall, a great, fresh tasting dish and not too salty or rich. I used buttered Ritz crackers instead of croutons-- much tastier. This one is a keeper. My 4 and 1 yr. loved it- and that's all that matters!

Aug 22, 2007

I made this for a 25th wedding anniversary party and it turned out awesome!!! Not a word or a lie, every female at the party was begging me for the recipe. It was gobbled up in minutes. I made a lot of changes though, so heres what I did. I used just half a tsp of salt instead of one and a half, added a can of cream of chicken soup as well as used cream of mushroom and garlic instead of regular cream of mushroom. I added a cup and a half of fresh mushrooms, sliced and a pound of crispy bacon, crumbled. For the topping, I used crushed Ritz crackers and a quarter cup of grated parmesan cheese instead of the croutons. Oh, and I used 3 cups of cheddar cheese instead of 8 ounces of american. Absolutely to die for!!! will definately be making this again.

May 07, 2003

This is the first thing to disappear at family dinners! I add 1/4 cup half and half to the soup and cheese mixture so there is a little more sauce. I use Ritz crackers instead of croutons, and add some cheddar to the American cheese for extra zip. I have also used half broccoli and half cauliflower. Thanks Kaylee!!

Jan 04, 2004

I LOVED THIS RECIPE!! Let me explain something here...I am one of the most pick eaters in the world, but this this was really good! I did alter it just a bit though. I boiled my broccoli with butter and garlic. Next, instead of the American cheese, I used cheddar and I also used the ritzs crackers. Oh yeah, I added a little (and I mean little) bit of garlic powder and about 1/4 cup milk.(The mix of soup and cheese seemed to thick for me)IT TURNED OUT VERY CREAMY AND THE TASTE OF FRESH CRACKED PEPPER.....YUMMY :o) I am attending a X-mas dinner party on the 24th and this is the vegetable dish that I will be bringing!

Dec 25, 2002

I made this dish yesterday for Thanksgiving and it was delicious. I followed many of the suggestions from previous posts. I added a half cup of milk to the soup, used only a sprinkle of salt and pepper and baked it in a deeper&smaller casserole dish instead of a 9x13 pan. I covered it in crushed stuffing instead of crutons. It was not too salty and was moist without being soupy. Thanks for all the suggestions!

Feb 20, 2006

Yumm! This was awesome. I made it for my husband and I for dinner. This was wonderful and so easy to make. Good enough to sit down and eat a large bowl of this for dinner and nothing else. I did not have the croutons, therefore left them out. However, I did add 1/2 cup fresh mushrooms to the sauce. It was delicious. I would cut the pepper amount in half next time. It was a little warm. Other than that it was great. Next time I may add some penne pasta and bite size chicken pieces. Would make a great pasta! Thanks for the recipe.


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 973 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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