Awesome Broccoli-Cheese Casserole Recipe -
Awesome Broccoli-Cheese Casserole Recipe
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Awesome Broccoli Cheese Casserole
See how to make a classic, creamy and cheesy broccoli casserole. See more
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Awesome Broccoli-Cheese Casserole

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"My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.
  3. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika.
  4. Bake for 45 minutes to 1 hour in the preheated oven.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2009

I've made this several times and we all love it. I make a few changes though. Instead of 1 cup mayonnaise, I add 1/2 cup mayo and 1/2 cup sour cream. I also bump up the cheese to 12 oz., instead of only 8 oz. I also add a butter cracker topping using crushed ritz or other butter crackers, about 20 of them, and 2 Tbsp of melted butter. We like a crunchy topping.

Most Helpful Critical Review
Oct 17, 2003

I suggest that you add a can of mushrooms also I do not believe that salt and pepper does this recipe justice add a litte more spice. garlic salt, white pepper ect. Also i mixed up mild and sharp cheese for a little more flavor or just use med. over all it is an excellent recipe because it is a recipe you can be creative with.

Dec 11, 2003

I have been making this same recipe for years but I add a small bag of Pepperidge Farm seasoned bread stuffing to the top of the casserole before baking. Delicious! I always get requests for this recipe.

Nov 10, 2002

I made this at least 3 times over the holidays! Everyone raved over it! I added fresh mushrooms to mine...

Mar 28, 2007

This was good, but not spectacular enough for a perfect rating. Good for a weekday side dish, but too bland to serve to company. I made this twice, the first time to a T to see if it needed modifying, and it did. Use just 1/2 the mayo and add 1/2 cup sour cream for more tang and the egg isn't necessary. With the egg, it came out a little curdled after baking and not visually appealing once you scoop into it. And needed a dash of salt and for more flavor. I will make it again since it's easy and comforting on a cold day.

Jan 15, 2004

EXCELLENT! I really wanted to make this dish, however, I didn't have all of the correct ingredients in the house, so I improvised. I used a bag of mixed stir fry veggies, and parmesan cheese instead of the cheddar. For those reviewers who said this dish was bland, a little seasoning goes a long way. Black pepper, and garlic and onion powder add a nice flavor. I also cut back on the mayo and added a little squeeze of lemon juice. I topped the casserole with more parm and a bit of paprika. Thanks Stacy!

Dec 22, 2003

I have made this recipe so many times but I add cooked chicken and make it a casserole. Some people are intimidated by the mayo but you must include it! This can also be frozen and heated in the oven in no time. This is also great with extra cheese layered thru it.

Oct 17, 2003

There are several variations of this casserole, and they all really do go hand in hand. I like mine either with cauliflower thrown in their or with rice. Sharp cheddar really does come through in the casserole. We like to use cheese whiz in ours, but this is a nice change of pace too. You would think this would be a kid friendly know the cheese and all, but sometimes I think my 4 year old was born without taste buds. Oh well, gonna keep trying. Thanks for submitting.


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  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 34.1 g
  • 53%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 619 mg
  • 25%

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

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About the Cook

Stacy M. Polcyn
9 Followers 1 Saved Recipes
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