Recipe by Stacy M. Polcyn
"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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1 (10.75 ounce) can
condensed cream of mushroom soup
finely chopped onion
3 (10 ounce) packages
frozen chopped broccoli
shredded sharp Cheddar cheese
salt to taste
ground black pepper to taste
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.
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.
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.
I made this at least 3 times over the holidays! Everyone raved over it! I added fresh mushrooms to mine...
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.
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!
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.
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 dish...you 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome Broccoli-Cheese Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 307
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