Recipe by Laura Baker
"Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup - delicious and EASY to make! "
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2 (10 ounce) packages
chopped frozen broccoli, thawed
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded sharp Cheddar cheese
ground black pepper
1 1/2 teaspoons
buttery round crackers, crushed fine
This is VERY close to a recipe I used to make and have been searching for-- with the following changes: 1) instead of cooking fresh onion, dried chopped onion can be substituted (the liquids in the dish will reconstitue it,) 2) instead of cream of mush, use cream of celery soup, 3) lose all that salt and just use a little garlic powder, plus a dash or two of worcestershire instead of the lemon juice, and, 4) top with crushed cheez-its instead of Ritz-- the extra cheddar crunch gives the entire dish a great zing (go crazy-- tabasco cheez-its are expecially good.) No need to top with butter, the topping will brown nicely enough. You can adjust the fat content by eliminating the butter and using low-fat soup. I also use the canola Hellman's with no cholesterol. Ditching the salt brings the sodium content down to next-to-nothing, even with the modicum of worcestershire. When all is said and done, what you're really making here is a custard-- that's why you mix the soup, eggs, and mayo together and then fold in the broccoli and the cheese. It should never be runny. The entire casserole can be assembled the day before and refrigerated, then the topping added right before cooking. Enjoy!
Sorry, but this was just awful. Followed the recipe exactly and used decent brands (Campbells soup, Hellman's mayo, Ritz crackers etc) but the topping was horribly soggy and the casserole tasted really artificial. Won't be making again.
We loved this casserole. I used two cups of fresh broccoli instead of frozen and added an 8 oz package of mushrooms that I needed to get rid of. I used half light mayo and half low fat sour cream and Healthy Request Cream of Mushroom soup. I also used light cheese to lower the fat.
The casserole was wonderful and my fiance ended up eating seconds. I even got my four year old to try it although she decided she still doesn't like broccoli. I will make again for sure as we really enjoyed this.
This turned out just like I wanted. I did make a few changes, but don't we all! I used the 98% fat free cream of chicken instead of mushroom due to personal preference, but other things I did made this side dish 13g of fat/serving instead of the 40g that the recipe results in. I used 3/4 c. light mayo (if you only make one change, make it this one!), 3/4 c. 2% milk Cheddar cheese, reduced fat crackers, 1 T olive oil for the onions, and sprayed the top of the casserole with Pam instead of using butter. Came out tasting just like my grandmother's, and I know she doesn't use low-fat anything!
This is my all time favorite comfort food! The only changes I made, were to use Egg Beaters, reduced fat cheddar cheese, reduced fat or fat free mayo, reduced fat Ritz and fat free cream of mushroom soup. Since this is such a flavorful recipe, you really cannot tell the difference at all. We did a side by side taste comparison – no difference. Too much time on our hands I guess, but we saved a bunch of fat and calories!
This is a favorite at my house. I made it one time for a family get-together and then received a special request to make it again at Thanksgiving.
Sorry, but this was really yucky. Way too much mayo. I ended up throwing it all out. I will never make this again.
I didn't like this too much. When I think of broccoli casserole, I assume it will have a cheese flavor to it. This had way too much mayonaise for me and i love mayonaise. Everyone said it was pretty good, but I won't make it again. It did look nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 353
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