Peggy's Broccoli Casserole Recipe -
Peggy's Broccoli Casserole Recipe
  • READY IN 1 hr

Peggy's Broccoli Casserole

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"I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
  2. Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
  3. While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
  4. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2009

I was going to make my "regular" broccoli sidedish with lunch today but saw this recipe discussed on the exchange and just had to try it. YUM! I didn't have the bacon ranch dressing so I added crumbled bacon that I had leftover from breakfast. My mother-in-law wants me to make another pan of this so she can take it home with her today. If you don't have cream of chicken soup cream of mushroom would work or cream of broccoli. I am anxious to make this with one of those so my son who is vegetarian can enjoy this as well!

Most Helpful Critical Review
Feb 03, 2009

Made exactly like the recipes states. I didn't like it at all - way too much "sauce" for such 20 oz. chopped brocolli. Giving 2* because hubby thought it was pretty good. I heated it back up the next night and used it as a topper for my baked potato. That wasn't too bad that way. I guess I prefer less sauce and more substance.

Jan 25, 2011

This was great! Instead of adding stuffing to the top, I added two cups of al dente rice to the casserole instead. Added the cheese to the top with additional bacon bits because I didn't have the exact salad dressing as the recipie called for. I also added one cup of chicken.

Jan 05, 2009

This would be a great recipe for Healthy Cooking to do a makeover on. I bet they could make it a lot healthier and still taste as good.

Feb 13, 2009

I made this tonight and got hubby's ok to make it again. I probably will use all broccoli florets next time and chop them to smaller size for a more consistent taste. I also ended up with a lot of goo/sauce compared to broccoli and even after it baked, it was a little bit too much. Might try it next time by reducing mayo/sour cream or cut down from 8 oz to 3 oz cream cheese. But a very creative change of pace!

Jun 08, 2009

I am giving it 4 stars because my family loved it, but I didn't care much for it. I thought it was too greasy and not as light as a broccoli dish should be. Maybe it was something I did, because I did make some substitutions but nothing major and actually skipped the cream of chicken and butter.

Jan 20, 2009

Good recipe. I did not use the Bacon Ranch dressing. I used cheese on top instead of stuffing.

Nov 15, 2011

Excellent recipe. Been making this now for the last 3 Thanksgivings and will make it again this year.


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  • Calories
  • 756 kcal
  • 38%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 57.2 g
  • 88%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 1477 mg
  • 59%

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

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