Aunt Millie's Broccoli Casserole

Aunt Millie's Broccoli Casserole

348
KAYLEEW 1

"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

55 m servings 202 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

348
  1. 445 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 t...

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...

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 a...

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...

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 a...

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...

This would get 4 1/2 stars if I could do that. Eat it up the first day because it is mush when reheated.

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.