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Easy Broccoli Casserole

Course side, Side Dish
Cuisine American
Keyword easy-broccoli-casserole-recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 390kcal

Ingredients

  • 6-8 cups broccoli florets steamed and roughly chopped
  • 1 10 oz can cream of broccoli soup
  • 1 10 oz can cheddar cheese soup
  • 1 cup real mayonnaise
  • 1/2 cup unsalted butter melted
  • 1 tsp garlic salt or plain salt
  • 1 tsp granulated garlic
  • 1 tsp lemon pepper
  • 1 tsp onion powder
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped green onions
  • 2 cups shredded sharp cheddar cheese
  • 2 Tbsp unsalted butter melted
  • 1 sleeve Ritz crackers or similar crushed

Instructions

  • Preheat oven to 350°F. Spray a 2 quart baking dish with cooking spray.
  • In a large mixing bowl, mix together broccoli, broccoli soup, cheddar cheese soup, mayonnaise, butter, salt, granulated garlic, lemon pepper, onion powder, eggs and green onion.
  • Add 1 cup shredded cheese, mix until fully combined. Pour into prepared dish. Sprinkle reserved 1 cup cheese on top.
  • In a medium size mixing bowl, toss together melted butter with Ritz crackers. Sprinkle evenly on top.
  • Bake for 30-40 minutes or until bubbly and lightly golden. Let stand 5 minutes, then serve.

Notes

  • You'll need around 2 1/2-3 pounds of fresh broccoli florets or 2 pounds of frozen broccoli florets for this recipe. The difference is, once fresh broccoli is steamed it will release liquid and decrease in volume. Consider the weight of the fresh broccoli without the stems which will be removed. 

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 12g | Protein: 11g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1020mg | Potassium: 315mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1371IU | Vitamin C: 62mg | Calcium: 257mg | Iron: 1mg