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    You are in: Home / Recipes / Broccoli Casserole Recipe
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    Broccoli Casserole

    Broccoli Casserole. Photo by Lavender Lynn

    1/5 Photos of Broccoli Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Andi of Longmeadow Farm's Note:

    The broccoli keeps growing and growing. It's a darn hardy vegetable plant that gives and gives. Once you take the first crown, then the darling plant proceeds to take on many different baby crowns, that are tender, and perfection plus! I really like that a simple, yet, flourishing plant can bring that much enjoyment to our day. I particularly like this recipe, as it can be a whole dinner for us some evenings. Although Dennis does require "meat" at most meals, he could just as happily toddle off with a large scoop of this casserole and a fork, and he proclaims he is in heaven. Just a simple, farming, boastful dish of warmness and total soul comforting veggies. I agree, this is not a skinny dish, but you can make it that way just by changing the fat to low fat and increase the spices. Come'on -- try it, I promise it won't hurt a bit.

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    Units: US | Metric

    Additional Andi Spices

    • 3 dashes Tabasco sauce (optional)
    • 1 dash red pepper, ground (optional)


    1. 1
      Cook broccoli and drain.
    2. 2
      In skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. Quickly add garlic and cook for 30 seconds. Add rest of ingredients except eggs. Mix all these ingredients and let bubble a slightly, take pan off heat.
    3. 3
      Spray casserole dish with cooking spray. Put broccoli into casserole dish. Mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. NOTE: Leave 1/2 French Fried Onion topping for topping.
    4. 4
      Bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes.
    5. 5
      Now, eat all your veggies.

    Ratings & Reviews:

    • on March 03, 2010


      I loved this casserole!, I did make a few amount changes and used fresh steamed broccoli, couldn't find the cheddar French fried onions so I used the plain, you didn't mention condensed cream of celery soup but I imagine that's what you mean so that's what I used, this is so delicious and i will make again very soon, thank you dear Andi, this was made for KK's Green event

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    • on July 07, 2009


      Like the previous reviewer, we toned down the spicyness. But hey, this is Good! Rich cheesyness and all that there is to like about broccoli, the best thing on a pretty tasty plate of food. Made for Holiday Tag, July 2009.

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    • on September 21, 2008


      OMGoodness! After years of making Broccoli/Cheese/Rice Casserole - this is my (and families) new favorite. The broccoli flavor really shines - no rice to tone it down (which is a good thing if you're a broccoli-lover!). I made this almost exactly as written but took the advice of a previous reviewer and did not add the tabasco or red peppers due to having younger kids who might not appreciate the spicy-ness. We all loved the additon of the french-fried onion rings -great idea! I didn't use the cheese flavored version though as I had the original on hand and it did a fine job of adding a wonderful crunch and nice flavor. I also split mayo and sour cream 1/2 and 1/2. We had last minute company and everyone had seconds! Thank you so much for this fun new recipe to add to our families collection.

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    Read All Reviews (11)


    Nutritional Facts for Broccoli Casserole

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.6
    Calories from Fat 258
    Total Fat 28.7 g
    Saturated Fat 9.2 g
    Cholesterol 115.8 mg
    Sodium 1068.0 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 2.0 g
    Sugars 4.9 g
    Protein 11.6 g

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