Broccoli Casserole

READY IN: 45mins
Recipe by Judith N.

Had this recipe for years, not sure of it's origin. Every occasion I have used it for, it's always been a success and I always get asked for the recipe!!

Top Review by WWJDCindy953

This was delicious. I have to eat soy and gluten free so here are my adjustments and it was a delicious soy and gluten-free broccoli casserole. 1) mayo-I used Hain Safflower mayo 2) for the topping under the cheese, I used Bob's Red Mill Gluten-free cornbread mix. Other adjustments-1) used just under 1/4 cup minced onion (to save time) 2) used 2 large stalks of fresh steamed broccoli 3) for the grated cheese I used 4C 100% natural Homestyle Parmesan-Romano That's it. Absolutely loved it! Thanks

Ingredients Nutrition

  • 2 packages chopped broccoli, cooked 5 minutes and drained (I like to use frozen broccoli spears instead.)
  • 1 can cream of celery soup or 1 can cream of chicken soup or 1 can cream of mushroom soup
  • 1 cup mayonnaise
  • 2 beaten eggs
  • 1 cup grated cheese
  • 1 small onion, grated
  • 12 teaspoon salt
  • pepper, to taste

Directions

  1. Put broccoli into baking dish.
  2. Mix other ingredients.
  3. Pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix.
  4. (I have also used crunched up stuffing mix.) Top with cheese.
  5. (You can use parmesan, cheddar, or swiss, etc, whatever you like.) Bake in preheated 350 degree oven for 30 minutes.
  6. Recipe easily doubled.

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