Prep 30 mins
Cook 30 mins
Buttery crackers, creamy, and cheesy...oh yeah, broccoli for the health benefits:) OK, so its not healthy but it's sooo good! Not my recipe but a coworker's. She's actually not allowed to bring anything but a doubled up version of this to any potlucks. Somehow I had managed to reach the age of 35 without ever having any type of broccoli casserole and now will only ever have this one. This is a very easy recipe to double or triple as well. This is best reheated back in the oven. I form HD foil into a pan shape for single servings and reheat at 350 for 10 min or so. The top gets crisp and buttery again.
- 2 (8 ounce) boxes frozen broccoli
- 8 ounces shredded sharp cheddar cheese
- 2⁄3 cup mayonnaise
- 1 egg, lightly beaten
- 1 small yellow onion, diced small
- 1 (10 3/4 ounce) can cream of celery soup
- 36 Ritz crackers (approx. 1 large sleeve)
- 1⁄2 cup butter
- 1⁄2 teaspoon pepper
- Cook broccoli according to directions and drain.
- Mix cheese, mayo, egg, onion and soup until blended.
- Place half of the soup mixture in the bottom of a 9x13 pan either buttered or sprayed with a nonstick cooking spray.
- Layer cooked broccoli on top, then add remaining soup mixture on top of the broccoli layer.
- Crush the crackers in a zip top bag, melt butter and toss them together to coat.
- Sprinkle/spread cracker layer over the top.
- Bake at 350 degrees for 30 minute.
I cooked fresh cut celery, broccoli, green onions sliced and white onions until just tender,drained and add frozen cooked green beans that were a leftover. Made as directed.This is a great recipe. You can use Cream of Mushroom soup also. I have enough celery in it this time. This is a great recipe! It is great as written but so versatile as stated. If you don't want to use cream soup you can use cream sauce. Thanks for posting.
Quick, easy and oh so flavorful. It doesn't get any better than this. I followed the directions exactly and I wouldn't change a thing. Great comfort food that will please even those who don't like broccoli. Thanks for sharing, dmac085.
This is a great recipe and have used it for years. I only have a few changes that are good also. Velveta Chesse instead of sharp cheddar, cream of mushroom soup instead of celery and no onion. And cook for 45 minutes at 350 degrees. I do not remember a Thanksgiving or Christmas without this dish. I always have to double it and I am always in charge of bringing it.