Broccoli Casserole Recipe

Broccoli Casserole Recipe is an old fashioned recipe made with cream of mushroom soup, mozzarella and cheddar cheese and topped with cheese cracker crumbs. 

Many folks remember eating this dish at a Thanksgiving or Christmas dinner.

There are several versions of this recipe from those topped with turkey or chicken stuffing, to Ritz cracker crumbs, bread crumbs or grated cheese.

I adapted this Broccoli Cheese Casserole Recipe from my 1980 Stokley-Van Camp cookbook to eliminate several hundred calories by adding milk and eliminating the mayonnaise.

Eliminating the mayonnaise also lowers the cholesterol content, always a healthier choice.

I hope you like this healthier, tastier version.

This recipe can be assembled several hours in advance and refrigerated until  ready to cook for dinner.

Broccoli Casserole Recipe

2 1/2 lb. fresh broccoli florets* (about 2 heads)

1 cup water

1 egg

1 tablespoon minced onion (red onion is best)

2/3 cup cream of mushroom soup, undiluted

1/2 cup milk

1/2 cup grated sharp cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup cheese cracker crumbs

1 tablespoon melter butter

Wash fresh broccoli and cut into bite size pieces.

Bring water to boil in a saucepan on medium heat. Add cut broccoli and cover with lid.

Bring to a boil again. Reduce heat to low and steam about 10-12 minutes until broccoli is starting to get tender. Water should be evaporated by this time.

Turn off heat and let sit until you prepare the rest of the ingredients.

In a mixing bowl add egg and beat until light. Stir in onion, cream of mushroom soup, and milk. Stir until well mixed. Stir in cheeses.

Drain broccoli if there is any excess water left in pan. Fold it into the cheese sauce and pour into a 1 1/2 quart casserole dish.

Mix cracker crumbs with melted butter. Spread evenly over top of casserole.

Bake in a preheated oven 25-30 minutes until top is golden brown.

Remove from oven and let cool 10-15 minutes before serving. It will be hot.

*If fresh broccoli is unavailable you can substitute a 12 ounce bag of frozen broccoli spears or florets.

Place the frozen broccoli and about 1/4 cup of water in a saucepan. Cover.

Bring to a boil. Reduce heat to low and let steam about 5 minutes. Watch to make sure the broccoli doesn't stick to the pan.

Turn off heat and let sit until you prepare the sauce.

Assemble The Casserole

Drain broccoli if there is any excess water left in pan. Fold it into the cheese sauce and pour into a 1 1/2 quart casserole dish.

Mix cracker crumbs with melted butter. Spread evenly over top of casserole.

Bake in a preheated oven 25-30 minutes until top is golden brown.

Remove from oven and let cool 10-15 minutes before serving. It will be hot.

*If fresh broccoli is unavailable you can substitute a 12 ounce bag of frozen broccoli spears or florets.

Place the frozen broccoli and about 1/4 cup of water in a saucepan. Cover.

Bring to a boil. Reduce heat to low and let steam about 5 minutes. Watch to make sure the broccoli doesn't stick to the pan.

Turn off heat and let sit until you prepare the sauce.

If you want me to send you my monthly E-zine containing New Recipes, featuring a Menu Of The Month, Kitchen Tips, and more sign-up below.

It's FREE!

Return to Casserole Recipes


Return from Broccoli Casserole Recipe to Home Page