Broccoli Casserole Recipe

Broccoli Casserole Recipe is an old fashioned recipe made with cream of mushroom soup, two cheeses and cracker crumbs.

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

I adapted this Broccoli Casserole Recipe with the two cheeses from my 1980 Stokley-Van Camp cook book to eliminate hundreds of calories.

I added milk and eliminated the calorie rich mayonnaise which also lowers the cholesterol content that is always a healthy choice to make.

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 melted butter
  

Wash fresh broccoli and cut it into bite size pieces.

Bring the water to a boil in a saucepan on medium heat.

Add the cut broccoli and cover it with a lid.

Bring the water to a boil again and reduce the  heat to low and steam for about 10 to 12 minutes until the broccoli is starting to get tender.

The water should be mostly evaporated by this time, if not drain the excess water off.

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

In a mixing bowl add the egg and beat it until it  is light.

Stir in the minced onion, cream of mushroom soup and milk.

Continue stirring the mixture until it is all well mixed.

Then stir in the cheddar cheese and the mozzarella cheese.

Pour the into a 1 1/2 quart casserole dish.

Mix the cracker crumbs with the melted butter together and spread it evenly over the top of the casserole.

Bake in a 350F. pre-heated oven for 25 to 30 minutes until the top is golden brown.

Remove the broccoli casserole from the oven and let it cool for 10 to 15 minutes before serving it.

Be careful in handling this because it will be very hot.

*If fresh broccoli is not available you can substitute a 12 ounce bag of frozen broccoli spears or florets.

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

Cover them with a lid and proceed with cooking them the same way as cooking the fresh broccoli.

Watch the casserole carefully during cooking to make sure that the broccoli does not stick to the pan.

This delicious casserole may be assembled and refrigerated to bake and serve to your family at a later date, which is a great convenience to a busy family.

Broccoli And Brown Rice Casserole

• 2 (10 oz) packages frozen chopped broccoli 
  
  
• 2 tablespoons butter 
  
  
• 2/3 cup coarsely chopped onion
  
  
• 2 (10 oz.) cans cream of chicken soup
  
  
• 2/3 cup whole milk
  
  
• 8 oz. shredded cheddar cheese
  
  
• 3 cups cooked brown rice
  
  
• 1/2 cup toasted bread crumbs
  

Microwave and drain the frozen broccoli.

Cook the vegetables in the butter, then stir the mixture into the broccoli.

Stir in the Cream Of Mushroom Soups, milk,  cheese and the cooked brown rice. 

Pour the mixture into a greased 3 quart casserole baking dish.

Sprinkle the top with the toasted bread crumbs.

Bake in a pre-heated 350F. oven until golden and bubbly. 

Takes about 30 to 40 minutes.

Serve the casserole hot.

Store any leftovers in the refrigerator for up to 2 days.

Enjoy!

History Of Broccoli

Broccoli is a member of the cabbage vegetable and is a very healthy food that is quick and easy to cook. 

Broccoli was brought to America by the Italian immigrants in the late 1800s.

The vegetable was originally called an Italian Asparagus. 

Related Pages

Green Bean Casserole Recipe

Scalloped Potatoes Recipe

Squash Casserole Recipe

Return to Casserole Recipes


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