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 2 cheeses from my 1980 Stokley-Van Camp cookbook to eliminate hundreds of calories.

I added milk and eliminated the calorie rich mayonnaise which also lowers the cholesterol content, always a healthier choice.

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 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 350F 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.

Casserole may be assembled and refrigerated to cook later.

Related Pages

Green Bean Casserole Recipe

Scalloped Potatoes Recipe

Squash Casserole Recipe

Return to Casserole Recipes


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