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Broccoli Casserole

Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.

Yields: 10 Servings

Nutrition

calories 397

fat 36g

satfat 13g

protein 8g

carbohydrate 10g

fiber 2g

cholesterol 95mg

sodium 550mg

Ingredients

1 pound broccoli, cut into pieces

1 (10.75 oz.) can cream of mushroom soup

2 large eggs, lightly beaten

1 cup mayonnaise

1 1/2 cups shredded Cheddar

1 stick (1/4 lb.) salted butter, cut into pieces

Pepper

1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)

How to Make It

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.

Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.

Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.

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