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Creamy Broccoli Casserole Recipe

Creamy Broccoli Casserole Recipe photo by Taste of Home

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"MOTHER called this her secret recipe, and to this day, I'm not quite sure I have all the ingredients she used in it. But it still tastes great, so who knows—maybe I acquired some of her 'touch'. After I was married, this casserole became my husband's favorite vegetable dish."

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Creamy Broccoli Casserole Recipe

Prep: 10 min. Bake: 30 min.

Yield: 8-10 Servings

10 30 40

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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3/4 cup chopped pecans
1 medium onion, chopped
2 eggs, lightly beaten
6 cups frozen chopped broccoli, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon butter, melted
1/4 cup soft bread crumbs

Directions

In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese.
Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 331 calories, 31 g fat (7 g saturated fat), 68 mg cholesterol, 445 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Creamy Broccoli Casserole in Reminisce November/December 1994, p51

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Reviews for Creamy Broccoli Casserole

Creamy Broccoli Casserole

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Reviewed on Dec. 17, 2012 by sharp33

I used French's Fried Onions instead of butter and breadcrumbs. It was a huge hit!

Reviewed on Nov. 23, 2011 by tabby1228

YUMMY!! My family loved this last year when i made it for christmas. I took the advice from other reviews to toasted pecans & glad i did. I am making it again tomorrow for thanksgiving. It's something a little different and easy to make.

Reviewed on Nov. 20, 2010 by groovygrammy

I have made this recipe for years. The only different thing I do is toast the pecans. I don't even know where I got the recipe. I think from a church cookbook.

Reviewed on Nov. 20, 2010 by 1fudge

Made it for my daughter's office party. Very easy to make. Next time I plan to saute the onions. Her co-workers asked for the recipe.