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Creamy Broccoli Casserole Recipe
Creamy Broccoli Casserole Recipe photo by Taste of Home

Creamy Broccoli Casserole Recipe

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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."
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8-10 servings


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise
  • 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

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.


  1. 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.
  2. 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.
Originally published as Creamy Broccoli Casserole in Reminisce November/December 1994, p51

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Reviewed Oct. 13, 2014

"We loved it, can't wait to share with my friends and family. Another keeper for the menu."

Reviewed Nov. 13, 2013

"I tried this recipe just the other day and must say,it is the best Broccoli casserole I've ever tasted.Thank you for sharing."

Reviewed Dec. 17, 2012

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

Reviewed Nov. 23, 2011

"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 Nov. 20, 2010

"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."

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