Creamy Broccoli Casserole Recipe

5 7 7
Creamy Broccoli Casserole Recipe
Creamy Broccoli Casserole Recipe photo by Taste of Home
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Creamy Broccoli Casserole Recipe

Read Reviews
5 7 7
Publisher Photo
"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."
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 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 large eggs, lightly beaten
  • 6 cups frozen chopped broccoli, cooked and drained
  • 1 cup 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.
Originally published as Creamy Broccoli Casserole in Reminisce November/December 1994, p51

Nutritional Facts

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

  • 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 large eggs, lightly beaten
  • 6 cups frozen chopped broccoli, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 cup soft bread crumbs
  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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Reviews forCreamy Broccoli Casserole

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rena 55 User ID: 1935799 260161
Reviewed Jan. 23, 2017

"Oh, yum! Such a creamy and comforting dish. Very easy to make and uses ingredients I have on hand."

MY REVIEW
pohare User ID: 8011273 13199
Reviewed Oct. 13, 2014

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

MY REVIEW
juwan User ID: 7071941 40857
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."

MY REVIEW
sharp33 User ID: 6770811 16831
Reviewed Dec. 17, 2012

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

MY REVIEW
tabby1228 User ID: 5663223 31286
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."

MY REVIEW
groovygrammy User ID: 3542562 42646
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."

MY REVIEW
1fudge User ID: 4629597 201755
Reviewed Nov. 20, 2010

"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."

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