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Creamy Broccoli Casserole Recipe

Creamy Broccoli Casserole Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Creamy Broccoli Casserole

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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."

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."

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!"

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."

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."

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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