Mom's Broccoli Casserole Recipe
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Mom's Broccoli Casserole Recipe

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Mother always made this hot dish for Thanksgiving, Christmas and other special family dinners. When my sisters and I plan a dinner, this dish is still on the menu. I've tried many broccoli casseroles over the years, but none are quite as good as Mom's.— Beth Osborne Skinner, Bristol, Tennessee
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6 servings


  • 1 package (16 ounces) frozen chopped broccoli
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 eggs, lightly beaten
  • 1 to 2 tablespoons dried minced onion
  • 1/2 cup crushed cheese-flavored snack crackers
  • 1 tablespoon butter, melted

Nutritional Facts

1/2 cup: 468 calories, 42g fat (11g saturated fat), 112mg cholesterol, 788mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 10g protein.


  1. Prepare broccoli according to package directions; drain. In a bowl, combine the soup, mayonnaise, cheese, eggs and onion. Stir in broccoli. Pour into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top.
  2. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Creamy Broccoli Casserole in Casserole Cookbook , p232

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lmsgunderson User ID: 3503710 62517
Reviewed Nov. 28, 2013

"To cut back on calories and fat, sub full fat mayo with light. Also, to cut sodium and fat, make your own white sauce w/ skim or 1% milk and use 2% Cheddar cheese instead of full fat. Cut cracker amount in half or omit. 42 grams of fat is outrageous, even if you are eating ONLY this for an entire meal."

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