Tangy Broccoli Casserole Recipe

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Serve this dish at any gathering, and there's no doubt guests will ask for seconds of the rich side dish.—Carolyn Creasman, Gastonia, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 9 servings


  • 6 cups frozen chopped broccoli
  • 2 eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small onion, finely chopped
  • 1/2 cup butter, melted
  • 1/3 cup crushed butter-flavored crackers (about 8 crackers)

Nutritional Facts

1 cup: 453 calories, 40g fat (14g saturated fat), 107mg cholesterol, 688mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 8g protein.


  1. Place 1 in. of water and broccoli in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a bowl, combine the eggs, soup, mayonnaise, cheese, onion and butter. Drain broccoli; gently stir into soup mixture.
  2. Pour into a greased 2-qt. baking dish. Sprinkle with crushed crackers. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 9 servings.
Originally published as Creamy Broccoli Casserole in Light & Tasty December/January 2003, p15

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