NEXT RECIPE >

Tangy Broccoli Casserole Recipe

Be the first to add a review
Publisher Photo
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

Ingredients

  • 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 (0g sugars, 3g fiber), 8g protein .

Directions

  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


Reviews for Tangy Broccoli Casserole

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image