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Tangy Broccoli Casserole

 Tangy Broccoli Casserole
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
9 ServingsPrep: 10 min. Bake: 25 min.

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)

Directions

  • 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.
  • 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.
Nutritional Facts: One serving equals 453 calories, 40 g fat (14 g saturated fat), 107 mg cholesterol, 688 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g protein.