Broccoli Bake Recipe
Broccoli Bake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This tasty side dish is always a big hit when my son, daughter-in-law and granddaughter come for dinner or when I'm hosting a shower or party. At Easter, it's a great way to use up hard-cooked eggs! —Carolyn Griffin Macon, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 packages (10 ounces each) frozen cut broccoli
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 4 hard-boiled large eggs, chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 can (2.8 ounces) french-fried onions

Directions

Cook broccoli according to package directions; drain and set aside. In a skillet or saucepan, saute onion in butter until tender. Stir in soup, mustard and salt; heat until bubbly.
In a 1-1/2-qt. casserole, arrange half of the broccoli; top with half of the chopped eggs, half of the cheese and half of the mushroom sauce.
Repeat layers. Bake at 350° for 20 minutes. Sprinkle onions on top and bake 5 minutes more. Yield: 6 servings.
Originally published as Broccoli Bake in Taste of Home April/May 1993, p25

Nutritional Facts

1 cup: 315 calories, 23g fat (11g saturated fat), 178mg cholesterol, 909mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 12g protein.

  • 2 packages (10 ounces each) frozen cut broccoli
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 4 hard-boiled large eggs, chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 can (2.8 ounces) french-fried onions
  1. Cook broccoli according to package directions; drain and set aside. In a skillet or saucepan, saute onion in butter until tender. Stir in soup, mustard and salt; heat until bubbly.
  2. In a 1-1/2-qt. casserole, arrange half of the broccoli; top with half of the chopped eggs, half of the cheese and half of the mushroom sauce.
  3. Repeat layers. Bake at 350° for 20 minutes. Sprinkle onions on top and bake 5 minutes more. Yield: 6 servings.
Originally published as Broccoli Bake in Taste of Home April/May 1993, p25

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Reviews forBroccoli Bake

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MY REVIEW
2124arizona User ID: 845443 268360
Reviewed Jun. 24, 2017

"This recipe is one that gets my boys to eat their vegetable and it taste good too!"

MY REVIEW
micheleclow User ID: 6777152 682
Reviewed May. 25, 2010

"This was way toooooo salty. There's got to be a better way to eat broccoli."

MY REVIEW
dverzic User ID: 762717 164
Reviewed Jan. 19, 2010

"My husband liked this, but I thought it was a little dry. Next time I will add a little milk to the soup mixture to thin it out so it is a little creamier."

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