My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

    Advertisement
  • In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

  • Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

  • Bake for 45 minutes to 1 hour.

Nutrition Facts

387 calories; 34.1 g total fat; 63 mg cholesterol; 619 mg sodium. 9.4 g carbohydrates; 11.3 g protein; Full Nutrition


Reviews (830)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2007
This recipe deserves an update. I am making this dish once again for Christmas because it is the most requested recipe that I own. It is the best broccoli recipe I have found so far. I add a butter and club cracker crumb mixture on the top before I bake it. It is scrumptous. I highly recommend that you try this. Read More
(304)

Most helpful critical review

Rating: 1 stars
08/06/2007
As is it's too salty...wouldn't recommend this recipe. Read More
(5)
1096 Ratings
  • 5 star values: 663
  • 4 star values: 280
  • 3 star values: 89
  • 2 star values: 34
  • 1 star values: 30
Rating: 4 stars
11/27/2009
I've made this several times and we all love it. I make a few changes though. Instead of 1 cup mayonnaise I add 1/2 cup mayo and 1/2 cup sour cream. I also bump up the cheese to 12 oz. instead of only 8 oz. I also add a butter cracker topping using crushed ritz or other butter crackers about 20 of them and 2 Tbsp of melted butter. We like a crunchy topping. Read More
(646)
Rating: 4 stars
01/06/2004
I have been making this recipe for years but I do it a little differently - and ALWAYS get requests... 2 eggs beaten 1 cup melted margarine 1 cup HELLMAN's (not miracle whip) mayonnaise 1 can cream of mushroom soup 1 1/2 cups grated sharp cheddar cheese 2 Tbsp chopped onion 2 pkgs. frozen chopped broccoli 1 small bag pepperidge farm stuffing mix. Cook & drain broccoli mix everything else together (except stuffing mix) pour into greased casserole and top w/stuffing mix. Bake 350 for one hour. It is very important that you use real full-fat ingredients such as mayonnaise and margarine. Otherwise it doesn't come out right. Also best when cools for at least 30 minutes before serving. Read More
(434)
Rating: 5 stars
10/15/2007
This recipe deserves an update. I am making this dish once again for Christmas because it is the most requested recipe that I own. It is the best broccoli recipe I have found so far. I add a butter and club cracker crumb mixture on the top before I bake it. It is scrumptous. I highly recommend that you try this. Read More
(304)
Advertisement
Rating: 5 stars
12/11/2003
I have been making this same recipe for years but I add a small bag of Pepperidge Farm seasoned bread stuffing to the top of the casserole before baking. Delicious! I always get requests for this recipe. Read More
(242)
Rating: 5 stars
01/03/2004
Although I made adjustments this was an absolutely fabulous meal! We all loved it really!! I don't know why anyone would give it bad ratings unless they didn't like broccoli or cheese:) I took some of the other reviewer's advice and instead of 1 c mayo I did 1/2 c mayo and 1/2 sour cream. I also added 1/2 c more shredded cheese. The funny part was I discovered I only had a 16 oz pkg of broccoli florets (calls for 30 oz cut); so I used that along with another package of frozen veggie mix - of broccoli pearl onions and peppers; not realizing that this package added an awesome kick to the meal! I really lucked out. Anyway like another person I mixed the concoction together w/the cheese then at the end mixed it with the veggies. I sprinkled a little shredded cheddar on top then added mozarella slices - which again out of sheer luck worked out perfectly!! My family really loved this meal. It's a KEEPER! Thanks for contributing! Read More
(183)
Rating: 5 stars
11/11/2002
I made this at least 3 times over the holidays! Everyone raved over it! I added fresh mushrooms to mine... Read More
(151)
Advertisement
Rating: 5 stars
12/25/2006
This is a recipe that is a family staple for all of our holidays. I misplaced my recipe and was thankful to find it here. However the preparation for our recipe is different and it does make a difference in the finished dish. Some of the ingredients are a tad different as well. First we blanch and drain the broccoli. I think leaving out this step is why some of your dishes are coming out runny it also makes the color appearance much better. Also we use slightly less mayo about 3/4 cup more cheese (12 oz or 3 cups) and no salt or pepper. There is enough salt already in the soup. Also we mix the broccoli into the soup mixture. Bake 45 minutes and then top with finely smashed cheese crackers and return to oven for another 15 minutes or until cheese cracker crust is brown. It is awesome! Read More
(113)
Rating: 5 stars
07/07/2007
This recipe was definitely good just the way it is written. My whole family loves it. It may not be gourmet but it's delicious. Why does everyone rate it when they're changing so many things in it? Read More
(84)
Rating: 4 stars
03/29/2007
This was good but not spectacular enough for a perfect rating. Good for a weekday side dish but too bland to serve to company. I made this twice the first time to a T to see if it needed modifying and it did. Use just 1/2 the mayo and add 1/2 cup sour cream for more tang and the egg isn't necessary. With the egg it came out a little curdled after baking and not visually appealing once you scoop into it. And needed a dash of salt and for more flavor. I will make it again since it's easy and comforting on a cold day. Read More
(83)