*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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!
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!
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.
This is the best broccoli cheese casserole I have ever tasted. My husbands family is big on broccoli cheese casserole, but this beat their usual great tasting casserole. It was a hit at Christmas. I used the suggestion of 1/2 c. mayo and 1/2 c. sour cream and extra cheese. I also omitted the added salt and pepper and it was great! The condensed soups and cheese have a salty enough flavor that no extra was needed.Thanks for this recipe, I will pass it on.
I suggest that you add a can of mushrooms also I do not believe that salt and pepper does this recipe justice add a litte more spice. garlic salt white pepper ect. Also i mixed up mild and sharp cheese for a little more flavor or just use med. over all it is an excellent recipe because it is a recipe you can be creative with.