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!

Recipe Summary test

15 mins
1 hr
1 hr 15 mins
8 servings


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


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

  • In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.

  • 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 to taste with salt, pepper and paprika.

  • Bake for 45 minutes to 1 hour in the preheated oven.

Nutrition Facts

387 calories; protein 11.3g; carbohydrates 9.5g; fat 34.1g; cholesterol 63.5mg; sodium 618.8mg. Full Nutrition

Reviews (614)

Most helpful positive review

Rating: 4 stars
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
Rating: 5 stars
Tasted 5-star as written, but truly "awesome" the 2nd time with the following changes: Used 2 bunches fresh broccoli & 1 head fresh cauiflower, 1/2c. mayo & 1/2c. sour cream, sauteed the onion & 2 cloves minced garlic in 1 TBSP butter & used meduim cheddar (I liked the sharp cheddar but medium seemed to let the other flavors come through more) added no salt. I did add a few TBSP milk because I had more veggies. THEN the following morning I'd forgotten that I needed a dish for a breakfast potluck at work, so I made a mixture of 3/4c. biscuit mix, 1-1/2c. milk & 3 eggs, poured over the top of the leftover casserole & baked it 400 degrees for 35 minutes - rave reviews!!! So the recipe gets 5 stars for it's own goodness, taste & versatility!!! Read More
Rating: 5 stars
I have made this recipe so many times but I add cooked chicken and make it a casserole. Some people are intimidated by the mayo but you must include it! This can also be frozen and heated in the oven in no time. This is also great with extra cheese layered thru it. Read More
Rating: 4 stars
I used cream of celery soup and added bacon bits. I topped it with corn flakes because that was what I had in the house but like the butter cracker idea. Read More