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Broccoli Casserole

Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.

All You NOVEMBER 2007

  • Yield: 10 Servings
  • Cost Per Serving:$.80

Ingredients

  • 1 pound broccoli, cut into pieces
  • 1 (10.75 oz.) can cream of mushroom soup
  • 2 large eggs, lightly beaten
  • 1 cup mayonnaise
  • 1 1/2 cups shredded Cheddar
  • 1 stick (1/4 lb.) salted butter, cut into pieces
  • Pepper
  • 1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)

Preparation

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.

Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.

Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 36g
  • Saturated fat: 13g
  • Protein: 8g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 95mg
  • Sodium: 550mg
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Broccoli Casserole recipe

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