Creamy Broccoli Casserole

Total Time:Prep: 10 min. Bake: 30 min.

Recipe by Fae Fisher, Callao, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

"MOTHER called this her secret recipe, and to this day, I'm not quite sure I have all the ingredients she used in it. But it still tastes great, so who knows—maybe I acquired some of her 'touch'. After I was married, this casserole became my husband's favorite vegetable dish."

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
TEST KITCHEN APPROVED

Creamy Broccoli Casserole

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Yield:10 servings
Prep:10 min
Cook:30 min
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Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise
  • 3/4 cup chopped pecans
  • 1 medium onion, chopped
  • 2 large eggs, lightly beaten
  • 6 cups frozen chopped broccoli, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 cup soft bread crumbs
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Directions

  1. 1
    In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese.
  2. 2
    Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Nutrition Facts

1 cup: 331 calories, 31g fat (7g saturated fat), 68mg cholesterol, 445mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 6g protein.
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