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Layers of broccoli, cheese, and a creamy sauce are topped with stuffing for the ultimate Easy, Cheesy Broccoli Casserole! Fannie’s recipe is a perfect vegetarian potluck dish, a great side for the holidays, and a delicious addition to your next weeknight dinner!
So now that the weather is cooler, I find that my salad intake has drastically decreased. Anyone else?
Instead, I’d rather consume my vegetables in the form of a warm bowl of soup, a one-pot slow cooker supper, or a hearty and flavorful broccoli casserole!
I have prepared (and taste-tested) many different broccoli casserole recipes over the years, since I’m on a constant quest to get my kids to eat more of the green stuff.
Broccoli is a favorite in our house, but the microwaveable steamed version can get boring. A broccoli casserole is the obvious solution! I can honestly say that this particular recipe is my new go-to!
The original recipe comes from my neighbor Fannie, who shared it as a part of the Madison Rescue Squad’s cookbook fundraiser earlier this year.
Fannie has shared many different dishes with us over the years — from cookies at Christmas to summer potluck picnics — so I knew that her broccoli casserole was bound to be a winner, too!
Here’s What You Need to Make it
- Broccoli – cut into florets (or 3 10.8-ounce bags of frozen broccoli florets)
- Eggs
- Onion – diced (I used 1 cup of frozen diced onion as a shortcut)
- Condensed cream of mushroom soup – (NOT diluted)
- Mayonnaise
- Shredded cheddar cheese
- 1 box stuffing mix – (I used a 6-ounce box of Stove Top Chicken Flavored Stuffing)
- Butter
Can I use Other Veggies?
You absolutely can use other veggies in fact, this casserole is equally as delicious with cauliflower instead of broccoli so if you have any you need to use up, use it!
You could also add some chicken for added protein or throw in some rice alongside the broccoli.
How to Make this Easy Cheesy Broccoli Casserole
- Steam broccoli in a large pot for about 4-5 minutes, or until crisp-tender (you can also do this in the microwave for about 3 minutes per frozen bag of florets).
- In a blender, combine eggs, onion, condensed soup, and mayonnaise until smooth.
- Arrange half of the steamed broccoli in a single layer in the bottom of the prepared baking dish. Sprinkle half of the cheese on top of the broccoli and pour half of the soup mixture over top. Repeat the layers with the remaining broccoli, cheese, and soup mixture.
- Prepare stuffing mix (according to package instructions). Spoon stuffing over top of casserole.
- Bake, uncovered until browned on top and heated through.
Whether you add it to your Thanksgiving Day feast, prepare a smaller half recipe for dinner tomorrow night, or take it to your next church potluck, I know that you (and all of your neighbors) will enjoy this dish as much as we have!
Top Tips For Making this Cheesy Broccoli Casserole
- For shortcuts, you can use frozen broccoli florets and diced onion but you can also use fresh!
- You can prep this casserole in advance and keep it in the fridge until you are ready to bake. This is great for holiday feasts or when you’re feeding a crowd.
- Leftovers can be stored in the fridge for around 3 days and reheated in the oven.
- You can also freeze this casserole if making it in advance or if you have leftovers and simply thaw before baking.
- Cooking for a Smaller Crowd? You can easily cut the ingredients in half and prepare the casserole in an 8-inch square baking dish.
What Can I Serve it With?
If you’re serving this cheesy broccoli casserole as a side dish then it would go great with roast meats such as chicken, beef or pork. You could even serve it along side grilled fish such as salmon which would also be delicious.
If you’re serving it as an entree try adding some chicken or rice to it and serve it with a side salad and some crusty bread.
More Delicious Casseroles You Might Like:
- Ham and Cheese Egg Casserole Recipe
- 5-Ingredient Cabbage Casserole
- Cowboy Casserole with Cornbread and Chicken
- Apple and Butternut Squash Casserole
Fannie's Easy Cheesy Broccoli Casserole
Ingredients
- 2 heads of broccoli cut into florets (or 3 10.8-ounce bags of frozen broccoli florets)
- 2 eggs
- 1 large onion diced (I used 1 cup of frozen diced onion as a shortcut)
- 1 10.5 ounce can condensed cream of mushroom soup (NOT diluted)
- ½ cup mayonnaise
- 2 cups/8 ounces shredded cheddar cheese
- 1 6 ounce box stuffing mix (I used a 6-ounce box of Stove Top Chicken Flavored Stuffing)
- 4 tablespoons butter
Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Steam broccoli in a large pot for about 4-5 minutes, or until crisp-tender (you can also do this in the microwave for about 3 minutes per frozen bag of florets).
- In a blender, combine eggs, onion, condensed soup, and mayonnaise until smooth.
- Arrange half of the steamed broccoli in a single layer in the bottom of the prepared baking dish. Sprinkle half of the cheese on top of the broccoli and pour half of the soup mixture over top. Repeat the layers with the remaining broccoli, cheese, and soup mixture.
- Prepare stuffing mix (according to package instructions). Spoon stuffing over top of casserole.
- Bake, uncovered, for about 40-45 minutes, or until browned on top and heated through.
Notes
- For shortcuts, you can use frozen broccoli florets and diced onion but you can also use fresh!
- You can prep this casserole in advance and keep it in the fridge until you are ready to bake. This is great for holiday feasts or when you're feeding a crowd.
- Leftovers can be stored in the fridge for around 3 days and reheated in the oven.
- You can also freeze this casserole if making it in advance or if you have leftovers and simply thaw before baking.
- Cooking for a Smaller Crowd? You can easily cut the ingredients in half and prepare the casserole in an 8-inch square baking dish.
I’ve definitely been eating more veggies and soups lately. It’s finally gotten chilly around here, so I just want all of that warm comfort food! Broccoli casserole is a dish my dad makes every year for Thanksgiving and one that I always look forward to. Love your easy version with stuffing…looks so delicious!
Ouch. This looks easy to make. I would feel guilty servling my family so much sodium and fat.
It’s definitely easy to make, and I don’t think you need to feel guilty at all. It’s all about balance, and an occasional dish with more sodium or fat than usual isn’t going to hurt anyone — just keep the rest of your diet lighter when you indulge! 🙂 There’s room for everything in a healthy lifestyle, in my opinion. And the holidays are meant to be enjoyed!
Where can I get a copy of the Madison County Rescue Squad ?cookbook
Hi, Ann! Unfortunately, it’s not for sale anymore. It was offered a while back as a fundraiser and I bought a copy from my hairdresser. 🙂 But stay tuned…I have something similar planned in the months ahead!
I’m making to take to a church dinner. How can I reheat it?
Thanks!
This will be perfect for the church dinner! I would cover it lightly with foil and reheat in a 350-degree oven until warmed through. If you’re reheating it from room temp, it should only take about 15-20 minutes. If you’re starting with a cold dish to reheat, you’ll need to give it longer to reheat (maybe 30-45 mins). Enjoy!
Hi Blair! What a lovely recipe! I’ll try to lighten it up a bit by using ‘Heart Healthy Cream of Mushroom Soup’, and a ‘light’ mayo. I swear by “Hellman’s” Light Mayo, but “Kraft” Light Mayo is also very good . NEVER “Miracle Whip”, in this particular recipe, salthough “Miracle Whip” is great for salads, but not in this recipe. Thanks for the nutritional info, which many of us appreciate. I surely do, since we have an elderly parent living with us, who needs to limit their sodium, cholesterol, & fat intake. It’s difficult to cook for the entire family with these restrictions, but I do my best. Also, this would make a delicious “Main Meal” , just by adding in a generous amount of leftover chicken. Thanks for another delicious & easy recipe.
Hi, Angelina! Yes, your substitutions will definitely help lighten it up! And I agree — adding some leftover cooked chicken would make it a perfect main dish! 🙂
I had that same thought when I first prepared it, so I need to remember to try that myself. I bet it would be tasty!
Some early comments had suggestions to add some options. How can I find them?
Hi, Ralph! I’m not sure that I understand your question. Do you want to add some protein to the dish, such as chicken or turkey? There are no specific instructions for that, but I think that you could easily add in 1-2 cups of diced, cooked meat (chicken or turkey leftovers would be perfect), and continue with the same baking instructions. Hope that helps! 🙂
If I wanted to make this for 100 people and wanted to make it around 8am in the morning, would it be able to keep until 5pm for the dinner? Or do you think I would need to make it closer to 5pm. I won’t have an oven available that afternoon. If possible, then how would you alter the cooking temp or time for a pan that is 5times the original recipe? Thanks!
Hi, Desiree! Yes, you can definitely make it in the morning and it will be fine until dinnertime. I would assemble the casserole as instructed through Step 5. Then cover and refrigerate until you’re ready to bake it.
If you don’t have an oven available in the evening, you will need some way of keeping the dish warm for serving. I know that you can purchase insulated casserole bags or warming dishes for that type of function, but I’ve never used them myself.
As far as the cooking instructions go, I wouldn’t change the oven temperature at all. I would just leave the dish in the oven until it’s completely heated through. That might take a full hour or even a bit longer, depending on the size of your dish. Just keep an eye on it and pull it out when it looks like it’s bubbly inside. 🙂 Enjoy!
I love how delicious this looks. I love all those flavors. I know my kids will eat this too with all that cheesy flavor. I’m going to make it as a side dish this week. Thanks for such a great recipe idea.
Thanks, Edwina!
Do you think you could freeze this dish?
Definitely! You can freeze it before or after baking it. 🙂
Can you substitute another ingredient in place of mayo? My family will not eat anything with mayo on it. Even if it is only a small amount, they refuse to eat the dish.
Hey, Melanie! You could probably swap out the mayo for an equal amount of plain Greek yogurt or sour cream. The taste will be more tangy, but the consistency should work well. Not sure if your family prefers those options, but that’s my best suggestion in this particular recipe. 🙂