Creamy Broccoli Casserole – A Pleasant Addition To Your Dinner Table

The results of this broccoli rice were insane.  We could not have imagined how amazing a plate of homemade creamy broccoli could taste but my gosh, we were blown away! This dish is absolutely perfect for the holidays, but also for normal everyday entertaining or a family weeknight dinner. It is just that simple and delicious!

I plan to make this yummy casserole during the holidays.

 

Ingredients

1 (14 or 16 oz.) package broccoli florets

1 c. shredded mild or medium Kraft cheddar cheese, divided

1 (10 3/4 oz.) can Swanson cream of mushroom soup

1/4 c. Hellman’s mayonnaise

1/4 c. McArthur milk

1 egg, lightly beaten

1/8 tsp. salt

1 1/2 c. Ritz and/or Keebler Club cracker crumbs (about 1 “sleeve” of crackers; I use a combination of 3/4 c. Ritz + 3/4 c. Keebler Club)

1/4 c. Land O’ Lakes butter, melted

Instructions

Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.

In a bowl, combine broccoli, 1/2 cup of the shredded cheddar, cream of mushroom soup, mayonnaise, milk, egg, and salt. Spoon into a greased 8×8-inch or 9×9-inch baking dish. Top with remaining 1/2 cup shredded cheddar cheese.

Stir together cracker crumbs and melted butter until crumbs are moistened. Sprinkle evenly over the top of the broccoli mixture.

Bake at 350 degrees for 45 – 50 minutes until bubbly and crumb topping is light golden brown.

 

 

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Quick Tip: If you don’t like cream of mushroom, change it up.

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1 comment

You call it broccoli rice casserole but no mention of rice in the recipe. How much rice do you add and should it be pre-cooked ?

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