Broccoli Casserole-1
Submitted by Aminator
Classic broccoli casserole with cream of celery soup, sharp cheddar, eggs, and mayo. Six simple ingredients baked until set and golden. Doubles easily for a crowd.
This is the broccoli casserole recipe you keep in your back pocket for every holiday, potluck, and “what do I bring” moment.
Six ingredients, no fancy technique, and it comes out rich, cheesy, and set like a savory custard every single time.
Cream of celery soup and mayo create the creamy base, eggs hold it all together, and a full cup of shredded cheddar makes it irresistible.
The recipe doubles perfectly in a 13×9 pan if you’re feeding a bigger group.
Kitchen Tips
- Microwave the broccoli only halfway. It finishes cooking in the oven, and starting with fully cooked broccoli means mushy results.
- Test for doneness by inserting a knife in the center. If it comes out clean, you’re golden.
- When doubling, bump the bake time to about 50 minutes. The bigger volume needs more time to set through the center.
- Sharp cheddar gives this more flavor punch than mild. The extra bite cuts through the richness of the mayo and soup.
Ingredients
Directions
Microwave broccoli on high for about 5 minutes, so it’s cooked about halfway but not limp.
Combine soup, eggs, cheese, mayonnaise, and onion; fold together.
Add broccoli last and combine. Pour into greased casserole dish and cook at 325℉ (160℃) for 35 to 40 minutes or until a knife inserted into the middle comes out clean.
Notes: I usually double this recipe and cook in a pyrex 13X9 pan, it then needs to cook for about 50 minutes, sometimes a liitle more.
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