Broccoli Bake
Submitted by lh
Frozen broccoli baked with cream of mushroom soup, cheddar, mayo, and eggs under a crunchy buttered cornbread stuffing topping. The potluck side dish everyone fights over.
YIELD
10 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsY’all, this is the broccoli casserole that gets passed down through Southern church cookbooks and shows up at every holiday table for a reason.
Chopped broccoli gets folded into a rich mixture of cream of mushroom soup, mayonnaise, cheddar cheese, eggs, and onion, then crowned with a layer of crumbly cornbread stuffing and thin slices of butter.
It bakes up golden and crunchy on top, creamy and cheesy underneath.
Feeds ten, and the built-in travel plan (bake 30 minutes at home, finish 15 at your destination) means it arrives hot and fresh every time.
Pro Tips
- Drain the cooked broccoli thoroughly. Soggy broccoli means a watery casserole, and nobody wants that at the potluck table.
- Don’t mix the cornbread stuffing into the filling. It goes on top as a crunchy crust, not stirred in where it turns to mush.
- Slice the butter thin and scatter it evenly over the stuffing so every bite gets that golden, buttery crunch.
- Sharp cheddar gives the best flavor punch here. Mild cheddar tends to fade into the background against the mayo and mushroom soup.
Ingredients
Directions
Cook broccoli as directed on box.
Drain thoroughly.
In a bowl, mix together all ingredients except cornbread stuffing and ½ stick of butter.
Pour into a greased round casserole dish.
Top with cornbread stuffing mix.
Top with ½ stick of butter sliced thin.
Bake at 350℉ (180℃). for 45 minutes. If you are taking this dish somewhere, cook for only 30 minutes at home and bake for the remaining 15 minutes just prior to serving.
This will keep it moist.
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