Creamy Broccoli Casserole

Total Time Prep: 10 min. Bake: 30 min.
Yield 10 servings
Test Kitchen Approved
"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."

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

Directions

  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. 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.

"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."
Recipe Creator

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